If you’ve never made jam from scratch, this Rhubarb Jam Recipe is the perfect place to start. It’s zesty, refreshing, mildly sweet, and comes together effortlessly with just a handful of ingredients. Whether you’re preserving a spring harvest or just love the unique flavor of rhubarb, this homemade jam will quickly become a seasonal staple.
Unlike complicated jams that require pectin or special canning tools, this version keeps it simple. You can make a small batch on the stovetop in under an hour and enjoy it for weeks on toast, yogurt, or even spooned over ice cream.
Looking for more easy preserves? Try our 3-Ingredient Chocolate Yogurt Cake for a quick, healthy dessert option.
Table of Contents
Print Recipe
Rhubarb Jam
Ingredients
Equipment
Method
- Step 1: Prepare the Rhubarb
Wash and trim the rhubarb stalks. Discard any leaves (they’re toxic). Cut into ½-inch pieces. - Step 2: Combine & Macerate
In a large saucepan, combine rhubarb, sugar, and lemon juice. Let sit for 15–30 minutes to allow the sugar to draw out juices. - Step 3: Cook It Down
Turn the heat to medium. Stir occasionally as the mixture comes to a boil. Reduce heat and simmer uncovered for 30–40 minutes, stirring often. Add vanilla or spices as desired near the end of cooking. - Step 4: Check Consistency
Spoon a bit onto a chilled plate and let it sit for 1–2 minutes. If it wrinkles when pushed, it’s set. If not, simmer 5–10 minutes longer. - Step 5: Cool & Store
Remove from heat. Let it cool slightly before spooning into clean glass jars. Store in the fridge for up to 3 weeks or freeze for longer storage.
Notes
– Add 1 cup chopped strawberries for a rhubarb-strawberry jam.
– Stir in vanilla or spices like cinnamon, ginger, or cardamom for added warmth.
– Substitute part of the sugar with honey for a more natural sweetness. Serving Ideas:
Spread on toast, scones, or waffles; dollop on cheesecake or ice cream; serve with soft cheeses like goat cheese or brie.
Why Make Your Own Rhubarb Jam recipe?
Simple Ingredients, Big Flavor
The tart bite of rhubarb is the ideal match for sweeteners, creating a perfectly balanced taste. When cooked down, it creates a soft, velvety jam with a beautiful ruby-pink color. You only need 3 main ingredients: rhubarb, sugar, and lemon juice.
No Pectin Required
This recipe skips the pectin and relies on natural fruit fibers and reduction to thicken. It’s beginner-friendly and ideal for small-batch cooking.
It’s Versatile
Use it in sweet or savory ways:
- Spread on toast, English muffins, or pancakes
- Stir into oatmeal or yogurt
- Pair with cheese boards or grilled meats
- Use as a cake filling or topping for cheesecake
Ingredients for Homemade Rhubarb Jam
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh rhubarb | 4 cups (chopped) | Washed, trimmed, and diced |
| Granulated sugar | 1½ – 2 cups | Adjust to taste preference |
| Lemon juice | 2 tablespoons | Freshly squeezed preferred |
| Optional add-in | ½ tsp vanilla or ginger | Adds extra depth of flavor |
Note: Use red stalks of rhubarb for a richer color and naturally sweeter flavor. Green stalks are more tart but still usable.
Curious about better-for-you sweeteners? Explore our Coconut Date Cake for a naturally sweetened treat.
How to Make Rhubarb Jam (Step-by-Step)
Step 1: Prepare the Rhubarb
Wash and trim the rhubarb stalks. Discard any leaves (they’re toxic). Cut into ½-inch pieces.
Step 2: Combine & Macerate
In a large saucepan, combine rhubarb, sugar, and lemon juice. Let sit for 15–30 minutes to allow the sugar to draw out juices.
Step 3: Cook It Down
Turn the heat to medium. Stir occasionally as the mixture comes to a boil. Reduce heat and simmer uncovered for 30–40 minutes, stirring often.
Tip: The jam is ready when it’s thick and a spoon leaves a trail through the bottom of the pan.
Step 4: Check Consistency
Spoon a bit onto a chilled plate and let it sit for 1–2 minutes. If it wrinkles when pushed, it’s set. If not, simmer 5–10 minutes longer.
Step 5: Cool & Store
Remove from heat. Let it cool slightly before spooning into clean glass jars. You can store it in the fridge for up to three weeks, or freeze it to preserve it longer.
Flavor Variations
Customize your rhubarb jam with these easy twists:
Rhubarb Strawberry Jam
Add 1 cup chopped strawberries to the mix for a classic combo.
Vanilla Rhubarb Jam
Stir in ½ teaspoon of vanilla extract just before cooling for a smoother, mellow flavor.
Spiced Rhubarb Jam
Add ½ teaspoon ground ginger, cinnamon, or cardamom while cooking for warmth and depth.
Honey Sweetened Jam
Swap part of the sugar with honey for a more natural, slightly floral taste.
Love fruit-forward flavors? Don’t miss our Mexican Street Corn Pasta Salad—it’s bright, bold, and summer-ready.
Serving Ideas & Pairings
This jam is incredibly versatile. Try it in:
- Breakfasts: Spread on toast, waffles, or scones
- Snacks: Swirled into cottage cheese or topped on rice cakes
- Desserts: Dolloped on cheesecake, sponge cake, or vanilla ice cream
- Savory pairings: Served with goat cheese, brie, or roasted pork
Looking to pair your jam with another fruity dessert? Try this Easy Strawberry Tiramisu for a refreshing combo.
Tips for Perfect Rhubarb Jam
- Taste as you go: Rhubarb varies in tartness. Adjust sugar accordingly.
- Don’t skip lemon juice: It balances flavor and helps set the jam naturally.
- Use a wide pan: This helps the jam reduce evenly and thicken faster.
- Sterilize jars if storing longer: Wash with hot, soapy water and dry completely before filling.
Experimenting with fruit-forward recipes? You’ll enjoy their Banana Oat Bread Recipe for a naturally sweet option.
How to Store & Preserve
Short-Term Storage
- Store cooled jam in airtight glass jars.
- Keep in the fridge for up to 3 weeks.
Freezer Storage
- Use freezer-safe containers.
- Leave space for expansion.
- Freeze for up to 6 months. Thaw in the fridge before using.
Long-Term (Canning)
- This recipe can be water bath canned if you follow USDA guidelines.
- Use sterilized jars, leave ¼-inch headspace, and process for 10 minutes.
Health Notes
| Nutritional Info (per tablespoon) | Amount |
|---|---|
| Calories | ~40 |
| Sugar | ~9g |
| Carbs | ~10g |
| Fiber | ~0.4g |
This jam is:
- Naturally vegan
- Gluten-free
- Free from artificial additives
- Easily adapted for lower sugar diets
Want to lower sugar even more? Use monk fruit or stevia as partial replacements.
FAQs About Rhubarb Jam
Can I use frozen rhubarb?
Yes. Thaw and drain excess liquid before cooking. It may take slightly longer to reduce.
Do I need pectin?
No. Rhubarb has enough natural acidity and fiber to set on its own with sugar and lemon juice.
Can I use less sugar?
Yes, but the jam may be thinner and won’t keep as long. Store reduced-sugar versions in the fridge or freezer only.
How do I know when the jam is ready?
The cold plate test is best: a drop of jam should wrinkle slightly when pushed with a spoon.
Is rhubarb jam safe to can?
Yes—if you follow proper sterilization and processing. Always use acidic ingredients like lemon juice for safe preservation.
Conclusion
Making homemade rhubarb jam is a simple joy that transforms a few basic ingredients into something special. This sweet-tart preserve brings spring to every bite and adds a pop of flavor to your breakfasts, desserts, and snack boards.
Whether you’re a seasoned jam maker or a first-timer, this recipe is quick, forgiving, and endlessly versatile. Make a batch, stash it in the fridge, and enjoy a taste of the season whenever you like.
Ready to master more kitchen basics? Dive into our High Protein Cucumber Salad for easy, healthy inspiration.
Love seasonal flavors? Don’t miss this Orange Juice Cake—it’s light, citrusy, and perfect after a rhubarb-rich brunch.