On Saturday, I had the urge to can. The urge would not be denied despite the lack of a whole lot of options to can. In the end, I decided to raid my neighbor’s rhubarb patch (she gave me permission years ago to take whatever I want). Rhubarb jam would scratch my canning itch and give me some yummy goods for upcoming food trades.
As usual I wanted to something a little different and consulted my copy of The Flavor Bible and found that rhubarb and mint are good compliments. It wasn’t a flavor combination that came immediately to my mind, but I did have mint in our herb bed and decided to give it a whirl. The resulting Rhubarb Mint Jam is quite good.
Rhubarb Mint Jam
Ingredients
- 2 1/4 Pounds Rhubarb, chopped
- 6 1/2 Cups Sugar
- 1/2 Cup Mint Leaves, loosely packed
- 1 Cup Water
- 1 Package of Powdered Pectin
Instructions
In a small saucepan combine 1 cup of the sugar, mint leaves and water. Simmer for 10 minutes. Cover and remove from heat. Allow to steep for 30 minutes. Strain, reserving the mint sugar syrup.
In a jam pot, combine the chopped rhubarb and mint sugar syrup. Cook until the rhubarb is soft. Stir well and add the pectin. Boil, stirring constantly for 2 minutes. Pour in the remaining 5 1/2 cups sugar all at once and boil for another 1 minute.
Pour into sterilized jars and seal. Process in a water bath for 10 minutes.
Disclaimer: I may receive compensation for products mentioned in this post. All opinions expressed are my own. I am not a doctor, always seek trained medical advice. No statements should be considered approved by the FDA or as a diagnosis or treatment for any illness. See my Full Disclaimer Here.
sounds AMAZING! i think i’ll make it tomorrow :)
do you know what the yield is for this?
Carlie, I ended up with about 9 half pints.
Perfect, thank you!!! I look forward to trying this. We a mint patch in the back of the house (you know, the typical patch that has outgrown it’s little garden and now makes the yard smell pretty when we weedwack?) so this is a great use!
You are so lucky to have such a good supply of rhubarb in your area. It’s not easy for me to find and when you do it’s terribly pricy. In fact, I had come across several rhubarb recipes and wanted to give one a try, but when saw the price of rhubarb at the farmers market ($1/stalk), I quickly changed my mind.
This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! We’re starting with rhubarb. It would be awesome if you would share this with us!
http://www.cultivatenourishing.com/rhubarb/
I just made this, it is amazing. I was itching to make my first jam of the year. Thank you for the seasonally appropriate inspiration!
I’m so glad you enjoyed it! It’s a bit early for me yet and so I’m jealous of your harvest and batch of jam.
Kathie, whats your favorite way to enjoy this?
I just like it on toast or pancakes plain or with a little cream cheese most of all.
I just made this and it has quickly become my new favorite jam. It will be challenging to wait for my next rhubarb harvest to make more!!
Oh, I’m so glad to hear it! It is a tasty jam. Enjoy.