In Season Recipe
Easy Rhubarb Jam
Simple, seasonal and a great way to use up fresh rhubarb from the market. This easy rhubarb jam is bright, slightly tart and just sweet enough. Enjoy it on toast, in baked goods, spooned over yogurt or straight from the jar.
What you’ll need
4 cups fresh rhubarb, chopped
1 1/2 cups sugar
2 tbsp lemon juice
1/4 cup water
1 tsp vanilla, optional
How to make it
Add rhubarb, sugar, lemon juice and water to a pot over medium heat.
Stir as the rhubarb begins to soften and break down, about 10 to 15 minutes.
Let it gently simmer, stirring often, until it thickens to your liking, about another 10 to 15 minutes.
Remove from heat and stir in vanilla, if using.
Let cool, then transfer to a clean jar and store in the fridge.
Simple, seasonal, and a great way to use up fresh rhubarb from the market. This easy rhubarb jam is bright, slightly tart, and just sweet enough. Enjoy it on toast, spoon it over yogurt, tuck it into baked goods, or, no judgment here, eat it straight from the jar.
Rhubarb season never feels long enough, which is part of what makes it special. A small batch of jam is one of the easiest ways to stretch the season a little further and keep that fresh spring flavour in your fridge.