Rhubarb Jam / Rabarbarasulta - ICELAND FOOD CENTRE #11

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

pectin

🥗Healthier: apple peels

💰Cheaper: cornstarch

Apple peels provide natural pectin for gelling.

Cut off the leaves from the rhubarb stalks and chop them into about inch-sized pieces.

Add the chopped rhubarb to a pan with sugar and a little bit of salt, and let it rest overnight.

Cook the mixture on low heat, stirring occasionally for about three hours until it thickens.

Preheat the oven to 160 degrees Celsius (320 Fahrenheit) to sterilize jars.

Wash the jars thoroughly and place them upside down on a metal rack in the oven for about 10 minutes.

Sterilize the lids by placing them in boiling water for a couple of minutes.

Check the jam consistency; it should stick to the back of a spoon.

Use a potato masher to squish out the bigger pieces for a more homogeneous texture.

Ladle the jam into the sterilized jars, ensuring the edges remain clean to avoid contamination.

Tighten the lids on the jars thoroughly and optionally pasteurize by boiling them for 30 minutes in hot water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary