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Rhubarb Jam

A delightful homemade rhubarb jam that combines the tartness of fresh rhubarb with sweetness, perfect for spreading on toast or pancakes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh rhubarb, chopped Fresh rhubarb gives the best flavor. Frozen rhubarb can be used but should be thawed and drained.
  • 2 cups sugar Adjust sweetness according to taste.
  • 1 tablespoon lemon juice Adds acidity to balance the sweetness.
  • 1/4 cup water Helps in cooking the jam.

Method
 

Cooking Method
  1. Combine the chopped rhubarb, sugar, lemon juice, and water in a large pot. Stir well.
  2. Place the pot over medium heat. Stir frequently until the mixture begins to bubble.
  3. Once boiling, reduce the heat and let it simmer, stirring occasionally for about 20-30 minutes, until the jam thickens.
  4. Remove from heat and let it cool slightly.
  5. Pour the jam into sterilized jars and secure with tight lids.
  6. Allow the jars to cool completely at room temperature before refrigerating.

Notes

Store the jam in well-sealed jars in the refrigerator for about four to six weeks. For long-term storage, consider freezing the jam, leaving space at the top of jars.