Description
A delightful and easy recipe to capture the unique and tangy flavor of rhubarb in a homemade jam.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- Combine the rhubarb, sugar, and water in a saucepan. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Stir in the cinnamon, nutmeg, and lemon juice.
- Add the fruit pectin and bring back to a boil, stirring constantly.
- Boil for 1 minute, then remove from heat and let cool slightly.
- Pour the jam into sterilized jars and seal tightly.
- Store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life.
Notes
Use fresh rhubarb for the best flavor. Jars should be properly sterilized to prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg