Description
A sweet and tangy rhubarb jam recipe that is easy to make and perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet fruit pectin (like Sure-Jell)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- In a large pot, combine chopped rhubarb, sugar, and lemon juice. Stir well and let sit for 30 minutes to allow the rhubarb to release its juices.
- After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the fruit pectin and continue to boil for 1-2 minutes, stirring constantly until the pectin is dissolved.
- If using, add ground cinnamon and stir to combine.
- Remove the pot from heat and skim off any foam from the top with a spoon.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes to ensure a good seal.
- Let the jars cool completely at room temperature before storing them in a cool, dark place.
Notes
- Rhubarb can be quite tart, so adjust the sugar to your taste if necessary.
- Make sure to use sterilized jars and lids to prevent spoilage.
- This jam can be stored for up to 1 year if properly sealed.
Keywords: rhubarb jam recipes, homemade rhubarb jam, easy rhubarb jam, rhubarb preserves, fruit jam recipes