Rhubarb Jam

Name: Rhubarb Jam
Prep time: 20 min
Total time: 1 d
Yield: Makes 3 cups
Ingredients: 2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups); 1 pound sugar (2 1/4 cups); Salt; Fresh lemon juice (optional)

Recipe photo courtesy of Petrina Tinslay

This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.

Source: Martha Stewart Living, August 2010

1 day 20 mins Makes 3 cups

Total Time Prep Yield

Ingredients

2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
1 pound sugar (2 1/4 cups)
Salt
Fresh lemon juice (optional)

Directions

1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

Cook's Notes

Jam can be refrigerated for up to 1 week.

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Reviews

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Brenda May

4 JUL, 2013

I tried rhubarb jam for the first time in a jam making class - it was really easy to make and I was surprised how delicious rhubarb was. I did not grow up with that type of flavor. Really glad I tried something new. This is a delightful recipe. Thanks for sharing.
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