Description
Rhubarb jam without pectin is a vibrant, homemade delight that perfectly balances sweet and tangy flavors. With just three simple ingredients—fresh rhubarb, sugar, and lemon juice—this easy-to-make spread captures the essence of summer in every jar. Ideal for slathering on toast, pancakes, or cheesecakes, this versatile jam promises to elevate your breakfast or dessert experience. Gather your ingredients and follow these straightforward instructions to create a luscious rhubarb jam that will brighten your mornings!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- Pinch of salt
Instructions
- Wash and chop the rhubarb into small pieces.
- In a large pot, combine the chopped rhubarb, sugar, lemon juice, and salt. Stir until the sugar begins to dissolve.
- Heat over medium heat until it reaches a gentle boil, stirring occasionally.
- Lower the heat and simmer for 30-40 minutes until thickened, stirring frequently.
- Pour hot jam into sterilized jars and seal tightly with lids.
- Allow to cool at room temperature before storing in the refrigerator or pantry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg