Rhubarb Jam with Lavender Sugar

I loved rhubarb as a child, I ate it, dipping in the sugar bowl, and got such a scolding for wet sugar. What a wonderful rhubarb pie my grandma baked! What a great kissel she cooked! But the main thing – first and earliest jam.

I make my jam with something to give it kick, last year it was cinnamon, now it’s lavender. I think next time I can try rosewater or coffee, who knows?

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2 cups chopped rhubarb (about two medium stalks)
1 cup lavender sugar*

*I made my own lavender sugar: combine 1 cup of sugar and 2 tbsp. dried lavender flowers, let stay two weeks in closed jar and use sifted or with flowers.

Peel the rhubarb stalks (if the stalks are young, you can just cut them without peeling) and cut into small pieces.

Mix rhubarb with sugar and let stay all night, covered, to give the juice. Bring rhubarb to a boil and turn off. When cooled, repeat 1-2 more times. Pour into prepared jars and close with lids. Keep in fridge or process the jars in the boiling water bath.

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