Description
A refined, floral jam that balances tart rhubarb with the subtle perfume of culinary lavender, perfect for spreading on breakfast pastries and cheese plates.
Ingredients
Scale
- 1.2 kg rhubarb, trimmed and cut into 1/2-inch pieces
- 600 g granulated sugar
- 120 ml water
- 2 tablespoons fresh lemon juice
- 1½ teaspoons dried culinary lavender buds, lightly crushed
- 1 vanilla bean scraped or 1 teaspoon vanilla extract (optional)
- Pinch of fine sea salt
Instructions
- Prepare the fruit. Place the rhubarb pieces in a bowl and sprinkle with half the sugar. Toss gently and let macerate 20–30 minutes until the stalks release juices and soften slightly.
- Combine and infuse. In a heavy-bottom saucepan, add the macerated rhubarb with its juices, remaining sugar, water, lemon juice, and crushed lavender. Warm over medium heat until the sugar dissolves and the mixture begins to simmer.
- Simmer to jam. Reduce heat to a gentle boil and cook, stirring frequently to prevent sticking. Cook until pieces break down and the mixture thickens to a glossy consistency—about 15–25 minutes.
- Finish and check set. Remove from heat, stir in vanilla and a pinch of sea salt. For a firmer set, cook a bit longer; for a softer spread, stop earlier.
- Jar while hot. Ladle the jam into sterilized jars, leaving 1/4-inch headspace. Seal and store appropriately.
Notes
Measure lavender precisely to avoid overpowering the flavor. Consider adding lemon zest at the end for a brighter finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg