- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cooling Time: 2 hours
Recipe Yield
Makes approximately 4 cups (about 32 servings).
Ingredients
- 2 pounds fresh rhubarb, washed and chopped into ½-inch pieces
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Sterilized glass jars with lids
- Ladle
- Jar funnel (optional)
Instructions
Step 1: Prepare the Rhubarb
Wash the rhubarb thoroughly and trim away the leaves. Cut the stalks into small, even pieces approximately ½ inch long.
Step 2: Mix Ingredients
In a large saucepan, combine the chopped rhubarb, sugar, lemon juice, lemon zest, and salt. Stir until everything is evenly mixed.
Allow the mixture to sit for 10–15 minutes. This helps draw moisture from the rhubarb and creates a natural syrup.
Step 3: Cook the Jam
Place the saucepan over medium heat. Stir frequently until the sugar completely dissolves.
Bring the mixture to a gentle boil. Reduce to medium-low heat and continue simmering for 30–35 minutes.
Stir often to prevent sticking.
Step 4: Check Consistency
The jam is ready when it thickens and coats the back of a spoon. You can also place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it has reached the proper consistency.
Step 5: 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 6: Cool
Allow the jars to cool completely at room temperature before refrigerating or processing for long-term storage.
Recipe Tips
- Use bright red rhubarb for the best color.
- Stir frequently during cooking to prevent burning.
- Add strawberries for a sweeter variation.
- A small amount of vanilla enhances the flavor without overpowering the rhubarb.
- Always use clean, sterilized jars for safe storage.
Serving Suggestions
Enjoy homemade rhubarb jam:
- Spread on toast or English muffins.
- With biscuits or freshly baked scones.
- Swirled into yogurt.
- Over pancakes or waffles.
- As a cheesecake topping.
- With vanilla ice cream.
- In thumbprint cookies.
- On peanut butter sandwiches.
Storage
- Refrigerate for up to 3 weeks.
- Freeze for up to 12 months in freezer-safe containers.
- Properly canned jars can be stored 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: 5 mg
- Potassium: 45 mg
- Fiber: 1 g
- Sugar: 13 g
- Vitamin C: 3 mg
- Calcium: 15 mg
- Iron: 0.2 mg