• Home
  • About
    • Privacy Policy
    • Work with Me
    • Media Kit
    • Evolv Health: Valerie’s Story
    • Personal Stories
    • Press
    • Year in Review
  • Thermomix® Independent Consultant
    • Thermomix® Independent Consultant
    • Client Testimonials
    • Recipes Developed by Valerie
  • Projects
    • Cheesepalooza
      • Cheesepalooza Challenges
      • Cheesepalooza Participants
      • Preparation for Cheesepalooza!
      • Basic Ingredient and Supply List
      • Ingredient and Matierial Suppliers
    • Dueling Daughters Project 2014
    • Eat Alberta
    • Gramsy Glimpses
      • Gramsy Glimpses Vignettes
    • Project 2019: Valerie’s Personal Evolv Health Story
    • Project 2017: Cooking in the Kitchen With….
      • Completed Project 2017 Posts: Cooking in the Kitchen With….
      • Project 2017: Cooking in the Kitchen With… PARTICIPATE
      • Project 2017: Cooking in the Kitchen with….Schedule
    • Slow Food Edmonton Tastings
      • Participate!
    • The Canadian Food Experience Project
      • Participate!
      • Participants
      • Challenges and Round Ups
      • Canadian Food Heroes Series
  • Events
    • Baby Shower
    • Food Blogger Meetings
    • Promotions
    • Restaurant Reviews
    • Reviews (Products, Books, and Events)
  • Philosophy
    • In a Nutshell
    • Local Produce/Producers
    • Slow Food
    • Teaching
  • Travel
    • Bosnia
    • British Columbia
    • California
    • Croatia
    • Culinary Tourism
    • Farmer’s Markets
    • France
    • Greece
    • Hawaii
    • Italy
    • Louisiana
    • Maritime Provinces
    • Massachusetts
    • Mexico
    • Montenegro
    • Nova Scotia
    • Prince Edward Island
    • Quebec
    • Serbia
    • United Kingdom
    • Utah
  • Trends
  • Store
  • Privacy Policy
  • Privacy Policy for A Canadian Foodie
  • Valerie’s Image

A Canadian Foodie

Canadian Food Recipes; Preserving Canadian Food Practices

  • A La Carte
    • Appetizers
    • Drinks
    • Evolv Health Reboot Recipes
      • Reboot Phase 1 Mains
    • Garnishes
    • Salads
    • Sauces Dressings Rubs
    • Sides
    • Soups and Stocks
  • Breakfast & Brunch
  • Cheese
    • Blue/Stinky
    • Firm
    • Fresh
    • Hard/Pressed
    • Cheesepalooza Challenge
    • Cheesepalooza Round Up
  • Desserts
    • Cakes
    • Cookies, Bars and Squares
      • Christmas Cookies
    • Ice Cream, Sorbets and Frozen Yogurt
    • Icings/Frosting and Pastry Creams
    • Other
    • Pies and Tarts
    • Puddings
    • Sweets and Treats
  • Doughs and Crusts
    • Biscuits
    • Bread Buns and Flatbread
    • Crackers
    • Donuts, Frybreads and Such
    • Dumplings etc
    • Pasta
    • Pastry
  • Mains
    • Beef
    • Casseroles
    • Chicken/Duck/Goose/Turkey
    • Marinades and Rubs
    • Pasta Dishes
    • Pork
    • Potluck
    • Savory Pies Pastries
    • Seafood and Fish
    • Stews
    • Vegetarian
    • Veal
    • Wild Game
    • Wraps Pizzas Casual Food
  • Seasonal
    • Autumn
    • Spring
    • Summer
    • Winter
    • Holiday
      • Christmas
  • Gardens
    • Foraging
    • My Garden and From My Garden
    • Preserves
    • Zone Three Harvest
  • Tastings
  • Kids
  • Canadian Food
    • Atlantic Provinces
    • Canadian Aboriginal Food
    • Canadian Berries
    • Canadian Cakes
    • Canadian Doughs
    • Canadian Drinks
    • Canadian Fish
    • Canadian Food Heroes
    • Canadian Food Main
    • Desserts
    • Grandma Maude’s Family Recipes
    • Mom Helen’s Famous Family Recipes
    • Canadian Products
    • Sunday Suppers
    • Wild Food

Rhubarb Jam

October 12, 2011 by Valerie Lugonja 14 Comments

A happy accident!

I was actually going to make a rhubarb crisp, and covered the sliced stalked with sugar and set it in the fridge until later. Later never came. Well, it came – but, waaay later! A week later, at least.

It was not a pretty sight, or I would have a pretty photo for you. The dish was full of liquid and the rhubarb were little floaty bits in the sweet liquid. I thought of throwing it out. I was shocked at how much liquid had come our of these sturdy sour stalks. Nah! Onto the stove top it went; the flame on high, and let’s see what I can boil this down to.

Incredibly, it didn’t take so long. I keep it at a slow boil, stirring often. No pectin. Nothing. And, there was jam. Really delicious rhubarb jam. How marvelous! Six half cup jars of it. We really don’t eat jam around here, but I love rhubarb and this will definitely find its way into something later on. I did process it for 12 minutes in a water bath. After taking my chances with the mixture, I needed to be really safe with the jam!

Tweet
Pin13
Share
13 Shares

Filed Under: Canadian Food, Preserves, Zone Three Harvest Tagged With: Rhubarb

About Valerie Lugonja

Like what you see? SUBSCRIBE TO A CANADIAN FOODIE
Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Black Bing Cherries with Cognac
Itinerary and European Tour 2011: Italy to Eastern Europe »

You might also enjoy...

Rhubarb Brioche Bread
Rhubarb Brioche Bread with Ragan’s Strawberry Rhubarb Jam
Rhubarb Custard Squares or Tart
Grandma Maude’s Rhubarb Custard Pie
Rhubarb Bacon Jam
oven roasted potatoes
Homemade Ketchup with Fresh Tomatoes

Comments

  1. Mary says

    October 12, 2011 at 8:22 am

    I don’t eat a lot of jam either, but rhubarb is my absolute favourite. I went through 16 pint jars last year just eating it on yogurt! I didn’t get any made this year so I’m a tiny bit jealous.
    😉

    Reply
  2. Lizzy (Good Things) says

    October 12, 2011 at 12:15 pm

    Lovely Rhubarb… I keep killing mine with kindness (too much high strength natural fertiliser). I make a beautiful Rhubarb and Apple Sponge Pudding, will post the recipe in our Summer. Thank you for the wonderful selection of recipes.

    Reply
  3. Kate says

    October 12, 2011 at 1:03 pm

    Great save on the rhubarb.

    Reply
  4. Kristen says

    October 14, 2011 at 5:25 pm

    I absolutely love rhubarb. I made a strawberry rhubarb jam earlier this year but have never thought of making a jam out of only rhubarb. Can’t wait till spring when the rhubarb starts to grow again and I can try your recipe!

    Reply
  5. The Teacher Cooks says

    October 15, 2011 at 6:13 pm

    Lovely jam Valerie!

    Reply
  6. bellini says

    October 16, 2011 at 3:00 pm

    Great save Valerie!

    Reply
  7. Helene says

    October 18, 2011 at 12:14 pm

    This is nice and I love rhubard especially a nice rhubarb cake.

    Reply
  8. vianney/sweet life says

    October 18, 2011 at 12:19 pm

    valerie..what a save!! We love rhubarb!!

    Reply
  9. Kelsey @ Snacking Squirrel says

    October 20, 2011 at 8:05 am

    OMG! rhubarb jam is BEYOND amazing! i love your photos btw, you make rhubarb look so desirable haha

    xoxo <3

    Reply
  10. Marcella says

    October 26, 2011 at 8:33 am

    I am going to make rhubarb and strawberry jam.Is it okay if the rhubarb has been frozen?I tried to make crabapple jelly with my frozen juice I made from crabapple juice .Had so many crabapples and decided to freeze the juice i made ?Thhe jelly did not jell,so have to redo.

    Reply
    • Valerie says

      October 27, 2011 at 6:18 am

      I know you CAN make jelly out of frozen berries, Marcella, so it is odd that your jelly didn’t gel.
      And, yes, you can definitely make jam with frozen rhubarb! Sounds yummy!
      I often clean and freeze my berries to work with later when the snow flies as harvest season is such a busy time – and we now have that option if there is freezer room!
      🙂
      V

      Reply
  11. Marcella says

    October 27, 2011 at 8:43 am

    ty I am going to purchase a thermometer for my jams and candy,maybe it did not get to right temp.I redid it but now to thick,but it tastes okay.ty very much

    Reply
  12. Diane mackenzie says

    February 1, 2016 at 4:23 pm

    Hi I have some frozen rhubarb and I want to know if I have to thaw it out to make my jam.

    Reply
    • Valerie Lugonja says

      February 2, 2016 at 11:02 am

      I think it needs to be thawed.
      🙂
      V

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Thermomix® Independent Consultant; Executive Team Lead Alberta

Weekly Newsletter

Saturday Morning News

More Thermomix Recipes etc »

Alberta Beef: Know-Your-Farmer Garlic Stuffed Prime Rib Roast Beef

More ACF Famous Recipes or Specialties»

Cranberry Lime Curd Tart

Cranberry Lime Curd Tart with Pecan Ginger Crust: A Festive Finale

More Winter Recipes »

Mom’s Meatloaf

More Recipes from my mom Helen »

Connect With Me!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
projects

My Post Archives

Come On In And Kiss the Cook

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! [Read More …]

Connect With Me

  • Bloglovin
  • Email
  • Facebook
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Margaret Semple's Traditional Scottish Oatcakes

Margaret Semple’s Traditional Scottish Oatcakes

More Canadian Recipes »

Lifetime Achievement Award

Canadian Web Blog Award 2013 www.acanadianfoodie.com FIRST

Vote-for-me
Best in Food NEW
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2025 · Website by PoundPig