Description
This Rhubarb Preserves recipe features vibrant rhubarb, sweet sugar, and zesty lemon juice for an irresistible spread. Perfect for toast or dessert!
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 cooking.
- In a 3-quart or larger saucepan, combine rhubarb, sugar, and lemon juice.
- Bring to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil for about 9 minutes until it reaches 220°F (104°C).
- Test the jam by dropping a spoonful onto the cold plate and checking for a wrinkle.
- Stir in the vanilla extract once done.
- Cool the saucepan on a wire rack for about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week or freeze for up to 1 year.
Notes
For a different flavor, you can substitute honey or maple syrup for granulated sugar.
To store longer, consider freezing your preserves in airtight containers.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg