|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The bright red stalks of early spring rhubarb give this jam its lovely color as well as it's tangy flavor. Similar in appearance to celery, rhubarb ribs are a little more tender in texture and their tart flavor makes this vegetable a favorite for pies, crisps, and jams. Rhubarb is also a great side to pork, poultry, and sometimes game meats like venison.
Make this delicious jam and forget about complicated canning processes. Cook the mixture on the stove, cool off, and refrigerate or freeze. Small containers no larger than a pint are recommended for this recipe. When you thaw a pint you don't have to deal with an overwhelming amount of jam.
Use on bread, toast, and scones, in fruit parfait, as a pie filling, or on top of ice cream. Place a dollop of the jam as a topping for Brie or Manchego cheese and enjoy with a glass of wine.
"If it's easy and delicious, I'll make it. This jam is exactly that. It’s a perfect addition to my morning yogurt. I also used it as a glaze for grilled pork chops. Because it isn't too sweet, it can easily lean savory. If you tend to graze, enjoying it by the spoonful is also fine." —Renae Wilson
4 cups chopped rhubarb (1 to 1 1/4 pounds rhubarb stalks)
3/4 to 1 1/4 cups sugar
2 tablespoons water
Steps to Make It
Gather the ingredients.
In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.
Here are a few tasty and easy variations for the rhubarb jam:
- Strawberry-rhubarb: Replace half of the rhubarb with hulled, chopped strawberries and reduce the amount of sugar, starting with 1/2 cup and then adding more if needed.
- Ginger: Add 1 to 2 teaspoons of grated fresh ginger or 1 tablespoon of finely chopped crystallized candied ginger with the rest of the ingredients. Cook as instructed.
- Sorbet: Chill the jam in the refrigerator overnight—from 8 to 12 hours—or as long as 24 hours. Process in an ice cream machine according to the manufacturer's instructions.
How to Store and Freeze Rhubarb Jam
Rhubarb jam will keep in the freezer for up to 6 months. It is still safe to eat after that but the quality will decline. Freshly made, unfrozen rhubarb jam should go into the fridge as soon as it's cooled off:
- Fill freezer containers with the rhubarb jam, leaving an inch of headspace. Refrigerate for up to a month or freeze for up to six months.
- Alternatively, fill quart-size freezer bags with 8 to 16 ounces of the jam, and freeze. Thaw overnight in the refrigerator, and transfer to an airtight container when ready to use. Keep refrigerated for up to a month.