31 Days of MOO – Day 11 MOO Rhubarb Jam Pretty Pink Sweetness in a Jar

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The recent weather has been perfect for rhubarb — the stalks are tall, thick and growing back quickly after each harvest. When rhubarb is abundant like this, one of my favourite ways to use it is in this beautiful Rhubarb Jam.

It’s a jar of pretty pink deliciousness and a wonderful way to preserve the harvest.
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If you buy good-quality jam, you’ll know it isn’t cheap. A jar made with just fruit and sugar can cost up to $11 for 500g.

But homemade jam costs far less — especially if you grow your own fruit or pick it up cheaply when it’s in season.

That’s one of the reasons jam making is such a valuable MOO skill.

Jam Making Is Easier Than You Think
Many people assume making jam is complicated or time-consuming.

It isn’t.

In fact, you can make a batch in about an hour from start to finish, including preparing the fruit and cleaning up.

I often make single batches because they’re quick and easy. Sometimes I even use frozen fruit that I’ve bought on special and tucked away in the freezer — that grocery slush fund comes in handy!

I’ll have a pot of jam simmering while dinner is cooking or while I’m batch baking.
It’s a simple habit that saves money and fills the pantry with delicious homemade food.

Rhubarb Jam
Ingredients
• 1 kg rhubarb stalks (never use the leaves — they are poisonous)
• 1 kg white sugar
• ¼ cup orange juice

Method
Cut the rhubarb stalks into 1cm pieces.
Layer the rhubarb and sugar in a large saucepan and leave it overnight. This draws the juice out of the rhubarb and helps the jam cook beautifully.
The next morning, add the orange juice and stir well.
Place the saucepan over medium heat and bring the mixture to the boil.
Reduce the heat to medium-low and simmer for about 45 minutes, stirring occasionally, until the jam thickens and reaches gel stage.
While cooking, scrape down the sides of the pot with a wet pastry brush to prevent sugar crystals forming.
Ladle the hot jam into hot sterilised jars and seal immediately.

How to Enjoy Rhubarb Jam
Rhubarb jam is wonderful:
• Spread on warm scones
• On hot buttered crumpets
• Swirled through yoghurt
• On toast or English muffins

It’s another delicious way to Make Our Own and reduce reliance on store-bought pantry items.
And once you start making jam, you may find it becomes one of your favourite MOO habits.
Small homemade swaps.
Big long-term savings.