TANGY RHUBARB JAM – SIMPLE AND DELICIOUS

This tangy rhubarb jam is a perfect balance of tartness and sweetness. Although I planned to make it with strawberries, rainy weather and missing berries made rhubarb the star instead—turns out it was an ideal jam-making day! This jam can be prepared in a bread machine with a jam program or cooked on the stovetop.

Important: Always remove rhubarb leaves completely, as they are toxic.

🕒 Prep Time: 10 min

🍳 Cook Time: 30-50 min
🍽️ Yields: Approx. 700 g jam

Ingredients

500 g rhubarb, trimmed and chopped into 2 cm pieces
300 g sugar (I used 200 g brown sugar and 100 g white sugar, but any mix works)
Seeds from ½ vanilla pod

Instructions

Bread Machine Method:

Place all ingredients in the bread machine.
Select the jam program (program 8 on my Moulinex model), which runs for about 50 minutes.

Stovetop Method:

Combine all ingredients in a wide pot.
Cook over medium heat, stirring frequently to prevent burning, until jam thickens (30-50 minutes).
Transfer the hot jam to clean jars and refrigerate. The jam lasts about 1 month in the fridge. For longer storage, freeze the jam.

💡 Tips

Ensure all rhubarb leaves are removed for safety.
Stir often during stovetop cooking to avoid scorching.
Adjust sugar quantity according to sweetness preference.

🍽️ Perfect For

Tangy breakfast spreads
Topping for yogurt and desserts
Homemade gift jars

📝 Final Thoughts

This simple rhubarb jam is a delightful way to enjoy seasonal produce with minimal effort. Its natural tartness and vanilla aroma make it a versatile and refreshing addition to your pantry.