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–+ servings

Rhubarb and Lavender Jam

A delightful and fragrant jam combining the tartness of rhubarb with the floral notes of lavender, perfect for spreading on toast or using in desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Condiment
Cuisine: American, French
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups rhubarb, chopped fresh or frozen
  • 1 cup sugar adjust to taste
  • 1 tablespoon dried lavender culinary grade
  • 1 lemon juice freshly squeezed
  • 1 cup water

Method
 

Prepare the Rhubarb
  1. In a saucepan, combine the chopped rhubarb, sugar, and water. Let it sit for about 10 minutes to release juices.
  2. Add the dried lavender and lemon juice to the saucepan.
Cook the Jam
  1. Bring the mixture to a boil over medium heat, stirring frequently.
  2. Once boiling, reduce heat and let it simmer for about 20 minutes, or until the rhubarb is soft and the mixture thickens.
Jar the Jam
  1. Remove from heat and let it cool slightly. Pour the jam into sterilized jars using a canning funnel.
  2. Seal the jars and let them cool to room temperature before refrigerating.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 30gPotassium: 100mgFiber: 1gSugar: 28gVitamin C: 10mgCalcium: 2mg

Notes

This jam can be stored in the refrigerator for up to 3 weeks. For longer storage, consider canning the jars properly.

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