Easy Rhubarb Jam
User Reviews
4.7
Easy Rhubarb Jam
Description
This jam recipe involves combining rhubarb, granulated sugar, water, fresh lemon juice, lemon halves, and lemon seeds in a bowl to rest for an hour, allowing flavors to meld and pectin extraction. The mixture is then transferred to a pot and boiled, with continuous stirring and foam skimmed off. After 15 minutes at a vigorous boil, heat reduces to a steady simmer for an additional 15 minutes or until the jam sets.
The lemon seeds provide natural pectin, which helps the jam achieve the proper gel-like consistency without commercial agents. The resulting jam highlights rhubarb's tartness with a smooth thick texture, making it suitable for spreading on toast or adding to desserts.
The jam should be canned in sterilized jars and can be stored unopened in a cool, dark place for up to one year. Once opened or if refrigerated, the jam should be used within a week. It can also be frozen up to six months without water bath processing. This recipe can be scaled down by halving or quartering the ingredients.
Ingredients
- 4 pounds rhubarb trimmed, rinsed, and cut into small chunks (about 16 cups, preferably red
- 4 cups granulated sugar
- 1 1/2 cups water cold
- 1 lemon halved and juiced, seeds reserved
Instructions
Prepare the jars
- Sterilize the jars and lids for canning by boiling them in a large pot of water. Place a small plate in the freezer.
Make the jam
- In a large bowl, place the rhubarb, sugar, water, lemon juice, spent lemon halves, and lemon seeds (which provide the necessary pectin for thickening), and let rest on the counter for 1 hour. (If you want to make your life easier later on, tuck the lemon seeds in a tea ball or tie them in cheesecloth to make for simple retrieval.)
- After 1 hour, dump the rhubarb mixture into a pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim any foam from the surface of the jam as it arises.
- After 15 minutes, reduce the heat to medium to keep the jam at a constant simmer, stirring frequently, to make sure the jam isn't scorched at the bottom of the pot.
- After a total of 30 minutes simmering, check to see if your jam has set by taking the plate from the freezer and dolloping a small spoonful of the jam on the plate. The jam is set when it holds its shape on the cool plate rather than turning into a blob. If it seems a little runny, continue cooking over medium-low heat until set.
- Remove the lemon halves and seed bag and toss them in the compost or trash.
Store the jam
- If using the rhubarb jam within a week or two, ladle the jam into the sterilized jars, filling them to the bottom-most ring at the top of the jar. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Place in the refrigerator and use to your heart's content.
- If canning the rhubarb jam and using it over the next year, ladle the jam into the sterilized jars, filling them to the bottom-most ring at the top of the jar. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Continue with the following steps.
- Process the jars of rhubarb jam in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. [For more information on canning, see our handy Guide to Canning below.] Use tongs to remove the jars from the pot and let them cool on the counter.
- When the jam is room temperature, remove the metal rings, check for proper seals, and label with the date and contents. Store in a cool, dark pantry for up to 1 year.
Notes
- Store canned jam unopened in a cool, dark place for up to one year; discard if any seal breaks.
- The jam freezes well up to six months; thaw in the refrigerator and use within one week.
- No need to water-bath frozen jam jars before freezing.
- The recipe is easily scaled down by halving or quartering the ingredient amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80servings | 5 pints
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 44kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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