Description

This Rhubarb Preserves is a delightful spread featuring tender rhubarb, a touch of sweetness, and a hint of vanilla. Perfect for breakfast or a snack, this simple recipe results in a chunky, flavorful preserve that’s great on toast or as a topping for desserts.

Ingredients

Scale

3 cups (375 grams) chopped rhubarb
3/4 cup (150 grams) granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Place a small plate in the freezer before cooking.
In a 3-quart or larger saucepan, combine the rhubarb, sugar, and lemon juice.
Bring the mix to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil for 9 minutes, adjusting to prevent burning.
To test if the jam is ready, drop a spoonful onto the cold plate. After a minute, push it with your finger; if it wrinkles, it's done.
Once ready, stir in the vanilla extract.
Remove from heat and let cool completely on a wire rack, about 1 hour.
Transfer into clean jars and refrigerate for up to 1 week. For longer storage, freeze the jam, which keeps well for up to 1 year.

Notes

For a different sweetening option, honey or maple syrup can be used instead of sugar.
Store preserves in clean, airtight jars to maintain freshness.
The preserves will thicken more as they cool.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg