Description
A simple and delightful rhubarb jam that captures the sweet and tart notes of rhubarb, perfect for beginners.
Ingredients
Scale
- 4 cups chopped rhubarb stalks
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- Optional: pinch of ground ginger or 1 cinnamon stick
Instructions
- Wash and chop the rhubarb stalks into roughly 1/2-inch pieces.
- Place the rhubarb, sugar, lemon juice, and water into a large heavy-bottomed saucepan. Stir gently to combine and let sit for 10 minutes to draw out juices.
- Heat the mixture over medium heat and bring to a gentle boil, stirring frequently to dissolve the sugar and prevent sticking.
- Reduce the heat to a simmer and cook uncovered for 25-30 minutes, stirring every few minutes until the jam thickens and the rhubarb softens.
- Test the jam consistency by spooning a small amount onto a cold plate; if it wrinkles when pushed, it is ready.
- Remove from heat and let cool slightly. Spoon the jam into sterilized jars, leaving 1/4 inch of headspace. Cool completely before sealing.
Notes
Use fresh produce for the best flavor. A heavy-bottomed pan helps distribute heat evenly. Feel free to customize flavors with citrus zest or vanilla.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg