Easy Rhubarb Jam Recipe for Sweet Summer Bliss
This rhubarb jam recipe transforms seasonal produce into a delicious spread with just three ingredients.
Equipment
- nonreactive pot
- glass jar
- - Large bowl
Ingredients
For the Jam Base
- 6 cups chopped rhubarb Fresh rhubarb is essential for that vibrant color and tangy flavor.
- 2 cups sugar Sweetens the tartness of the rhubarb, creating a perfect balance.
- 1 tablespoon fresh squeezed lemon juice Adds brightness and enhances the flavor of the jam.
Instructions
How to Make Rhubarb Jam
- Start by placing the chopped rhubarb in a large glass bowl. Sprinkle the sugar over the top and stir gently to coat. Cover the bowl and let it sit for at least 8 hours, giving it a stir once or twice to ensure the sugar works its magic.
- After the resting period, carefully pour the rhubarb along with its juices into a nonreactive pot.
- Squeeze in the fresh lemon juice and mix it thoroughly with the rhubarb.
- Place the pot on the stove over medium-high heat and cook the rhubarb mixture until it begins to simmer, which should take about 20 minutes.
- Once simmering, lower the heat to low and continue cooking for an additional 10 minutes.
- Remove the pot from heat and let the jam cool for about 10 minutes. Carefully transfer your warm jam into a glass canning jar or storage container.
Notes
Store your homemade rhubarb jam in an airtight container in the refrigerator for up to 3 weeks. For longer storage, freeze the jam in freezer-safe containers for up to 6 months.