Easy Rhubarb Jam
A simple and delicious rhubarb jam with just three ingredients and no pectin required. Perfect for spreading on toast or as a topping.
Equipment
- large glass bowl
- nonreactive pot (stainless steel or enamel-coated)
Ingredients
Main Ingredients
- 6 cups rhubarb chopped
- 2 cups sugar
- 1 Tablespoon lemon juice fresh squeezed
Instructions
Preparation
- Place the chopped rhubarb in a large glass bowl and add the sugar. Stir well to coat every piece evenly. Cover and let sit at room temperature for at least 8 hours, stirring occasionally.
- Pour the rhubarb and its juice into a nonreactive pot, then add lemon juice.
Cooking
- Cook over medium-high heat, stirring often, until it reaches a steady simmer, about 20 minutes.
- Reduce heat to low and cook for an additional 10 minutes, stirring often, until thickened.
- Remove from heat and let cool for 10 minutes. Transfer to a jar and refrigerate.
Notes
Ensure to macerate rhubarb thoroughly for best juiciness. Stir often while cooking to prevent sticking. Adjust sweetness with additional sugar if needed.