Make the most of fresh spring rhubarb with this delicious homemade jam recipe. The tartness of rhubarb is beautifully balanced by the sweetness of sugar and the zesty kick of lemon. It's perfect for spreading on your morning toast or using as a versatile topping for various desserts.
Ingredients: 4 cups fresh rhubarb, diced. 2 cups granulated sugar. 1 lemon, juiced and zested. 1 teaspoon vanilla extract.
Instructions: In a large saucepan, combine the diced rhubarb and sugar. Let the mixture sit for 1-2 hours to allow the rhubarb to release its juices. Add the lemon juice and zest to the saucepan. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Reduce the heat and let the jam simmer for about 20-25 minutes, or until it thickens to your desired consistency. Stir in the vanilla extract and remove the saucepan from the heat. Allow the jam to cool for a few minutes before transferring it to sterilized jars. Seal the jars and let the jam cool completely before storing it in the refrigerator. Enjoy your homemade spring rhubarb jam on toast, yogurt, or as a topping for desserts!
Prep Time: 20 minutes
Cook Time: 25 minutes
EFE Conference