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.
Julia Harms says
Hi, do you know if adding less sugar will change the consistency? We like our rhubarb a bit tart, but I don't want to sacrifice the consistency for the flavor we want. If yes, we can add less sugar (or more rhubarb), do you have a measurement suggestion? Thanks.
Kathy says
Hi Julia,
You might want to try this recipe first before you try reducing the sugar. It only makes 2 cups of jam, so not a large batch. Many recipes call for equal parts of rhubarb and sugar. I use a 3:1 ratio. It's not overly sweet and is a bit tart. If you decide you still want to reduce the sugar, I'd start with reducing by ¼ cup. Reducing may increase the cooking time. I have not tried this, but I think the jam should still set.
Kathy
Suzy says
This Jam is excellent. I've shared with friends and clients and everyone is asking me for the recipe. And I will add that, f you have any questions or need help, Kathy responds quickly and very helpful.. Very impressed with The customer service as well.
Kathy says
Awww....Thanks so much! 🙂 I'm glad I was able to help and answer your emails! 🙂
Shayna K says
Can I add pectin to this recipe?
Kathy says
Hi Shanyna,
This recipe hasn't been tested using commercial pectin. Many times pectin requires a specific amount of sugar to be added.
Kathy
Sharon says
How long is the jam good for in the fridge?
Kathy says
Hi Sharon,
It's best if used within one month.
Enjoy,
Kathy
Annette says
Can this jam be frozen instead of refrigerated?
Kathy says
Yes!
Lisa says
Just made this jam, it’s delicious! I have 4 jelly jars to go in the freezer for a cold winter day when I want a taste of spring!
Very easy recipe
Thank you
Kathy says
Thank you! There's nothing better than using your spring rhubarb in the middle of winter! 🙂
Robin Smith says
I agree, 6 cups is too sweet. I made with 9 cups of rhubarb and it was good. However mine had the consistency of apple butter. I may have stirred too much. I do make jams but this is one I will not waste my time making. There are others I enjoy more.
Beth says
How long would I process in water bath canner? Thanks!
Kathy says
Hi Beth,
Hot water bath your jars for 10 minutes for half pint (8 ounces) or pint jars (16 ounces) and always adjust for your elevation. If you're new to canning, I have details on how to can jam in this blackberry jam recipe.
Sara says
I made a batch following the recipe and my guys loved it. Would you use the same measurement if using a sugar substitute, like swerve?
Kathy says
Hi Sara,
I'm glad you enjoyed the jam. This recipe will not work with a sugar substitute. You might want to look for low-sugar pectin at the store and see if a sweetener can be used along with the added pectin.
Kathy
Bonnie says
Can I use lime juice instead of lemon juice?
Kathy says
You bet! Enjoy! 🙂
Jeannine Menefee says
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.
Kathy says
Wonderful! I'm so glad you enjoy it. Thanks for your tip. 🙂
Kathy
Marlene says
Can the rhubarb and sugar mixture sit in fridge for 24 hours?
Kathy says
Yes, that's fine.
Alison says
Lovely simple recipe. As I used green rhubarb I added a few drops of red food colouring and it gave a good colour.
Will be making again!
Kathy says
Yay! Thanks for the food coloring tip! The green rhubarb tastes the same, but it can look drab. Adding a bit of red would certainly brighten up the color. 🙂
Robin Sanchi says
Mine is green too, and looks so ugly! I add some pure hibiscus tea bags in and they really pump up the color with only natural ingredients. It surely really affect the flavor either.
Kathy says
Thanks for your tip!
Andrea says
This was super easy to make and super good! It tastes sweet - as one commenter noted - but when compared to my Sure-Jell strawberry freezer jam it was just as sweet. And when it’s on toast or a pb&j sandwich, it doesn’t taste too sweet. I cooked it longer than the recipe said, and it turned out nice and thick. Thanks for the recipe!
Kathy says
Thank you! 🙂
Paula says
Thank you for this recipe 😀 I'm excited about my first foray into jam-making. I have the rhubarb sitting in the bowl as we speak! Issue is, I got it to the "let sit covered" step a little later in the day than I planned, and now I might not get to the cooking step until tomorrow afternoon. You mention letting it sit for at least 8 hours. Would it be bad if I let it sit for 24-28 hours?
Kathy says
Hi Paula,
Not a problem. You might refrigerate it and pull back out in the morning.
Enjoy,
Kathy
Ginger says
I made this jam earlier in the week. We felt it was too sweet, so I added 3 more cups of rhubarb and it was great. If I wanted to make blueberry/rhubarb jam, do you think I could just substitute 2 c. of rhubarb with blueberries? Thanks!
Kathy says
Hi Ginger,
I haven't tried adding blueberries before, but I think it would work out well.
Enjoy!
Kathy 🙂
gymason15 says
This was my first time making any kind of jam and I’m glad I followed this recipe. I love how it’s super simple to make and only requires 3 ingredient. I did add twice as much lemon juice than what was on the recipe, it still turned out pretty yummy. Thank you for sharing this recipe!
Kathy says
Yay!!! Thanks so much!!! 🙂 Nice job on your jam! I hope you enjoy it.
phyllis kilpatrick says
Can I use frozen rhubarb for this jam?
Kathy says
Yes, frozen rhubarb may be used.
Enjoy! 🙂
Rachel says
Can this jam be canned in jars instead of refrigerating it?
Kathy says
Yes, you will need to process in a water bath canner. Please follow the procedures outlined in the recipe for blackberry jam.
Brenda says
Thank you Kathy,
I made your recipe as my first foray into Rhubarb Jam. We have masses of it growing in our raised beds.
It was very easy to prep, set perfectly, tastes divine & looks a beautiful pink ( I added a single drop of cochineal to boost the colour).
It’ll be my go to jam from now on.
Many thanks for posting this great recipe.
Kathy says
Thanks so much! Enjoy the jam and all that rhubarb you have growing! 🙂
Suzanne says
Do you peel the rhubarb
Kathy says
Hi Suzanne,
I do not peel the rhubarb. However, if there's a long string that appears while I'm chopping it, I just pull it off and discard it.
Kathy