Description
Rhubarb jam without pectin is a delightful way to celebrate spring, capturing the perfect balance of sweet and tart in every jar. This easy-to-follow recipe transforms fresh rhubarb into a luscious spread that’s perfect for toast, pancakes, or yogurt. With just a few simple ingredients, you can whip up a homemade jam that will impress your family and friends. Ideal for breakfast or as a special treat, this rhubarb jam is a must-try for any jam enthusiast.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Wash and chop the rhubarb into half-inch pieces.
- In a large pot, combine chopped rhubarb, sugar, and water. Stir well until mixed.
- Bring to a gentle boil over medium heat, then reduce the heat and simmer for 15-20 minutes, stirring occasionally.
- Once thickened, stir in lemon juice and cook for an additional minute.
- Check consistency; it should coat the back of a spoon. Blend if desired for smoothness.
- Jar the hot jam in sterilized containers and let cool before refrigerating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 49
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg