Description
This Rhubarb Preserves recipe offers an irresistible flavor with simple prep. Made with rhubarb, sugar, and lemon juice, it’s perfect for anyone seeking homemade goodness.
Ingredients
Scale
- 3 cups (375 grams) chopped rhubarb
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Place a small plate in the freezer before starting.
- In a 3-quart or larger saucepan, combine the rhubarb, sugar, and lemon juice.
- Bring to a boil over medium-high heat while stirring frequently. Adjust heat to maintain a gentle boil for about 9 minutes, ensuring it doesn't burn.
- To test if the jam is ready, drop a spoonful onto the cold plate and let it sit for a minute. If it wrinkles and holds its shape, it's done.
- Stir in the vanilla extract once finished.
- Remove the saucepan and allow it to cool completely on a wire rack for about 1 hour.
- Transfer into clean jars and refrigerate for up to 1 week; any leftovers can be frozen for up to 1 year.
Notes
For sweeter options, consider using honey or maple syrup instead of sugar.
The preserves will thicken more as they cool, so don’t worry if it appears runny initially.
Ensure jars are clean to maximize freshness and prevent spoilage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg