Rhubarb Jam
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Cooling Time: 2–3 hours (to set)
Total Time: About 1 hour active, plus cooling
Yield: About 3–4 half-pint jars (3 cups total)
Difficulty: Easy
Preserving Type: Refrigerator jam (or water bath canning optional)
Ingredients
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4 cups chopped fresh rhubarb (about 1½ pounds or 5–6 medium stalks)
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2½ cups granulated sugar
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2 tablespoons lemon juice (freshly squeezed)
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Zest of 1 lemon (optional, adds brightness)
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¼ cup water (only if needed to help the rhubarb break down at the start)
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Optional flavor twists:
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½ tsp vanilla extract or a cinnamon stick during cooking
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1 cup chopped strawberries for a strawberry-rhubarb jam
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Instructions
Step 1: Prepare Rhubarb
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Wash rhubarb and trim the ends.
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Chop into ½-inch pieces. You’ll need about 4 cups of chopped rhubarb.
Tip: No need to peel rhubarb unless the stalks are very thick or stringy.
Step 2: Combine Ingredients
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In a heavy-bottomed saucepan or Dutch oven, combine:
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Chopped rhubarb
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Sugar
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Lemon juice
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Lemon zest (if using)
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Let the mixture sit for 10–15 minutes off heat to macerate — this helps draw out juices.
Step 3: Cook the Jam
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Turn heat to medium and stir occasionally as the sugar dissolves and the rhubarb begins to soften (5–10 minutes).
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If needed, add 1–2 tablespoons of water to help the rhubarb release its juice.
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Once bubbling, reduce heat to low and simmer for 25–35 minutes, stirring often to prevent sticking.
Tip: The jam will thicken more as it cools — don’t overcook or it may become too stiff.
Step 4: Check for Doneness
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To test if your jam has set:
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Place a small spoonful on a cold plate.
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Wait 1 minute, then run your finger through it — if it holds a line and doesn’t flood back, it’s ready.
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If it’s still runny, cook a few more minutes and test again.
Step 5: Jar and Cool
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Pour hot jam into clean, sterilized jars.
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Wipe rims, seal with lids, and let cool at room temperature.
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Once cool, refrigerate if not canning. Jam will thicken as it chills.
Storage Options
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Refrigerator: Store in jars in the fridge for up to 3 weeks.
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Freezer: Freeze in freezer-safe containers for up to 6 months.
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Water Bath Canning (Optional):
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Pour hot jam into sterilized jars, leaving ¼-inch headspace.
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Wipe rims, apply lids and rings.
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Process in a boiling water bath for 10 minutes.
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Let cool fully and store sealed jars in a pantry for up to 1 year.
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Serving Ideas
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Spread on buttered toast, scones, or bagels
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Swirled into Greek yogurt or oatmeal
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As a tart glaze for pork, chicken, or ham
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With cheese and crackers on a charcuterie board
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Dolloped on cheesecake or ice cream
Nutrition (Per Tablespoon, approx.)
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Calories: 35
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Carbohydrates: 9g
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Sugar: 8g
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Fiber: 0.2g
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Fat: 0g
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Protein: 0g
Low-sugar versions available with pectin-based adjustments or sugar substitutes.