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Rhubarb Jam Recipe

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This simple Rhubarb Jam is sweet, tangy, and incredibly easy to make—no pectin required! It’s perfect for spreading on toast, stirring into yogurt, or adding to baked goods. With just a few ingredients, this homemade jam lets rhubarb’s bright flavor shine.

Ingredients

Scale

  • 4 cups chopped fresh rhubarb

  • 2 cups granulated sugar

  • 2 tbsp lemon juice

  • 1/4 cup water

  • 1 tsp vanilla extract (optional)

Instructions

  • Prepare the Rhubarb:
    Wash and dice rhubarb into small pieces. Measure 4 firmly packed cups.

  • Cook the Jam:
    In a medium saucepan, combine rhubarb, sugar, lemon juice, and water. Bring to a boil over medium heat, stirring often.

  • Simmer:
    Reduce heat to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens and rhubarb breaks down.

  • Add Vanilla (Optional):
    Stir in vanilla extract during the last 2 minutes of cooking, if using.

 

  • Cool and Store:
    Let jam cool slightly, then transfer to clean jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

  • No pectin is needed—rhubarb naturally thickens as it cooks.

  • You can mash or blend the jam for a smoother texture.

  • Add strawberries or ginger for a fun flavor variation.

  • This recipe makes about 2 cups of jam.

Find it online: https://ukfinda.com/rhubarb-jam-recipe/