Description
Rhubarb Preserves offer a mouthwatering blend of sweet and tart, enhancing your toast and desserts. Easy to prepare with fresh rhubarb, this preserve is perfect for a homemade touch to any meal.
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
Instructions
- Place a small plate in the freezer before starting.
- In a 3-quart or larger saucepan, combine the rhubarb, sugar, and lemon juice.
- Bring the mixture to a boil over medium-high heat while stirring frequently. Reduce the heat to maintain a full boil for about 9 minutes. Monitor the temperature, aiming for 220°F (104°C).
- To test if the jam is ready, drop a spoonful on the cold plate and push it; it should wrinkle and hold its shape.
- Once ready, stir in the vanilla extract.
- Remove the saucepan and let it cool on a wire rack for about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week, or freeze for later use.
Notes
For a healthier alternative, consider using honey or maple syrup instead of granulated sugar.
Store leftovers in the refrigerator and consume within 1 week for best flavor.
Preserves can also be frozen for up to 1 year.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg