Rhubarb & Apple Summer Jam

Rhubarb & Apple Summer Jam is a delightful sweet-tart spread that captures the essence of the season in every spoonful. Combining the bold tang of fresh rhubarb with the mellow sweetness of apples and a hint of cinnamon, this simple jam is perfect for spreading on toast, dolloping over yogurt, or serving alongside a summer picnic. Easy to prepare and naturally gluten-free, it’s a charming addition to your seasonal recipe collection.

Why You’ll Love This Recipe

This small-batch jam is a perfect way to preserve the flavors of summer. Here’s why it stands out:

• A beautiful balance of tart and sweet from rhubarb and apples.
• Quick to make with minimal ingredients and effort.
• No pectin required—naturally thickened through simmering.
• Versatile: great for breakfast, snacks, or gifting.
• A wonderful use for fresh, seasonal fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups rhubarb, chopped
• 2 cups apples, peeled and chopped
• 1 1/4 cups sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 cup water

Directions

1. In a medium saucepan, combine the chopped rhubarb, apples, sugar, lemon juice, cinnamon, and water.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low and let it simmer uncovered, stirring occasionally, for 25–30 minutes or until the fruit has softened and the mixture has thickened to a jam-like consistency.
4. Allow the jam to cool slightly, then transfer it to clean jars.
5. Store in the refrigerator for up to 3 weeks.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 20 (1 tablespoon each)
• Calories: 50 kcal per serving

Variations

• Spiced version: Add a pinch of ground ginger or nutmeg for a warming note.
• Berry twist: Mix in strawberries or raspberries for extra color and sweetness.
• Vanilla aroma: Stir in a splash of vanilla extract at the end for a fragrant finish.
• Less sugar: Reduce sugar slightly for a more tart jam, adjusting to taste.
• Chunky texture: Mash the fruit lightly with a fork instead of pureeing for a rustic texture.

Storage/Reheating

• Storage: Store in airtight jars in the refrigerator for up to 3 weeks.
• Freezing: Freeze in small containers for up to 3 months. Thaw in the refrigerator before use.
• Canning: For longer storage, this jam can be water-bath canned following safe canning guidelines.

FAQs

Do I need to use pectin?

No, the natural pectin in apples helps the jam set during cooking.

Can I use green apples?

Yes, green apples add a more tart flavor and work well in this jam.

Is this jam shelf-stable?

Not unless it’s properly canned. Otherwise, keep refrigerated or freeze.

How do I know when it’s thick enough?

The mixture should coat the back of a spoon and thicken as it cools.

Can I double the recipe?

Yes, just extend the simmering time slightly and stir regularly to avoid burning.

What types of apples are best?

Firmer, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady work well.

Can I make this jam smoother?

Yes, blend it with an immersion blender after cooking for a smoother texture.

How can I serve this jam?

Spread on toast, stir into yogurt, layer in desserts, or serve with cheese.

Can I reduce the sugar?

Yes, though it may affect the thickness and shelf life slightly.

What if I don’t have cinnamon?

You can omit it or substitute with cardamom or a spice blend of your choice.

Conclusion

Rhubarb & Apple Summer Jam is a vibrant, flavorful preserve that brings a touch of homemade charm to your table. Its blend of tart rhubarb, sweet apples, and warm cinnamon makes it a versatile spread that pairs beautifully with a variety of foods. Easy to make and delightful to share, this jam is a seasonal staple you’ll want to enjoy all summer long.

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