Rhubarb Jam

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Cooling Time: 2–3 hours (to set)
Total Time: About 1 hour active, plus cooling
Yield: About 3–4 half-pint jars (3 cups total)
Difficulty: Easy
Preserving Type: Refrigerator jam (or water bath canning optional)

 Ingredients

• 4 cups chopped fresh rhubarb (about 1½ pounds or 5–6 medium stalks)

• 2½ cups granulated sugar

• 2 tablespoons lemon juice (freshly squeezed)

• Zest of 1 lemon (optional, adds brightness)

• ¼ cup water (only if needed to help the rhubarb break down at the start)

• Optional flavor twists:

  • ½ tsp vanilla extract or a cinnamon stick during cooking

  • 1 cup chopped strawberries for a strawberry-rhubarb jam

 Instructions

Step 1: Prepare Rhubarb

1. Wash rhubarb and trim the ends.

2. Chop into ½-inch pieces. You’ll need about 4 cups of chopped rhubarb.

Tip: No need to peel rhubarb unless the stalks are very thick or stringy.

Step 2: Combine Ingredients

1. In a heavy-bottomed saucepan or Dutch oven, combine:

   • Chopped rhubarb

   • Sugar

   • Lemon juice

   • Lemon zest (if using)

2. Let the mixture sit for 10–15 minutes off heat to macerate — this helps draw out juices.

Step 3: Cook the Jam

1. Turn heat to medium and stir occasionally as the sugar dissolves and the rhubarb begins to soften (5–10 minutes).

2. If needed, add 1–2 tablespoons of water to help the rhubarb release its juice.

3. Once bubbling, reduce heat to low and simmer for 25–35 minutes, stirring often to prevent sticking.

 Tip: The jam will thicken more as it cools — don’t overcook or it may become too stiff.

Step 4: Check for Doneness

1. To test if your jam has set:

   • Place a small spoonful on a cold plate.

   • Wait 1 minute, then run your finger through it — if it holds a line and doesn’t flood back, it’s ready.

2. If it’s still runny, cook a few more minutes and test again.

Step 5: Jar and Cool

1. Pour hot jam into clean, sterilized jars.

2. Wipe rims, seal with lids, and let cool at room temperature.

3. Once cool, refrigerate if not canning. Jam will thicken as it chills.

 Storage Options

• Refrigerator: Store in jars in the fridge for up to 3 weeks.

• Freezer: Freeze in freezer-safe containers for up to 6 months.

• Water Bath Canning (Optional):

  1. Pour hot jam into sterilized jars, leaving ¼-inch headspace.

  2. Wipe rims, apply lids and rings.

  3. Process in a boiling water bath for 10 minutes.

  4. Let cool fully and store sealed jars in a pantry for up to 1 year.

 Serving Ideas

• Spread on buttered toast, scones, or bagels

• Swirled into Greek yogurt or oatmeal

• As a tart glaze for pork, chicken, or ham

• With cheese and crackers on a charcuterie board

• Dolloped on cheesecake or ice cream

 Nutrition (Per Tablespoon, approx.)

• Calories: 35

• Carbohydrates: 9g

• Sugar: 8g

• Fiber: 0.2g

• Fat: 0g

• Protein: 0g