Rhubarb and elderflower jam

Foraging diaries # 8: Elderflower / Jam diaries #1: Rhubarb & Elderflower

Rhubarb is a vegetable but it's used more as a fruit in jams, desserts, pies and crumbles. I have never seen rhubarb in Portugal and it was not until I arrived in the UK that I discovered this vegetable.
Both rhubarb and elderflower are in season so I decided to search online for a jam recipe and found out that they actually pair together. Elderflower sweetens the tartness of rhubarb. Really good!

Serves: 600g jam.

Ingredients:

• 500g rhubarb, chopped
• 6 elderflower heads
• 250g sugar
• juice of ½ lemon 

Method:

1. Place the rhubarb, lemon juice and sugar in a stainless steel pan, heat up and let the sugar dissolve.
   
   
   
   
   
   
   
2. Add the elderflower heads and let it cook for 2 min.
   
   
   
   
3. Remove from the heat, cover and leave the elderflowers infusing overnight. 
4. Remove the elderflower heads but squeeze the goodness from them before throwing them away.
   
5. Bring to the boil until it is a thick pulp, about 30 min, at which point it would have reached its setting point.
   
6. Leave the fruit as it is or mash it a little. I prefer the latter.
7. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mold developing. 
8. Store in a cool, dark place. 
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.