So I have an abundance of Lavender that I used to make an infused vodka and enough rhubarb for one more harvest before I leave it alone for the summer. What should I do? Make a brown sugar, rhubarb and lavender jam. That’s what. My recipe is based on inspiration from two other recipe’s I found while surfing through Google. This one from Emmy Cooks and this one from hungry tigress.
The jam tastes divine with the tart rhubarb and brown sugar enhanced by a light floral note from the single shot of Lavender Vodka that I just finished infusing. Wow is a good word for it. Really.
The recipe for this jam is simple and takes no time at all if you have the lavender vodka already on hand and if you don’t, use lavender blossoms or sprigs.
- 4 quarts Rhubarb
- 1 cup tightly packed brown sugar
- 1 cup white sugar
- ⅓ lemon juice
- 1 tablespoon butter
- 1 shot (1½ ounce) Lavender vodka or 1 tablespoon lavender flowers or two sprigs of lavender.
- Place a couple ceramic plates in your freezer to test your jam on later.
- Cut your rhubarb into ½ inch pieces and place in a non-reactive pot, add both sugars and stir to cover the rhubarb.
- Add a splash of water to help with the heating process.
- Place the pot on the stove and turn the heat to medium.
- Stir the rhubarb as it begins to boil and continue stirring until it begins to thicken about 25-35 minutes.
- Add the lemon juice and the lavender in the last five minutes. Careful with the lavender. too much and it will taste like soap. test as you go for flavor and floral notes.
- When ready drop about a teaspoon on your frozen plate and put it in the freezer for just a minute. If you can pull your finger through it after one minute and not have it join back together, you are ready to bottle it.
- Add your jam to canning jars and use the proper processing procedures and timeline for your altitude, or refrigerate un-processed jams for up to 4 weeks.