This Rhubarb & Lavender Jam is a sophisticated twist on the traditional tart-sweet spread. Combining the robust, bright flavor of rhubarb with the gentle floral aroma of culinary lavender, this jam feels like springtime in a jar. Its glossy texture and vibrant hue make it not only delicious but visually stunning.
Perfect for pairing with buttery scones, slathering on toast, or serving alongside soft cheeses, this jam is a beautiful way to elevate your breakfast or brunch. The subtle infusion of lavender adds a calming aromatic note that lingers delightfully on the palate. Whether you’re gifting it or savoring it yourself, this preserve offers a unique and charming flavor experience.
Full Recipe:
Ingredients:
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4 cups fresh rhubarb, chopped into small pieces
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2 cups granulated sugar
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon dried culinary lavender (or 1 tablespoon fresh lavender buds)
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½ teaspoon vanilla extract
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½ cup water
Directions:
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Wash and chop the rhubarb into small, even pieces.
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If using fresh lavender, remove the buds from the stems and rinse them gently.
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In a small saucepan, bring the water to a gentle simmer. Remove from heat, add the lavender, and steep for 5 minutes. Strain and discard the lavender buds, keeping the infused water.
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In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, lemon zest, and lavender-infused water. Stir well.
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Bring the mixture to a gentle boil, then reduce to low and simmer for 25–30 minutes, stirring occasionally, until the rhubarb softens and the jam thickens.
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Use a spoon to mash some of the rhubarb while leaving small chunks for texture.
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To test doneness, place a spoonful on a chilled plate. If it wrinkles when pushed with a spoon, it’s ready.
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Stir in the vanilla extract and remove from heat.
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Pour the hot jam into sterilized jars and seal immediately. Let cool at room temperature.
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Store in the refrigerator for up to 3 weeks or process in a water bath for extended shelf life.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 45 kcal (per tablespoon) | Servings: 32 tablespoons (2 cups)
A Floral Twist on a Classic: Discovering the Magic of Rhubarb and Lavender Jam
There’s something undeniably nostalgic about the sight of jewel-toned jam gleaming in a glass jar, lovingly made in small batches, and infused with care. Among the myriad of seasonal preserves, Rhubarb and Lavender Jam stands out for its unexpected elegance, floral undertones, and rich complexity. This isn’t your average jam. It’s a refined blend of tart and sweet with a whisper of botanical charm that invites your palate on a new adventure.
Whether you’re a home preserving enthusiast or a curious foodie looking for new flavor profiles to explore, this jam offers something unique: a way to preserve spring and early summer in its most fragrant form. Beyond its vibrant color and gourmet appearance, rhubarb and lavender jam is an invitation to slow down, savor, and delight in simplicity.
The Allure of Rhubarb: A Seasonal Star
Rhubarb is one of those rare, fleeting ingredients that captures the heart of spring. Often mistaken for a fruit due to its use in desserts, rhubarb is technically a vegetable. It’s known for its crisp texture, bright red stalks, and tart flavor. Its natural sourness begs for a sweet partner, which makes it a jam maker’s dream: adaptable, bold, and just acidic enough to give preserves that desirable balance.
One of rhubarb’s most beautiful qualities is its ability to break down easily during cooking, turning into a smooth, thick texture without needing additional pectin. This makes it perfect for small-batch jams, particularly for those looking to avoid commercial additives.
Seasonally, rhubarb makes its debut in early spring and can continue through summer depending on your region. This brief window makes the idea of preserving it all the more appealing. In essence, rhubarb jams become a way of bottling springtime a bright, zippy spread to brighten your morning toast or enrich a cheese board on a gloomy day.
Lavender in the Kitchen: More Than a Pretty Flower
Lavender might conjure images of Provencal fields or soothing bath products, but it also holds a cherished place in the culinary world. When used sparingly and correctly, culinary lavender brings a delicate floral note that enhances both sweet and savory dishes. Its role in desserts such as scones, cookies, and syrups is well documented, but pairing it with tart fruits like rhubarb creates a surprising synergy.
Culinary lavender is typically a variety known as Lavandula angustifolia (also called English lavender). It’s less bitter than other species and more suitable for eating. The key to incorporating lavender into food is restraint too much and it can taste soapy or medicinal. But when infused into water or steeped briefly, lavender imparts a lightly perfumed quality that softens rhubarb’s acidity and gives the jam a whisper of spring gardens and honeyed breeze.
Lavender also brings with it potential health benefits, including calming properties and anti-inflammatory effects, although in jam form it’s more about the experience than medicinal value.
Rhubarb + Lavender: A Botanical Balancing Act
Why do rhubarb and lavender work so well together? It’s a play of contrasts and complements.
Rhubarb is assertively tart. Its brightness can dominate more delicate flavors, which is why it’s often paired with bold companions like strawberries or oranges. Lavender, on the other hand, is aromatic and light, but also grounding. It has subtle woodsy and herbal notes beneath the floral aroma that stabilize rhubarb’s wild acidity. Together, they form a jam that’s complex and layered tart, sweet, floral, and earthy.
The addition of a citrus note, often lemon zest or juice, in this type of jam is not only practical (as a pH stabilizer) but also lifts the overall flavor. A splash of vanilla extract at the end deepens the sensory profile, adding warmth and richness.
This isn’t just jam it’s a gourmet preserve that feels at home on a farmhouse table or served beside a pot of Earl Grey in a boutique café.
Ways to Use Rhubarb and Lavender Jam
While you could simply slather this jam on toast (and honestly, we recommend you do), there are many ways to enjoy its versatility:
1. Cheese Pairings
This jam pairs beautifully with creamy cheeses such as brie, goat cheese, and triple cream. The floral tones balance the richness, making it perfect for charcuterie boards or afternoon tea platters.
2. Breakfast Upgrades
Add a spoonful to plain Greek yogurt, drizzle it over oatmeal, or fold it into crepes or pancakes. Its unique flavor adds elegance to the everyday.
3. Baking and Glazes
Use it as a filling for thumbprint cookies, tarts, or layered cakes. It also makes a lovely glaze for roasted chicken or pork, adding a sweet-savory twist.
4. Cocktails and Mocktails
Yes, jam in cocktails! Mix a teaspoon into a shaker with gin, lemon juice, and ice for a spring-inspired cocktail. Or stir into sparkling water for a floral soda alternative.
5. Gifting and Entertaining
Homemade jam, especially one this unique, makes a heartfelt and impressive gift. Jar it with a rustic ribbon or floral-themed label and give it for Mother’s Day, housewarmings, or holiday baskets.
Storage and Shelf Life
Because this is often made as a small-batch jam, it’s perfect for those who want to enjoy fresh flavors without a long commitment to canning. When stored in sterilized jars and kept in the refrigerator, the jam typically lasts around 3 weeks. If processed in a hot water bath, it can be shelf-stable for up to a year just remember to follow safe canning guidelines.
If you’re new to jam-making, this recipe is beginner-friendly and forgiving. The natural pectin in rhubarb and the relatively short cooking time make it ideal for first-timers. The fragrant twist of lavender turns it into something unforgettable, giving you a chance to experiment with botanical flavors without overwhelming complexity.
A Seasonal Joy in Every Spoonful
In a world of mass-produced spreads and sugary sameness, Rhubarb and Lavender Jam offers a breath of fresh air. It captures a fleeting moment in the growing season and turns it into something lasting and delicious.
This jam is more than a recipe; it’s a small act of seasonal celebration. It reminds us that the best food isn’t always the most elaborate, but the most thoughtfully made. A handful of garden rhubarb, a touch of lavender, and a bit of time on the stove can result in something that feels both rustic and refined the kind of food that tells a story.
So, if you’ve never tried floral jams or think rhubarb only belongs next to strawberries, consider this your invitation. Explore this pairing with an open mind and a curious spoon. Your morning toast, your next tea party, or your charcuterie spread will thank you.
Conclusion:
Rhubarb and Lavender Jam is a flavor journey one that bridges the tang of the garden with the fragrance of the field. It’s a testament to the power of small-batch cooking, where a simple combination of seasonal ingredients can create something with gourmet character and lasting charm.
Whether you’re a seasoned canner or a weekend foodie, this jam invites you to slow down, stir intentionally, and enjoy deliberately. From floral fields to your favorite toast, this preserve adds beauty to every bite.
Ready to give it a try? All it takes is a little rhubarb, a touch of lavender, and a willingness to bring something new into your kitchen. Let it steep, simmer, and transform just like the seasons themselves.