Description
Delight in this homemade Rhubarb Preserves, featuring fresh rhubarb, granulated sugar, and a hint of vanilla. It’s a quick and easy treat to elevate your breakfasts or desserts with its vibrant flavors.
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
Instructions
- Chill a small plate in the freezer before starting.
- In a 3-quart or larger saucepan, combine rhubarb, sugar, and lemon juice.
- Bring to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a boil. Cook for about 9 minutes, adjusting the heat to avoid burning, until reaching approximately 220°F (104°C).
- To test if the jam is ready, drop a spoonful on the cold plate, let it sit, then push it gently with your finger; if it wrinkles, it's done.
- Once ready, stir in the vanilla extract.
- Move the saucepan to a wire rack to cool completely, about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week or freeze for up to 1 year.
Notes
Feel free to substitute the sugar with honey or maple syrup for a different sweetness.
This preserves recipe pairs well with toast, yogurt, or as a filling for pastries.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg