by 
Delicious homemade rhubarb jam is a perfect way to use up your spring rhubarb. This jam is so tasty on toast or a sandwich.
Made with just three ingredients: fresh rhubarb and sugar and a bit of fresh-squeezed lemon juice! That's it! No added pectin or other ingredients.
Homemade rhubarb jam
Rhubarb is tart and it lends itself to a variety of dishes. Rhubarb jam is a perfect jam with a bit of tart and a bit of sweetness. This jam is delicious on toast, English muffins, or on a peanut butter sandwich.
Rhubarb is in full season for us right now. I've been making lots of rhubarb recipes lately; rhubarb muffins, rhubarb bread, rhubarb crisp, rhubarb sauce, and my latest is this rhubarb jam.
Three reasons to make this jam:
- Bright, Tangy Flavor
This jam highlights the natural tartness of rhubarb, making it a great addition to toast, muffins, or your favorite baked goods. - A Taste of the Season
Preserve rhubarb’s unique flavor so you can enjoy it long after its growing season ends. - Straightforward and Satisfying
With just a few simple steps, this recipe makes it easy to create a homemade jam that’s versatile and delicious.
Reader Review
I've made this several times and it turns out great every time. Very easy too. I usually leave the cut rhubarb and sugar in the refrigerator overnight. Thanks for the great recipe. ~ Jeannine
You'll also want to try this strawberry rhubarb jam.
This jam is only made with fresh rhubarb, sugar, and a bit of fresh lemon juice. That's it! There's no added pectin, water or other ingredients.
The trick to making this jam is macerating the rhubarb. Macerating is simply mixing the rhubarb with sugar and allowing the water to be extracted from the rhubarb.
To make rhubarb jam
- Cut up rhubarb into small pieces and place in a bowl
- Add sugar and stir
- Cover for at least 8 hours or overnight
- Add freshly squeezed lemon juice
- Place rhubarb and all juices into a large pot
- Cook over medium-high heat until the mixture begins to boil
- Lower to medium-low heat for about 20 minutes, stirring often
- Continue cooking over low heat until mixture begins to thicken
- Remove from heat and place in a glass container
Testing to see if the jam is done
There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set.
- Test the temperature of boiling jam using a jelly or candy thermometer.
- The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°
- I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.
- The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.
- When the jam has set, the jam will come off the spoon in more of a sheet.
- Test jam on a plate - scoop out a tablespoonful of jam onto a plate. Allow to cool for a minute and then run the back of a spoon through jam. If the jam stays separated, it is done.
- Tilt the jam - the jam should only have a slight slide
Recipe tips
- Allow enough time for the rhubarb to release all of its juices
- Use all of the juice along with the rhubarb for the jam
- Use a nonreactive pot for cooking the jam. A stainless steel or ceramic-coated pot will work well.
- Keep a close eye the jam while it cooks. Stir the jam often to avoid burning.
The color of rhubarb jam
The color of rhubarb jam varies, depending on your rhubarb. The rhubarb from my garden tends to be more green than red, but my mother-in-law's rhubarb is very, very red. When I use her rhubarb in this jam, my jam also turns out really red.
It can also a light color with a pinkish hue. Sometimes it even turns a drab greenish brown color. Adding a bit of fresh squeezed lemon juice helps keep the color bright.
No matter the color, the taste is always the same. The color of rhubarb does not change the taste. Adding a bit of freshly squeezed lemon juice helps preserve the color.
Recipe Faqs
This batch of jam does not make a large amount. It yields approximately two cups of cooked jam. Since this doesn't make a large amount, I store the jam in the refrigerator. It will last for up to one month in the refrigerator.
If you are making a larger batch and need a way to store it for a longer period, you can freeze the jam or can it into jars and process in a hot water bath.
The color of rhubarb varies from deep red to bright green. Some stalks are both red and green. The taste does not vary with the color.
The color of the rhubarb will affect the color of the jam, but the taste will remain the same.
More delicious homemade jam recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my homemade jam recipes!
Listen to this recipe in my podcast episode, Making Rhubarb Jam!
Rhubarb Jam Recipe
Equipment
- Stainless Steel Pot
- Measuring Cups
- Measuring Spoons
Ingredients
- 6 cups rhubarb (chopped)
- 2 cups sugar
- 1 Tablespoon lemon juice (fresh squeezed)
Instructions
- Place the rhubarb in a large glass bowl. Add sugar and stir to distribute. Cover and let sit for at least 8 hours stirring once or twice to redistribute sugar.6 cups rhubarb, 2 cups sugar
- Place rhubarb and its juice into a nonreactive pot.
- Add lemon juice.1 Tablespoon lemon juice
- Cook over medium to medium-high heat until mixture begins to simmer, about 20 minutes. Stir often.
- Reduce heat to low and continue cooking for another 10 minutes until the jam reaches the gel stage. (see notes below) Stir often to avoid burning.
- Remove jam from heat and allow it to cool for 10 minutes. Transfer jam to a glass canning jar or other storage container. Cover and refrigerate.
Notes
- Allow enough time for the rhubarb to release all of its juices
- Use all of the juice along with the rhubarb for the jam
- Use a non reactive pot for cooking the jam. A stainless steel or ceramic coated pot will work well.
- Keep a close eye the jam while it cooks. Stir the jam often to avoid burning.
- Cooking time will vary depending on your fruit, the pan you are using and your burner.
-
-
There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set.
-
- Test the temperature of boiling jam using a jelly or candy thermometer.
-
- The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°
-
- I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.
-
- The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.
-
- When the jam has set, the jam will come off the spoon in more of a sheet.
-
- Test jam on a plate - scoop out a tablespoonful of jam onto a plate. Allow to cool for a minute and then run the back of a spoon through jam. If the jam stays separated, it is done.
-
- Tilt the jam - the jam should only have a slight slide
-
-
There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lo says
Hi, the instructions say bring to a simmer over medium high heat, 20 minutes—can you specify this step? Seems like a long time to bring to a simmer over a high heat, then next step is simmer for 10 minutes. Looking for clarification. Thank you
Kathy Berget says
Hi,
Sorry for the confusion. You'll cook until the mixture comes to a simmer. It may take 20 minutes, but it could take less time too. The 20 minutes is an estimate time it will take to reach a simmer. Be certain to stir often. Then next step is an estimate on how long you'll simmer the mixture. You'll simmer until the jam reaches the gel stage. This amount of time will vary. I've adjusted the directions to help make it clearer. Let me know if you have any further questions.
Thanks,
Kathy
Natalie says
Going to make this recipe this weekend and I'm excited to try it out! It appears that you do not peel your rhubarb from the pictures and the comments about color. If the rhubarb has thick skins, should I peel or will it not be a problem after cooking?
Kathy says
Hi Natalie,
I don’t peel the rhubarb before making jam. However, if I’m slicing a stalk and the outer stringy skin doesn’t cut cleanly, I’ll pull it off in a long strip. Any remaining skin softens during cooking and hasn’t been a problem for me. If you feel, it's too thick, feel free to peel it. I've not had a problem with it.
Kathy