Rhubarb Jam Recipe
Delicious homemade rhubarb jam is perfect for spreading on toast or adding to a peanut butter sandwich.
Servings 2 cups
Calories 43kcal
Equipment
- Stainless Steel Pot
- Measuring Cups
- Measuring Spoons
Ingredients
- 6 cups rhubarb chopped
- 2 cups sugar
- 1 Tablespoon lemon juice fresh squeezed
Instructions
- Place the rhubarb in a large glass bowl. Add sugar and stir to distribute. Cover and let sit for at least 8 hours stirring once or twice to redistribute sugar.6 cups rhubarb, 2 cups sugar
- Place rhubarb and its juice into a nonreactive pot.
- Add lemon juice.1 Tablespoon lemon juice
- Cook over medium high heat until mixture comes to a simmer, about 20 minutes. Stir often.
- Reduce heat to low and continue cooking for another 10 minutes. Stir often to avoid burning.
- Remove jam from heat and allow it to cool for 10 minutes. Transfer jam to a glass canning jar or other storage container. Cover and refrigerate.
Notes
Recipe Tips
- Allow enough time for the rhubarb to release all of its juices
- Use all of the juice along with the rhubarb for the jam
- Use a non reactive pot for cooking the jam. A stainless steel or ceramic coated pot will work well.
- Keep a close eye the jam while it cooks. Stir the jam often to avoid burning.
- Cooking time will vary depending on your fruit, the pan you are using and your burner.
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There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set.
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- Test the temperature of boiling jam using a jelly or candy thermometer.
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- The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°
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- I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.
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- The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.
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- When the jam has set, the jam will come off the spoon in more of a sheet.
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- Test jam on a plate - scoop out a tablespoonful of jam onto a plate. Allow to cool for a minute and then run the back of a spoon through jam. If the jam stays separated, it is done.
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- Tilt the jam - the jam should only have a slight slide
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There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set.
Nutrition
Serving: 1Tablespoon | Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg