Rhubarb Jam Recipe

Ingredients:

• 2 pounds of rhubarb, chopped
• 2 cups of sugar
• 1 lemon, juiced

Instructions:

1. Combine the chopped rhubarb and sugar in a large pot or Dutch oven and mix well. Let it sit for at least 30 minutes to allow the sugar to start drawing out the liquid from the rhubarb.
2. Once the mixture has sat for 30 minutes, place the pot on medium heat, stirring occasionally. Let the mixture come to a boil and then reduce the heat and let it simmer for 20-25 minutes until the rhubarb has completely broken down and the mixture has thickened.
3. While the mixture is simmering, sterilize your jars and lids according to the manufacturer’s instructions.
4. Add the lemon juice to the pot and stir well. Let it simmer for an additional 5 minutes.
5. Remove the pot from the heat and carefully ladle the hot jam into the sterilized jars, leaving at least 1/4 inch of space at the top. Wipe the rims clean and secure the lids according to the manufacturer’s instructions.
6. Let the jars cool completely before storing in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within a few weeks.

Verdict and Serving Suggestions:

This rhubarb jam recipe is simple to make and yields a delicious, tangy-sweet jam that can be enjoyed on toast, biscuits, or as a topping for ice cream. The addition of the lemon juice helps balance out the sweetness and adds a bright, zesty flavor to the jam. Serve this jam as part of a breakfast spread or give it as a homemade gift to friends and family.