This is an ode to Gran. The tea and rhubarb mixture just makes me think of my Gran. As a kid, I think the only time I ever had rhubarb was at Gran’s, and she is the one who set me on the path of being a tea drinker rather than a coffee drinker. Though, when she started serving tea to me and my sister, I am pretty sure it was 90% milk, 8% sugar and 2% tea. But it was enough.

I call this a topper because it can top anything, including toast. I found it to be a loose jam, almost better served over ice cream or on cheesecake!

Ingredients

• 2-1/2 lbs chopped, skin on, rhubarb (approx. 10 cups)
• 5 cups sugar
• 1 cup strong brewed Earl Grey tea
• 1 lemon
• Pinch of salt
• 1 packet (approx. 85 ml) liquid pectin

Directions

1. Get your hot water bath going. Sterilize all jars and lids.
2. Steep the Earl Grey tea. Leave the bag in until step 4 so that you have a strong brew.
3. Leaving the skin on, chop all the rhubarb to 1/2″ pieces.
4. Place rhubarb, sugar and brewed tea (tea bag removed) in a large pot. Bring the mixture to a rolling boil.
5. At a rolling boil, add lemon juice and salt and let the mixture continue at a rolling boil for 10 minutes. Stay close as it may expand. Stirring is ok.
6. At 10 minutes, add the pectin to the mixture and stir to combine. If you are wanting a firmer jam, consider using 2 packets of pectin. Bring the mixture back to a rolling boil for 5 minutes.
7. If you are looking to have a proper jam consistency, test the jam to see if it has reached the gel point. You can do this by putting a plate in the freezer for a few minutes, then adding a thin smear of the jam. Put it back into the freezer for 1 minute, then push it with your finger. The jam should wrinkle and have a gel consistency.
   
   If you are going for the topper, like I did, then give the mixture a taste to ensure it is how you like it. Add lemon juice if it needs a little extra tang to cut some of the sweet.
8. Fill your prepared, sterilized jars to within 1/4″ from the top.
9. Wipe down the rim of the jar to remove any jelly residue. Attach the lids and slightly tighten. Don’t over tighten the lids or they won’t seal properly.
10. Process for 10 minutes.

Photos of the Process

Chit Chat Bit

I love stewed rhubarb, but I feel that this recipe will be a bit more versatile. Plus it is can be canned and pulled out whenever you are in need of it.

I made some nice little whipped cheesecakes just to try out this topping with. I am sure I could have had it on toast, but I really do think it will be best for topping thinks. I bet it would also be great on waffles, pancakes, pastries….so many things!

I do notice that the earl grey isn’t as prevalent as I would have hoped in the flavour. It’s there, but subtle. I may do a couple tea bags next time to get a really strong brew. Or perhaps let it brew overnight.

Well now that I have gotten this written, I am off to reward myself with another little cheesecake with the rhubarb topping!