Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Resting/Cooling Time: 2 hours
Total Yield: Approximately 4 cups (32 servings)
Serving Size: 2 tablespoons
Difficulty: Easy
Cuisine: American
Ingredients
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Equipment Needed
- Large heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sterilized glass jars with lids
- Ladle
- Jar funnel (optional)
- Candy thermometer (optional)
Instructions
Step 1: Prepare the Rhubarb
Wash the rhubarb thoroughly and trim away the ends. Cut the stalks into small, even pieces about half an inch long.
Step 2: Combine Ingredients
Place the chopped rhubarb into a large saucepan. Add the sugar, lemon juice, lemon zest, and salt. Stir well until the rhubarb is evenly coated.
Step 3: Let the Mixture Rest
Allow the mixture to stand for 10–15 minutes. During this time, the sugar will begin drawing moisture from the rhubarb, helping create a natural syrup.
Step 4: Cook the Jam
Place the saucepan over medium heat. Stir frequently until the sugar completely dissolves.
Increase the heat slightly and bring the mixture to a gentle boil.
Continue cooking for 25–30 minutes, stirring often to prevent sticking. As the jam cooks, the rhubarb will soften and break down naturally.
Step 5: Check for Doneness
The jam is ready when it reaches approximately 220°F (104°C) or when a spoonful placed on a chilled plate wrinkles slightly after cooling for one minute.
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 before sealing with lids.
Step 8: Cool
Allow the jars to cool completely at room temperature for about 2 hours.
For long-term storage, process the jars in a boiling water bath for 10 minutes if desired.
Recipe Tips
- Use bright red rhubarb for a naturally vibrant color.
- Stir frequently during cooking to prevent scorching.
- Avoid overcooking, as the jam will continue to thicken while cooling.
- Fresh lemon juice improves both flavor and preservation.
- Store opened jars in the refrigerator.
Serving Suggestions
This Rhubarb Jam tastes wonderful served with:
- Toast
- English muffins
- Croissants
- Pancakes
- Waffles
- Yogurt
- Oatmeal
- Cheesecake
- Vanilla ice cream
- Homemade biscuits
Storage
Refrigerator: Store for up to 3 weeks after opening.
Freezer: Freeze for up to 6 months.
Properly canned jars: Store in a cool, dark pantry for up to 1 year.
Nutrition Information (Per Serving)
- Calories: 55
- Carbohydrates: 14 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Fiber: 0.5 g
- Sugar: 13 g
- Vitamin C: 3% Daily Value
- Calcium: 2% Daily Value
- Potassium: 45 mg