Ingredients
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional)
- 2 tbsp water (optional, if needed to start simmering)
Instructions
- Wash and chop rhubarb into 1/2-inch pieces.
- Combine rhubarb, sugar, and lemon juice in a saucepan. Let sit for 10–15 minutes to draw out moisture.
- Place saucepan over medium heat and bring to a simmer, stirring occasionally.
- Cook uncovered for 25–30 minutes, stirring frequently, until rhubarb breaks down and jam thickens.
- For a smoother texture, mash with a spoon or potato masher. Leave chunky for more texture.
- Let cool slightly, then transfer to sterilized jars. Store in the refrigerator.
Notes
- Add vanilla extract or a cinnamon stick for extra flavor.
- Mix in strawberries or raspberries during the last 10 minutes of cooking for a fruit blend.
- For thicker jam, cook longer or add a cornstarch slurry.
- Jam can be frozen in airtight containers for up to 6 months.
- Water-bath can for longer shelf life following canning guidelines.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 tbsp
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
