Description
Rhubarb jam without pectin is a delightful homemade spread that transforms your breakfast into a gourmet treat. This easy recipe captures the essence of summer, combining the tart flavor of fresh rhubarb with just the right amount of sweetness. Perfect for toast, biscuits, or desserts, this ruby-red jam not only tantalizes your taste buds but also brings back cherished memories of sunny afternoons with family and friends. With simple ingredients and straightforward steps, you can create a jar full of joy to enjoy at any time.
Ingredients
- 4 cups fresh rhubarb (chopped)
- 2 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup water
Instructions
- Wash and chop the rhubarb into small pieces.
- In a large saucepan, combine chopped rhubarb, sugar, lemon juice, and water. Stir until well mixed.
- Cook over medium heat until gently boiling, stirring occasionally to prevent sticking.
- Reduce heat and simmer for 20-30 minutes until thickened; taste and adjust sweetness if necessary.
- Remove from heat and let cool slightly before transferring to sterilized jars, leaving some space at the top.
- Allow jars to cool completely at room temperature before sealing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 15g
- 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
Keywords: For added flavor, consider mixing in spices like cinnamon or ginger. Combine with strawberries or raspberries for unique variations. Store in sterilized jars in the refrigerator for up to three weeks or freeze for up to six months.