Rhubarb Jam is a sweet-tart, beautifully vibrant preserve that captures the unique flavor of rhubarb in a spreadable form. I simmer fresh rhubarb with sugar and a splash of lemon until it transforms into a silky, tangy jam that’s perfect for toast, biscuits, yogurt, or even as a glaze for meats. It’s simple, delicious, and a lovely way to make the most of rhubarb season.
Why You’ll Love This Recipe
I love this recipe because it’s easy, requires just a handful of ingredients, and lets rhubarb shine. The jam has a bright, fresh taste and a natural tartness that balances the sweetness perfectly. It doesn’t require any pectin, and I can whip up a batch in under an hour. Whether I’m using it on breakfast or in baking, it always adds a burst of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh rhubarb (chopped into small pieces)
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Granulated sugar
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Lemon juice (freshly squeezed)
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Lemon zest (optional, for added brightness)
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Water (if needed to start the simmering process)
Directions
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I wash and chop the rhubarb into ½-inch pieces.
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I place the rhubarb in a saucepan with sugar and lemon juice, letting it sit for about 10–15 minutes to draw out moisture.
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I place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
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I cook it uncovered for 25–30 minutes, stirring often, until the rhubarb breaks down and the mixture thickens.
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I mash the mixture with a spoon or potato masher for a smoother jam or leave it a bit chunky if I prefer texture.
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I let the jam cool slightly, then transfer it to sterilized jars and store in the fridge.
Servings and timing
Makes about 2 cups of jam.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Sometimes I add a bit of vanilla extract or a cinnamon stick during cooking for extra depth. If I want a mixed fruit jam, I stir in strawberries or raspberries during the last 10 minutes of cooking. For a slightly thicker consistency, I let it cook a bit longer or add a touch of cornstarch slurry at the end.
Storage/Reheating
I store the cooled jam in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, I water-bath can the jam following proper canning guidelines. I don’t reheat the jam for serving—it’s ready to go straight from the jar.
FAQs
Can I use frozen rhubarb?
Yes, I thaw it completely and drain off excess liquid before cooking. It works just as well as fresh.
Does this jam need pectin?
No, rhubarb naturally thickens when cooked with sugar and lemon juice, so there’s no need for added pectin.
How do I know when the jam is done?
I cook it until it thickens and passes the spoon test—when I drag a spoon through the jam on a cold plate and it leaves a trail.
Can I reduce the sugar?
Yes, but keep in mind that sugar helps preserve the jam and balance the tartness of rhubarb. I adjust carefully to maintain flavor and texture.
Can I freeze rhubarb jam?
Absolutely. I store it in freezer-safe jars or containers, leaving space at the top for expansion. It keeps well for up to 6 months.
Conclusion
Rhubarb Jam is one of my favorite ways to preserve the flavor of spring and early summer. It’s easy, delicious, and incredibly versatile—whether I’m spreading it on toast or stirring it into desserts. With just a few ingredients, I can create a bright, beautiful jam that always brings a touch of homemade goodness to the table.
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Rhubarb Jam
Rhubarb Jam is a vibrant, sweet-tart preserve made from fresh rhubarb, sugar, and lemon juice. It’s perfect for spreading on toast, stirring into yogurt, or using as a glaze, and it captures the bright, tangy flavor of rhubarb in a simple, no-pectin recipe.
- Total Time: 40 minutes
- Yield: 2 cups
Ingredients
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional)
- 2 tbsp water (optional, if needed to start simmering)
Instructions
- Wash and chop rhubarb into 1/2-inch pieces.
- Combine rhubarb, sugar, and lemon juice in a saucepan. Let sit for 10–15 minutes to draw out moisture.
- Place saucepan over medium heat and bring to a simmer, stirring occasionally.
- Cook uncovered for 25–30 minutes, stirring frequently, until rhubarb breaks down and jam thickens.
- For a smoother texture, mash with a spoon or potato masher. Leave chunky for more texture.
- Let cool slightly, then transfer to sterilized jars. Store in the refrigerator.
Notes
- Add vanilla extract or a cinnamon stick for extra flavor.
- Mix in strawberries or raspberries during the last 10 minutes of cooking for a fruit blend.
- For thicker jam, cook longer or add a cornstarch slurry.
- Jam can be frozen in airtight containers for up to 6 months.
- Water-bath can for longer shelf life following canning guidelines.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 tbsp
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
