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Easy Rhubarb Jam

Easy Rhubarb Jam to Brighten Your Breakfast Moments

This Easy Rhubarb Jam combines tart rhubarb and few staple ingredients, perfect for preserving summer flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 day
Total Time 1 hour
Servings: 4 jars
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups Rhubarb Stalks cut into small pieces
  • 1 cup Sugar split into parts for cooking and can substitute with honey
  • 1/2 cup Water can substitute with apple juice
  • 2 tablespoons Lemon Juice bottled for consistency
  • 1 packet Pectin recommended classic pectin

Equipment

  • large saucepan
  • Potato masher
  • Jars with lids
  • Boiling water bath pot

Method
 

Step-by-Step Instructions
  1. Sterilize jars and lids by washing in hot soapy water and keeping them warm in a 225°F oven.
  2. Cut rhubarb into small pieces and mix with 1/2 cup of sugar; let sit for 15 minutes.
  3. Add 1/2 cup water and 2 tablespoons lemon juice to the saucepan; bring to a boil while stirring.
  4. Reduce heat and simmer for 20 minutes, mashing rhubarb to enhance texture.
  5. Stir in pectin and another 1/2 cup sugar, then bring to a rapid boil for 1 minute.
  6. Add remaining 1 cup sugar and continue boiling for 1 additional minute.
  7. Ladle hot jam into jars, leaving 1/2 inch headspace, and secure lids.
  8. Process jars in a boiling water bath for 5-15 minutes; cool at room temperature for 24 hours.
  9. Check seals after cooling and store in a cool, dark place.

Nutrition

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

Notes

Store sealed jars in a cool, dark place; refrigerate opened jars and consume within 2-3 months.

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