Paleo Homemade Rhubarb Jam
Brighten up your breakfast or snack time with this luscious *Paleo Homemade Rhubarb Jam*! Made with just five wholesome ingredients, including naturally tangy rhubarb, sweet raw honey, and a hint of warm cinnamon, this refined sugar-free recipe is both healthy and delicious. The addition of fresh lemon juice gives the jam a vibrant, slightly tart kick, while vanilla extract adds a cozy depth of flavor. Perfectly thickened in just 30 minutes on the stovetop, this easy paleo-friendly jam is ideal for spreading on grain-free toast, swirling into yogurt, or as a topping for your favorite paleo desserts. With no preservatives, it's a fresh and clean option that can be refrigerated for up to 3 weeks or frozen to enjoy later. Whether you're a seasoned home cook or a jam-making beginner, this simple recipe is a great way to elevate seasonal rhubarb into something truly irresistible.
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Recipe Information
Ingredients
- 4 cups rhubarb stalks, chopped
- 0.75 cup raw honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
Instructions
Begin by thoroughly washing and drying the rhubarb stalks. Chop them into small, even pieces, about 1/2 inch in size.
In a medium saucepan over medium heat, combine the chopped rhubarb with the raw honey and lemon juice.
Stir the mixture occasionally until the rhubarb releases its juices and starts to break down. This should take about 5-7 minutes.
Reduce the heat to low and let the mixture simmer gently, stirring occasionally to prevent it from sticking to the bottom of the pan.
Continue cooking for about 20 minutes, or until the mixture has thickened and the rhubarb is completely softened.
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon.
Allow the jam to cool slightly before transferring it to sterilized jars. Seal the jars and let the jam cool completely at room temperature.
Store the rhubarb jam in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 188.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1765 mg | 38% | |
*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.
