Description
This delicious Rhubarb Jam recipe is sweet, but not too much. It’s a scrumptious balance with the signature tang of rhubarb and the warm undertone of delicious cinnamon. Rhubarb freezer jam is spreadably thick and deeply flavorful. Like most rhubarb jam recipes this one is simple to make. No water bath canning required. My family gives this yummy rhubarb jam 5 stars!
Ingredients
Units
Scale
- 2 pounds rhubarb, sliced 1/4″ thick (about 5-6 cups)
- 3 to 4 cups granulated sugar, to taste
- 1 lg. lemon, juice and zest
- water, to bring lemon juice level to 3/4 cup
- 1 teaspoon cinnamon
- optional: 1 teaspoon beet root powder (for color)
Instructions
- Wash the rhubarb. Remove the ends. Cut stalks into 1/4″ thick slices.
- Combine the rhubarb slices, sugar, cinnamon, (beet root powder, if you’re using it), lemon zest, lemon juice and water in a sauce pan.
- Bring the mixture to a full rolling boil over medium-high heat.
- Reduce to medium heat. Mixture will still be bubbling, but not vigorously. Very small bubbles.
- Continue cooking for 20-30 minutes, stirring occasionally, or until thick. After the 20 minute point, the mixture will thicken more quickly, so you will need to be more attentive. It can easily scorch at this point if not watched carefully.
- Use the “jam puddle in a bowl” trick to be sure the jam is done. Place about a teaspoon of jam into a cold bowl. Run your finger through the center of the puddle. If the line you made with your finger stays there, without flooding back in to fill up, your jam is done. It will thicken even more as it cools.
Notes
Jam can easily be frozen in zip top freezer bags, silicone freezer containers or even glass jars. Some tips to help you:
- Be sure that the jam has completely cooled before attempting to freeze it.
- If freezing in bags, remove as much excess air as possible before sealing.
- Burp as much air as possible out of plastic or silicone containers and make sure the seal is tight.
- Thoroughly wash jars and lids. To freeze in glass jars, I prefer to first freeze the jam without the lid. This allows for expansion in the jar and eliminates any chance of the jar breaking. Leave at least 1/2″ of head space at the top of the jar to allow for expansion. Once the jam is frozen, screw on the lid.
- Store in the freezer for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dips, Condiments and Sauces
- Method: Stove Top
- Cuisine: American