Description
This homemade Rhubarb Jam is a simple, delicious preserve that perfectly balances rhubarb’s natural tartness with just the right amount of sweetness. Made with only a handful of ingredients, this easy recipe is perfect for spreading on toast, biscuits, yogurt, pancakes, or gifting to friends and family.
Ingredients
Scale
Ingredients
- 6 cups fresh rhubarb, finely chopped
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 package (1.75 oz) powdered fruit pectin
- 1/2 tsp unsalted butter (optional, reduces foaming)
Instructions
Instructions
- Prepare the rhubarb: Wash and finely chop the rhubarb into small pieces. Add it to a large saucepan with the lemon juice.
- Add the pectin: Stir in the powdered fruit pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar: Pour in all the sugar at once along with the butter, if using. Return to a rolling boil and cook for exactly 1 minute while stirring continuously.
- Fill the jars: Remove from the heat, skim off any foam, and carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace.
- Seal and store: Wipe the rims clean, apply lids, and process in a boiling water bath for 10 minutes if canning. Otherwise, allow the jam to cool completely before refrigerating.
Notes
For extra flavor, add a teaspoon of vanilla extract, grated orange zest, fresh ginger, or a pinch of cinnamon. Refrigerated jam will keep for up to 3 weeks, while properly canned jars can be stored in a cool, dark pantry for up to 1 year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: how to make rhubarb jam, homemade rhubarb jam, easy rhubarb preserves, rhubarb canning recipe, simple rhubarb jam, fruit preserves
