Rhubarb Jam
A simple and delicious homemade rhubarb jam, perfect for spreading on toast or scones.
Ingredients
- 2 pounds Rhubarb, chopped (Original recipe calls for 1 pound of pulp, adjusting for modern portions)
- 1.5 pounds Granulated sugar (Original recipe calls for 3/4 pound per pound of pulp, adjusting for modern portions)
- 2 tablespoons Lemon juice (From one lemon, adjusting for modern portions)
- 1 teaspoon Lemon rind, finely grated (From half a lemon, adjusting for modern portions)
- 0.5 teaspoon Almond extract (optional) (Substitute for lemon)
More recipes using Rhubarb
Rhubarb Sauce
A simple and classic rhubarb sauce, perfect as a topping for desserts or as a side dish.
RHUBARB SAUCE
This simple rhubarb sauce recipe offers a delightful balance of tart and sweet flavors, perfect for a refreshing dessert or topping. The rhubarb is gently stewed until tender, creating a smooth and comforting texture. Enjoy this classic sauce cold, a wholesome and satisfying treat that's easy to prepare.
Stewed Rhubarb
A simple recipe for stewed rhubarb, adaptable for both young and old rhubarb stalks.
Rhubarb Pie
This classic rhubarb pie recipe offers a delightful balance of sweet and tart flavors, perfect for a comforting dessert. The flaky crust encases a juicy filling of rhubarb, enhanced by the addition of berries and a touch of sweetness. A simple yet satisfying treat, ideal for a summer gathering or a cozy evening at home.
Instructions
- 1Wash and chop the rhubarb into 1/2-inch pieces.
- 2In a large, heavy-bottomed saucepan, combine the chopped rhubarb, sugar, lemon juice, and lemon rind (or almond extract, if using).
- 3Place the saucepan over medium heat. Stir constantly until the sugar dissolves. Once the sugar is dissolved, bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally to prevent sticking, until the jam thickens. This will take about 20-30 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it is ready.
- 4Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place lids on the jars, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes to ensure proper sealing. (See notes for sterilization and water bath canning instructions.)
You Might Also Like
Raspberry Jam
A simple recipe for making raspberry jam.
Raspberry Jam
This classic Raspberry Jam recipe captures the pure, vibrant essence of fresh berries in a rich, spreadable preserve. By slowly simmering crushed raspberries before adding sugar, the natural fruit flavors are intensified, creating a deep, ruby-red jam with a perfect balance of tartness and sweetness. Ideal for spreading on morning toast, swirling into yogurt, or using as a filling for pastries, this traditional method ensures a robust texture and authentic taste.
Basic Homemade Jam
A simple guide to making homemade jam, focusing on fruit selection, preparation, and the boiling process. This recipe provides general instructions applicable to various fruits, emphasizing the importance of quality ingredients and proper techniques for successful jam making.
Plum Jam
A simple and delicious plum jam recipe.