How much sugar do I need for the rhubarb jam?

3/4 kg sugar to 1 kg cleaned rhubarb stalks, plus 2 deciliters of water.

Why should the rhubarb be blanched first?

The stalks are cut into 5 cm long pieces and blanched in the water, so they soften a little without cooking to pieces. They are lifted out with a slotted spoon and put back over the heat with the sugar, which is left to "steep" until dissolved. The point is for the pieces to stay as whole as possible.

How long does it take, and where does the recipe come from?

Allow about 45 minutes total, for roughly 8 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 598.

Rhubarb Jam

Name: Rhubarb Jam
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 kg rhubarb stalks; 750 g sugar; 2 dl water

Rhubarb jam of 1 kg stalks, 750 g sugar and 2 dl water: the stalks are cut into 5 cm pieces, blanched, lifted out and steeped with the sugar until it has dissolved, so the pieces stay whole.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 598 (falt i det fri)

Be the first to rate

About the dish

A simple rhubarb jam in which the stalks are blanched first, so the pieces keep their shape. Typical of Erken's wish for "whole" pieces of fruit in the jam.

How to make it

1
Cut the rhubarb
Clean the stalks and cut them into 5 cm long pieces.
2
Blanch
Bring the water to a boil and let the rhubarb pieces blanch in it for a few minutes. Lift them out carefully with a slotted spoon.
3
Steep with sugar
Put the pieces back over the heat together with the sugar and let it "steep" until the sugar has dissolved. Stir as little as possible, so the pieces stay whole.
4
Fill the jars
Fill the warm jam into clean, dry, warm jars and cover once it is cold.

Changes from the original

Converted 2 deciliters to dl, "blanched" explained as a brief steep in boiling water, and the steps broken up. Otherwise unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much sugar do I need for the rhubarb jam?: 3/4 kg sugar to 1 kg cleaned rhubarb stalks, plus 2 deciliters of water.
Why should the rhubarb be blanched first?: The stalks are cut into 5 cm long pieces and blanched in the water, so they soften a little without cooking to pieces. They are lifted out with a slotted spoon and put back over the heat with the sugar, which is left to "steep" until dissolved. The point is for the pieces to stay as whole as possible.
How long does it take, and where does the recipe come from?: Allow about 45 minutes total, for roughly 8 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 598.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!