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A simple and fresh rhubarb jam made with only two ingredients: rhubarb and sugar. This jam requires no added pectin and yields about four 250 ml jars. It features a tart, bright flavor, perfect for spring, and can be stored refrigerated, frozen, or canned for long shelf life.

  • Total Time: 40 minutes
  • Yield: Approximately four 250 ml jars 1x

Ingredients

Scale
  • 2 ½ pounds rhubarb stalks, chopped (about 8 cups)
  • 1 ½ cups sugar

Instructions

  1. Combine chopped rhubarb and sugar in a glass or stainless steel bowl. Stir and let sit until sugar dissolves and juice is released. This can be done overnight in the refrigerator or a few hours at room temperature.
  2. Transfer the mixture to a stainless steel pot (avoid cast iron, enamel, copper, or aluminum as they react and discolor the jam). Heat over medium-high heat, stirring occasionally, until boiling.
  3. Reduce heat to medium-low and cook, stirring occasionally, for about 30 minutes until the jam thickens and rhubarb breaks down.
  4. Let the jam cool slightly, then spoon it into jars.
  5. Store the jam in the refrigerator for up to 3 weeks, or process jars in a boiling water bath for 10 minutes to preserve for up to a year. The jam is also freezer-friendly.

Notes

The recipe yields approximately four 250 ml (8 oz) jars., To store long term, process the filled jars in a boiling water bath for 10 minutes and check seals once cooled., Jam freezes well for extended storage., Use pink or red rhubarb stalks for the brightest, most attractive jam color; green stalks will yield a muddier color but same flavor., Avoid using reactive cookware which can discolor the jam; stainless steel is preferred., Rhubarb leaves are poisonous due to oxalic acid and should not be used., The recipe can be doubled or halved; adjust cooking times and vessels accordingly, and follow proper canning procedures for larger batches., Jam is ready when it thickens and wrinkles form when cooled on a spoon or plate.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Jams, Jellies, & Preserves
  • Cuisine: Canning & Preserving

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 21 kcal
  • Fat: 0 g
  • Carbohydrates: 5 g
  • Protein: 0 g