Homemade Rhubarb Jam Recipe: Sweeten Your Mornings Today
Easy homemade rhubarb jam recipe that combines sweet and tangy flavors for a delightful spread.
Equipment
- nonreactive pot
- large glass bowl
- canning jar
Ingredients
For the Jam
- 6 cups Rhubarb, chopped Fresh rhubarb is the star and provides that lovely tartness!
- 2 cups Sugar The perfect amount to balance the tangy flavor of the rhubarb.
- 1 Tablespoon Lemon Juice, fresh-squeezed Adds brightness and helps to enhance the natural flavors.
Instructions
How to Make Rhubarb Jam
- Combine Ingredients: Place the chopped rhubarb in a large glass bowl. Add the sugar and gently stir to ensure the rhubarb is fully coated. Cover the bowl and let it sit for at least 8 hours, stirring occasionally to help draw out the juices.
- Prepare for Cooking: After the rhubarb has rested, transfer the mixture and its juice into a nonreactive pot. Add the fresh lemon juice to the pot with the rhubarb to enhance flavor and acidity.
- Simmer the Mixture: Cook the rhubarb over medium-high heat, stirring often until the mixture comes to a simmer—this should take about 20 minutes. Look for the rhubarb to soften and begin breaking down.
- Reduce the Heat: Lower the heat to a gentle simmer and continue to cook for another 10 minutes. Keep stirring frequently to prevent any sticking or burning at the bottom of the pot.
- Cool and Store: Once done, remove the jam from heat and let it cool for about 10 minutes. Carefully transfer the warm jam into a clean glass canning jar or container, seal it well, and refrigerate.
Notes
Use firm, fresh rhubarb with vibrant color for best flavor. Allow the mixture to sit to enhance flavors.