- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 4 cups (approximately 32 servings)
- Serving Size: 2 tablespoons
Ingredients
- 2 pounds (900 g) fresh rhubarb, chopped into ½-inch pieces
- 3½ cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ¼ teaspoon fine salt
- ½ teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Rhubarb
Wash the rhubarb thoroughly and trim away the ends. Cut the stalks into small, even pieces to ensure consistent cooking.
Step 2: Combine Ingredients
Place the chopped rhubarb, sugar, lemon juice, salt, and lemon zest into a large heavy-bottomed saucepan. Stir well until the sugar evenly coats the rhubarb.
Step 3: Rest the Mixture
Allow the mixture to stand for 10–15 minutes. During this time, the sugar will begin drawing moisture from the rhubarb, helping it cook evenly.
Step 4: Cook the Jam
Place the saucepan over medium heat and stir continuously until the sugar completely dissolves.
Increase the heat slightly and bring the mixture to a gentle boil.
Cook for 25–35 minutes, stirring frequently to prevent sticking. As the jam cooks, skim off any foam that forms on the surface.
Step 5: Check for Doneness
The jam is ready when it reaches about 220°F (104°C) or when a small spoonful placed on a chilled plate wrinkles slightly when pushed with your finger.
Step 6: Add Vanilla
If using vanilla extract, stir it in during the final minute of cooking.
Step 7: Fill the Jars
Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean and seal with lids.
Step 8: Cool and Store
Allow the jars to cool completely before storing them. Refrigerate after opening.
Tips for Success
- Choose firm, fresh rhubarb with crisp stalks.
- Stir frequently during cooking to prevent scorching.
- Avoid overcooking, as this can produce a thick, sticky jam.
- Fresh lemon juice improves both flavor and preservation.
- Sterilized jars help extend shelf life.
Serving Suggestions
Rhubarb jam is delicious served with:
- Fresh toast
- English muffins
- Scones
- Pancakes
- Waffles
- Yogurt
- Oatmeal
- Cheesecake
- Ice cream
- Brie or cream cheese
- Thumbprint cookies
- Layer cakes
Storage
- Refrigerator: Up to 3 weeks after opening.
- Freezer: Up to 12 months in freezer-safe containers.
- Properly canned: Up to 1 year in a cool, dark pantry.
Variations
- Add fresh strawberries for a sweeter strawberry-rhubarb jam.
- Stir in grated ginger for a warm, spicy flavor.
- Add orange zest for a citrus twist.
- Include a cinnamon stick while cooking for subtle warmth.
- Mix in vanilla bean instead of extract for richer flavor.
Nutrition Information (Per Serving)
- Calories: 55
- Carbohydrates: 14 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5 mg
- Fiber: 0.5 g
- Sugar: 13 g
- Vitamin C: 3 mg
- Calcium: 25 mg
- Potassium: 65 mg
- Iron: 0.1 mg