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Small-Batch Rhubarb Jam

Small-Batch Rhubarb Jam: Brighten Your Spring with Flavor

Discover the delightful taste of spring with this Small-Batch Rhubarb Jam, perfect for spreading or gifting.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 24 minutes
Total Time 1 hour 9 minutes
Servings: 4 jars
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups Fresh rhubarb or frozen rhubarb if thawed
  • 1 cup Granulated sugar adjust according to taste
  • 1 each Lemon zest and juice
  • 0.5 cup Water to prevent sticking
  • 1 pinch Salt enhances flavor
  • 1 teaspoon Vanilla extract optional
For Storage
  • 4 each Sterilized jars typically around 250ml each

Equipment

  • Medium saucepan
  • Sterilized Jars

Method
 

Step-by-Step Instructions
  1. Sterilize your jars and lids by submerging them in boiling water for about 10 minutes.
  2. Combine rhubarb, sugar, lemon zest, and lemon juice in a saucepan and let it macerate for 20-30 minutes.
  3. Add water and salt, then bring to a gentle boil while stirring occasionally.
  4. Reduce heat and simmer for 10-15 minutes until thickened and glossy.
  5. Test for a set by placing spoonful on a chilled plate; adjust cooking time if necessary.
  6. Ladle hot jam into sterilized jars, leaving 0.5 cm headspace.
  7. Process jars in a boiling water bath for 10 minutes, then cool for 12-24 hours.
  8. Check seals on jars and label with the date before storing in a cool, dark place.

Nutrition

Serving: 1jarCalories: 120kcalCarbohydrates: 30gSodium: 5mgPotassium: 100mgFiber: 1gSugar: 20gVitamin C: 10mg

Notes

Use fresh, ripe rhubarb for the best flavor, and feel free to personalize with spices or other fruits.

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