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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!

Rhubarb Jam in half pint canning jar.Pin
Rhubarb Jam

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.

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There are two great solutions to this dilemma. The first is to make 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!

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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!

Rhubarb stalks on white board.Pin

What part of the rhubarb plant is edible?

The ONLY part of the rhubarb plant that is edible are 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.

Rhubarb jam in jarson a white board.Pin

What you need

  • Rhubarb stalks (petioles) – wash them well and cut them into small pieces.
  • Sugar – sugar – you can also use other sweeteners like honey or a sugar substitute.
  • Water- you can also use a neutral-flavored juice like apple or white grape.
  • Lemon juice – always use bottled lemon when canning
  • Pectin – classic pectin is fine for this recipe.

How to make rhubarb jam

Wash jars and lids with hot, soapy water. Rinse well. Prepare your water bath canning pot. Get that started because it can take up to 45 minutes to come to a boil.

  1. Cut rhubarb stalks into 1/2″ pieces.
  2. Place in a large pot with 1/2 cup sugar.
  3. Mix.
  4. Add water and lemon juice. Bring to a boil. Stir constantly to avoid burning.
  5. Reduce heat to medium simmer until softened, about 20 minutes. Add pectin. Bring to a boil over medium-high heat that can not be stirred down.
  6. Add the rest of the sugar.
  7. Bring back to a full rolling boil that can not be stirred down. Boil for 1 minute.
  8. Stir for another minute or so. If a lot of foam has accumulated and has not stirred down, skim the foam with a slotted spoon.
  9. Fill hot jam into hot jars, leaving 1/2 inch headspace. Remove air bubbles with plastic or wooden tool. Wipe jar rims. Attach lids and screw bands on fingertip tight. Process, according to recipe instructions, adjusting for altitude.
Rhubarb chopped on cutting boars. Rhubarb in pot with sugar. Rhubarb and sugar mixed in pot. Water and lemon juice added to pot. After cooking, pectin added to pot. Additional sugar added to pot. Completed jam in pot. Jar filled with jam. Jars of rhubarb jam.Pin

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.

Don’t miss our complete step by step guide to canning.

What to eat with rhubarb jam

Pro tips for your success

  • It’s of great importance to bring the jam to a full rolling boil. This means that as you stir it quickly, you should still it boiling. Don’t rush this step or the jam may not set.
  • Use either fresh or frozen rhubarb to make jam.
  • Adjust your time for altitude. Altitude adjustments in notes below.
  • Recipe can be multiplied but do not do more than 5 times the recipe as written. If you would like to do more, you need to make multiple batches.
  • You can make this jam low sugar too. The yield will be less the less sugar that you use. In other words, if you use ½ cup of sugar, you will end up with 2 half pints. If you add less sugar, you will end up with less jam.
  • One batch make 2 ½ pints.
  • If you would like to make strawberry rhubarb jam, use 4 cups of rhubarb to 1 cup of strawberries.
Spoon in jar of rhubarb jam.Pin

Tools I Use

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Other delicious homemade jams

More rhubarb recipes

Rhubarb jam in jar.Pin

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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,

Binky’s SignaturePin
Close up of jars of rhubarb jam.Pin

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!
4.88 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

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.
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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.
YIELD – Makes 2 ½ pints.

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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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published June 1, 2019 Updated May 4, 2022.

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24 Comments

  1. 4 stars
    I just made this for the second time. It’s quite yummy. The first time I just measured 5 cups of chopped rhubarb and I ended up with slightly less than 3 half pint/250 mL jars. So this time I weighed the rhubarb (ended up about 6 cups with the rhubarb I was using) and still I ended up with about 3.5 jars instead of 5. I’ll have to tweak the recipe a bit to get a full batch. But I just had some on toast and quite enjoyed it; thanks for the recipe!

    1. I’m so glad you liked it Rae! You may have cooked it down more than I did. Did you use the same amount of sugar? That will effect the yield as well.

      1. Sorry, just saw this now, thanks for the response, Beth. Maybe I did cook it down more. Once time we made strawberry rhubarb jam with the occasional “fish bone” as my sister called it, from bits that weren’t quite soft enough so I do make sure it’s all very soft now! I used the amount of sugar you indicated in the recipe.

        1. Lol. I have certainly been there and done that! 🙂 I don’t get too stressed out over the finished output as long as it tastes good and has a good texture. Thanks for trying out the recipe Rae!

      1. Hi Beth, Binky! I’m about to make this delicious sounding recipe but nowhere can I find how many pints it makes. I’ve sterilized 6 pint jars; did I guess correctly? This is for the rhubarb jam with the 5 cups of rhubarb. Thanks

        1. Hi Jennifer. Sorry about that. I added how many tablespoons it makes otherwise the nutrition program I have will give you the calories for any entire pint. This recipe makes about 2.5 pints. I’ll add it to the recipe notes. Thanks for trying it. Let me know how you like it!

  2. 5 stars
    Rhubarb is my FAVORITE. I look forward every year for the season to arrive. This year it has been scarce. I finally nabbed some on Thursday and now I’ll get to make your delicious jam. I can’t wait!

    1. Yes, I love Rhubarb too, Elaine! You can grown it in a large pot too. You should try that and then you can take it with you, if you move! Thank you so much for the comment, my friend!

    1. Oh, yum! That is great idea! Like melted cheese and rhubarb jam would be awesome! Thanks Emily!

  3. 5 stars
    Such a great way to use rhubarb. I’ve never had rhubarb jam but my Mom used to make these really good rhubarb pies so I can’t wait to try this.

    1. I love rhubarb pie too! As a matter of fact, anything with rhubarb is a treat! Thanks Stephanie!

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