Rhubarb and Gin Jam

Rhubarb and gin jam is a tangy-sweet preserve that blends the bold tartness of rhubarb with the subtle warmth of gin. Its vibrant flavor profile makes it a versatile spread perfect for toast, scones, or dessert toppings, capturing the essence of spring in every bite.

Course Coffee time, Dessert, Jams

Cuisine World Cuisine

Diet Gluten Free, Low Fat, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 70kcal

Author Ramona Sebastian

Equipment

1 knife
1 chopping board
1 large pan
1 jar with lid

Ingredients

500 g rhubarb
300 g cane sugar
50 ml gin
½ medium lemon its juice (you may use the zest too)
¼ teaspoon vanilla powder organic

Metric - US Imperial

Instructions

Prepare the Rhubarb by washing he rhubarb stalks thoroughly and trim off the leaves (if any). Chop the rhubarb into small, even-sized pieces.
Combine the ingredients in a large pan or heavy-bottomed saucepan, combine the chopped rhubarb, sugar, jin, lemon juice, and lemon zest (if using). Let it sit for about 30 minutes or more to allow the sugar to dissolve and the flavors to meld. Do not worry if you do not have the time.
Cook the Jam: Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it boils, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until the jam thickens and reaches the desired consistency. Skim off any foam that forms on the surface.
Jar and Store: While the jam is still hot, carefully ladle it into sterilized jars, leaving a little space at the top. Seal the jars tightly with sterilized lids.

Notes

This is a small batch but you may increase the quantity as you wish. The jam is good to make in smaller batches for the best outcome.
Test for Doneness: To check if the jam is done, you can perform a wrinkle test: Place a small amount of jam on a chilled plate and let it cool for a few seconds. Push your finger through the jam; if it wrinkles and holds its shape, it's ready.
Cool and Store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place. The jam can be stored for several months if properly sealed and stored.

Nutrition