Rhubarb Jam Recipe
Category: Jams & Preserves
Serves: 5 jars
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 3 kg |
| Sugar | 400 g |
| Lemon | 1 |
Instructions:
Start by preparing the rhubarb. Remove the leaves and cut the stems into approximately 1 cm pieces. Rinse them thoroughly under cold water to remove any dirt. Once cleaned, place the rhubarb pieces in a large mixing bowl.
Next, add the sugar to the bowl along with the zest of the lemon. For the lemon juice, squeeze it to extract around 70 grams of liquid, straining it to remove any seeds, and add it to the mixture.
After mixing the ingredients, allow the rhubarb to sit for a while. During this time, it will release some of its natural juices. Once this happens, pour the entire mixture into a large pot.
Place the pot over medium heat and cook for about 10 minutes, stirring occasionally. Once the jam begins to soften, lower the heat and continue cooking for another 50-60 minutes, stirring regularly. Keep an eye on the temperature with a kitchen thermometer until the jam reaches a temperature of 108°C.
While the jam is cooking, prepare your jars and lids by sanitizing them according to the guidelines provided by the Ministry of Health (detailed at the bottom of the recipe). This ensures your preserves stay fresh for longer.
Once the jam has reached the desired temperature, carefully ladle it into the sterilized jars while it’s still hot. Leave about 1 cm of space from the top of the jar to ensure proper sealing.
Allow the jars to cool, and once they’re completely cooled, check the seal. Your homemade rhubarb jam is now ready to be enjoyed on toast, desserts, or in any way that pleases your taste buds!
Nutritional Information:
Per serving (based on 5 jars):
Calories: 180 kcal
Carbs: 45g
Sugar: 40g
Fiber: 1g
Protein: 1g
Fat: 0g
Enjoy your tangy and sweet homemade rhubarb jam, perfect for any occasion!
