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Easy Big-Batch Rhubarb Jam Recipe for Perfect Homemade Pantry Staples

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A quick and easy recipe for making a big batch of tangy-sweet rhubarb jam that’s perfect for stocking your pantry or gift-giving. This jam balances bright rhubarb tartness with a subtle caramel undertone and is ideal for spreading on toast, yogurt, or cakes.

Ingredients

Scale
  • 6 cups (900g) rhubarb stalks, chopped into 1-inch pieces
  • 4 cups (800g) granulated sugar
  • 1/2 cup (110g) light brown sugar (optional but recommended)
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/2 cup (120ml) water
  • 1/2 teaspoon ground ginger (optional)
  • 1 tablespoon (14g) unsalted butter

Instructions

  1. Rinse and chop the rhubarb stalks into roughly 1-inch pieces, trimming off any tough ends. (10 minutes)
  2. In a large heavy-bottomed pot, combine rhubarb, granulated sugar, brown sugar, water, and ground ginger (if using). Stir gently to mix and let sit for 15 minutes to release juices.
  3. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
  4. Reduce heat to maintain a steady simmer and add butter to reduce foaming. Continue simmering and stirring every few minutes until the rhubarb breaks down and the jam thickens, about 30-35 minutes.
  5. Test thickness by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready. If not, continue simmering and test every 5 minutes.
  6. Stir in lemon juice near the end of cooking and simmer for another 2 minutes.
  7. Remove pot from heat and skim off any foam. Using a ladle and jar funnel, fill sterilized jars leaving 1/4 inch headspace. Wipe rims clean and seal tightly.
  8. Let jars cool at room temperature for 12-24 hours until lids pop. Store in a cool, dark place or refrigerate after opening.

Notes

For a lower-sugar option, reduce granulated sugar by 1 cup and increase lemon juice by 1 tablespoon. Use coconut sugar instead of brown sugar for a different flavor. To reduce foaming, add butter or substitute with coconut oil for a vegan version. Test jam thickness with a chilled plate. If jam is too runny after cooling, reheat and add 1 tablespoon powdered pectin dissolved in water.

Nutrition

Keywords: rhubarb jam, homemade jam, big batch jam, pantry staples, easy jam recipe, rhubarb recipes, jam making

Find it online: https://freshforkful.com/easy-big-batch-rhubarb-jam-recipe-for-perfect-homemade-pantry-staples/