Lemon Rhubarb Jam

This is a short n’ sweet weekend blog post because that’s what rhubarb jam is, a short, sweet and simple recipe. Most rhubarb jams you’ll find on the internet start with orange juice and zest, but I swapped the classic method and added in some lemon. I just feel like when I eat jam, acid is always the one thing that’s missing you know? So this zippy, sweet and bright rhubarb jam brings in all those components, in one easy-to-make recipe!

Ingredients you will need

• 1 lb rhubarb stalks, thinly sliced
• 1 cup granulated sugar
• 2 lemons for zest and juice
• 1/4 cup water
• 1 pinch salt

How to make this lemon rhubarb jam

• Add the rhubarb, sugar, water and zest and juice from both lemons to a dutch oven or heavy-bottomed pot. Put the pot on medium low heat.
• Give the mixture a gentle stir as they begin cooking. Then let it sit for 45 minutes, coming back to stir occasionally so the bottom doesn’t scorch. It’s ok to have it at a very light simmer, but don’t let it go any higher.
• After 45 minutes, you’ll know when the jam is done when you can scrape the bottom of the pot and the jam is thick enough that you can see the bottom. Stir in the salt and remove it from the heat and let it cool before storing.
• Store in a jar or glass container and keep in the fridge. It will last for up to 2 weeks.

And that’s it for this homemade lemon rhubarb jam!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3