Description
Preserve the best of the season with this simple and delicious rhubarb jam recipe. Perfect for spreading on toast or using in desserts!
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare your jars and lids by sterilizing them in boiling water for 10 minutes.
- In a large pot, combine chopped rhubarb, granulated sugar, and lemon juice. Stir well and let sit for 30 minutes to release the juices.
- Add the fruit pectin to the rhubarb mixture and bring to a boil over medium heat, stirring constantly.
- Once boiling, continue to cook for 1-2 minutes until the mixture thickens. If using, stir in vanilla extract.
- Pour the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean to ensure a good seal.
- Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation.
- Remove jars from the water bath and let cool completely on a clean towel or cooling rack. Check seals after 24 hours.
Notes
- Make sure to use fresh rhubarb for the best flavor.
- Adjust sugar to taste if you prefer a less sweet jam.
- Store sealed jars in a cool, dark place. Refrigerate after opening.
- Prep Time: 15
- Cook Time: 20
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: easy rhubarb jam recipes, rhubarb preserves, homemade jam, seasonal jam recipes, simple rhubarb recipes