Description
This homemade rhubarb jam combines tart rhubarb with a sweet balance of sugar and fresh lemon juice, resulting in a tangy, flavorful spread perfect for toast, desserts, or breakfast treats. The slow simmering method brings out the natural pectin in the rhubarb, creating a wonderfully textured jam without the need for added pectin.
Ingredients
Scale
Ingredients
- 6 cups chopped rhubarb
- 2 1/4 cups granulated sugar
- Juice of 1 lemon
Instructions
- Combine ingredients: In a large glass or glazed ceramic bowl, combine the chopped rhubarb, granulated sugar, and freshly squeezed lemon juice. Stir well to evenly coat all the rhubarb pieces with sugar and lemon juice.
- Let sit: Cover the bowl and let the mixture sit untouched for at least 8 hours, or overnight, stirring once or twice during this period to ensure the sugar dissolves completely and distributes evenly throughout the rhubarb, drawing out its juices.
- Simmer: Transfer the rhubarb mixture along with its liquid into a nonreactive pot. Place over medium-high heat and bring to a gentle simmer. Cook for about 20 minutes, stirring frequently. Lower the heat to maintain a gentle simmer and continue cooking for an additional 10 minutes, stirring often to prevent any sticking or burning. This process helps thicken the jam and develop its flavors.
- Cool and jar: Remove the pot from the heat and allow the jam to cool slightly, about 10 minutes. Carefully spoon the warm jam into clean, sterilized glass jars, ensuring you leave some headspace. Seal the jars tightly and refrigerate. The jam should be used within 2 weeks for optimal freshness and safety.
Notes
- Use a nonreactive pot such as stainless steel or enamel to prevent metallic flavors.
- To sterilize jars, boil them in water for 10 minutes and let dry completely before filling.
- The jam can be stored in the refrigerator for up to 2 weeks; for longer storage, consider freezing.
- Stir frequently while simmering to prevent the jam from sticking or burning on the bottom of the pot.
- Fresh lemon juice acts as a natural preservative and helps balance the tartness of rhubarb.
- Prep Time: 8 hours 10 minutes
- Cook Time: 30 minutes
- Category: Jam/Preserves
- Method: Stovetop
- Cuisine: American
Keywords: rhubarb jam, homemade jam, rhubarb preserves, easy jam recipe, stovetop jam
