If you’re looking for a homemade jam that’s both sweet and tart, my Rhubarb Jam is the perfect choice. This simple recipe turns fresh rhubarb into a beautiful, jewel-toned spread that’s delicious on toast, swirled into yogurt, or spooned over desserts. Even if you’ve never made jam before, you’ll find this recipe easy and rewarding!
Quick Facts
- Prep Time: 10 minutes
- Cooking Time: 30–40 minutes
- Total Time: 40–50 minutes
- Serving Size: Makes about 5 small jars (1/2 pint each)
Why You’ll Love This Recipe
- Naturally Sweet & Tart: Rhubarb’s unique flavor shines in this jam, balanced with just enough sugar.
- No Pectin Needed: Lemon juice helps the jam set, so you don’t need any special ingredients.
- Simple Ingredients: Just rhubarb, sugar, and lemon.
- Versatile: Perfect for breakfast, snacks, or desserts.
Ingredients
- 4 cups chopped fresh rhubarb (about 1 pound)
- 4 cups granulated sugar
- 3 tablespoons fresh lemon juice (about 1 large lemon)
Step-by-Step Instructions
1. Prepare the Jars
Sterilize your jars and lids by boiling them in water for 10 minutes. Place a small plate in the freezer to test the jam’s set later.
2. Prep the Rhubarb
Wash, trim, and chop the rhubarb into 1-inch pieces. No need to peel unless the stalks are very tough.
3. Cook the Jam
- Add rhubarb and sugar to a large saucepan.
- Heat over medium, stirring until the sugar dissolves and the rhubarb starts to release its juices.
- Add the lemon juice and bring the mixture to a rolling boil.
- Boil for 10 minutes, skimming off any foam.
- Lower the heat and simmer, stirring occasionally, for another 15–20 minutes until thickened. Mash the rhubarb for a smoother jam, or leave some pieces for texture.
4. Test for Set
Spoon a little jam onto the cold plate from the freezer. Wait a few seconds, then push it with your finger—if it wrinkles, it’s ready. If not, simmer for 2 more minutes and test again.
5. Jar the Jam
Let the jam cool slightly, then ladle into sterilized jars, leaving about 1/4 inch at the top. Wipe rims, seal, and let cool. For longer storage, process in a boiling water bath for 10 minutes.
Serving Suggestions
- Spread on toast, bagels, or English muffins.
- Swirl into yogurt or oatmeal.
- Spoon over pancakes, waffles, or ice cream.
- Use as a filling for tarts or cakes.
Tips for Customization
- Add Other Fruits: Mix in strawberries, raspberries, or oranges for a new flavor.
- Spice It Up: Add a little vanilla, ginger, or cardamom for extra warmth.
- Less Sugar: You can reduce the sugar, but the jam will be a bit looser and more tart.
Nutritional Information (Per Tablespoon)
- Calories: ~50
- Carbs: 13g
- Fat: 0g
- Protein: 0g
- Sugar: 12g
- Fiber: 0.5g
- Vitamin C: 2% DV
(Nutrition may vary depending on ingredients and portion sizes.)
Frequently Asked Questions
Do I need to peel rhubarb for jam?
No, unless the stalks are very tough or stringy. Early-season rhubarb is usually tender.
Can I make rhubarb jam without pectin?
Yes! Rhubarb is low in pectin, but lemon juice helps the jam set without added pectin.
How long does rhubarb jam last?
Unopened, canned jam lasts up to a year in a cool, dark place. Once opened, refrigerate and use within 2 weeks.
Can I use frozen rhubarb?
Absolutely. Thaw and drain it first before using.
What if my jam is too runny?
Simmer a bit longer and test again on a cold plate. It will also thicken as it cools.
Final Thoughts
Rhubarb Jam is a wonderful way to capture the taste of spring in a jar. It’s easy, versatile, and absolutely delicious—whether you’re a jam-making pro or a beginner. Give it a try and enjoy this sweet-tart treat on everything from breakfast to dessert!
