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I love making rhubarb jam when the season hits. It's a delightful mix of tart and sweet, perfect for spreading on toast or adding to desserts. This simple recipe only needs rhubarb, sugar, and lemon juice. Let's dive in and create something delicious together!
Rhubarb Jam Recipe
Ingredients:
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 lemon, juiced
Instructions:
- Combine rhubarb, sugar, and lemon juice in a pot.
- Cook over medium heat until rhubarb is soft and mixture thickens, about 30 minutes.
- Stir occasionally to prevent sticking.
- Let cool, then transfer to jars.
What You Will Need
Read more: Strawberry Rhubarb Jam Recipe
What you will need to make rhubarb jam
- Rhubarb: Provides the tart base flavor, balancing the sweetness and giving the jam its unique, tangy taste.
- Sugar: Sweetens the rhubarb, helps preserve the jam, and thickens it to the right consistency.
- Lemon juice: Adds acidity, enhancing the flavor and helping the jam set properly.
Tools and Instruments Required
What tools/instruments will be needed to make Rhubarb Jam Recipe
- Large pot: Needed to cook the rhubarb mixture evenly and prevent overflow during boiling.
- Wooden spoon: Ideal for stirring the jam without scratching the pot.
- Measuring cups: Ensures accurate measurement of rhubarb, sugar, and lemon juice.
- Lemon juicer: Extracts juice efficiently from the lemon for the recipe.
- Jars: Used for storing the finished jam, keeping it fresh and ready to use.
Rhubarb Jam Recipe
A simple and delicious rhubarb jam recipe.
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Ingredients:
Main Ingredients
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 lemon, juiced
Instructions:
- Combine rhubarb, sugar, and lemon juice in a pot.
- Cook over medium heat until rhubarb is soft and mixture thickens, about 30 minutes.
- Stir occasionally to prevent sticking.
- Let cool, then transfer to jars.
Notes:
Store in the refrigerator for up to 2 weeks.
Read more: Strawberry Jam Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 38gProtein: 0.5gFat: 0.1gSodium: 1mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 10IUVitamin C: 10mgCalcium: 40mgIron: 0.3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the jam as directed.
- Let it cool completely.
- Store in airtight containers.
- Refrigerate for up to 2 weeks.
Freezing Instructions
- Cool the jam fully.
- Transfer to freezer-safe containers.
- Leave some space for expansion.
- Freeze for up to 6 months.
- Thaw in the fridge before using.
Adding a pinch of cinnamon to the rhubarb jam can enhance its flavor, giving it a subtle warmth and depth.
Frequently Asked Questions
FAQ:
How long does the jam last?
Stored in the fridge, it lasts up to 3 weeks.
Can I use frozen rhubarb?
Yes, just thaw and drain it first.
Do I need to add pectin?
No, rhubarb has enough natural pectin.
Can I reduce the sugar?
You can, but it might affect the texture and shelf life.
How do I know when the jam is ready?
It’s ready when it thickens and coats the back of a spoon.
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