Go Back
Fresh homemade rhubarb jam in a jar with lemon and rhubarb

Rhubarb Jam

This tangy and sweet rhubarb jam is simple to make and incredibly versatile—perfect on toast, paired with cheese, or as a dessert topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Maceration Time 30 minutes
Total Time 1 hour
Servings: 2 cups
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh rhubarb washed, trimmed, and diced
  • 1.5 cups granulated sugar adjust to taste preference
  • 2 tbsp lemon juice freshly squeezed preferred
Optional Add-ins
  • 0.5 tsp vanilla extract or ground ginger adds extra depth of flavor

Equipment

  • Saucepan
  • Glass Jars

Method
 

  1. Step 1: Prepare the Rhubarb
    Wash and trim the rhubarb stalks. Discard any leaves (they’re toxic). Cut into ½-inch pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Flavor Variations:
– 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.