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Homemade rhubarb jam spread on toasted bread with Brie cheese

Rhubarb Jam

A delightful spread capturing the tartness of fresh rhubarb with a hint of sweetness, perfect for toast, desserts, and pairing with cheeses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Condiment, Spread
Cuisine: American, Preserves
Calories: 50
Ingredients Method Notes

Ingredients
  

Jam Ingredients
  • 4 cups fresh rhubarb, chopped Fresh rhubarb adds the best flavor.
  • 2 cups granulated sugar
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup strawberries, mashed (optional) For added sweetness.

Method
 

Cooking the Ingredients
  1. In a large saucepan over medium heat, combine the chopped rhubarb, sugar, and water. Stir frequently and let it simmer for about 10-15 minutes, until the rhubarb softens and starts to break down.
  2. Once the rhubarb has softened, use a potato masher to break it down further. If you're adding strawberries for extra sweetness, incorporate them now and continue cooking for another 5 minutes.
  3. Stir in the lemon juice and vanilla extract; these components amplify the flavor of the jam. Allow to simmer for another 5-10 minutes, stirring occasionally until it reaches your desired thickness.

Notes

For a thicker jam, simmer longer. Fresh rhubarb is best for flavor. Store in sterilized canning jars; refrigerated jam is fresh for about three weeks, while frozen jam can last up to a year.