Description
Discover the sweet-tart delight of homemade roasted rhubarb jam—perfect for breakfast toast, cheese boards, or glazing meats. This SEO-optimized recipe highlights the vibrant flavors and easy steps.
Ingredients
Scale
- 1 lb rhubarb, trimmed and cut into 1-inch pieces
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Spread rhubarb pieces on a baking sheet and roast for 20-25 minutes until tender.
- Transfer roasted rhubarb to a saucepan; add water and bring to a simmer.
- Stir in sugar and lemon juice, cooking over medium heat until mixture thickens, about 15-20 minutes.
- Remove from heat, stir in vanilla extract, and let cool slightly.
- Transfer jam to sterilized jars, seal, and refrigerate or process for longer storage.
Notes
Tip: For a smoother jam, blend briefly before jarring. Substitute honey for part of the sugar for a milder sweetness. Store in the fridge up to 3 weeks or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb jam, roasted, preserve, sweet-tart