Besides asparagus it is also high season for fresh rhubarb and blooming elder flowers. I have used this recipe on Midsummer jam (strawberry jam with elder flower) as inspiration.
Other suggestion rhubarb jam could be these: rhubarb-white currant jam, rhubarb-raspberry jam, rhubarb-apple jam, strawberry-rhubarb jam, tomato-rhubarb jam, rhubarb jam & rhubarb jam with vanilla.
Rhubarb jam with elder flowers:
- 500 g rhubarb - stems cut into small pieces
- 1½ dl water
- 250-300 g sugar
- 8 g pectin
- 1 teaspoon citric acid
- 8-10 elder flower stems
- potassium sorbat - optional
- Clean the rhubarb stems, cut them into 1-2 cm pieces.
- Place the rhubarb and water into medium size cooking pot.
- Bring to the boil, let the rhubarb simmer gentle for 15 minutes, until the rhubarb is boiled out.
- Dry-mix the pectin with 50 g sugar, stir the pectin mixture into the rhubarb mass.
- Let the rhubarb boil for 4-5 minutes.
- Add in the citric acid and sugar, and bring a rolling boil.
- Let the jam boil for 2-4 minutes.
- Add the elder flowers into the jam, stir well.
- Remove the cooking pot from the heat, push any scums from the surface of the pan to the side and remove it with a metal spoon.
- Prepare the jam glasses by filling them with boiling water to sterilise them.
- Fill the glass with jam and close the glass. Store them cold.
- Store at ambient temperature.