Rhubarb Jam Recipe
Rhubarb Jam Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 5
- Calories: 46
- Carbohydrates: 11.5 g
- Sodium: 2 mg
- Fiber: 0.3 g
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Contrary to popular belief, jams are very easy to make. It is a satisfying job and gives you a sense of achievement. They are perfect for winters, and can be enjoyed on a crispy slice of bread along with a cup of coffee. Small jars of homemade jam also make very adorable gifts.
Ingredients
- Rhubarb - 4 pounds, trimmed and cut into small chunks
- Sugar - 4 cups
- Water - 1½ cups
- Lemon - 1, halved and juiced, (reserve seeds in a cheese cloth)
Instructions
- Boil the jars that will be used to can the jam and also their lids.
- Side by side, put a plate in the freezer.
- In a large bowl, place the sugar, water, fruit, lemon juice, lemon halves and their seeds, and let this rest for an hour.
- After one hour, transfer these ingredients to a pot and let it boil on medium high heat.
- Let the jam cook for around 15 minutes and keep stirring in between.
- As the jam cooks, take off any foam that rises to the surface.
- Decrease the heat to medium and let the jam simmer for a while.
- Keep a check so that it doesn’t stick to the bottom.
- Test the jam by taking a spoonful after 15 minutes and put it on the plate that had been placed in the freezer earlier.
- If the jam holds it shape on the plate, it is set.
- If the jam is still liquid, cook it more over low heat.
- The lemon halves and seeds should now be removed and discarded.
- Put the jam in the jars and tap them on the counter so that all the air is released.
- With the help of a damp towel, clean the rim and the lid of each jar so that it isn’t sticky.
- If you are using pint jars, put them in the water bath for 5 minutes.
- Take them out of the water bath with the help of tongs.
- Let the jars cool down and then store them in a cool cupboard.
- The jam can be used for up to a year.
 Instructions Boil the jars that will be used to can the jam and also their lids. Side by side, put a plate in the freezer. In a large bowl, place the sugar, water, fruit, lemon juice, lemon halves and their seeds, and let this rest for an hour. After one hour, transfer these ingredients to a pot and let it boil on medium high heat. Let the jam cook for around 15 minutes and keep stirring in between. As the jam cooks, take off any foam that rises to the surface. Decrease the heat to medium and let the jam simmer for a while. Keep a check so that it doesn’t stick to the bottom. Test the jam by taking a spoonful after 15 minutes and put it on the plate that had been placed in the freezer earlier. If the jam holds it shape on the plate, it is set. If the jam is still liquid, cook it more over low heat. The lemon halves and seeds should now be removed and discarded. Put the jam in the jars and tap them on the counter so that all the air is released. With the help of a damp towel, clean the rim and the lid of each jar so that it isn’t sticky. If you are using pint jars, put them in the water bath for 5 minutes. Take them out of the water bath with the help of tongs. Let the jars cool down and then store them in a cool cupboard. The jam can be used for up to a year. 3.2.1284
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