1. Prep the Rhubarb
Wash and chop rhubarb into ½-inch pieces (no need to peel).
2. Cook Down
In a saucepan, combine rhubarb, sugar, and lemon juice.
Simmer over medium heat, stirring occasionally, for 15-20 mins until thickened.
3. Test for Doneness
Place a spoonful on a cold plate—if it wrinkles when pushed, it’s ready.
4. Jar & Store
Pour into sterilized jars, let cool, then refrigerate or freeze.
Pro Tips for Perfect Jam
🌿 Use red rhubarb – For a prettier pink color.
🔥 Low and slow cooking – Prevents burning.
🍯 Adjust sweetness – Start with 1 cup sugar, add more if needed.
❄️ Freeze extras – Lasts 6 months in airtight containers.
FAQs
❓ Can I reduce the sugar?
Yes, but jam may be tarter and less thick.
❓ How long does it last?
Fridge: 3 weeks
Freezer: 6 months
❓ Can I can this jam?
Yes! Process in a water bath for 10 mins.
❓ Why is my jam runny?
Simmer longer, or add 1 tbsp chia seeds to thicken.
