Description
A quick and easy rhubarb freezer jam that’s perfect for spring and summer, allowing you to preserve the bright flavor of rhubarb without boiling.
Ingredients
Scale
- 3 cups rhubarb, chopped
- 2 cups sugar
- 1/4 cup lemon juice
- 1 box pectin (optional)
Instructions
- Wash rhubarb thoroughly and chop it into small pieces.
- Place rhubarb in a pot with a splash of water and cook until soft.
- Stir in the sugar and lemon juice until well combined.
- If using pectin, follow the package instructions for incorporation.
- Let cool for a few minutes, then spoon the mixture into clean containers.
- Refrigerate overnight to set, then freeze for long-term storage.
Notes
Freezer jam can last up to a year in the freezer. For a smoother texture, blend after cooking. Can add other fruits like strawberries for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
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