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Quick Rhubarb Mint Jam

Quick Rhubarb Mint Jam for Delicious Spring Mornings

This Quick Rhubarb Mint Jam beautifully balances tart rhubarb and refreshing mint flavors, perfect for elevating your breakfasts.
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Prep Time 30 minutes
Cook Time 20 minutes
Steeping Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 jars
Course: Sauces
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam Base
  • 2 cups Granulated Sugar A natural sweetener that balances the tartness of rhubarb; can be replaced with honey, but texture may vary.
  • 4 cups Fresh Rhubarb The star ingredient that brings a refreshing tartness; use red or green stalks, and thaw frozen rhubarb for best results.
  • 1 cup Fresh Lemon Juice Enhances flavor and acts as a natural preservative; bottled lemon juice works in a pinch.
For the Mint Syrup
  • 1 cup Fresh Spearmint Leaves Infuses the jam with cool, aromatic flavor; bruise leaves to maximize the minty essence.
  • 1 cup Water The base for your mint syrup; no substitutes required for this essential ingredient.
For Thickening
  • 1 box Fruit Pectin (e.g., Sure-Jell) A critical component that helps the jam achieve the right consistency; don’t substitute.
  • 1 teaspoon Salt Enhances overall flavor; sea salt or kosher salt can be used for the ideal balance.

Equipment

  • Medium saucepan
  • Large Pot
  • fine-mesh strainer
  • Canning jars

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine granulated sugar, fresh spearmint leaves, and water. Bring to a simmer over medium heat for about 10 minutes, then cover and steep for 30 minutes.
  2. Strain the mint syrup through a fine-mesh strainer into a bowl, pressing the mint leaves to extract all the liquid.
  3. In a large pot, combine chopped fresh rhubarb with the reserved mint syrup. Boil over medium-high heat, then gently simmer for 8-12 minutes until rhubarb softens.
  4. Stir in the fruit pectin, return to a rolling boil and keep boiling for 2 minutes while stirring.
  5. Reduce heat, add the remaining sugar, lemon juice, and salt. Stir well, and bring back to a rolling boil for 1 minute.
  6. Ladle the jam into sterilized jars, leaving about 1/4 inch of headspace, and seal tightly.
  7. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 37gSodium: 10mgPotassium: 20mgSugar: 36gVitamin C: 2mg

Notes

For best flavor, use fresh ingredients and avoid overcooking rhubarb. Always check pectin instructions for activation requirements.

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