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Rhubarb Jam for Urtekram

I have just started to blog for Danish health food producers Urtekram. They make high quality organic food and beauty products, which are for sale in Denmark as well as here in the UK. If you can read danish (!) then I’ll be blogging from here a couple of times a month. I’ll be highlighting some of their fantastic products in my recipes, which I’m sure will tempt you – such as Low-Fat Organic Cocoa and Organic Coconut Sugar.


Let me share my fist blog post from Urtekram here with you, in English!

Delicious and sweet homemade rhubarb jam, made with my own freshly picked rhubarb.



Rhubarb Jam

Makes 2-3 large jars


500g rhubarb, cut into chunks
500g organic sugar
1 vanilla pod, halved lengthways
1/2 organic lemon

Put a small plate in the freezer. Put the rhubarb into a large saucepan and heat until the rhubarb begins to go soft.

Next add the sugar and halved vanilla pods. Continue to heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go.

Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (alternatively use a sugar thermometer, and let the jam reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.


rabarber skål



rabarber sylt copy

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