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Rhubarb Jam Recipe

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This delightful Rhubarb Jam Recipe offers a perfect balance of tangy and sweet flavors, made with fresh rhubarb, sugar, and lemon juice. It requires a simple overnight sugar maceration followed by gentle stovetop cooking, producing a luscious jam ideal for spreading on toast or as a topping for desserts. Enjoy homemade jam bursting with natural fruit goodness and a vibrant pink color.

  • Author: Chef
  • Prep Time: 8 hours 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: About 2 cups (2 servings)
  • Category: Jam / Preserves
  • Method: Stovetop
  • Cuisine: American

Ingredients

Jam Ingredients

  • 6 cups rhubarb, chopped
  • 2 cups sugar
  • 1 tablespoon fresh squeezed lemon juice

Instructions

  1. Sugar Maceration: Place the chopped rhubarb in a large glass bowl. Add the sugar and stir well to distribute evenly. Cover the bowl and let it sit at room temperature for at least 8 hours, stirring once or twice during this time to help dissolve the sugar and draw out the rhubarb juices.
  2. Transfer to Pot: After maceration, transfer the rhubarb and its released juice from the bowl into a nonreactive pot, such as stainless steel or enamel-coated.
  3. Add Lemon Juice: Pour in the fresh squeezed lemon juice and stir to combine. The lemon juice adds brightness and helps with the jam’s preservation.
  4. Simmer Mixture: Place the pot over medium-high heat and bring the mixture to a gentle simmer, stirring frequently. This should take about 20 minutes and will help the rhubarb break down and the sugar dissolve completely.
  5. Reduce and Thicken: Lower the heat to medium-low and continue cooking the mixture for an additional 10 minutes, stirring often to prevent sticking or burning. The jam will thicken as it cooks.
  6. Cool and Store: Remove the pot from heat and let the jam cool for about 10 minutes. Then transfer the jam into a clean glass canning jar or airtight storage container. Cover tightly and refrigerate. The jam is ready to enjoy once cooled and will keep refrigerated for up to 2 weeks.

Notes

  • Use a nonreactive pot to avoid any metallic taste in the jam.
  • For a smoother jam, you can mash the rhubarb lightly during cooking.
  • Adjust sugar to taste if you prefer a less sweet jam.
  • Ensure the jam is fully cooled before sealing tightly to maintain freshness.
  • This homemade jam can be frozen for longer storage if desired.

Find it online: https://cheftinaskitchen.com/rhubarb-jam-recipe/