Ingredients
Scale
- 2 cups rhubarb, chopped into small pieces
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup fruit pectin
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Stir to combine and let it sit for about 10 minutes to allow the rhubarb to release some juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the rhubarb is soft.
- Add the lemon juice and vanilla extract to the saucepan, stirring well.
- Gradually sprinkle in the fruit pectin while continuously stirring to avoid lumps.
- Continue to cook the mixture for an additional 5-7 minutes, or until it thickens to your desired consistency.
- To test the thickness, place a spoonful on a plate and let it cool for a minute; if it holds its shape, it’s ready.
- Remove the saucepan from heat and let the jam cool for about 10 minutes.
- Pour the jam into sterilized jars and seal them while still warm.
- Allow the jars to cool completely at room temperature before refrigerating.
Notes
- For a twist, try adding a teaspoon of ground ginger for a spicy kick.
- Mix in some fresh strawberries or raspberries for a berry blend.
- If you prefer a smoother texture, blend the mixture before adding the pectin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 28g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg