Description
This homemade rhubarb jam blends tart rhubarb with just the right touch of sweetness for a vibrant, versatile preserve. Perfect for toast, desserts, or gifting, it’s easy to make, customizable, and packed with bright, fruity flavor.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2–3 cups granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- ½ cup water
Optional Add-ins:
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Orange zest (to taste)
- Powdered pectin (for thicker jam, if desired)
Substitutions:
- Use honey, maple syrup, or sugar substitutes instead of sugar for a different sweetness profile
Instructions
- Wash, trim, and chop rhubarb into small pieces.
- In a large saucepan, combine rhubarb, sugar, lemon juice, and water.
- Let mixture sit for 30 minutes to release juices.
- Cook over medium heat, stirring frequently, until thickened (20–30 minutes).
- Test doneness with the wrinkle test: place a spoonful on a chilled plate, and push it—if it wrinkles, it’s ready.
- Remove from heat and skim off any foam.
- Ladle jam into sterilized jars.
- For long-term storage, process jars in a boiling water bath for 10 minutes.
Notes
- Store in the fridge for up to 3 weeks if not canning.
- For canning, store in a cool, dark place for up to 1 year.
- Thawed frozen rhubarb can be used just drain excess liquid.
- Avoid overcooking to preserve fresh, bright flavor.
- Sterilize jars properly before use for safety and shelf stability.
- Prep Time: 30 minutes (includes resting)
- Cook Time: 30 minutes
- Category: Condiment / Jam
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 40
- Sugar: 9g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg