Easy Rhubarb Jam
Capture the essence of summer with this **Easy Rhubarb Jam**, a simple yet flavorful recipe perfect for transforming fresh rhubarb into a tangy-sweet spread. Requiring just three ingredients—fresh rhubarb, granulated sugar, and a splash of lemon juice—this homemade jam comes together in under 40 minutes, making it an ideal choice for both novices and seasoned jam-makers. The natural tartness of rhubarb is perfectly balanced by sugar, while the lemon juice enhances the vibrant flavor. Cooked to a slightly chunky or smooth consistency, this versatile jam is perfect for slathering on toast, dolloping over yogurt, or even as a delightful filling for pastries. With no pectin required, this effortless recipe ensures you can savor the taste of rhubarb all year long. Plus, it stores beautifully in the fridge or can be canned for extended shelf life!
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Ingredients
- 1000 grams fresh rhubarb
- 750 grams granulated sugar
- 2 tablespoons lemon juice
Directions
Step 1
Wash the rhubarb stalks thoroughly and trim off any leaves and tough ends.
Step 2
Cut the rhubarb into small 1-inch pieces and place them in a large, heavy-bottomed saucepan.
Step 3
Add the granulated sugar and lemon juice to the saucepan, and stir to combine everything thoroughly.
Step 4
Let the mixture sit for 20-30 minutes to allow the rhubarb to release its natural juices.
Step 5
Place the saucepan on the stove over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Step 6
Lower the heat to a simmer and cook the mixture for about 20-25 minutes, stirring frequently to prevent sticking or burning.
Step 7
As the jam cooks, use the back of a spoon to gently mash the rhubarb into a smoother texture, leaving a few chunks for a more rustic jam, if desired.
Step 8
Once the jam reaches your desired consistency (it should thicken as it cools), remove it from the heat.
Step 9
Allow the jam to cool slightly, then transfer it into sterilized jars. Seal the jars tightly and let them cool completely at room temperature.
Step 10
Store the jam in the refrigerator for up to one month or process the jars in a water bath canner for longer shelf life.
Nutrition Facts
| Serving size | 1780 grams (1780.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3074 |
| Total Fat 2.10g | 3% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Total Carbohydrate 797.50g | 290% |
| Dietary Fiber 18.10g | 65% |
| Total Sugars 761.80g | |
| Protein 9.10g | 18% |
| Vitamin D 0IU | 0% |
| Calcium 862mg | 66% |
| Iron 2mg | 12% |
| Potassium 2911mg | 62% |
Source of Calories