Homemade Rhubarb Jam
This delicious Homemade Rhubarb Jam combines the tartness of rhubarb with sugar, lemon juice, and vanilla to create a vibrant spread perfect for breakfast or desserts.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped Fresh or frozen rhubarb can be used
- 1 cup sugar Can substitute with honey or maple syrup
- ½ cup water
- 1 tablespoon lemon juice Adds necessary acidity
- ½ teaspoon vanilla extract
Instructions
Preparation
- Wash and chop the rhubarb into small pieces, about half an inch long.
- Measure out your sugar, water, lemon juice, and vanilla extract.
Cooking
- In a medium-sized saucepan, combine the chopped rhubarb, sugar, and water.
- Place it on the stove over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Once boiling, reduce the heat to low and let the mixture simmer for about 15-20 minutes.
- Stir occasionally to monitor the consistency.
- When the jam coats the back of a spoon thickly, remove it from heat.
- Stir in the lemon juice and vanilla extract.
Finishing Touches
- Allow the jam to cool for about 10 minutes.
- Ladle the jam into clean, sterilized jars, leaving about half an inch of headspace.
- Seal the jars with lids while the jam is still warm.
- Let cool completely before refrigerating.
Notes
Store the jam in the refrigerator for up to 3 weeks, or freeze for later use. You can also add spices like cinnamon for an exotic twist.