Yield: About 4 half-pint jars
Ingredients
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups granulated sugar
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract (optional)
Instructions
-
Prepare the rhubarb
- Wash and trim the rhubarb stalks.
- Chop into small, even pieces.
-
Combine ingredients
- In a large saucepan, combine the rhubarb, sugar, and lemon juice.
- Let stand for 15–30 minutes to draw out the juices.
-
Cook the jam
- Place the saucepan over medium heat.
- Stir frequently until the sugar dissolves.
- Bring the mixture to a gentle boil.
- Reduce heat and simmer for 20–30 minutes, stirring often, until the rhubarb breaks down and the jam thickens.
- Stir in vanilla extract, if using.
-
Test for doneness
- Place a small spoonful on a chilled plate.
- Let it sit for 1 minute, then push it with your finger.
- If it wrinkles slightly and holds its shape, it’s ready.
-
Store
- Pour the hot jam into clean jars, leaving about ¼ inch headspace.
- Seal and refrigerate once cooled, or process in a water-bath canner for long-term storage.
Refrigerator Storage
- Keeps in the refrigerator for up to 3 weeks.
Optional Variations
- Strawberry Rhubarb Jam: Add 2 cups chopped strawberries.
- Orange Rhubarb Jam: Add 1 tablespoon orange zest.
- Ginger Rhubarb Jam: Add 1 teaspoon grated fresh ginger.
Serving Ideas
Spread on toast, English muffins, biscuits, scones, pancakes, waffles, or swirl into yogurt and oatmeal.
The result is a bright, sweet-tart jam with a beautiful rosy color and classic rhubarb flavor. 🍓🥄✨
