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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Recipe Information
Ingredients
- 1000 grams fresh rhubarb
- 750 grams granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash the rhubarb stalks thoroughly and trim off any leaves and tough ends.
Cut the rhubarb into small 1-inch pieces and place them in a large, heavy-bottomed saucepan.
Add the granulated sugar and lemon juice to the saucepan, and stir to combine everything thoroughly.
Let the mixture sit for 20-30 minutes to allow the rhubarb to release its natural juices.
Place the saucepan on the stove over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Lower the heat to a simmer and cook the mixture for about 20-25 minutes, stirring frequently to prevent sticking or burning.
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.
Once the jam reaches your desired consistency (it should thicken as it cools), remove it from the heat.
Allow the jam to cool slightly, then transfer it into sterilized jars. Seal the jars tightly and let them cool completely at room temperature.
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
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 127.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
