Small Batch Rhubarb Jam Recipe
This small batch rhubarb jam recipe is a quick and easy way to create a fresh, tangy-sweet spread using just a few simple ingredients. Perfect for preserving the bright tartness of rhubarb, this jam is simmered gently on the stovetop, resulting in a luscious, homemade treat ideal for toast, yogurt, or desserts.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 cup
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 3 1/2 cups chopped rhubarb, cut into 1-inch pieces (about 4 medium stalks)
- 1/4 cup water
- 1/4 cup sugar
Instructions
- Combine Ingredients: In a medium saucepan, add the chopped rhubarb, water, and sugar. Stir to combine all ingredients evenly.
- Cook Rhubarb: Place the saucepan over medium heat. Stir occasionally as the mixture heats until the rhubarb begins to break down, about 10 minutes.
- Simmer and Thicken: Reduce the heat to medium-low and let the mixture simmer gently. Continue stirring occasionally while the rhubarb fully breaks down and thickens into a jam-like consistency, approximately 15 minutes. Then remove the pan from heat.
- Cool and Store: Allow the jam to cool to room temperature, then transfer it to an airtight container. Store the jam in the refrigerator for up to one week.
Notes
- Use medium-sized stalks of fresh rhubarb for best flavor and consistency.
- Adjust sugar according to your taste preference; rhubarb is naturally tart.
- This jam is best consumed within one week when stored refrigerated.
- You can extend shelf life by canning with proper sterilization methods if desired.
Find it online: https://recipethrive.com/small-batch-rhubarb-jam-recipe/
