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Small-Batch Rhubarb Jam

Delicious Small-Batch Rhubarb Jam for Sweet Seasonal Joy

This Small-Batch Rhubarb Jam highlights vibrant rhubarb flavors, perfect for spreading or gifting.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 12 minutes
Total Time 45 minutes
Servings: 2 jars
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups Rhubarb Fresh, trimmed, and chopped
  • 1 cup Granulated Sugar Adjust for a lower-sugar option
  • 1 large Lemon Zested and juiced
  • 0.5 cup Water
  • 1 pinch Salt Enhances flavor
  • 1 teaspoon Vanilla Extract Optional
For Storage
  • 2 small jars Sterilized Jars Keep hot until filling

Equipment

  • Medium saucepan
  • Ladle
  • sterilized jars
  • large pot for boiling
  • Plate
  • cooling rack or towel

Method
 

Step-by-Step Instructions
  1. Start by sterilizing 2 small jars and their lids by boiling them in water for about 10 minutes.
  2. Combine chopped rhubarb, granulated sugar, lemon zest, and lemon juice in a medium saucepan. Stir well and let it sit for 20–30 minutes.
  3. Add water and a pinch of salt to the rhubarb mixture, place over medium heat, and bring to a gentle boil, approximately 5–7 minutes.
  4. Once boiling, reduce heat and simmer for about 10–15 minutes, stirring frequently until thickened.
  5. To test for set, place a spoonful of jam on a chilled plate; if it holds its shape, it's ready.
  6. Skim off foam, ladle the hot jam into sterilized jars, leaving 0.5 cm headspace, wipe rims, and seal promptly.
  7. Process the filled jars in a boiling water bath for about 10 minutes for preservation.
  8. After processing, cool jars upright for 12–24 hours, then check seals before storing.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 14gSodium: 1mgPotassium: 30mgSugar: 12gVitamin C: 2mg

Notes

Best enjoyed within a year. Store unopened jars in a cool, dark place.

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