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rhubarb jam

Easiest Rhubarb Jam Recipe

Course Jams
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 128
Calories 59
Author Christina Conte
A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.

Ingredients

  • 4 lbs rhubarb chopped
  • 4 lbs sugar
  • 3 Tbsp lemon juice
  • 1.75 oz natural pectin
US Customary - Metric

Instructions

  • Put a saucer in the freezer.
  • Heat rhubarb and lemon juice over medium heat.
  • Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
  • Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
  • Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
  • You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

Notes

NOTE: serving size = 1 tablespoonful; 16 servings per 8 oz jar

Nutrition

Serving: 1Tbsp | Calories: 59kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.05mg
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