Description
A sweet-tart spread made from fresh rhubarb and apples, lightly spiced and simmered to perfection—perfect for warm-weather breakfasts and picnics.
Ingredients
Units
Scale
- 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
Instructions
- Combine rhubarb, apples, sugar, water, lemon juice, and cinnamon in a saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer uncovered, stirring occasionally, for 25–30 minutes until thickened.
- Let cool, then transfer to jars. Store in refrigerator up to 3 weeks.
Notes
- Use a mix of sweet and tart apples for balanced flavor.
- For smoother jam, mash or blend slightly after cooking.
- Great as a topping for toast, yogurt, or ice cream.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
