Description
This easy homemade rhubarb jam is a delightful way to preserve the tangy flavor of rhubarb. Perfect for spreading on toast or as a filling for pastries.
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet fruit pectin (1.75 oz)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- In a large pot, combine the chopped rhubarb, sugar, and lemon juice. Let it sit for about 30 minutes to draw out the juices.
- Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the fruit pectin and continue to boil for about 1-2 minutes, or until the mixture thickens.
- If using, stir in the ground cinnamon and remove from heat.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal tightly.
- Allow the jars to cool at room temperature, then store in the refrigerator or process in a water bath for longer shelf life.
Notes
- This jam can be stored in the refrigerator for up to 3 weeks or processed in a water bath for longer storage.
- Feel free to adjust the sugar to taste, depending on your preference for sweetness.
- Prep Time: 10
- Cook Time: 15
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: rhubarb jam recipes easy homemade, easy rhubarb jam, homemade rhubarb preserves, rhubarb jam recipe