Rhubarb Jam Recipe
British · Condiment · 45 min total
A classic springtime jam that balances tart rhubarb with just enough sweetness. This simple recipe yields a beautifully textured jam perfect for spreading on toast or scones.
15
min prep
min prep
30
min cook
min cook
32
servings
servings
60
kcal/serving
kcal/serving
Ingredients
- 4 cups (1 lb) fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large, heavy-bottomed pot, combine rhubarb, sugar, and lemon juice. Let sit for 10-15 minutes to draw out juices.
- Place the pot over medium heat and stir until sugar dissolves. Bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until the rhubarb breaks down and the mixture thickens, about 20-30 minutes. To test for doneness, place a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, it's ready.
- Remove from heat and stir in vanilla extract if using. Let cool slightly.
- Ladle into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes for long-term storage, or refrigerate for up to 3 weeks.
Tips
- For a smoother jam, blend with an immersion blender after cooking.
- Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
- Serve on toast, scones, yogurt, or as a filling for cakes and pastries.
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