Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rhubarb Jam

Rhubarb Jam

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: About 4 jars (250ml each) 1x
  • Diet: Gluten Free

Description

This Rhubarb Jam recipe offers a delightful balance of natural sweetness and tangy flavor, transforming fresh rhubarb into a luscious, versatile spread. Easy to make in under an hour, this jam brightens toast, enhances desserts, and adds a fruity punch to breakfast. Perfect for novices and seasoned cooks alike, it uses simple ingredients and a natural gelling agent to achieve a perfect consistency and long-lasting freshness.

Ingredients

Scale

Primary Ingredients

  • 500g fresh rhubarb stalks, washed and chopped into small pieces
  • 400g granulated sugar
  • 2 tbsp natural lemon juice
  • 1 tbsp natural gelling agent
  • 100ml water

Instructions

  1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly and trim off the ends. Chop the stalks into small, even pieces to ensure they cook evenly and break down nicely during the jam-making process.
  2. Cook the Rhubarb: Place the chopped rhubarb into a large saucepan with the water and cook on medium heat, stirring occasionally until the pieces soften. This step helps release the rhubarb’s natural juices and tenderizes it for a smooth jam texture.
  3. Add Sugar and Lemon Juice (natural): Once the rhubarb has softened, stir in the granulated sugar and natural lemon juice. Mix well to combine and continue heating gently, allowing the sugar to dissolve fully and mingle with the fruity base.
  4. Incorporate Natural Gelling Agent: Sprinkle the natural gelling agent evenly over the mixture to help the jam set properly. Keep stirring constantly to prevent lumps and ensure an even consistency.
  5. Simmer and Thicken: Reduce the heat to low and let the jam simmer for about 15-20 minutes until it reaches a thick, spreadable texture. Stir frequently to avoid sticking or burning along the pan edges.
  6. Jar and Cool: Pour the hot jam into sterilized jars, leaving some headspace. Seal the jars tightly and let them cool at room temperature. Proper cooling preserves flavor and freshness for future use.

Notes

  • Use fresh rhubarb for the best flavor and color.
  • Cut rhubarb into uniform pieces to ensure even cooking and texture.
  • Stir frequently throughout cooking to prevent burning.
  • Do not skip lemon juice as it brightens the jam’s flavor.
  • Test jam set by placing a spoonful on a chilled plate before bottling.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Stovetop cooking
  • Cuisine: American

Nutrition

  • Serving Size: 2 tbsp (40g)
  • Calories: 80
  • Sugar: 20g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: rhubarb jam, homemade jam, fruity spread, natural sweetness, plant-based, easy jam recipe

Find it online: https://quicktastykitchen.com/rhubarb-jam/