Description
A comforting and tart jam made with fresh rhubarb, brown sugar, and cinnamon, perfect for spreading on toast or using in baked goods.
Ingredients
- 4 cups chopped rhubarb (about 1.5 pounds), fresh and trimmed
- 2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Optional: 1 tablespoon powdered pectin for firmer set
Instructions
- Prep the rhubarb by washing and trimming it, cutting into 1/2-inch pieces.
- Combine ingredients in a heavy-bottomed saucepan and stir to coat.
- Cook the jam over medium heat until it reaches a gentle boil, then reduce heat and simmer until thickened.
- Test for doneness by using the chilled plate method.
- Finish by stirring in vanilla and jar the jam, allowing it to cool before refrigerating or processing.
Notes
Choose firm stalks for best texture and stir often to prevent caramelization. The jam will thicken as it cools, so remove it from heat slightly earlier if you prefer a looser spread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American