Description
A tangy, firm-set preserve balanced with natural acidity and sweetness. Citrus zest and seeds boost flavor and structure. Ideal for toast, desserts, or long-term canning storage.
Ingredients
4 lbs (16 cups) rhubarb, cut into 1/2-inch pieces
4 cups granulated sugar
1 1/2 cups cold water
1 lemon, including seeds for pectin
Instructions
Sterilize 8 quart jars and lids in boiling water for 10 minutes. Prepare a frozen plate to test jam doneness.
Combine rhubarb, sugar, water, lemon juice (2-3 tbsp), and seeds in a bowl. Let rest 1 hour.
Transfer to a large pot; boil over medium-high heat for 30 minutes, skimming foam and stirring constantly.
Remove lemon halves and seeds with a slotted spoon. Fill jars to 1/2 inch from top. Process in a water bath: pints for 5 minutes, quarts for 10 minutes. Cool completely.
Notes
Use ripe red rhubarb for vibrant color. Monitor temperature after 20 minutes—avoid boiling past 220°F (105°C). Skim foam every 2-3 minutes. Lemon seeds replace commercial pectin.
- Prep Time: 60
- Cook Time: 35
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp (14g)
- Calories: 45
- Sugar: 9g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg