Rhubarb Jam .jpg

Rhubarb Jam

Rhubarb is a good source of fiber, calcium, vitamin K and potassium. Rhubarb dates back many centuries. Before the eighteenth century, rhubarb was mainly used medicinally for venereal disease. It then gained popularity in baking and was mainly used in pies. Research suggests rhubarb may have beneficial roles in gastrointestinal dysfunction, reducing oxidative stress and inflammation and boosting the immune system.

Enjoy!

Author:

Rhubarb Jam

prep time: 10 Mcook time: 40 Mtotal time: 50 M

Ingredients:

  • 10 stalks rhubarb, cut into 1/4-inch cubes
  • 1/2 cup raw cane sugar (or regular sugar)
  • 1/2 cup freshly squeezed orange juice (about 1.5 to 2 oranges)
  • 1 teaspoon orange zest (about the zest of 1 orange)
  • 1/4 teaspoon nutmeg
  • 3 teaspoons Ceylon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup

Instructions:

  1. Cut rhubarb into 1/4-inch cubes.
  2. Add the chopped rhubarb into a large saucepan and mix in sugar, orange juice, orange zest, nutmeg, cinnamon, salt and maple syrup.
  3. Mix well.
  4. Cook for 35-40 minutes on low heat, or until the rhubarb is completely cooked down. *Note: rhubarb can be quite tart, if needed, add more sugar. 
  5. Let cool and store in the fridge.
  6. Enjoy!
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