Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet (1.75 oz) fruit pectin
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a large pot, combine the chopped rhubarb, sugar, and lemon juice. Stir well to combine.
- Let the mixture sit for about 30 minutes to allow the rhubarb to release its juices.
- After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, stir in the fruit pectin and return to a rapid boil for 1-2 minutes, stirring constantly.
- Remove the pot from heat and stir in the vanilla extract if using.
- Skim off any foam that forms on the surface using a spoon.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal the jars with lids and allow them to cool to room temperature before refrigerating or processing for long-term storage.
Notes
- For a smoother texture, blend the rhubarb before cooking.
- This jam can be stored in the refrigerator for up to 3 weeks or processed for longer shelf life.
- Adjust the sugar to taste if you prefer a less sweet jam.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg