Description
This homemade rhubarb jam brings a burst of bright, springtime flavor to your breakfast table. Perfectly balanced with sweetness and tartness, it’s easy to make and evokes joyful memories in the kitchen.
Ingredients
5 cups chopped rhubarb (about 1.5 lbs)
3 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)
1/4 teaspoon cinnamon (optional)
Instructions
Wash and chop the rhubarb into 1/2-inch pieces and place them in a large pot.
Add sugar, lemon juice, vanilla, and cinnamon (if using) to the pot.
Stir to combine and let sit for 10-20 minutes to release juices.
Place the pot over medium-high heat and bring the mixture to a gentle boil.
Reduce heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture has thickened to a jam-like consistency (about 20-30 minutes).
Test for doneness by placing a small spoonful on a plate and letting it cool. If it holds its shape, it’s ready.
Remove from heat and let the jam cool for 10 minutes.
Ladle into sterilized jars and seal immediately.
Notes
Let the jam rest completely before refrigerating or storing. This jam can be frozen for up to 6 months.
To sterilize jars, run them through the hot cycle of the dishwasher or place them in a boiling water bath for 10 minutes before use.
Adjust sugar to your taste or for dietary needs—try using 2.5 cups for a less sweet version.
- Prep Time: 10
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Cooking
- Cuisine: American