Rhubarb jam with black pepper

Μαρμελάδα ραβέντι με μαύρο πιπέρι

Mar 18, 2025

∙ Paid

This is the second recipe with rhubarb I made with my big rhubarb haul. An intriguing rhubarb jam with black pepper.

It is thick, sticky and sweet with a peppery kick right at the end that you can feel at the back of your throat, as a reminder of the special ingredient added.

You can definitely switch it up and instead use a vanilla bean or rose geranium (we use it in Greece a lot for jams and spoon sweets), but I strongly suggest you try the black pepper. Besides, the flavor is not that pronounced, it’s just enough to make its presence known but not upset the balance of sweet and piquant.

It’s the perfect jam to serve with a cheese platter (I find blue cheeses and hard cow’s or sheep’s milk cheeses, like Greek Kefalotyri, make a good pairing), charcuterie, big green olives, a few fresh and crispy purslane, rocket or watercress leaves, and good crackers, bread or bread sticks. It also pairs beautifully with a bit of balsamic on toasted sourdough, and you can certainly have it for breakfast on top of your favorite brioche/tsoureki toast or croissant.

It’s quick and easy to make, extremely tasty and definitely worth it. Making the most out of the season’s bounty should not be hard work.

Hope you enjoy!