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Desserts
Rhubarb Jam
A fragrant and wholesome homemade rhubarb jam with lemon juice and vanilla, perfect for winter pantry stocking.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the tough fibers from the rhubarb and cut into 1–2 cm pieces.
2
Place in a pot, cover with sugar, and let sit for 4–6 hours or overnight until juices are released.
3
Set over medium heat, bring to a boil, then stir in the lemon juice and vanilla sugar.
4
Simmer for 20–30 minutes until tender and slightly thickened, stirring occasionally.
5
Ladle the hot jam into sterilized jars and seal tightly.
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