1 – 1.2 kg rhubarb stalks - (if available, use the red variety as it will give you a nicer color)
750g – 1kg sugar (white granulated sugar)
¼ - ½ cup water, if needed (or cinnamon tea)
Make sure to remove all the traces of the rhubarbs green leaves as they are toxic!
Wash rhubarb stalks carefully with cold water. If you like, leave the white roots and then chop up the stalks and place in a colander and rinse again with cold water.
Place in a large pot and top with sugar. Mix carefully and set aside for at least three hours or even better, overnight. When ready, bring to boil over high temperature. Once at boiling point, bring down the heat and cook on low temperature for about 15 – 20 minutes or until it has thickened (something like porridge).
While cooking, stir frequently and if needed add a little water or cinnamon tea. Since I like the jam with a darker color, I normally cook it a bit longer and thus, I often need to add a little liquid as otherwise it will get too thick!
When done, pour hot jam into sterilized jars and close with lid immediately. Store in a cool dark place until ready to use. Once lid has been opened, I always recommend storing it in the refrigerator. When stored for long time, the sugar in the jam may crystallize. In this case, just place it in a pot and re-heat to melt the sugar, stir and re-pour it into sterilized jars and close with lids for re-storage.
©KaritasM – August 2021