Rhubarb Jam

Rhubarb Jam

  • 1 1/2 pounds rhubarb, chopped
  • juice and zest of 1 small lemon
  • 2 tablespoons classic pectin
  • 1 cup, plus 2 tablespoons, granulated sugar

In a stockpot, simmer the rhubarb with the lemon juice and zest over medium low heat until the rhubarb softens.  Mash the fruit with the back of wooden spoon, leaving it as chunky as you like.  Stir in the pectin and raise the heat to high.  Stir constantly while bringing to a boil, then dump in the sugar all at once, return to a vigorous boil and boil hard for 1 minute while continuing to stir (wear an oven mitt to protect your hand and arm from boiling splatters).

Remove from the heat and pour into jars.  Refrigerate to chill, then use within about a month.


Yields 3 half-pint jars


Recipe from Curly Girl Kitchen