Quick and Easy Homemade Rhubarb Jam
A vibrant and tangy delight that captures the essence of spring, perfect for breakfast spreads or dessert toppings.
Equipment
- Heavy-bottomed saucepan
- Ladle
- Sterilized jars
Ingredients
Ingredients
- 4 cups Chopped rhubarb Fresh rhubarb, firm and crisp stalks preferred.
- 2 cups Granulated sugar Adjust based on taste preference.
- 1/4 cup Fresh lemon juice Use fresh lemon juice for best flavor.
- 1/2 cup Water Use clean, filtered water.
- 1 packet Pectin (optional) Follow package instructions if using.
Instructions
- Prepare your ingredients by washing and trimming the rhubarb, then cutting it into small pieces. Place the chopped rhubarb into a large saucepan.
- Add water to the saucepan and bring to a gentle simmer over medium heat.
- Cook the rhubarb for about 10-15 minutes until soft and mushy, stirring frequently.
- Gradually add the sugar to the softened rhubarb, stirring well to dissolve.
- Add the lemon juice and stir to combine all ingredients thoroughly.
- Continue cooking over medium heat, stirring frequently, until the mixture thickens.
- If using pectin, follow the package instructions at this point.
- Once thickened, remove from heat and allow to cool slightly.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Screw on the lids tightly and process in a boiling water bath for 10 minutes if storing long-term.
- Allow the jars to cool completely before storing in a cool, dark place.
Notes
Store leftovers in an airtight container in the refrigerator for up to three weeks. Can be frozen for up to a year.