Rhubarb Jam Recipe

This rhubarb jam is sweet, tangy, and bursting with bright flavor—just what you’d expect from a homemade fruit preserve. With just a few simple ingredients and no need for pectin, this jam is easy to make and perfect for spreading on toast, biscuits, or stirring into yogurt. Whether you’re preserving a fresh rhubarb harvest or just looking for a quick small-batch jam, this recipe delivers every time.

Why You’ll Love This Recipe

• Simple Ingredients: No pectin or complicated steps—just fruit, sugar, and lemon
• Bold Flavor: Sweet and tart with that signature rhubarb punch
• Small-Batch Friendly: Great for trying without committing to a large preserve
• Quick to Make: Done in about 30 minutes
• Versatile Use: Delicious on toast, pancakes, oatmeal, or as a dessert topping
• Perfect for Gifting: A jar of homemade jam always makes a thoughtful gift
• Naturally Thickens: Rhubarb breaks down beautifully for a thick, spreadable jam
• Freezer Friendly: Easy to store long-term
• Kid-Approved: Sweet enough for little ones, but still bold in flavor
• Customizable: Add spices or fruit for a twist

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb stalks, chopped
• Granulated sugar
• Fresh lemon juice
• Optional: vanilla extract, ground ginger, or orange zest

Directions

1. Prep the Rhubarb: Wash and chop rhubarb into small pieces.
2. Combine Ingredients: Add rhubarb, sugar, and lemon juice to a large saucepan. Stir well.
3. Cook Over Medium Heat: Bring to a simmer, stirring frequently. The rhubarb will start to break down.
4. Simmer and Thicken: Continue cooking for 20–25 minutes until the mixture thickens to a jam-like consistency. Stir often to prevent burning.
5. Flavor Boost (Optional): Stir in vanilla extract, orange zest, or ginger near the end of cooking for added depth.
6. Cool and Store: Let the jam cool, then spoon into clean jars. Refrigerate once cool or freeze for longer storage.

Servings and Timing

• Servings: Makes about 2 to 2½ cups
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

Variations

• Strawberry-Rhubarb Jam: Add 1 cup chopped strawberries
• Spiced Rhubarb Jam: Add cinnamon or cardamom for a cozy twist
• Citrus Twist: Swap lemon juice for orange juice and add zest
• Honey-Sweetened: Replace some of the sugar with honey for a deeper flavor

Storage/Reheating

• Refrigerator: Store in airtight jars for up to 2 weeks
• Freezer: Freeze in sealed containers for up to 3 months
• Reheating: Warm gently on the stove or in the microwave if needed before serving

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before using. Frozen rhubarb works just as well.

Do I need to use pectin?

No. Rhubarb naturally breaks down and thickens well without added pectin.

Can I adjust the sugar?

Yes, but reducing sugar will change the consistency and shelf life. Adjust carefully.

How do I know when it’s thick enough?

Drag a spoon through the jam—if it leaves a trail that doesn’t immediately fill in, it’s ready.

Can I can this jam?

For long-term storage, use a tested canning method. This recipe is great for fridge/freezer use.

Why add lemon juice?

Lemon juice helps balance the flavor and acts as a natural preservative.

Can I blend the jam for a smoother texture?

Yes, use an immersion blender or blend after cooling for a smooth consistency.

How long does it last in the fridge?

Stored properly, it lasts up to 2 weeks in the refrigerator.

Is it safe to store at room temperature?

Only if properly canned. Otherwise, refrigerate or freeze.

Can I double the recipe?

Yes, but extend the cooking time slightly and stir often to prevent burning.

Conclusion

Homemade rhubarb jam is one of the easiest and most satisfying ways to preserve the fresh, tart flavor of spring. With just three core ingredients and no special equipment required, it’s a perfect project for beginners and seasoned jam makers alike. Spread it, swirl it, or give it away—this jam’s going to disappear fast.

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