Description
A delightful homemade rhubarb jam that balances sweetness with the tartness of fresh rhubarb.
Ingredients
Scale
- 6 cups rhubarb (chopped)
- 2 cups sugar
- 1 Tablespoon lemon juice (fresh squeezed)
Instructions
- Place the rhubarb in a large glass bowl. Add sugar and stir to distribute. Cover and let sit for at least 8 hours stirring once or twice to redistribute sugar.
- Place rhubarb and its juice into a nonreactive pot.
- Add lemon juice.
- Cook over medium high heat until mixture comes to a simmer, about 20 minutes. Stir often.
- Reduce heat to low and continue cooking for another 10 minutes. Stir often to avoid burning.
- Remove jam from heat and allow it to cool for 10 minutes. Transfer jam to a glass canning jar or other storage container. Cover and refrigerate.
Notes
- Ensure the pot is nonreactive to prevent any discoloration or off-flavors.
- Adjust sugar according to personal taste preferences.
- Prep Time: 8 hours
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg