Make Ahead

Mint, Rose and Rhubarb Jam

May 21, 2017
0 Ratings
Photo by Eric Stein
  • Makes 1/2 - 1 jar of jam
Author Notes

What happens when you decide to mix a bunch of separately incredible ingredients together in a hot pan? something complexly and undeniably amazing, of course!

Every time I do my grocery shopping for the week, I always buy at least one ingredient that I've never cooked with in the past. This helps me to learn, experiment, and always forces me to challenge my creativity ✨ This week's "secret ingredients" were rhubarb and a jar of rose jelly I was lucky enough to find on the sale rack in the back of the store. On Friday night, I decided it was a perfect time to experiment. (Yes I stayed in and cooked for me, myself, and I on a Friday night... Sue me 🤗 )

How did it turn out, you may ask? Let's just say I'll without a doubt be making this every week during this year's rhubarb season. I hope you decide to do the same after you give this ridiculously delicious yet simple recipe a try! —Eric Stein

What You'll Need
  • 1 rhubarb stalk, chopped into 1/4 inch pieces
  • 3-4 sprigs fresh mint, stalks and all (reserve a few leaves for garnishing)
  • 2 - 3 tablespoons rose jelly (Depends on the sweetness and strength of the rose jelly. If you can't find any in your local grocery store, just add another spoonful of honey)
  • 1 - 2 tablespoons Honey
  • 1/2 lemon, zested and juiced
  • 1/2 orange, juiced
  • 2 star anise
  • 1 pinch salt
  1. Add all ingredients to a small/medium sized saucepan. Place over medium heat. (Yes, it really is that easy 😉 )
  2. Stir frequently with a rubber spatula to help break down the rhubarb pieces ensure nothing sticks to the bottom and burns. You want to see a slow simmer. If it looks more like your pre-jam mixture is boiling, reduce the heat.
  3. When the jam has reached the consistency you prefer (see 3rd picture for a reference), take the pan off the heat and set aside to cool.
  4. Once cooled, strain out the solids. (If you love mint like me, I would recommend re-adding the cooked leaves.) Serve on toasted bread, freshly baked croissants, swirled through oatmeal, or anything else your heart desires in the morning to go along with your cup of coffee. Garnish with the reserved mint leaves, either whole or chopped.

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