From Garden to Jar: Making Homemade Red Rhubarb Jam with Freshly Harvested Rhubarb

English | 日本語

Hello everyone. Today is Sunday, and I made homemade rhubarb jam using the first freshly harvested red rhubarb I have ever picked.

This rhubarb was,

1. Stored in the freezer for 5 days in the harvested state (approximately 15 cm long stick-shaped pieces).
2. Then, it was thawed in the refrigerator for 1 day.
3. On the day I made the jam, I quickly chopped it into 1 cm cubes (when cutting it with a kitchen knife, a considerable amount of red-colored juice comes out.).
4. Granulated sugar was added, and it was chilled in the refrigerator for another 2 hours (here, I do not stir it after adding the granulated sugar.).

The ingredients are 510g of rhubarb cut into 1 cm cubes, 240g of granulated sugar, and 2 tablespoons of lemon juice.

The containers are one 150g-capacity jam jar and one clean glass food storage container.

First, I boiled the jam jar and cap for about 10 minutes to sterilize them (Images ①, ②, and ③).

①Boiling sterilization of the jam jar and cap

②Removing the boiled and sterilized jam jar

③Removing the boiled and sterilized cap

The containers were completely dried after removing all moisture (Image ④).

④Drying the jam jar and cap after boiling sterilization

The well-chilled rhubarb and granulated sugar are mixed thoroughly (Image ⑤). The juice from the red rhubarb is very beautiful. Then, it is quickly transferred to a pot and the cooking process begins over high heat (Image ⑥).

⑤Cut rhubarb and granulated sugar left in the refrigerator for 2 hours

⑥Mixing the cut rhubarb and granulated sugar

From ⑦ onward, I carefully check the cooking progress. Once the heat has been evenly distributed to some extent, I add 2 tablespoons of lemon juice.

⑦Cooking over high heat

⑧Adding 2 tablespoons of lemon juice

Since it is cooked over high heat, it will boil within a few minutes (Image ⑨). After a while, scum will appear, so remove it frequently (Image ⑩). The mixture will start to thicken, so let’s stay focused.

⑨Continue cooking over high heat

⑩Removing scum

The thickness is starting to become noticeable (Image ⑪). This is the moment when the change occurs (Image ⑪). It has transformed into thick, foamy bubbles. At this point, I checked the temperature with a thermometer and confirmed it was 105°C, so I turned off the heat and gently stirred it (Image ⑫). Also, to check whether the jam has thickened, you can drop a small amount onto a plate that has been chilled in the refrigerator beforehand and check the consistency.

⑪Continue cooking over high heat

⑫After about 8 minutes, it thickens and changes dramatically all at once

Stir it gently (Image ⑬). Then, using a spoon or similar utensil, transfer it into the clean jam jar prepared earlier. It is extremely hot, so please be careful not to get burned. If any jam gets around the mouth of the jar, wipe it off thoroughly with a clean cloth dampened with alcohol.

⑬When the jam reaches 105°C, turn off the heat and transfer it to the jam jar

Next, after adding the rhubarb and securely closing the cap, the jam jar is sterilized again by boiling it in freshly boiled hot water. This is the final finishing step. I performed step ⑭ for 10 minutes and step ⑮ for 10 minutes. Since the water is boiling hot, I carried this out carefully to avoid getting burned.

⑭Boiling sterilization of the jam jar containing rhubarb

⑮Boiling sterilization of the jam jar with the cap facing downward

This time, I used one jam jar and one glass container for personal consumption. The jam turned out with a beautiful color. I will wait for it to return to room temperature. During this season, it took about 5 hours.

⑯Cooling down at room temperature

⑰Rhubarb jam

The heat has been completely removed. It is finished!

⑱Completed rhubarb jam

This is my first homemade red rhubarb jam, made for the first time in my life. It took a long time, starting with developing my vegetable garden and then beginning to grow red rhubarb, but finally I have completed my very first batch. I am deeply moved!

I will try eating it spread on toast and with yogurt!

Well then, I will start cleaning up, so I will end here for today!