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Easy Rhubarb Jam Recipe

Rhubarb jam is a delicious and easy-to-make spread that is perfect for breakfast or as a sweet accompaniment to savory dishes. Rhubarb is a vegetable that is often used in desserts and jams due to its tart flavor, which pairs well with sugar and other sweet ingredients.

Making rhubarb jam is a great way to use up a surplus of rhubarb from your garden or local farmers' market.

There are many different recipes for rhubarb jam, each with its own unique twist. Some recipes call for the addition of other fruits, such as strawberries or raspberries, while others keep it simple with just rhubarb, sugar, and a few other ingredients.

Regardless of the recipe you choose, making rhubarb jam is a fun and rewarding experience that will leave you with a delicious spread that can be enjoyed all year round.

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A jar of red rhubarb jam.

Why You'll Love This Recipe

If you're a fan of homemade jams, then you'll love this easy-to-follow rhubarb jam recipe. Made with only a handful of simple ingredients, this recipe is perfect for anyone who wants to enjoy the sweet and tangy taste of fresh rhubarb all year round.

Here are a few reasons why you'll love this recipe:

  • It's Easy to Make- This rhubarb jam recipe is incredibly easy to make. All you need to do is chop up some fresh rhubarb, mix it with sugar, and let it cook down on the stove. You don't need any fancy equipment or special skills to make this jam, which makes it a great recipe for beginners.
  • It's Delicious- Rhubarb jam has a unique sweet and tangy flavor that pairs perfectly with toast, scones, and biscuits. The addition of lemon juice gives the jam a bright, citrusy flavor that balances out the sweetness of the rhubarb. Plus, the jam has a lovely texture that's both smooth and chunky.
  • It's Nutritious- Not only is this rhubarb jam recipe delicious, but it's also packed with nutrients. Rhubarb is a good source of fiber, vitamin C, calcium, and potassium. It's also low in calories and sodium, making it a healthy addition to your diet. Plus, because this is a homemade jam, you can control the amount of sugar that goes into it, making it a healthier option than store-bought jams.
  • It's Versatile- This rhubarb jam recipe is incredibly versatile. You can use it as a topping for toast, English muffins, scones, and biscuits, or you can use it as a filling for cakes and pastries. You can also experiment with different flavor combinations by adding in other fruits like strawberries or raspberries. This rhubarb sauce is perfect to enjoy any time of year.

Overall, this rhubarb jam recipe is a great way to use up any excess rhubarb from your garden or local farmer's market. It's easy to make, delicious, nutritious, and versatile, making it a recipe that you'll come back to time and time again.

A small jar of rhubarb jam.

Ingredients Needed

Making delicious jam requires only a few simple ingredients, and most of them are probably already in your pantry.

Get all the ingredient info in the recipe ard at the bottom of the post. Here's what you'll need to make a delicious batch of rhubarb jam:

  • Rhubarb: The star of the show!
  • Sugar: Rhubarb is quite tart, so you'll need a fair amount of sugar to balance out the flavors.
  • Water: Water is used to help dissolve the sugar and create the syrup that the rhubarb will cook in.
  • Lemon Juice: Lemon juice is often added to rhubarb jam to help balance the sweetness and add a bright, tangy flavor.
  • Vanilla: (OPTIONAL) Adding a splash of vanilla extract to rhubarb jam can give it a subtle, sweet flavor that complements the tartness of the rhubarb.
Two jars of rhubarb jam.

With these simple ingredients, you'll be well on your way to making a delicious batch of easy homemade jam. Just be sure to follow the recipe carefully and use high-quality ingredients for the best results.

Helpful Tools

How to Make Rhubarb Jam

Now, let's go over the steps you'll need to take in order to make a delicious batch of rhubarb jam.

  1. Start by washing your rhubarb and cutting it into small pieces. You can leave on the skin if desired, but be sure to trim off any leaves or tough ends. 
  2. Place the rhubarb in a large pot with enough water to cover it, and bring to a full rolling boil. Simmer until the rhubarb is soft and easily breakable (about 15 minutes).
  3. Once cooked, strain the rhubarb and reserve the cooking liquid. Place the cooked rhubarb in a food processor or blender and blend until smooth. 
  4. Transfer the blended rhubarb to a large pot and stir in the reserved cooking liquid, sugar, lemon juice, and vanilla extract. Bring to a full rolling boil over medium-high heat.   
  5. Reduce the heat to low and simmer for approximately 45 minutes or so, stirring every 5 minutes or so. The mixture should have thickened and become syrupy. If it has not, simmer for an additional 10-15 minutes.
  6. To test the consistency of the jam, spoon a bit onto a plate and slightly tilt it. The jam should move slowly without being runny; if it is too runny, continue to simmer and test again in 5-minute increments.
  7. Once the desired consistency is reached, turn off the heat and add food coloring if desired. 
  8. Ladle the hot jam into clean jars, leaving about ¼ inch of headspace at the top of each jar. Wipe down the edges of the jars with a damp cloth.
  9. Place lids on top and screw on bands until snug, but not overly tight. 
  10. Process the filled jars in a boiling water bath for 10-15 minutes to ensure that they are sealed and properly processed.
  11. Remove hot jars from the hot water bath using a jar lifter or other safe method and place them on towels or racks to cool. As the glass jars cool, you will hear a popping sound which is normal and indicates that the jar has been sealed properly. 
  12. Once completely cooled, test to make sure all of your lids are sealed properly by pressing in the center of each lid. If it doesn't move, the jar is sealed and ready for storage. 
  13. Label each of your jars with the product name, date it was made and store in a cool dark place for up to one year. 
A jar of homemade rhubarb jam with a spoon.

Storage

If you aren't going to water bath your jam for long term storage and you plan on using it in the short term, here is what I recommend you do: 

Once completely cooled, the rhubarb jam should be stored in an airtight container, like a mason jar, in the refrigerator. This will allow it to stay fresh for up to three weeks.

Can you freeze homemade rhubarb jam? 

Yes, you can freeze homemade rhubarb jam. Properly sealed in an airtight container, like a mason jar or freezer-safe bag, it will stay fresh for up to one year in the freezer.

Make sure to label your jar with the product name and date it was made before freezing.

To thaw the jam, simply move it from the freezer to the refrigerator and allow it to thaw overnight before using.

Tips and Tricks

  • This jam goes great on top of a scoop of ice cream. 
  • Skim off any foam that forms on the surface of the jam while it's cooking.
  • To make a glaze or syrup for desserts, heat the jam with some water until it's a pourable consistency.
  • Always use clean canning jars that were freshly washed with hot soapy water and be sure to wipe the jar rim well so they seal appropriately. 
  • Using fresh fruits is important too, for the best flavor and quality of jam. 
  • If this is your first time canning jam, make sure to read the basics of canning

Recipe Variations

Here are a few other ways to try this recipe!

  • For a savory version, omit the sugar and add some kosher salt and spices like cumin or coriander.
  • Use forced rhubarb for a milder, less tart rhubarb flavor.
  • Try adding nuts or custard for a richer texture when adding in desserts.
  • Make a strawberry-rhubarb jam by adding some fresh strawberries. The addition of sweet strawberries may mean you should lower the sugar amount that you are using since they'll be providing a natural sweetener for this strawberry rhubarb jam recipe. 
Pieces of rhubarb and strawberries.

Frequently Asked Questions

What are some unique rhubarb jam recipes?

There are many unique rhubarb jam recipes out there, from adding strawberries or ginger to incorporating spices like cinnamon or cardamom.

Some recipes even call for the addition of alcohol, such as gin or whiskey. Experimenting with different flavor combinations can result in a truly unique and delicious rhubarb jam.

How do you make old fashioned rhubarb jam?

To make old fashioned rhubarb jam, simply combine chopped rhubarb with sugar and lemon juice in a pot or large saucepan and cook until the mixture thickens and reaches the desired consistency. This classic recipe is simple and allows the tart flavor of the rhubarb to shine through.

What is a French-style rhubarb jam recipe?

A French-style rhubarb jam recipe typically involves cooking the rhubarb with a small amount of water and sugar until it breaks down into a smooth puree.

The puree is then strained to remove any remaining fibers and cooked again with more sugar until it thickens to a jam-like consistency.

Should you peel rhubarb before making jam?

It is not necessary to peel rhubarb before making jam, as the skin will break down during the cooking process.

However, if the skin is particularly tough or fibrous, it can be removed before chopping the rhubarb.

Is rhubarb naturally high in pectin?

Rhubarb does contain some natural pectin, but not enough to thicken jam on its own. Most rhubarb jam recipes call for the addition of pectin or another thickener.

What is the best way to thicken rhubarb jam?

The best way to thicken rhubarb jam is to use a commercial pectin product or to add a natural thickener like cornstarch or sugar.

It is important to follow the recipe carefully and to cook the jam for the recommended amount of time to ensure that it thickens properly.

​More delicious recipes 

If you're looking for more ways to make the perfect jam and other preserves, check out these other ideas:

A spoon in a jar of rhubarb jam.

Easy Rhubarb Jam Recipe

An easy, falvorful slightly sweet jam recipe. This makes about 2 pints of jam.
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: Rhubarb Jam
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 32 servings
Author: Mason Jar Recipe

Ingredients

  • 2-2.5 pounds of rhubarb
  • 2 cups sugar
  • ½ cup water may need more or less to cover the rhubarb
  • 1 Tablespoon lemon juice
  • splash of vanilla extract optional

Instructions

  • Start by washing your rhubarb and cutting it into small pieces. You can leave on the skin if desired, but be sure to trim off any leaves or tough ends.
  • Place the rhubarb in a large pot with enough water to cover it, and bring to a full rolling boil. Simmer until the rhubarb is soft and easily breakable (about 15 minutes).
  • Once cooked, strain the rhubarb and reserve the cooking liquid. Place the cooked rhubarb in a food processor or blender and blend until smooth.
  • Transfer the blended rhubarb to a large pot and stir in the reserved cooking liquid, sugar, pectin, lemon juice, and vanilla extract. Bring to a full rolling boil over medium-high heat.
  • Reduce the heat to low and simmer for approximately 1 hour, stirring every 5 minutes or so. The mixture should have thickened and become syrupy. If it has not, simmer for an additional 10-15 minutes.
  • To test the consistency of the jam, spoon a bit onto a plate and slightly tilt it. The jam should move slowly without being runny; if it is too runny, continue to simmer and test again in 5-minute increments.
  • Once the desired consistency is reached, turn off the heat and add food coloring if desired.
  • Ladle the hot jam into clean jars, leaving about ¼ inch of headspace at the top of each jar. Wipe down the edges of the jars with a damp cloth.
  • Place lids on top and screw on bands until snug, but not overly tight.
  • Process the filled jars in a boiling water bath for 10-15 minutes to ensure that they are sealed and properly processed/
  • Remove hot jars from the hor water bath using a jar lifter or other safe method and place them on towels or racks to cool. As the glass jars cool, you will hear a popping sound which is normal and indicates that the jar has been sealed properly.
  • Once completely cooled, test to make sure all of your lids are sealed properly by pressing in the center of each lid. If it doesn't move, the jar is sealed and ready for storage.
  • Label each of your jars with the product name, date it was made and store in a cool dark place for up to one year.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Mason Jar Recipe” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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Jar of rhubarb jam with text overlay.

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