Low Sodium Homemade Rhubarb Jam
Elevate your breakfast game with this Low Sodium Homemade Rhubarb Jam, a naturally tangy spread that perfectly balances sweet and tart flavors. Made with just five simple ingredients—fresh rhubarb, granulated sugar, lemon juice, lemon zest, and water—this recipe is an ideal choice for those looking to reduce sodium without sacrificing taste. With minimal prep and a slow simmer that transforms the rhubarb into a luscious, jam-like consistency, this easy-to-make preserve is perfect for spreading on toast, muffins, or even swirling into yogurt. Plus, it offers the added convenience of being fridge-friendly for up to three weeks or suitable for canning. Perfectly sweetened and vibrant with citrusy notes, this rhubarb jam is a seasonal treat you’ll want to make again and again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups (chopped) rhubarb
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup water
Directions
Step 1
Start by washing the rhubarb stalks thoroughly under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Step 2
Chop the rhubarb into small, even pieces, approximately 1/2-inch in size. You should have about 4 cups of chopped rhubarb.
Step 3
In a large saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, lemon zest, and water.
Step 4
Set the saucepan over medium heat and stir the mixture occasionally until the sugar has fully dissolved.
Step 5
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a gentle boil.
Step 6
Reduce the heat to low and let the mixture simmer for about 30-40 minutes. Stir frequently to prevent the jam from sticking to the bottom of the pan.
Step 7
As the rhubarb softens and breaks down, use the back of a wooden spoon or a potato masher to help mash the rhubarb into a jam-like consistency.
Step 8
Continue to cook and stir the mixture until it reaches your desired thickness. Remember that the jam will thicken further as it cools.
Step 9
To check for doneness, place a small dollop of jam on a chilled plate; if it doesn't run when the plate is tilted, the jam is ready.
Step 10
Remove the saucepan from heat and allow the jam to cool for a few minutes.
Step 11
Once slightly cooled, transfer the jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars tightly with lids.
Step 12
Let the jam cool completely at room temperature before storing. Store in the refrigerator for up to 3 weeks, or process the jars in a water bath for longer shelf life.
Nutrition Facts
| Serving size | (1632g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2233.2 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 45.9mg | 0% |
| Total Carbohydrate 569.8g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 539.0g | |
| Protein 7.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 722.0mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 2274.0mg | 0% |
Source of Calories