Homemade Rhubarb Jam
Bright, tangy, and irresistibly sweet, this Homemade Rhubarb Jam is a simple yet flavorful preserve that captures the essence of spring in every jar. Made with just four wholesome ingredients—fresh rhubarb, sugar, lemon juice, and water—this recipe transforms tart rhubarb stalks into a luscious, spreadable jam with minimal prep time. With its perfectly balanced sweetness and zesty citrus notes, this small-batch jam is perfect for slathering on toast, pairing with pastries, or even dolloping over yogurt. Whether you’re an experienced canner or trying your hand at preserving for the first time, this step-by-step recipe, complete with tips for achieving the perfect texture, ensures jam-making success. Store this delightful rhubarb creation in your fridge for a fresh, vibrant addition to breakfast or process it for long-term storage—either way, it's a pantry staple you'll keep coming back to.
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Ingredients
- 4 cups rhubarb stalks
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cup water
Directions
Step 1
Begin by washing and trimming the rhubarb stalks. Cut them into small, even pieces, about 1/2-inch thick.
Step 2
In a large saucepan, combine the chopped rhubarb, sugar, lemon juice, and water. Stir to combine all ingredients.
Step 3
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar completely dissolves and the mixture begins to simmer.
Step 4
Reduce the heat to low and continue to cook the mixture for about 45-60 minutes, stirring frequently to prevent sticking, until the rhubarb has broken down and the mixture has thickened to your desired jam consistency.
Step 5
To test the jam’s thickness, place a small spoonful onto a chilled plate. Let it sit for a minute in the refrigerator and then run your finger through it. If the jam wrinkles slightly and holds its shape, it's ready.
Step 6
Once the jam has reached the desired consistency, remove the saucepan from heat and allow it to cool slightly.
Step 7
Sterilize your canning jars by boiling them in water for 10 minutes. Carefully fill the jars with the warm jam, leaving about 1/4-inch headspace.
Step 8
Seal the jars with lids and allow them to cool completely at room temperature before storing in the refrigerator.
Step 9
For long-term storage, process the sealed jars in a boiling water bath for an additional 10 minutes, then store in a cool, dark place.
Nutrition Facts
| Serving size | 1750 grams (1750.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2502 |
| Total Fat 2.10g | 3% |
| Saturated Fat 1.00g | 5% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Total Carbohydrate 647.50g | 235% |
| Dietary Fiber 18.10g | 65% |
| Total Sugars 611.80g | |
| Protein 9.10g | 18% |
| Vitamin D 0IU | 0% |
| Calcium 869mg | 67% |
| Iron 2mg | 12% |
| Potassium 2911mg | 62% |
Source of Calories