A tart rhubarb jam flavored with black pepper and cardamom. Perfect for slathering on toast, with peanut butter on a sandwich, or served warm over ice cream.
Rhubarb is a star produce come springtime. The vegetable, known for its vibrant red color (although it can also be green) and tart taste, is beloved by many as it is one of the first signs of spring and warmer weather, and this rhubarb jam recipe is sure to get you in the right mood.
Rhubarb can be used in a variety of preparations, but most often it is featured in sweet recipes with a moderate amount of sugar to balance the tartness. (Give the rhubarb a try for yourself on its own and your lips will almost immediately pucker.) Though many will pair it with another ingredient, such as strawberries, I wanted the rhubarb to really shine in this jam recipe. I include a relatively small amount of sugar so that the finished rhubarb jam is still fairly tart.
To switch it up a bit, I add a hint of black pepper and ground cardamom to give the jam some nuance. It’s a relatively small amount, so you can leave it out if you wish. But on the other hand, you can also add more after the jam is finished simmering to really amp up the flavor. The jam is great slathered on toast for breakfast, with peanut butter on a sandwich for lunch, or served warm over ice cream for dessert.
Rhubarb Jam with Black Pepper and Cardamom
A tart rhubarb jam flavored with black pepper and cardamom. Perfect for slathering on toast, with peanut butter on a sandwich, or served warm over ice cream.
Ingredients
- 1 bunch (about 1 1/2 pounds rhubarb), ends trimmed and roughly chopped
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon black pepper, plus more as desired
- 1/2 teaspoon ground cardamom, plus more as desired
- pinch of salt
Instructions
- Add all of the ingredients to a pot, bring to a boil, reduce to a simmer, and cook, stirring regularly, until the rhubarb is very soft and the jam has thickened, 15 to 20 minutes. Let cool before tasting. Add more black pepper and or ground cardamom, if desired.
[…] some fruit and sugar. The large and/or whole pieces of fruit is what distinguishes preserves from jam. I add lemon zest and juice to balance some of the sweetness and also provide a bit of pectin to […]