Description
This rhubarb preserves recipe showcases a delightful flavor with fresh rhubarb, simple ingredients, and easy preparation, making it a must-try for homemade delights.
Ingredients
Scale
- 3 cups (375 grams) chopped rhubarb
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Place a small plate in the freezer before you start cooking.
- In a 3-quart or larger saucepan, add the rhubarb, sugar, and lemon juice.
- Bring to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil for about 9 minutes, or until it reaches 220°F (104°C).
- To test if the jam is ready, drop a small spoonful onto the cold plate and check for consistency.
- Once done, stir in the vanilla extract.
- Remove the saucepan from heat and let it cool on a wire rack for about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week, or freeze for up to 1 year.
Notes
Store in clean jars to extend shelf life.
For a different sweetener option, honey or maple syrup can be used instead of sugar.
The jam will thicken as it cools, so don’t worry if it’s runny at first.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg