Rhubarb Jam

🍓 Rhubarb Jam Recipe: A Sweet-Tart Spread You’ll Love
If you’ve ever grown rhubarb—or know someone who has—you know it can be wildly abundant. But what do you do with all that tangy, ruby-red goodness? One of the most delightful answers: Rhubarb Jam.

Rhubarb jam is a sweet-tart spread that’s perfect on toast, biscuits, yogurt, pancakes, or even as a glaze for meats. It’s simple to make, requires just a handful of ingredients, and brings a bold, bright flavor that captures the essence of spring and early summer in a jar.

Whether you’re new to preserving or a seasoned home canner, this recipe is a keeper.

🍯 Why You’ll Love Homemade Rhubarb Jam
✅ No pectin needed (just natural fruit and sugar)

✅ Bright, tangy flavor that pairs with sweet or savory

✅ Perfect for gifting or freezing

✅ Easy to customize with strawberries, ginger, or vanilla

🛒 Ingredients:
4 cups chopped fresh rhubarb (about 1¼ lbs)

3 cups granulated sugar

¼ cup lemon juice (fresh is best)

Optional: 1 tsp vanilla extract or 1 tbsp grated fresh ginger

Optional: 1 cup chopped strawberries (for strawberry-rhubarb jam)

👩‍🍳 How to Make Rhubarb Jam:
Prep the rhubarb: Wash and chop rhubarb into ½-inch pieces.

Combine ingredients: In a large saucepan, stir together rhubarb, sugar, and lemon juice. Let sit for 10–15 minutes to macerate (this helps draw out juices).

Cook the jam: Place the saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 25–35 minutes, stirring often. The mixture will thicken and reduce. Mash lightly with a spoon for a smoother texture or leave chunks for rustic jam.

Check the set: To test thickness, place a small spoonful on a cold plate and drag your finger through it. If it holds its shape, it’s ready.

Optional flavors: Stir in vanilla or ginger near the end of cooking, if using.

Cool and store: Pour into sterilized jars and let cool completely. Store in the refrigerator for up to 3 weeks, or water-bath can for longer shelf life.

🫙 Canning Instructions (Optional):
Pour hot jam into sterilized jars, leaving ¼-inch headspace.

Wipe rims, add lids, and screw on bands.

Process in a boiling water bath for 10 minutes.

Remove and let jars cool completely before labeling and storing.

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