Irresistible Rhubarb Jam – Sweet, Tart and Homemade
This Irresistible Rhubarb Jam captures the perfect balance of tart and sweet flavors. Made with fresh rhubarb, sugar, lemon juice, and pectin, it’s a simple yet delightful homemade spread ideal for breakfast, desserts, or thoughtful gifts.
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups
- Sterilized Jars
- Ladle
Ingrédients
Rhubarb Jam
- 4 cups chopped rhubarb fresh
- 2 cups sugar
- 1 cup water
- 1/4 cup lemon juice freshly squeezed
- 1.75 oz fruit pectin
Instructions
- Wash and chop the rhubarb into small pieces. Measure out sugar, water, lemon juice, and pectin.
- In a large pot, combine rhubarb, sugar, and water. Bring to a boil over medium heat, stirring often until the sugar dissolves.
- Reduce heat and simmer for 10 minutes until rhubarb softens and mixture thickens slightly.
- Add lemon juice and pectin, stirring continuously until dissolved.
- Bring back to a rolling boil for 1 minute to activate the pectin.
- Carefully ladle hot jam into sterilized jars, leaving a little headspace at the top.
- Seal the jars with lids while still warm. Let cool at room temperature.
- Once cooled, store in the fridge or pantry. Enjoy on toast, pancakes, or as a dessert topping.
Notes
For added flavor, include a pinch of cinnamon, ginger, or orange zest while cooking. Use ripe rhubarb for the best texture and color. Properly sealed jars can last up to a year when stored in a cool, dark place.