Description
This Rhubarb and Lavender Jam offers a delightful balance of sweet and floral flavors, perfect for spreading on toast or adding to your favorite desserts. Using fresh rhubarb, fragrant lavender, and a hint of lemon, this jam provides a unique taste experience that is both refreshing and comforting.
Ingredients
Scale
Main Ingredients
- 4 cups fresh rhubarb, chopped into small pieces
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried culinary lavender
- ½ teaspoon vanilla extract
- ½ cup water
Instructions
- Prepare Ingredients: Wash and chop the rhubarb into small, even pieces. If using fresh lavender, remove the buds from their stems and wash them thoroughly.
- Infuse Lavender: In a small saucepan, bring the water to a gentle simmer. Remove from heat and add the lavender to steep for 5 minutes. Strain out the lavender buds to create a fragrant infusion.
- Combine Ingredients: In a large saucepan, mix the chopped rhubarb, granulated sugar, lemon juice, lemon zest, and lavender-infused water over medium heat.
- Cook the Jam: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Test for Doneness: Place a small spoonful of jam onto a chilled plate. Push it with your finger, and if it wrinkles, the jam is ready.
- Finish the Jam: Stir in the vanilla extract to add warmth and complexity to the flavor. Pour the hot jam into sterilized jars.
- Seal and Cool: Seal the jars tightly and let them cool to room temperature.
- Store Properly: Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for longer shelf life.
Notes
- Ensure jars and lids are properly sterilized before filling to avoid contamination.
- Adjust sugar quantity slightly if you prefer a less sweet jam.
- Using dried lavender is recommended to avoid bitterness; if fresh lavender is used, reduce quantity to prevent overpowering flavor.
- Water bath processing extends shelf life, allowing the jam to be stored safely for months.
