Rhubarb Preserves
The first preserve of the spring season — tart rhubarb cooked down with sugar and vanilla into a rosy, thick jam that bridges the gap between winter's pantry and summer's fruit. Spread on toast, swirl into yogurt, or spoon over ice cream. A use for rhubarb that doesn't require a pie.
Ingredients
🌱 From Your Homestead
- rhubarb stalks (2 lbs, chopped into 1/2-inch pieces)
🛒 From the Store
- sugar (1.5 cups)
- vanilla bean or extract (1 tsp)
- lemon juice (2 tbsp)
- orange zest (1 tsp)
- canning jars with lids
How to Make It
- Gather your ingredients: rhubarb stalks (2 lbs, chopped into 1/2-inch pieces), sugar (1.5 cups), vanilla bean or extract (1 tsp), lemon juice (2 tbsp), orange zest (1 tsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: rhubarb stalks (2 lbs, chopped into 1/2-inch pieces).
- Don't stir too often once the rhubarb starts breaking down — it will dissolve into the syrup on its own. If you stir aggressively you get a smooth purée; if you leave it alone you get beautiful chunks suspended in a thick sauce. Both are good; choose your texture.
- Cook for approximately 45 min. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
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