Homemade Rhubarb Jam
Ingredients
4 cups chopped fresh rhubarb (about 1½ lbs / 680 g)
3 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest (optional, for extra flavor)
1 tsp vanilla extract (optional)
Instructions
Wash and chop the rhubarb into ½-inch pieces.
In a large saucepan, combine the rhubarb, sugar, and lemon juice. Let sit for 20–30 minutes to draw out the juices.
Place the pan over medium heat and stir until the sugar dissolves.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 20–30 minutes, stirring frequently to prevent sticking.
As the rhubarb softens, mash it slightly with a spoon or potato masher for a smoother texture, if desired.
Stir in the lemon zest and vanilla extract during the last 2 minutes of cooking.
The jam is ready when it thickens and coats the back of a spoon, or reaches 220°F (104°C) on a candy thermometer.
Pour the hot jam into clean, sterilized jars, leaving ¼ inch of headspace. Seal with lids.
StorageRefrigerator: Store for up to 3 weeks.Freezer: Freeze for up to 12 months.Water-bath canning: Process sealed jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Properly canned jars can be stored in a cool, dark place for up to 1 year.
Tips
Add 1 cup sliced strawberries for a delicious strawberry-rhubarb jam.Stir in ½ teaspoon ground ginger or cinnamon for a warm, spiced flavor.If you prefer a smoother jam, blend briefly with an immersion blender before jarring.