Last spring, after a friend gifted me a mountain of rhubarb from their garden, I found myself staring down a crimson-stalked dilemma. I adore rhubarb pie, of course, but the prospect of making endless pies felt… well, a little too predictable. One night, while stirring my usual pumpkin spice latte, an idea sparked. Why not combine the tartness of rhubarb with the warm, comforting flavors of pumpkin spice? Initially, it sounded a bit bonkers, even to me! But the more I considered it, the more intrigued I became. I did some research, found a few promising ideas and set about the task, wondering if it would be a complete catastrophe.
This Pumpkin Spice Rhubarb Jam is proof that sometimes the most unexpected combinations yield the most delightful results. It's a wonderfully unique spread that balances the tangy bite of rhubarb with the cozy warmth of pumpkin spice. I was genuinely shocked at how delicious it was, I had my family try it, and they loved it, now, it is a family favorite.
The beauty of this jam isn't just in its flavor profile; it's also incredibly versatile. Spread it on toast, scones, or biscuits for a cozy breakfast treat. Use it as a filling for thumbprint cookies or mini tarts for a festive dessert. Or, get adventurous and pair it with creamy cheeses like brie or goat cheese for a sophisticated appetizer. It's particularly nice with baked goods. The warmth of the spices complements a wide variety of flavors and textures, making it a surprising addition to your culinary repertoire.
I remember once, I brought a jar of this jam to a holiday party, not really knowing what to expect. I labeled it as “Pumpkin Spice Rhubarb Jam,” and honestly, it sat there for a bit. People were hesitant, which I understood. But then, one brave soul tried it with some crackers and goat cheese, and their eyes lit up! Within minutes, everyone was crowding around, wanting to try this strange-sounding jam. It was the hit of the party, and I left with an empty jar and a handful of new converts. To this day, that story makes me smile because it reminds me that taking a chance on the unexpected can lead to the most wonderful surprises.
Required Equipments
- Large pot
- Wooden spoon
- Canning jars
- Jar lifter
- Bubble remover/measuring tool
Pumpkin Spice Rhubarb Jam: A Surprising Fall Treat: Frequently Asked Questions
Pumpkin Spice Rhubarb Jam: A Surprising Fall Treat
This Pumpkin Spice Rhubarb Jam recipe brings together the tartness of rhubarb and the warmth of pumpkin spice for a uniquely delicious spread. Perfect for toast, pastries, or paired with cheese, it’s a delightful way to celebrate fall flavors with a twist.
⏳ Yield & Time
Yield: 4 (8-ounce) jars servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash and trim the rhubarb stalks. Cut them into 1/2-inch pieces. This ensures even cooking and a consistent texture throughout the jam.
- Combine Ingredients: In a large, non-reactive pot, combine the chopped rhubarb, sugar, lemon juice, and pumpkin pie spice. Stir well to ensure the rhubarb is coated with sugar. This helps to draw out the juices and begin the maceration process.
- Macerate the Mixture: Cover the pot and let the mixture sit at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This step allows the sugar to fully penetrate the rhubarb, creating a more flavorful and evenly textured jam.
- Cook the Jam: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning. Once boiling, reduce the heat slightly to maintain a steady boil.
- Skim the Foam: As the jam cooks, foam will form on the surface. Use a spoon to skim off this foam and discard it. Removing the foam helps to create a clearer and more visually appealing jam. Be patient and persistent with this step!
- Test for Set: To test for set, place a small plate in the freezer before you begin cooking the jam. After about 20-25 minutes of boiling, remove the plate from the freezer and place a spoonful of jam on it. Return the plate to the freezer for 1 minute. Push the jam with your finger. If it wrinkles, the jam is ready. If not, continue cooking and test again every few minutes.
- Prepare Canning Jars: While the jam is cooking, prepare your canning jars. Wash the jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to fill. This is crucial for safe canning!
- Fill the Jars: Using a jar lifter, carefully remove the sterilized jars from the boiling water. Place them on a heat-resistant surface. Ladle the hot jam into the jars, leaving 1/4-inch headspace at the top. Use a bubble remover or clean utensil to remove any air bubbles trapped in the jam. Wipe the rims of the jars clean with a damp cloth.
- Seal the Jars: Place the lids on the jars and screw on the bands until fingertip tight. Do not overtighten the bands, as this can prevent a proper seal.
- Process in a Boiling Water Bath: Place the filled jars in a boiling water bath canner. Ensure that the jars are completely covered with water (at least 1 inch above the tops of the jars). Bring the water to a rolling boil and process for 10 minutes, adjusting for altitude if necessary. Processing ensures a proper seal for long-term storage.
- Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. Let the jars sit undisturbed for 12-24 hours.
- Verify Seals: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex, the jar is sealed. If the lid flexes, the jar is not sealed and should be reprocessed with a new lid or stored in the refrigerator and used within a few weeks.
- Store: Store sealed jars in a cool, dark place for up to 1 year. Refrigerate opened jars.
📝 Notes
- For a smoother jam, use an immersion blender to slightly blend the rhubarb after cooking. Be careful not to over-blend!
- Adjust the amount of pumpkin spice to your preference. Start with 2 teaspoons and add more if desired.
- If you don't have fresh rhubarb, frozen rhubarb works just as well. Thaw it slightly before using.
🍎 Nutrition
Calories: 50 kcal
Protein: 0g
Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Calcium: 15mg
