rhubarb jam (small batch)
Hey friends! My obsession with rhubarb is still 100% alive and well. Seriously…get ready for a bunch of rhubarb recipes from me in the coming weeks!
But if you can believe it….I had never made rhubarb jam before this year. So crazy! I had a few extra pieces of rhubarb leftover after making a platz, and decided to make a small batch of jam. It was so small in fact, that it makes one perfect jar! The recipe can easily be sized up if you want more, but I love the small size as a single lady with a consistently full fridge. Ha!
Perfect for serving rhubarb on ice cream, waffles, oatmeal, or even simply on toast. And it freezes well in case you’d like to savour rhubarb throughout the year.
small batch rhubarb jam
yields: approx one 250mL/8oz jar of jam
ingredients
2 cups (255g) chopped rhubarb (approx 1/2 inch cubes)
1/2 to 3/4 cup (100-150 g) granulated sugar (*adjust according to your tartness preference)
1 teaspoon lemon juice
to make the jam
First sanitize your jam jar: Wash the jam jar and lid with hot soapy water, rinse, and place the wet jar onto a baking sheet lined with tin foil or parchment paper. Preheat the oven to 200 degrees F. Place the baking sheet into the oven for 10 minutes. Turn off the oven, but leave the baking sheet in the oven until the jam is ready. The hot jam should go into a hot jar to avoid a big temperature change, decreasing the risk of breaking a jar!
Meanwhile, prepare the jam. Place the chopped rhubarb, sugar, and lemon juice into a medium saucepan over medium high heat. Stir occasionally, and cook the rhubarb down until soft, jammy, and thick. This will take about 5-8 minutes. Taste test the jam while it’s cooking to ensure the sweetness suits your preference.
Remove from the heat, and carefully transfer the jam to the warm jar. Use a funnel if you have one to make your life a little easier. Place the lid onto the jar but don’t tighten all the way. Allow to cool to room temperature, and then transfer to the fridge. Tighten the lid further once it has completely cooled.
Store the jam in the freezer to keep it fresh for longer - but make sure there’s at least 1/2 inch of room at the top for expansion as it freezes!
Serve on bread, on oatmeal, over ice cream, etc.
notes:
*if doubling, tripling, etc this recipe, the cook time may increase by a few minutes with the greater volume.
*place a small plate in your freezer, and spoon a small amount of jam onto it to see if the jam has thickened enough if you are unsure. if it runs, then it needs more time.
