No Pectin Rhubarb Jam
A delicious and easy rhubarb jam that doesn't require canning or pectin. www.comfortandpeasant.com
Ingredients
- 2 lbs (1.14 kg) fresh rhubarb
- 1-2 cups (200-400 g) granulated sugar
Instructions
- Chop the rhubarb into 1/2 inch pieces and add to a medium-sized cooking pot.
- Add the sugar to the bowl and mix well making sure all the rhubarb is coated. Cover with plastic and let the mixture macerate in the fridge overnight.
- The next morning heat the mixture over medium heat until it starts to come to a boil. Turn the heat down and simmer for about 10 minutes or until the mixture has thickened to a jam-like consistency and the rhubarb has broken down. Note; If you plan on using this as a sauce, you'll want the mixture a little runnier.
- Carefully pour the mixture into sterilized canning jars leaving 1/2 inch room at the top. Store the jars in the fridge for immediate use or freeze for up to 6 months. If you prefer to make a shelf-stable jam, process in a water bath for 10 minutes.
Notes
Generally, 1 pound of rhubarb equals about 3 cups of chopped rhubarb.
It makes a nice light meal and using chicken or vegetable broth and a little low-fat Greek yogurt to add creaminess helps keep the calorie count low.