Rhubarb jam is quick and easy to make with my recipe, and it is the best. It’s seriously delicious, and you can make your own at home with just 3 ingredients.
If rhubarb is flourishing in your garden or you find a good deal on it at the market, this is the perfect way to use it up.
With a few simple ingredients and common kitchen tools, you will be on your way to making your own rhubarb jam in no time.
Nothing’s better than enjoying homemade rhubarb jam anytime throughout the year. Below I will show you how to make it with ease.
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Making your own rhubarb jam is easier than most people realize, and this recipe comes together very quickly. So you can whip up a batch in no time, and enjoy the taste of summer all year long.
This rhubarb jam recipe is so perfectly tangy yet sweet and versatile to use with a number of foods and recipes.
You could eat it right out of the jar while it’s still warm, keep it in the fridge, or can it for later use.
It tastes wonderful on toast or a peanut butter sandwich, or spread it on your favorite muffin or crackers.
You could also add it to your favorite desserts, such as dolloped on top of cheesecake or ice cream. Or use it to make a cobbler or pie any time of the year.
Related Post: How To Freeze Rhubarb (With Or Without Blanching)
Ultimately you could use any rhubarb variety you have on hand to make jam, all of them will taste great.
But one of the most popular types to use is Colorado Red because of its vibrant color, which creates an aesthetically appealing end product.
The main differences between rhubarb jelly and rhubarb jam are the texture and the way you process them.
Jelly is made from straining the juice. It doesn’t contain any rhubarb pieces, so the texture is smooth with a
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