Description
Sweet summer memories bloom in this homemade Rhubarb Jam, capturing the essence of seasonal garden bounty with tart and sugary perfection. Smooth, spreadable, and kissed with simple ingredients, this jam will become your new favorite preserve to savor on morning toast or share with delighted friends.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) chopped fresh rhubarb
- 2 cups (400 g) granulated sugar
Liquid Ingredients:
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) lemon juice
Flavor Enhancers:
- 1 teaspoon (5 ml) vanilla extract (optional)
Instructions
- Meticulously cleanse the rhubarb stalks under cool running water, removing any fibrous strings or blemishes. Slice the vibrant crimson stems into uniform, bite-sized cubes, ensuring consistent cooking.
- Select a heavy-bottomed saucepan with ample capacity to prevent overflow during the jam-making process. Transfer the chopped rhubarb into the pan.
- Gradually introduce granulated sugar and freshly squeezed lemon juice to the rhubarb, creating a harmonious mixture that will develop complex flavors and natural pectin.
- Position the saucepan over medium heat, stirring the ingredients gently to encourage even sugar dissolution and prevent potential scorching at the bottom of the pan.
- Allow the mixture to reach a robust boil, watching as the rhubarb softens and releases its natural juices. Reduce the heat to maintain a gentle, consistent simmer.
- Continue cooking, periodically stirring to prevent sticking and promote an even texture. The jam will gradually thicken and transform into a glossy, jewel-toned preserve.
- In the final moments of cooking, enhance the jam’s aromatic profile by incorporating a splash of pure vanilla extract, which will complement the rhubarb’s tangy essence.
- Test the jam’s readiness by performing a cold plate test, ensuring it reaches the perfect spreading consistency. Remove from heat and let it rest momentarily before transferring to sterilized jars.
Notes
- Slice rhubarb uniformly to ensure even cooking and consistent texture throughout the jam.
- Use slightly underripe rhubarb for a firmer consistency and brighter color in the final preserve.
- Adjust sugar levels based on rhubarb’s natural tartness; taste and modify sweetness during cooking for balanced flavor.
- Consider adding pectin if you prefer a thicker, more gel-like jam texture that sets quickly and holds its shape.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 225
- Sugar: 36 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg