Homemade Rhubarb Lavender Jam – Summer Canning Recipe

Introduction

Welcome to the world of homemade jam-making, where the sweetness of summer meets the simplicity of canning. In this recipe, we’ll guide you through the process of creating a delicious and unique Homemade Rhubarb Lavender Jam that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries. With its beautiful balance of tart and sweet flavors, this jam is sure to become a favorite in your household. The best part? It’s incredibly easy to make and requires just a few everyday ingredients, making it a great project for beginners and experienced canners alike.

Why This Works

• The combination of rhubarb and lavender creates a fascinating flavor balance that is both refreshing and aromatic, making this jam stand out from more traditional recipes.
• The ingredients are easily accessible and likely already stocked in your pantry, or readily available at your local grocery store, ensuring that you can make this recipe without much fuss.
• Despite its impressive results, this recipe requires minimal effort, making it a great way to get into canning and preserving without feeling overwhelmed by complicated procedures or exotic ingredients.

Ingredients

• 3 cups of fresh rhubarb, cut into 1-inch pieces
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/4 cup of dried lavender buds
• 1 tablespoon of lemon juice
• 1 package of pectin (optional, for a firmer jam)

Instructions

1. Step 1: Prepare the Rhubarb and Lavender – Begin by rinsing the rhubarb pieces and combining them with the sugar, water, and dried lavender buds in a large saucepan. Let it sit for about 30 minutes to allow the rhubarb to release its juice and the lavender to infuse its flavor and aroma into the mixture.
2. Step 2: Cook the Mixture – Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for about 20-25 minutes, or until the rhubarb is tender and the mixture has thickened. Stir occasionally to prevent burning.
3. Step 3: Add Lemon Juice and Pectin (if using) – Stir in the lemon juice and, if you’re using pectin for a firmer jam, follow the package instructions for adding it to the mixture. Continue to simmer for another 5-10 minutes, or until the jam has reached your desired consistency.
4. Step 4: Can the Jam – Prepare your jars and lids by washing them in hot soapy water and sterilizing them in a pot of boiling water for 10 minutes. Fill the hot, sterilized jars with the jam mixture, leaving about 1/4 inch of headspace. Remove any air bubbles, wipe the rims with a clean, damp cloth, and apply the lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure the jam is properly sterilized and sealed.

Handy Tips

• When working with lavender, be sure not to add too much, as it can quickly overpower the other flavors in the jam. Start with a small amount and taste as you go, adding more if desired.
• For a clearer jam, you can strain the mixture through a cheesecloth or a fine-mesh sieve before canning to remove the solids and any remaining lavender buds.
• Always use fresh and high-quality ingredients to ensure the best flavor and texture in your jam.

Heat Control

When cooking the jam mixture, it’s crucial to maintain a gentle simmer. This helps to prevent the jam from burning or becoming too dark. Ideally, you want to keep the heat at a medium-low setting, adjusting as necessary to maintain a consistent simmer. The jam is ready when it has thickened and passed the “wrinkle test”: place a small spoonful of the jam on a chilled plate, let it cool to room temperature, and then gently push the jam with your finger; if the jam wrinkles, it’s ready.

Crunch Factor

This jam is designed to be smooth, with the rhubarb breaking down completely during the cooking process. However, if you prefer a bit of texture, you can cook the rhubarb for a shorter time or add some fresh rhubarb pieces towards the end of the cooking time, allowing them to retain some of their crunch.

Pro Kitchen Tricks

• To ensure that your jam sets properly, don’t overcook it. The jam should still be slightly runny when you remove it from the heat, as it will thicken further as it cools.
• For a more intense lavender flavor, you can make a lavender syrup by steeping the dried lavender buds in a small amount of hot water, then straining and adding the syrup to the jam mixture.
• Keep your workspace clean and organized, and have all your canning supplies ready before you start filling the jars to make the process smoother and less stressful.

Storage Tips

• Once the jars are sealed and cooled, store them in a cool, dark place. The jam will keep for up to 6 months. Once opened, store the jar in the refrigerator and use within a few weeks.
• For longer storage, consider freezing the jam. Fill clean, sterilized jars or airtight containers with the jam, leaving some headspace, and place them in the freezer. Frozen jam will keep for up to a year.
• Always check the seals of your jars before storing them. The lids should be concave and not move when pressed.

Gift Packaging Ideas

This homemade jam makes a wonderful gift, especially when packaged in decorative jars and wrapped with a ribbon or a piece of cloth. Consider adding a handwritten label or a small recipe card with suggestions for using the jam. For a more elaborate gift, pair the jam with some freshly baked goods, such as scones or muffins, or a selection of artisanal cheeses and crackers.

Flavor Variations

• Try adding a splash of citrus, like lemon or orange zest, to complement the rhubarb and lavender flavors.
• For a spicy twist, add a pinch of cinnamon or a few whole cloves to the jam mixture during the cooking process.
• Experiment with different types of sugar, such as brown sugar or honey, to change the flavor profile of the jam.

Troubleshooting

• If your jam doesn’t set, it might be due to insufficient cooking time, too much water, or not enough pectin. You can try recooking the jam with a bit more pectin or sugar to help it thicken.
• For jam that’s too runny, try simmering it for a longer period or adding a little more pectin. For jam that’s too thick, you can try adding a small amount of water or lemon juice to thin it out.
• If you notice any signs of spoilage, such as mold, sliminess, or an off smell, discard the jam immediately and start again.

FAQs

• Can I freeze this jam? Yes, you can freeze the jam for up to a year. Simply fill clean, sterilized jars or airtight containers, leaving some headspace, and place them in the freezer.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity.
• Can I double or triple this recipe? Yes, you can easily double or triple this recipe to make more jam. Just be sure to use a larger pot and adjust the cooking time as necessary to ensure that the jam thickens properly.

Conclusion

Making your own Homemade Rhubarb Lavender Jam is a rewarding and delicious project that’s perfect for the summer season. With its unique flavor combination and beautiful, delicate aroma, this jam is sure to impress your family and friends. Don’t be afraid to experiment and make the recipe your own, and enjoy the process of creating something truly special. Happy canning, and we look forward to hearing about your jam-making adventures!