Rhubarb Jam Recipe

Rhubarb Jam is a simple, vibrant preserve made from fresh rhubarb and just a few pantry staples. Tart and sweet with a naturally beautiful hue, this jam is perfect for spreading on toast, spooning over yogurt, or adding a burst of flavor to desserts. It’s a quick and rewarding way to make the most of rhubarb season.

Why You’ll Love This Recipe

This jam is wonderfully easy to make—no pectin required—and it comes together with only a handful of ingredients. You’ll love how the sharpness of rhubarb mellows into a smooth, balanced sweetness as it cooks. It’s perfect for canning or enjoying fresh, and it’s a fantastic introduction to homemade preserves, even if you’ve never made jam before.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Lemon zest (optional)
• Vanilla extract (optional)
• Water (optional, for a softer set or to help start cooking)

Directions

1. Prepare the rhubarb: Wash and chop rhubarb into small, even pieces.
2. Combine ingredients: In a large saucepan, add rhubarb, sugar, and lemon juice. Let sit for 10–15 minutes to macerate and draw out juices.
3. Cook the jam: Place the saucepan over medium heat. Stir occasionally until the sugar dissolves, then bring to a gentle boil.
4. Simmer: Lower the heat and simmer, stirring frequently, for 20–30 minutes, or until the mixture thickens and rhubarb breaks down.
5. Test for doneness: Place a spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
6. Add flavor (optional): Stir in lemon zest or vanilla extract off the heat.
7. Jar the jam: Pour into clean, sterilized jars. Let cool before sealing and refrigerating, or process in a water bath for long-term storage.

Servings and timing

This recipe makes approximately 2 to 3 cups of jam.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 40 minutes

Variations

• Strawberry Rhubarb Jam: Replace half the rhubarb with sliced strawberries for a classic combo.
• Honey-sweetened: Use honey instead of sugar for a more floral, natural sweetness.
• Spiced version: Add a pinch of cinnamon or ginger for a warm, earthy depth.
• Citrus twist: Add orange juice and zest instead of lemon for a different flavor profile.
• Chunky or smooth: Leave some texture, or blend for a silky finish.

Storage/reheating

Store Rhubarb Jam in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, process in a water bath canner for 10 minutes and store sealed jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within a few weeks. This jam does not require reheating, but you can warm it gently if using as a topping.

FAQs

Can I use frozen rhubarb?

Yes, thaw it completely and drain excess liquid before using to avoid a watery jam.

Do I need pectin for this recipe?

No, rhubarb has enough natural pectin to set the jam on its own when cooked properly.

How can I tell when the jam is done?

Use the plate test—chill a plate, place a spoonful of jam on it, and push with your finger. If it wrinkles slightly, it’s ready.

Can I reduce the sugar?

Yes, but it may affect the thickness and shelf life. Rhubarb is very tart, so a certain amount of sugar is needed to balance flavor.

Is lemon juice necessary?

Yes, it helps with both flavor and setting the jam by enhancing the natural pectin.

Can I make this jam without canning it?

Absolutely. Just store it in the fridge and enjoy within a few weeks.

What’s the best way to sterilize jars?

Boil jars in water for 10 minutes or run through a dishwasher cycle with high heat drying.

Can I add other fruits?

Yes, strawberries, raspberries, or apples pair beautifully with rhubarb.

Will this jam thicken as it cools?

Yes, it continues to thicken as it sets, so don’t overcook it.

How should I use this jam?

Spread it on toast, mix into oatmeal or yogurt, swirl into baked goods, or use as a glaze for meat or roasted veggies.

Conclusion

Rhubarb Jam is a quick, flavorful way to enjoy the season’s bounty with minimal fuss and maximum reward. Whether you keep it simple or dress it up with added flavors, this homemade jam is tangy, sweet, and endlessly versatile. Try it once, and you’ll want a jar in your fridge all spring and summer long.

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