Homemade Rhubarb Jam – Sweet, Tangy & Perfect for Toast! πŸŒΏπŸ“


 

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.
πŸ”₯ 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.

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