How To Make Rhubarb Jam
A sweet and tangy jam made from fresh rhubarb, perfect for spreading on toast or pairing with cheeses.
Serves:
Ingredients
- 4 cups of rhubarb, chopped
- 2 cups of sugar
- 1 lemon, juiced
- 1 tsp of vanilla extract
Instructions
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In a large saucepan, combine rhubarb, sugar, lemon juice, and vanilla extract. Let sit for 10 minutes to allow the sugar to dissolve.
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Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 20-25 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens.
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Remove from heat and let the jam cool for a few minutes before transferring it to sterilized jars.
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Seal the jars tightly and allow them to cool completely before storing in the refrigerator.
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Serve the rhubarb jam on toast, scones, or as a topping for yogurt or ice cream.
Nutrition
- Calories : 148kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 1mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 35g
- Protein : 1g
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