Description

This Rhubarb Preserves recipe showcases the irresistible sweet-tart flavor of rhubarb combined with sugar and vanilla. Perfect for topping your favorite breakfast items or enjoyed straight from the jar, it’s simple to prepare and incredibly tasty!

Ingredients

Scale

3 cups (375 grams) chopped rhubarb about 4-5 medium stalks, cut into about 1/2” pieces
3/4 cup (150 grams) granulated sugar see notes for honey/maple syrup option
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Place a small plate in the freezer before starting the cooking process.
In a large saucepan, combine the rhubarb, sugar, and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to maintain a gentle boil for about 9 minutes, or until the temperature reaches 220°F (104°C), keeping in mind it may not exceed 212°F (100°C).
To test if the jam is ready, drop a small spoonful onto the cold plate and let it sit briefly. If it wrinkles when pushed, the jam is ready.
Once ready, stir in the vanilla extract.
Allow the mixture to cool on a wire rack for about 1 hour.
Transfer the cooled preserves into clean jars and refrigerate for up to 1 week, or freeze for up to 1 year.

Notes

For a different sweetener option, consider using honey or maple syrup instead of granulated sugar.
Make sure to store the preserves in clean jars to extend their shelf life in the fridge.

Nutrition

Serving Size: 2 tablespoons
Calories: 50
Sugar: 11g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg