Rhubarb Jam Recipe

Rhubarb Jam

Rhubarb jam is a delicious preserve made from the stalks of the rhubarb plant. It is a sweet and tangy spread that is perfect for toasting bread, topping yogurt or ice cream, or filling cakes and pastries. Rhubarb is a perennial vegetable that is commonly used in desserts due to its tart flavor and vibrant pink color.

To make rhubarb jam, you will need fresh rhubarb stalks, sugar, and lemon juice. The stalks are first washed and trimmed, then cut into small pieces. The rhubarb is then combined with sugar and lemon juice in a saucepan, and simmered until it becomes thick and jam-like in consistency. The jam is then transferred to sterilized jars and sealed, ready to be enjoyed for months to come.

## Ingredients

Rhubarb jam is a delicious and tangy condiment that can be used in a variety of sweet and savory dishes. It is made using fresh rhubarb stalks, sugar, and lemon juice. Rhubarb stalks are the main ingredient in this recipe and provide the vibrant red color and unique flavor to the jam. The stalks are usually diced or sliced before being cooked to soften them and release their natural juices. Sugar is added to sweeten the jam and balance out the tartness of the rhubarb. Lemon juice is also added to enhance the flavor and add a citrusy note to the jam. These three ingredients work together to create a jam that is both sweet and tangy, making it a perfect accompaniment to toast, scones, or even as a filling for cakes and pastries.

## Step-by-Step Process

1. Prepare the rhubarb stalks by washing them thoroughly and cutting off any leaves or tough ends. Cut the stalks into small dice or slices.

2. In a large pot, combine the diced rhubarb, sugar, and lemon juice. Stir well to combine and let the mixture sit for about 30 minutes to allow the rhubarb to release its juices.

3. Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let the jam simmer for about 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pot.

4. Once the jam has thickened and reached the desired consistency, remove it from the heat and let it cool slightly. Transfer the jam to sterilized jars and seal them tightly. Allow the jam to cool completely before storing it in the refrigerator.

5. Enjoy the rhubarb jam on toast, scones, or use it as a filling for cakes and pastries. It can also be used as a topping for yogurt or ice cream, or even as a glaze for roasted meats.

Recipe: Rhubarb Jam

Here are the step-by-step instructions for making delicious rhubarb jam:

  1. Wash and trim the rhubarb stalks. Cut them into small, bite-sized pieces.
  2. In a large pot, combine the rhubarb pieces, sugar, and lemon juice. Mix well.
  3. Let the mixture sit for about 2-3 hours, allowing the rhubarb to release its juices.
  4. Place the pot on the stove over medium heat. Bring the mixture to a boil, stirring constantly.
  5. Once the mixture reaches a boil, reduce the heat to low and simmer for about 40-50 minutes, or until the jam thickens, stirring occasionally.
  6. While the jam is simmering, prepare the jars by washing them in hot, soapy water and sterilizing them in boiling water or a dishwasher.
  7. After the jam has thickened, remove the pot from the heat and let it cool for a few minutes.
  8. Using a ladle, carefully transfer the hot jam into the sterilized jars, leaving a little room at the top for expansion.
  9. Wipe the rims of the jars clean and seal them tightly with the lids.
  10. Process the jars in a water bath canner for 10-15 minutes to ensure proper sealing.
  11. Remove the jars from the water bath and let them cool at room temperature for 24 hours. Check the lids for proper sealing – they should not flex when pressed.

Your homemade rhubarb jam is now ready to be enjoyed! Store the sealed jars in a cool, dark place and consume within one year.

Tips from professional chefs on making Rhubarb Jam

When it comes to making Rhubarb Jam, professional chefs have shared some helpful tips to ensure a successful batch every time. Here are a few of their recommendations:

  1. Choose fresh and tender rhubarb: Look for rhubarb stalks that are crisp and bright in color. Avoid any stalks that are woody or have bruises.
  2. Don’t overpower the flavor: Rhubarb has a unique tart taste that can easily be overwhelmed. Be mindful of the amount of sugar and other flavorings you add to the jam, and let the natural flavor of the rhubarb shine through.
  3. Precook the rhubarb: To prevent the rhubarb from becoming mushy, it is recommended to precook it before adding it to the jam. Simply simmer the rhubarb in a small amount of water until it becomes tender but still holds its shape.
  4. Use a candy thermometer: Achieving the right consistency is crucial for a successful jam. Use a candy thermometer to ensure that the jam reaches the proper temperature (about 220°F) for it to set properly.
  5. Seal properly: To prolong the shelf life of your Rhubarb Jam, it is important to properly seal the jars. Make sure to follow proper canning techniques, including sterilizing the jars, using new lids, and processing them in a water bath for the recommended time.


I recently made and taste-tested the “Rhubarb Jam” recipe, and I must say it exceeded my expectations. The vibrant pink color and the sweet-tart flavor of this jam were absolutely delightful.

The recipe was straightforward and easy to follow. I loved how the rhubarb was cooked down until it became tender and mushy, releasing its natural juices. The addition of sugar and lemon juice perfectly balanced the tartness of the rhubarb, creating a jam that was just sweet enough.

The jam had a smooth and velvety texture, which made it spreadable without being too runny. It was delicious on freshly baked scones, but I also enjoyed it as a topping for yogurt and ice cream. The rhubarb flavor shone through, and the jam had a wonderful aroma that filled my kitchen.

I highly recommend trying this “Rhubarb Jam” recipe. It’s a fantastic way to preserve the flavors of rhubarb and enjoy them long after the growing season has passed. Whether you’re a fan of rhubarb or not, this jam is sure to win you over with its vibrant color and perfect balance of sweetness and tartness.

I recently tried the Rhubarb Jam recipe and I have to say, it’s absolutely delicious! The combination of the tart rhubarb and the sweet sugar creates a perfect balance of flavors. The jam has a beautiful pink color and a thick, silky texture. It spreads easily on toast or scones and adds a burst of flavor to any breakfast or snack.

The recipe was very easy to follow and didn’t require a lot of ingredients. I was able to find fresh rhubarb at my local farmer’s market, which made the jam even more special. I love that I can support local farmers while enjoying homemade jam. The cooking process was simple and didn’t take too long. I enjoyed the aroma of the rhubarb as it cooked down and released its natural juices.

Once the jam was ready, I poured it into sterilized jars and let it cool. The rhubarb jam kept its vibrant color and thick consistency even after being stored. I have been enjoying it on my morning toast and it brings a smile to my face every time. I also gave a jar to my friend and she couldn’t stop raving about it. It’s definitely a recipe that I will make again and again, especially when rhubarb is in season.

I recently tried the Rhubarb Jam and I must say that it exceeded my expectations. The jam had a perfect balance of sweetness and tartness, with the distinct flavor of rhubarb shining through.

The texture of the jam was also spot on – it was smooth and silky, without any lumps or chunky bits. It spread effortlessly on my toast and added a burst of flavor to every bite. I loved how the rhubarb jam had a slightly tangy taste that complemented the sweetness of the fruit. It was absolutely delicious and addictive!

I was also pleased to discover that the Rhubarb Jam was made using high-quality ingredients. The freshness of the rhubarb was evident in every spoonful, and the jam had a natural, homemade taste that was truly comforting. I appreciated that it wasn’t overly sweet, allowing the natural flavors of the rhubarb to shine through. Overall, I highly recommend the Rhubarb Jam to anyone who appreciates a delicious and high-quality spread. It’s the perfect addition to breakfast or tea time!

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