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–+ servings
Rhubarb Jam in a white bowl with a spoon on a wooden serving board

Easy Honey Rhubarb Jam

Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 18 servings
Calories 49 kcal

Equipment

  • 1 medium saucepan
  • 1 measuring spoon and cup set

Ingredients
  

  • 1 lbs rhubarb, chopped
  • 3/4 cup honey
  • 1 tbsp lemon zest or the zest of 1 lemon - optional
  • 2 tbsp lemon juice or the juice of 1 lemon - optional

Instructions
 

Step 1: Combine Ingredients

  • Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.

Step 2: Cook on Medium-High Heat

  • Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.

Step 3: Simmer on Low Heat

  • Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.

Step 4: Cool and Store

  • Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage. 

Nutrition

Serving: 2TbspCalories: 49kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 82mgFiber: 1gSugar: 12gVitamin A: 26IUVitamin C: 3mgCalcium: 23mgIron: 0.1mg
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