Easy Tangy Rhubarb Jam
A simple, pectin-free recipe for a vibrant rhubarb jam that captures the essence of summer with its tart and sweet balance. Perfect for beginners.
Ingredients
Main Ingredients
- 4 cups chopped rhubarb stalks (about 500g or 1.1 lbs) Using fresh rhubarb is essential for that genuine taste of spring.
- 2 cups granulated sugar (400g)
- 2 tablespoons fresh lemon juice
- 1/4 cup water (60ml)
- 1 pinch ground ginger Optional, for additional flavor.
- 1 stick cinnamon Optional, for a warm spice twist.
Instructions
Preparation
- Wash and chop the rhubarb stalks into roughly 1/2-inch (1.25 cm) pieces, removing any woody ends.
- Place the rhubarb, sugar, lemon juice, and water into a large heavy-bottomed saucepan. Stir gently to combine and let sit for 10 minutes to draw out juices.
Cooking
- Heat the mixture over medium heat and bring it to a gentle boil, stirring frequently to dissolve the sugar and prevent sticking.
- Reduce the heat to a simmer and cook uncovered for 25-30 minutes, stirring every few minutes until the jam thickens and the rhubarb softens into a soft, luscious texture.
- Test the jam consistency by spooning a small amount onto a cold plate; if it wrinkles when pushed, it is ready. If not, cook a few minutes longer and test again.
- Optional: Add a pinch of ground ginger or a cinnamon stick halfway through cooking for a warm spice twist. Remember to remove the cinnamon stick before bottling.
- Remove from heat and let cool slightly. Spoon the jam into sterilized jars, leaving 1/4 inch of headspace. Cool completely before sealing.
Notes
The tartness of rhubarb pairs beautifully with rich butter or cream cheese, and this jam also elevates simple desserts. For storage, keep it in the refrigerator for several weeks, or freeze in small containers for longer shelf life. For best results, use airtight containers to minimize air exposure.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 50gFiber: 1gSugar: 48g
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