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This homemade rhubarb apple jam is super fast and simple to do at home. It is perfect for spring when rhubarb is in season and paired with apple for a healthy and fruity flavour profile. Spread on crêpes, bread rolls or a toasted slice of bread, yum.
Rhubarb and apple jam
- Hand blender
- 500 grams rhubarb
- 250 grams red apples
- 100 grams unrefined sugar
- 1 tbsp lemon juice
- 5 cm ginger 2 inch
- 1 stick cinnamon
- ½ tbsp chia seeds
- Chop the rhubarb into small chunks. Make sure to remove the rhubarb leaves as these are not edible.
- Chop the apples into small chunks.
- Peel and chop the ginger into two 5cm (2 inch) sticks.
- In a sauce pan, cook rhubarb, apple, lemon juice, cinnamon stick and sugar together for 15 - 20 minutes.
- While the rhubarb/apple mix is cooking, break the chia seeds in a mortar. If you bough ground chia seeds from the store, no need to do this.
- Once the apple pieces are soft, remove the ginger and cinnamon stick from the pot.
- With a hand blender, blitz up the apple/rhubarb chunks for 10-15 seconds. Leave some chunky bits for a bit of "bite".
- Add the chia seeds and turn on the fire on low heat while stirring. Keep stirring for another 5 mins until the jam thicken slightly.
- Serve on home baked carrot buns and store in a jar in the fridge for up to a week.
Pair the rhubarb with red apples
This jam recipe is very simple to do and it is perfect for a lazy Sunday afternoon on some freshly baked buns with some vegan butter and a cup of tea. Rhubarb is everywhere during these early spring days and it is perfect to make jam.
I find that rhubarb is best when paired with apples or strawberries. If you choose apples, make sure to go for the reddest apples you can find. They will make the colour extra rich.
Add some extra colour
Depending on the rhubarb and on the type apples, your jam can be more or less red. This time we were lucky and our jam turned out quite red. If your jam doesn't turn out as red as you would like it to be, then we have a quick tip for you.
Just add some concentrate pomegranate juice to the jam to give it an extra hue of red. Alternatively, you could add some fresh raspberries.
Use chia seeds to thicken
Use chia and apples to make your jam thicker. In traditional jam recipes you might find pectin on the ingredient list. Pectin is a type of starch that some fruit and vegetables have to give them structure. Nowadays you can buy pectin in your store sold as a commercial thickener.
However, we prefer to go the homemade way and use apples and chia instead. Apples are rich in pectin and therefore a perfect addition to jams to make them thicker. Chia seeds are made up of a lot of soluble fibre, some cellulose and some protein. When in touch with water, the fibre creates a gel by connecting the cellulose and the protein. This will make you jam, or soup, or chia pudding, thick.
Store this jam in an air-tight glass jar in the fridge. If you have good quality jars that keep out air, it will keep for two weeks.
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Will you be making rhubarb apple jam at home? If so, do let us know in the comments - we love to hear from you!