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Rhubarb Jam
Tangy Homemade Rhubarb Jam with Citrus Notes
Ingredients:
4 cups fresh rhubarb, chopped
2 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract (optional)
1/4 cup water
Directions:
In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest.
Stir over medium heat until the sugar dissolves completely.
Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens.
If using, stir in the vanilla extract during the final 5 minutes of cooking.
Remove from heat and let cool slightly.
Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating.
Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups
#rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement
Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!Rhubarb Jam Tangy Homemade Rhubarb Jam with Citrus Notes Ingredients: 4 cups fresh rhubarb, chopped 2 cups granulated sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract (optional) 1/4 cup water Directions: In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. If using, stir in the vanilla extract during the final 5 minutes of cooking. Remove from heat and let cool slightly. Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating. Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups #rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!
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