Rhubarb And Vanilla Jam Easy Recipe
Rhubarb And Vanilla Jam is an easy recipe for a delicious homemade preserve that balances sweet and tangy flavors.
Equipment
- heavy-bottomed saucepan
Ingredients
- 500 g fresh rhubarb stalks, trimmed and finely chopped
- 1 cup raw sugar (220 g)
- 1 tablespoon vanilla paste or vanilla extract
- ½ lemon juice (about 1 tablespoon)
Instructions
- Wash and trim the rhubarb stalks, then finely chop them into small, even pieces.
- In a heavy-bottomed saucepan, combine the chopped rhubarb, raw sugar, vanilla paste or extract, and lemon juice.
- Place the saucepan over low heat and cook for 2-4 minutes, stirring occasionally until the sugar completely dissolves.
- Increase the heat to medium and bring the mixture to a gentle boil. Cook for 12-15 minutes, stirring constantly to prevent sticking or burning.
- Continue cooking until the mixture thickens and becomes glossy, with a soft, jam-like consistency.
- Reduce the heat to low and cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and allow the jam to cool completely. It will thicken further as it cools.
- Transfer the cooled jam into clean, dry glass jars with lids. Seal and refrigerate before serving.
Notes
Use fresh, firm rhubarb for the best flavor and color. Stir continuously during cooking to prevent the jam from sticking or burning. Vanilla bean paste adds stronger flavor and visible specks, but extract works well too. The jam will thicken more as it cools, so avoid overcooking. Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in suitable containers.
Nutrition
Serving: 1tablespoonCalories: 45kcalCarbohydrates: 11gSodium: 1mgFiber: 0.5gSugar: 10g
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