Homemade Rhubarb Jam

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🍓 Homemade Rhubarb Jam – No Pectin Needed!

Rhubarb jam is the perfect way to capture spring in a jar! This tart, sweet, and vibrant spread is easy to make with just a few ingredients — and no added pectin. Whether you’re slathering it on toast, layering it in cakes, or stirring it into yogurt, this homemade jam is sure to become a seasonal favorite.

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🛒 Ingredients:

  • 4 cups chopped rhubarb (about 1/2-inch pieces)

  • 1 ½ cups granulated sugar

  • 2 tbsp lemon juice

  • Zest of 1 lemon (optional for extra brightness)

  • Optional: 1 tsp vanilla extract or ½ tsp ground ginger for flavor variation

🍳 Instructions:

  1. Prep the rhubarb: Rinse, trim, and chop rhubarb into small chunks.

  2. Cook: In a large saucepan, combine rhubarb, sugar, lemon juice, and zest. Stir well.

  3. Simmer: Cook over medium heat, stirring frequently, for 15–20 minutes. The rhubarb will soften and break down into a thick jam-like consistency.

  4. Customize (optional): Stir in vanilla or ginger at the end for added flavor.

  5. Cool & Store: Let the jam cool, then transfer to clean glass jars. Refrigerate for up to 3 weeks or freeze for longer storage.

🧡 Why You’ll Love This Jam:

  • No pectin required

  • Naturally thickens from rhubarb and lemon

  • Ready in under 30 minutes

  • Sweet-tart flavor that pairs well with breakfast or dessert

🧁 Ways to Use Rhubarb Jam:

  • Spread on warm toast, English muffins, or scones

  • Swirl into oatmeal or yogurt

  • Add to thumbprint cookies or cake layers

  • Pair with cheese boards or roasted meats


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