Jamais recette de rhubarbe n'a été racontée avec autant de panache, j'en suis sûre. Thanks for a pleasing morning read!

Clotilde, what a clever idea to use a saucer from the fridge to see how it is setting - I've never heard of that! Do you put wax on top of your jam, or just put them in the Bonne Maman jars with no sealant?

This looks fantastic Clotilde! I'm a huge fan of rhubarb jam (in particular, rhubarb and ginger) but I've never tried making it myself. Do let us know how it tastes when you try it.

I'm not sure that I'm a pure grasshopper though!! I'm eagerly awaiting strawberry season so that I can make some liqueur and also a few pots of jam :)

hi clotilde, i seem to be a bit of both - wonder what a cross between an ant and a grasshopper would look like, probably not very attractive! I have recently posted a recipe for rhubarb and raspberry jam on my own foodblog, if you want to have a look (www.thepassionatecook.com). As I will be getting about 20kg of organic rhubarb out of a friends garden soon, I will be trying yours for sure!
greetings from london

I suppose I tend more toward the combination ant/grasshopper -- my ant side comes out more strongly when I actually have something in quantity. When I have only precious, small amounts, I suppose I go for more immediate gratification.

When I was a child, we lived in a house that had a Montmorency cherry tree -- the very bright red sour cherries. We made pies (some of which we froze, like good ants), cherries in syrup, and our own cherry preserves, since we had all that bounty...sigh...now if I'm lucky, I'll sometimes find that same sort of cherry at the farmer's market for a week or so at the end of June. But they are usually so costly that buying enough to make preserves is prohibitive!

Clotilde, I ordered two books you mentioned: Mes confitures and Soupes du jour from Librairie-gourmand (rue Dante) and arranged a gift certificate for you. Amy Prevost will email you when it's set. I want to contribute to you and C&Z. In the future I'll use your Amazon wish list or Paypal, but this seemed efficient because I can also support Amy. My rhubarb is almost ready so when Mes confitures arrives I'll be ready.

hi clotilde!

just wondering, are there any recipes or discussions in the jam book about making jam with less sugar?

My family's rhubarb conserve includes orange zest and walnuts.

I will definetly try this. I have just moved recently and have found a nice little patch of rhubarb.

I enjoyed your site. It's always fun finding someplace new to visit.
I am passing along a great site about rhubarb. It will tell you all you need to know about rhubarb and more with some good looking recipes. www.rhubarbinfo.com
Linda

I looked; there's no real recipe. Take equal volumes of rhubarb (about 1/4 inch slices) and sugar; grind up an entire orange; boil together, stir in chopped walnuts. Pour into jelly jars.

It's heavenly. I adore it.

Miyagi made me into The Grasshopper I am today...or perhaps it was my father's 'variations on the theme' of cumquat jam that ensures I dare not tip my hand to the fine art of jam-making.

Is there a way of making jam without permanently embedding the smell in the walls?

Sadly I failed with this recipe. It took more than 20 minutes to reach 110 degrees then all the rhubarb broke up, then the jam caught on the bottom of the pan before a set was achieved. I believe my hob is not fast enough (electric) though I just can't stop trying and have a cupboard full of various types of jams and chutneys which set (eventually).

was so happy to read the rhubarb recipes. I've been making rhubard-ginger jam forever (and I'm a very senior person!) --used my mother's recipe - 3 cups sugar to 4 cups of fruit - cooking 'til 220 degrees - the fruit is all mashed, and the ginger gives it a lovely brown color - sometimes I add raisins. My family loves the results.

I have an important question about the harvesting of the rhubarb plant. Can I cut and use the stalks of the rhubarb if the plant is flowering? Are the leaves the only part of this plant that is poisonous or the entire plant is dangerous because it is seeding?

Rhubarb must be the perfect plant! Tart & sweet, a wide variety of uses, and virtually indestructible to boot. Everything else in my yard dies, but the rhubarb comes back every year - bigger & better. And it's not so seasonal as people think - I just harvested some for jam in mid september. (BTW-in answer to the harvesting question-if you let your plants go to seed the fruit is still edible. But you'll get less and what you get won't be as good: tougher and less flavorful.) I've got just enough still growing for some preserves and, if I'm lucky, maybe enough to try the rhubarb-ginger jam.
This is my first foray into preserving. When I looked out my back window a few days ago and saw what I knew would be the last bunch until spring, my inherent ant nature kicked in. I thought about how good a rhubarb meringue would taste in December. I thought about pirozhki with reven in February. I knew I had to act.

Again, I'm years late with my comments, but I'm wondering:

a) if it's really necessary to age rhubarb jam. My mother, who I listen to on everything, says she never heard of such a thing.

b) how your recipe turned out. You must have eaten the jam by now. I've just put up a batch following your recipe (actually I made three batches: one following your recipe, one using strawberries and rhubarb, and one with strawberries, rhubarb, and a little ginger.

Related to a), I think your inner grasshopper must have been very disappointed at your recipe exactly filling three jars. If you'd had a bit more, you could have used it right away, and previewed the future results, kind of like with Beaujolais Nouveau.

Anyway, I did lick the spoon, and the early results are very, very positive. I'll know even more the day after tomorrow (I have to wait until then, since I don't have any fresh bread, and won't until then, and I don't want the first taste of my new jam to be on two-day-old bread!).

I just harvested some for jam in mid september. (BTW-in answer to the harvesting question-if you let your plants go to seed the fruit is still edible. But you'll get less and what you get won't be as good: tougher and less flavorful.)

I have an important question about the harvesting of the rhubarb plant. Can I cut and use the stalks of the rhubarb if the plant is flowering? Are the leaves the only part of this plant that is poisonous or the entire plant is dangerous because it is seeding?

was so happy to read the rhubarb recipes. I've been making rhubard-ginger jam forever (and I'm a very senior person!) --used my mother's recipe - 3 cups sugar to 4 cups of fruit - cooking 'til 220 degrees - the fruit is all mashed, and the ginger gives it a lovely brown color - sometimes I add raisins. My family loves the results.

I'm sure you know this... letting the finished jam sit for a few minutes before spooning it into the jars makes the fruit less likely to float to the top. Thank you for the recipe. Rhubarb is one of my favorite things, and this recipe highlights the flavor well.

Hi Clotilde! I am so glad I found this recipe because I had no time to make a dessert with the rhubarb before IT would go bad. The jam is fantastic! I just placed the glass jar in boiling water as well... which has worked fine for the last couple weeks.

I just harvested some for jam in mid september. (BTW-in answer to the harvesting question-if you let your plants go to seed the fruit is still edible. But you'll get less and what you get won't be as good: tougher and less flavorful.)

I once made a batch of "Blubarb" jam ~ blueberry/rhubarb. I don't know how the blueberries and rhubarb were ripe at the same time, though. Maybe I used frozen blueberries. Anyway, it was really delicious.