Simple Rhubarb Jam Recipe for a Sweet Homemade Delight
This rhubarb jam recipe is a delightful and simple way to enjoy fresh rhubarb in a sweet form.
Equipment
- large glass bowl
- nonreactive pot
- glass canning jar
- - Stirring spoon
Ingredients
For the Jam
- 6 cups Rhubarb Fresh rhubarb is essential here for that delightful tartness.
- 2 cups Sugar Adjust the sweetness to your taste; feel free to experiment with natural sweeteners!
- 1 Tablespoon Lemon Juice Fresh squeezed to brighten the flavor and balance the tanginess of the rhubarb.
Instructions
How to Make Rhubarb Jam
- Combine Ingredients: Place the rhubarb in a large glass bowl, add the sugar, and stir gently to combine. Cover the bowl and let it sit for at least 8 hours, occasionally stirring to help the sugar melt and mingle with the rhubarb juices.
- Transfer to Pot: After the resting period, transfer the rhubarb and its juices into a nonreactive pot to avoid any metallic taste during cooking.
- Add Lemon Juice: Pour in the fresh lemon juice, enhancing the brightness and flavor profile of your jam.
- Cook Until Simmering: Heat the mixture over medium-high heat, stirring often, until it comes to a gentle simmer, approximately 20 minutes.
- Continue Cooking: Once simmering, reduce the heat to low and keep cooking for another 10 minutes, stirring frequently to prevent it from burning.
- Cool and Store: Remove the jam from heat and allow it to cool for about 10 minutes. Transfer the warm jam to a glass canning jar or an airtight storage container, then cover and refrigerate.
Notes
Enjoy your rhubarb jam on warm, buttery scones! Use sterilized jars to prolong freshness. This rhubarb jam can be stored in the refrigerator for up to two weeks or frozen for up to a year.