Description
Rhubarb Preserves offer a delightful flavor with minimal preparation. Made with fresh rhubarb, sugar, and a hint of lemon, this treat is great for breakfast or as a topping for desserts.
Ingredients
Scale
- 3 cups (375 grams) chopped rhubarb, cut into about 1/2” pieces
- 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 cooking.
- In a 3-quart saucepan, combine rhubarb, sugar, and lemon juice.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Lower the heat to maintain a full boil for about 9 minutes.
- To check for readiness, drop a spoonful on the cold plate and see if it wrinkles and holds its shape.
- Stir in vanilla extract once the jam is done cooking.
- Allow the mixture to cool on a wire rack for about 1 hour.
- Transfer the cooled jam into clean jars and refrigerate for up to 1 week, freezing any leftovers to enjoy later.
Notes
For a different sweetness, consider using honey or maple syrup instead of granulated sugar.
The preserves can be frozen for up to 1 year for later use.
Store in clean jars for the best shelf life.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg