Rhubarb, Hibiscus & Rose Jam
Rhubarb Hibiscus Rose Jam sounds quite a mouthful, doesn’t it? Believe me, when you try a spoon of this – it’s worth the long title and the recipe is just so easy!
Why Hibiscus too?
Last year I found a solution to our not-so-pretty green rhubarb found at our local French markets. I didn’t want to add strawberries to give it a pink look; instead I wanted JUST the rhubarb but tried adding some hibiscus red fruit tea to this Rhubarb and Ginger Compote recipe and bingo! It worked. Not only did it look much prettier in pink, but it also tasted fabulous. As I normally add a touch of rose syrup to my rhubarb jam, the addition of hibiscus just gives it that extra wow factor (can ordinary jam have a wow factor?)
You’ll also love this gadget I talked about last jam-making season. Terraillon were kind to let me try their new jam-making scales just at the end of the plum season and I was so impressed (read my detailed review here). You know how you can never predict if you have 1 kg of fruit and end up with a funny number like 243g or something? Well, you can set the scales to x amount of sugar per kilo of fruit. So here, I had just enough for one pot this morning and didn’t even need to do any maths!
How Much Sugar?
Normally I love to use the least amount of sugar in jam making, and in order for it to be called jam, the amount of sugar has to be 650g per kilo of fruit. In the case of rhubarb, 750g is best to compensate for its intriguing tartness, although ensure that you eat the jam within the year, as lower sugar jams don’t keep as long (although I had some from over a year and it was still fabulous!)
Pectin or No Pectin for Rhubarb Jam?
I normally use a pectin sugar since, like strawberries, it needs that bit of pectin in order for it to set more easily. If you don’t have pectin sugar, you can still make it with normal granulated sugar but bubble it up slightly longer for it to thicken.