0 from 354 votes
Easiest Rhubarb Jam Recipe
A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 - 8oz jars
Calories: 942 kcal
Course:
Condiments
Cuisine:
British
Ingredients
- 4 lbs rhubarb chopped
- 4 lbs sugar
- 3 Tbsp lemon juice
- 1.75 oz natural pectin
Instructions
- Put a saucer in the freezer.
- Heat rhubarb and lemon juice over medium heat.
- Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
- Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
- You can let the jars cool and keep in the fridge or process them so that they're safely sealed.
Cup of Yum
Nutrition Information
Serving
1Tbsp
Calories
942kcal
(47%)
Carbohydrates
242g
(81%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
24mg
(1%)
Potassium
664mg
(19%)
Fiber
5g
(20%)
Sugar
229g
(458%)
Vitamin A
232IU
(5%)
Vitamin C
20mg
(22%)
Calcium
198mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8- 8oz jars
Amount Per Serving
Calories 942
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 942kcal | 47% |
| Carbohydrates | 242g | 81% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 24mg | 1% |
| Potassium | 664mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 229g | 458% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.