Photo: Wikimedia Commons, Public domain · source

Jam · From Bladwijzer

Spring jam of elaeagnus and rhubarb

Updated on 9 October 2026

• Makes: ± 3 jars
• Time: 45 min
• From: Oleaster

Ingredients

• 500 g ripe elaeagnus berries
• 500 g rhubarb stalks (no leaves)
• 100 ml water
• 500 g gelling sugar 2:1

Method

1. Rinse the berries and cook them with the water for 10 minutes until soft.
2. Press them through a sieve or food mill to remove the stones.
3. Cut the rhubarb into small pieces and mix with the purée and gelling sugar.
4. Bring to the boil, stirring, and keep at a rolling boil for 4 minutes; do the cold-plate test.
5. Fill clean, hot jars with the hot jam and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.