Make Rhubarb Jam in 30 Minutes
Home cook Oksana Nikiforova shares a quick rhubarb jam recipe from Murmansk.
If you’ve never tried rhubarb jam — now is the perfect time to fix that. Murmansk resident Oksana Nikiforova shares her family recipe that requires no culinary feats yet delivers a truly vivid flavor with vitamin‑rich benefits.
Ingredients:
Rhubarb — 1 kg (trimmed, without leaves)
Sugar — 800 g
Zest and juice of one lemon
Vanilla (optional) — ½ tsp
Important: rhubarb leaves are not eaten — they are toxic. Use only the stalks!
Step‑by‑step recipe:
Step 1. Preparing the rhubarb.
Rinse the rhubarb thoroughly, strip off the tough fibers (as with celery), and cut the stalks into small pieces — about 1–1.5 cm. The key is to keep the pieces the same size so the jam cooks evenly.
Step 2. Add the sugar.
In a deep bowl, combine the rhubarb with sugar, add the grated lemon zest and juice. Stir and leave for 2–3 hours, or better overnight — to draw out the juice. You can stir a couple of times so the sugar dissolves more completely.
Fresh rhubarb stalks resemble celery, with firm ribs and a tart, aromatic snap.
Step 3. Cooking.
Transfer the mixture to a heavy‑bottomed saucepan and bring to a boil over medium heat. As soon as it boils — reduce the heat and cook for 20–25 minutes, stirring occasionally and skimming off the foam. Add the vanilla at the end, 5 minutes before it’s done.
Step 4. Doneness test.
Drop a little jam onto a cold saucer: if the drop doesn’t spread — it’s ready. If it’s runny — cook for another 5 minutes.
Step 5. Canning.
Ladle the hot jam into sterilized jars, seal tightly with lids, invert, and wrap until fully cooled. Store in a cool place.
Tips from Oksana.
Want something more interesting? Add a pinch of ginger or a little orange zest. You can use less sugar — 600 g per 1 kg of rhubarb — if you like a tangier jam. Don’t discard any leftover syrup — it’s an excellent base for drinks and soaking sponge cakes.
Earlier, we explained what to do with northern berries.
