Description
This homemade rhubarb jam bursts with sweet-tart flavor and vibrant color. Made with just a few simple ingredients, it’s perfect for spreading on toast, swirling into yogurt, or gifting in a cute jar. No pectin needed, just pure rhubarb bliss!
Ingredients
Basic Ingredients
- 4 cups chopped rhubarb (fresh or frozen)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger or cinnamon
Instructions
-
Prep the Rhubarb
Wash and chop the rhubarb into small ½-inch pieces. If using frozen rhubarb, thaw and drain any excess liquid. -
Combine Ingredients
In a saucepan, mix the chopped rhubarb, sugar, lemon juice, lemon zest (if using), and salt. Stir to coat evenly. -
Cook the Jam
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce to a simmer and cook for 30–40 minutes, stirring frequently, until thickened and broken down. -
Add Flavorings
If using, stir in vanilla extract or spices during the last 5 minutes of cooking. -
Test Consistency
Drop a small spoonful on a cold plate. If it wrinkles when touched, the jam is ready. -
Jar the Jam
Carefully ladle into sterilized jars, leaving ¼ inch headspace. Seal, let cool, and refrigerate or water-bath can.
Notes
Always use clean sterilized jars to ensure safe storage. Lemon juice helps the jam set and brightens the flavor naturally. You can safely double the recipe, but keep cooking time a bit longer for larger batches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Preserves, Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Rhubarb Jam, Homemade Rhubarb Jam, No Pectin Rhubarb Jam, Easy Rhubarb Preserves, Spring Jam