Easy Rhubarb Jam

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Making your own rhubarb jam could not be easier! It’s a perfect way to preserve this wonderful flavor of summer to enjoy all year long!

One of the favorite flavors of early summer is certainly rhubarb! It is good in both sweet and savory recipes! The only problem with rhubarb is that the season is sooo short! You are lucky if you can find it 2-3 weeks out of the year!

There are 2 great solutions to this dilemma! The first is to make your own jam! This jam can be processed in a water bath canning pot and will last you all winter long (if you do enough, that is)! The second is to grow your own! It is one of the easiest plants to grow and it’s a perennial, so it comes up every year!

Love growing your own fruits and vegetables? Don’t miss my How to Start a Garden Series! These articles are packed full of information about how to get that big harvest by the end of the season! The first part is Planning Your Garden!

Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden.

The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this articles comes complete with over 100 FREE recipes for preserving your harvest!

What part of the rhubarb plant is edible?

The ONLY part of the rhubarb plant that is edible is the young, tender stems! The leaves are toxic and must be removed and discarded!! The leaves contain large quantities of Oxalic acid and can cause severe symptoms, and, in rare cases, even death!

Health benefits of rhubarb

Rhubarb is considered a vegetable. The edible stems of the rhubarb plant have quite a few health benefits. Rhubarb is high in vitamin C & K, potassium, manganese and others. It also contains more protein than a glass of milk, according to an article from The Spruce! A recent study suggests promise for rhubarb in aiding with control of high blood pressure during pregnancy, so it may help to avoid pre-eclampsia, according to Livestrong.

How to make rhubarb jam

1. Cut rhubarb stems into 1/2″ pieces.
2. Place in pot with 1/2 cup sugar.
3. Mix.
4. Add water add lemon juice. Bring to boil.
5. Reduce heat, simmer until softened, about 20 minutes. Add pectin. Bring to boil that can not be stirred down.
6. Add the rest of sugar.
7. Bring back to boil that can not be stirred down. Boil for 1 minute.
8. Fill jars, leaving 1/2″ headspace. Wipe rims. Attach lids and bands. Process, according to recipe instructions.

What to eat with rhubarb jam

• English Muffins with Cream Cheese and Rhubarb Jam
• White Bread with Peanut Butter and Rhubarb Jam
• Rye Bread with Rhubarb Jam
• Grilled Chicken with Rhubarb Jam
• Belgian Waffles with Rhubarb Jam
• French Toast
• Rhubarb Pie
• Vanilla Ice Cream
• Rhubarb Bars
• Rhubarb Crisp

Tools I Use

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• canning pot
• canning tools
• low sugar pectin
• jelly jars

Other Delicious Homemade Jams

• Strawberry jam
• Raspberry jam
• Blackberry jam
• Peach jam
• Plum jam

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That’s how easy it is to make Rhubarb Jam. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Easy Rhubarb Jam

Making your own rhubarb jam could not be easier! It’s a perfect way to preserve this wonderful flavor of summer to enjoy all year long!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 8 votes

Print Pin Rate

Course: Condiment

Cuisine: American

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 80 Tablespoons

Calories: 23kcal

Author: Beth Neels

Cost: $10

Ingredients

• 1.5 lbs rhubarb stems chopped, about 5 cups
• 2 cups Sugar
• 3/4 cup water
• 1 Tbsp lemon juice, fresh or bottled bottled
• 3 3/4 tbsp Ball RealFruit™ Low or No-Sugar Pectin

US Customary - Metric

Instructions

• Sterilize clean jars, according to these directions,
• Place rhubarb, water & lemon juice in large saucepan.
• Bring to boil. Lower flame and cook at high simmer for about 20 minutes, stirring occasionally, until rhubarb is tender.
• Increase heat and bring back to boil. Next add pectin and 1/2 cup of the sugar.
• Bring back to boil and, stirring continuously, bring to a boil that can not be stirred down.
• Add the rest of sugar, once the jam has come back to a boil that can not be stirred down, boil for one more minute.
• Fill jars, leaving 1/2" headspace. If processing, process in water bath canning pot for 15 minutes. Turn off burner, leaving jars in hot water for 5 minutes.
• Carefully remove jars from canning pot. Allow to cool on counter.
• If chunks of fruit seem to be floating, turn jars upside down for a while (20-30 minutes), then turn them right side up. Repeat this as many times as necessary to distribute fruit throughout the jam. I did it 2 times. Make sure you end up with the jam in the bottom of the jar. If it cools too much, the jam will stay in the top of the jar.
• Check seals after 24 hours. If lids pop when pressed in the middle, the jars have not sealed properly and should be stored in refrigerator.
• If you do not process the jars, store in refrigerator but they may only last a couple months, depending on your individual conditions.

Water Bath Canning Pot

canning jars - Jelly Jars

canning tool set

knife, chef's knife

cutting board, bamboo

Notes

**Notes**

Water bath canned jam is shelf stable for over 1 year.

Cold packed canned jams should be kept in refrigerator. They will last for 2-3 months.

If cold packing, be sure to sterilize jars prior to filling.

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 7mg

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