Low Sodium Homemade Rhubarb Jam
Delight in the tangy-sweet flavors of this Low Sodium Homemade Rhubarb Jam, a simple and heart-healthy way to preserve one of spring's most beloved ingredients. Made with just five wholesome ingredients—fresh rhubarb, granulated sugar, lemon juice, lemon zest, and water—this recipe delivers a vibrant jam that's free from artificial preservatives and loaded with natural flavor. Perfectly balanced between tart and sweet, this small-batch jam comes together in under an hour and is easy to customize to your desired thickness. Spread it over toast, swirl it into yogurt, or drizzle it onto desserts for a guilt-free treat that’s low in sodium but big on taste. With step-by-step instructions and minimal effort, this recipe is ideal for beginner jam-makers and seasoned preservers alike.
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Recipe Information
Ingredients
- 4 cups (chopped) rhubarb
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup water
Instructions
Start by washing the rhubarb stalks thoroughly under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Chop the rhubarb into small, even pieces, approximately 1/2-inch in size. You should have about 4 cups of chopped rhubarb.
In a large saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, lemon zest, and water.
Set the saucepan over medium heat and stir the mixture occasionally until the sugar has fully dissolved.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low and let the mixture simmer for about 30-40 minutes. Stir frequently to prevent the jam from sticking to the bottom of the pan.
As the rhubarb softens and breaks down, use the back of a wooden spoon or a potato masher to help mash the rhubarb into a jam-like consistency.
Continue to cook and stir the mixture until it reaches your desired thickness. Remember that the jam will thicken further as it cools.
To check for doneness, place a small dollop of jam on a chilled plate; if it doesn't run when the plate is tilted, the jam is ready.
Remove the saucepan from heat and allow the jam to cool for a few minutes.
Once slightly cooled, transfer the jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars tightly with lids.
Let the jam cool completely at room temperature before storing. Store in the refrigerator for up to 3 weeks, or process the jars in a water bath for longer shelf life.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 569.8 g | 207% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 539.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 2274 mg | 48% | |
*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.
