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Rhubarb Jam

A delightful spread made from tart rhubarb, sugar, and lemon juice that adds sweetness and tang to breakfast and desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 tablespoons
Course: Breakfast, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Rhubarb Jam
  • 4 cups chopped rhubarb Chop rhubarb into small pieces, about one-inch lengths.
  • 3 cups sugar Granulated sugar is recommended.
  • 1 cup water To help cook down the rhubarb.
  • 2 tablespoons lemon juice Adds brightness and enhances flavor.

Method
 

Preparation
  1. Start by chopping the rhubarb into small pieces, about one-inch lengths.
  2. In a large pot, combine the chopped rhubarb with the sugar and water. Stir well to ensure the rhubarb is evenly coated with sugar.
Cooking
  1. Place the pot over medium-high heat and bring the mixture to a boil.
  2. Once boiling, reduce the heat and let it simmer.
  3. Cook the jam for about 30 minutes, stirring occasionally, until it thickens and reaches a jam-like consistency.
  4. Stir in the lemon juice.
  5. Carefully pour your hot rhubarb jam into sterilized jars, leaving a little headspace at the top. Seal the jars while they are still warm.
  6. Allow the jars to cool completely before storing them in the refrigerator or a cool, dark place.

Notes

For a spiced version, consider adding a pinch of cinnamon or ground ginger during cooking. If you prefer a smoother jam, use an immersion blender before sealing it in jars. Store sealed jars in a cool, dark place for up to a year; once opened, refrigerate and consume within three weeks.