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Rhubarb Jam is one of the first preserves of spring, and it’s a real treat right from the perennial garden. This simple recipe for rhubarb jam comes together with just 3 ingredients (no added pectin required).
We grow an absurd amount of rhubarb on our Vermont homestead, or at least, that’s what I’m told. One small rhubarb bed, with just a few plants doesn’t seem like that much to me…but somehow it produces rhubarb by the wheel barrel full.
Every year, I make nearly a dozen different rhubarb canning recipes, and we even process rhubarb into rhubarb wine.
One of my husband’s favorites is a simple rhubarb jam that allows the wonderful flavor of rhubarb to really shine through. There aren’t strawberries in this mix, just pure rhubarb and a little bit of lemon to add pectin. That’s it.
The result is a truly luscious rhubarb jam that’s perfect just the way it is!
While rhubarb jam naturally has a lovely red color when we make it with our homegrown rhubarb, I especially love putting it up in these rose tinted canning jars. They bring out the lovely color, and make it look as pretty as it tastes.
Ingredients for Rhubarb Jam
This basic rhubarb jam recipe is adapted from Jam Session by Joyce Goldstein. The ingredients are simple, but it’s the process that really makes the jam come together. Macerating the rhubarb in sugar helps thicken this preserve, and allows it to come together without added pectin.
Rhubarb jam can be made with a “chunky” or “smooth” texture. This jam’s “chunky” texture version will have more noticeable rhubarb pieces, although rhubarb will naturally break apart as it is cooked. In the smooth version, the rhubarb is cooked longer, allowing the rhubarb to soften and break apart more.
No matter which version of jam you prefer, the ingredients are the same. To make 6 half-pint jars (or 3 pint jars) of rhubarb jam, you will need the following:
- 2 lbs. rhubarb (approximately 8 cups)
- 3 cups granulated sugar
- 1 lemon (or ½ lemon and ½ orange)
The early, young rhubarb shoots tend to be not quite as bitter as rhubarb later in the season. Additionally, early rhubarb stalks are more pliable, whereas late-season rhubarb will retain a little more stiffness, which can affect the texture of your jam. You may want to make a batch of jam with early-season rhubarb and another batch a few months later to see how they compare.
You can achieve a rich, thick textured jam with no added pectin in this recipe.
The lemon juice helps provide a slight acidity to ensure your rhubarb jam will retain quality for up to 18 months after canning. If you prefer to soften the tartness, use the juice from ½ of a lemon and ½ of an orange instead of just the juice from one lemon.
How to Make Rhubarb Jam
Trim the leaf and the root tip off the rhubarb stalk, and wash the stalks under cool water. Sometimes, late-season rhubarb will have a stringy outside layer on the stalk, which you may want to peel off, particularly if it does not cut easily. Typically you do not have to peel the rhubarb.
Dice the rhubarb into small pieces, approximately ½” long or less. The finer you chop the rhubarb, the smoother and less stringy texture it will have. You should have about 8 cups of diced rhubarb for this recipe.
In a large pot, place the diced rhubarb. Add the sugar and the juice from one lemon (or half of a lemon and half of an orange) to the rhubarb, and gently stir in the sugar to coat the rhubarb.
Let this mixture sit overnight to macerate. This will provide the juices you need for this jam.
If you do not want to wait overnight, you may heat the rhubarb, sugar, and citrus juices in the pot over medium-high heat, bringing it to a boil. You must stir often and watch the mixture while you cook it, as it will quickly boil over and may scorch if you are not careful. Once the mixture has started to boil, cook it for 2 minutes, and then remove the pot from heat and allow it to sit for 2 hours. This speeds up the juicing process for the rhubarb.
Prepare your jars, lids, and equipment for canning. See my Beginner’s guide to water bath canning for additional information.
Place 3 or 4 small plates in the freezer.
Proceed with the directions below for a “chunky” version of rhubarb jam. For jam with a smoother texture, continue below under “Smooth rhubarb jam.”
Chunky Rhubarb Jam Directions
For the “chunky” texture of rhubarb jam, you will need a slotted spoon and a colander over a bowl. Transfer as much of the rhubarb as you prefer to the colander using the slotted spoon. Try to retain as much of the liquid in the pot as possible. Removing all the rhubarb is unnecessary, but if you want a lot of texture in your jam, try to remove as much as possible. Leave the rhubarb in the colander, catching all draining juices in the bowl under the colander.
The remaining juices and a small amount of rhubarb should now be in the pot. Bring this mixture to a boil, stirring often.
Reduce the heat and simmer the juice until it reaches 220°F on a candy thermometer, or use the cold plate method to test for the gel stage.
Once the mixture has reached the gel stage, carefully add the rhubarb back to the pot and any juices captured in the bowl from under the colander.
Bring the rhubarb mixture to a boil over medium-high heat, stirring often to prevent scorching. Cook for 5 minutes.
Test for the gel stage again using a clean plate from the freezer.
When you are ready to test your jam, take a plate out of the freezer, drop a small spoonful of jam onto the plate, and then return it to the freezer for 1-2 minutes.
Remove the plate from the freezer again, and lightly push at the edge of the jam with your fingertip.
If the jam appears to have a “skin” on top or wrinkles when you gently push it, you know it has reached the gel stage.
If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. Be patient and continue to be watchful for scorching!
Once it has reached the gel stage, remove the pot from the stove and continue to “Canning Rhubarb Jam” below, or ladle the finished jam into prepared containers, cover with lids, and refrigerate once cooled.
Smooth Rhubarb Jam Directions
Place the pot with the rhubarb and accumulated juices on the stove and cook over medium-high heat until the mixture comes to a boil. Stir often and watch carefully to prevent scorching. Be careful, as the mixture can quickly boil over once it reaches the boiling stage.
Reduce the heat to medium, and cook at a slow boil for 15 to 20 minutes until it passes the cold plate test.
You can test your jam using the cold plate test to see if it is at the gel stage.
Take a plate out of the freezer and spoon a small amount of jam onto the plate.
Return it to the freezer for 1-2 minutes.
Remove the plate from the freezer again, and lightly push at the edge of the dollop of jam with your fingertip. When you slightly tip the plate, the juices should not be runny.
If the jam appears to have a “skin” on top or wrinkles when you gently push it, you know it has reached the gel stage.
If your finger slides right through it, then it is not ready yet, and you need to continue to cook your jam. Be patient and continue to be watchful for scorching! You may need to reduce the heat to medium-low while the jam cooks and thickens.
Another way to test for the gel stage is to use a candy thermometer and cook the jam until it reaches 220° Fahrenheit.
Once it has reached the gel stage, remove the pot from heat, and continue to “Canning Rhubarb Jam” below, or ladle the finished jam into prepared containers, cover with lids and refrigerate once cooled.
Fresh rhubarb jam is excellent for immediate use by storing it in the refrigerator but should be eaten within a month. You can also freeze rhubarb jam, which will keep well for up to 6 months.
Canning allows you to store your delicious rhubarb jam for up to 18 months or longer if safely canned and stored in your pantry or a cool, dry place. (Canning instructions below.)
Canning Rhubarb Jam
For people who have not used a hot water bath to can jams or jellies, please read my beginner’s guide to water bath canning before you start.
Prepare your jars and lids, and have the hot water bath boiling.
Once the jam has reached the gel stage, carefully ladle the jam into the hot jars, leaving ¼” headspace at the top of the jar.
The headspace at the top is essential, so do not overfill your jars. A canning funnel with a headspace measurement on it makes this step easier.
Wipe the rims of the filled jars with a clean cloth and apply 2 part canning lids. Tighten the canning rings only until “finger-tight”. Do not over-tighten.
Load the filled jars into your preheated canner and bring the canner to a full rolling boil. Once boiling, process pint and half pint jars for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
After the jam has finished processing, turn off the heat and allow the jars to set in the water for an additional 5 minutes.
Use a jar lifter to remove the jars from the canner and set them to cool on a towel on the counter, leaving some space between the jars for airflow. Check the seals on the lids after 24 hours and store any unsealed jars in the refrigerator for immediate use.
Store your canned jam in your pantry or other cool, dry place. It will maintain good quality on the shelf for about 18 months but will still be good after that as long as the jar remains sealed. Refrigerate after opening.
Rhubarb Jam Variations
Rhubarb has a tart and slightly bitter taste that is unique and loved by many. Plain rhubarb jam is excellent for rhubarb fans, but there are variations you can add to soften the tartness if you desire.
Adding fruits such as raspberries or strawberries can provide sweetness to rhubarb jam, and they make excellent jams.
A favorite combination of mine is strawberry and rhubarb jam. Try this recipe for Rhubarb Berry Jam that combines rhubarb, strawberries, and blueberries into a superb jam!
Orange juice and orange pulp can be added to this rhubarb jam recipe, giving it a softer, sweeter citrus taste.
Another great pairing is rhubarb and apples! Add peeled and diced apples and a little cinnamon to the rhubarb mixture when you begin to cook it. The apples should soften and become mushy. It will change the jam’s texture to slightly more like apple butter, but the flavor combination is fantastic.
Ways to Use Rhubarb Jam
Rhubarb jam is perfect on your favorite bread, toast, croissants, English muffins, biscuits, and more.
Add rhubarb jam to your baking by adding it to strawberries or raspberries when making a filling or topping, such as strawberry shortcake or filled danishes or donuts.
Try serving some rhubarb jam on the side of white meats, such as turkey breast or pork loin.
Rhubarb Jam
Rhubarb jam comes together with just a few easy to find ingredients, to make an unforgettable spread.
Ingredients
- 8 cups of diced rhubarb (approximately 2 lbs.)
- 3 cups granulated sugar
- Juice from one lemon (or juice from ½ lemon and ½ orange)
Instructions
- Cut off the leaf and root end of the rhubarb stalk, then wash the stalk under cool water.
- Dice the rhubarb into small pieces (1/2" or less), peeling the rhubarb if the outer skin is tough and difficult to cut. You should have approximately 8 cups of diced rhubarb.
- Place the rhubarb into a large pot, and add the sugar and fresh lemon juice (or lemon and orange juice).
- Gently stir to coat the rhubarb with sugar, and allow the mixture to sit overnight to macerate. Or bring the mixture to a boil over medium-high heat, stirring often, cook for 2 minutes, then remove from heat and allow to sit for 2 hours.
- For a "chunky" jam, continue with step 6. For a "smooth" texture jam, skip down to step 9, cooking the rhubarb with the juices.
- Using a slotted spoon, remove the rhubarb pieces from the pot into a colander, retaining as much juice in the pot as possible. Place the strained rhubarb in a colander with a bowl under it to catch additional juices.
- Cook the juice over medium-high heat until boiling, stirring frequently. Reduce the heat to medium and cook until the juice has reached 220°F on a candy thermometer or until the juices are not runny when tested on a cold plate.
- Once the rhubarb juice has reached the gel stage, carefully add the rhubarb chunks from the colander and any captured juices into the hot juice mixture.
- Place the pot with the rhubarb and juices on the stove, and cook over medium-high heat. Bring this mixture to a boil, stirring frequently to prevent scorching and boiling over.
- Cook the jam until it reaches the gel stage, which should take approximately 20 minutes.
- Test the jam to see if it has reached the gel stage by using the cold plate test, or until the temperature reaches the gel stage at 220° F.
- Ladle or pour the jam into prepared jars or containers.
- If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
Rhubarb Canning Recipes
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