Description

Rhubarb jam without pectin is a delightful homemade spread that perfectly balances sweet and tangy flavors. This easy recipe captures the essence of spring with fresh rhubarb, sugar, and lemon juice, creating a delicious jam that enhances breakfast toast or serves as a unique glaze for grilled meats. Experience the joys of nostalgia with every jar, whether enjoyed on scones or drizzled over desserts.

Ingredients

Scale

4 cups fresh rhubarb, chopped
2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
1/2 cup water

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Instructions

Wash and chop the rhubarb into one-inch pieces.
In a large pot, combine chopped rhubarb, sugar, lemon juice, and water.
Cook over medium heat, stirring occasionally until the mixture simmers and the rhubarb breaks down (about 15-20 minutes).
Mash to your desired consistency with a potato masher or immersion blender.
Check for thickness by spooning onto a cold plate; if it holds shape, it's ready.
Ladle hot jam into sterilized jars and seal tightly.

Nutrition

Serving Size: 1 tablespoon (20g)
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg