Description
Rhubarb jam without pectin is a vibrant, sweet-tart delight that captures the essence of spring in every jar. This easy homemade recipe transforms fresh rhubarb into a luscious spread perfect for toast, pancakes, or even desserts. With its stunning ruby color and irresistible flavor, this jam will elevate your breakfast and impress family and friends alike. Enjoy making this nostalgic treat with just a few simple ingredients and straightforward steps!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
Instructions
- 1. Prepare the Rhubarb: Wash and chop the fresh rhubarb into 1/2-inch pieces.
- 2. Combine Ingredients: In a large saucepan over medium heat, mix the chopped rhubarb, sugar, lemon juice, and water until combined.
- 3. Cook Down: Bring to a gentle boil, then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally.
- 4. Check Consistency: Spoon some jam onto a plate; if it firms up after cooling slightly, it’s ready. If not, cook for a few more minutes.
- 5. Jar It Up: Ladle the hot jam into sterilized jars while still hot, leaving headspace before sealing tightly with lids.
- 6. Cool and Store: Let jars cool at room temperature before refrigerating them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg