Delicious Homemade Rhubarb Jam for Sweet Summer Mornings

This Homemade Rhubarb Jam is a delightful treat perfect for spring, combining tart rhubarb with sugar and lemon.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 40

Servings: 8 ounces

Course: Sauces

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Jam

2 cups rhubarb, chopped Fresh, vibrant rhubarb is key for a tart flavor that shines through.
1 cup sugar Balances the rhubarb's tartness.
½ cup water Helps dissolve the sugar and release rhubarb juices.
1 tablespoon lemon juice Enhances the flavor with a citrusy zing.
½ teaspoon vanilla extract Adds a warm, fragrant note.

Equipment

medium-sized saucepan
clean, sterilized jars
funnel

Method

Step-by-Step Instructions for Homemade Rhubarb Jam

Start by washing your rhubarb thoroughly. Chop it into small pieces, about half an inch long.
Measure out the sugar, water, lemon juice, and vanilla extract into separate bowls.
In a medium-sized saucepan, combine the chopped rhubarb, sugar, and water. Stir gently.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
Once boiling, reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally.
When thickened to liking, remove from heat and stir in the lemon juice and vanilla extract.
Let the jam cool in the saucepan for about 10 minutes.
Ladle the warm rhubarb jam into clean, sterilized jars, leaving half an inch of headspace.
Seal the jars with lids while warm, then let them cool completely at room temperature.

Nutrition

Serving: 1ounceCalories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

Choose vibrant rhubarb stalks for the best flavor. Adjust sugar levels based on your taste preference. Store in the fridge up to 3 weeks or freeze for long-term storage.

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