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Rhubarb Jam Recipe

Around mid-spring at the market, the sight I anticipate most is that of the first rhubarb, a sure sign that the bitter cold has finally gone and warmer days are on their way, bringing with them a new season of growing.

As such, my first preserving project in the spring is usually this simple rhubarb jam.

Rhubarb Jam Picture

Rhubarb is native to cold climates in Asia such as Siberia and Mongolia.

Its leaves are toxic, so definitely avoid those! But its stalks are an often overlooked yet delicious vegetable.

3 Variations to Try

If you want a more nuanced or complex flavor, try one of these variations:

  • Rhubarb-Ginger Jam: add 1 Tbsp ground ginger to the rhubarb before cooking. Follow the rest of the recipe as written.
  • Rosemary-Infused Rhubarb Jam: Add 2 sprigs rosemary to the rhubarb before cooking. Follow the recipe as written, and then right before ladling the jam into the jars, remove the sprigs.
  • Rhubarb-Lemon Jam: Add the zest of 1 lemon and replace 2 Tbsp of the water with 2 Tbsp of lemon juice. Follow the rest of the recipe as written.
Rhubarb Jam Recipe Image
I find that this tart jam pairs quite well with scones and biscuits, although I also tend to do a fair amount of baking with it.

This lovely pink spread makes a great spring gift as well! All you need to make it special is a pretty pink bow tied around the top.

I think people tend to be unsure of what to do with rhubarb and avoid it. If that’s you, consider this recipe your nudge to try out using rhubarb in the kitchen!

Because this jam is easy to make, it removes that uneasiness you might get from using a new ingredient.

Rhubarb Jam Photo

Once you try this rhubarb jam with your breakfast, you’ll understand why it has become one of spring’s favorite ingredients for so many people. 

Do you have a favorite bit of produce that marks the start of spring for you?

Have you tried our Strawberry Rhubarb Jam? We dare you not to love it!

Rhubarb Lemon Macarons Photo

How to Use Rhubarb Jam

You made a batch — now what?

The highest expression of this jam may be to incorporate it into lemon macarons

This could be a perfect Easter treat, or a hit in a variety of other settings. 

Imagine rolling up to a baby shower with a tray of them!

You could also put this jam, well, anywhere you’d normall put jam.

Use it on toast and pretend your summering in the south of France (or somewhere else that feels decadent and like the kind of place where people would do more than just slather store-bought strawberry jelly on their bread).

Strawberry Rhubarb Crisp with Almonds Image

Other Rhubarb Recipes

Have more rhubarb available but not sure what to do with it? Try more of our favorite rhubarb recipes!

We strongly recommend this strawberry rhubarb crisp with almonds, a perfectly sweet and tart dessert that’s comforting and yet out of the norm.

Consider this Pioneer Woman rhubarb cobbler recipe, too.

Rhubarb pairs perfectly with ginger in muffins, and could be a great addition to your jam — imagine that themed breakfast spread!

Looking for something totally different? Take your Ketucky Derby party to the next level with a strawberry rhubarb julep!

Strawberry Rhubarb Julep Photo
Rhubarb Jam Picture

Rhubarb Jam Recipe

Tracy R.
This rhubarb jam recipe is perfect for spring. It’s fresh, tasty, and delicious!
3.07 from 558 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 80 1 tablespoon
Calories 43 kcal

Ingredients
  

  • 6 cups Rhubarb
  • 4 cups Sugar
  • 1 3/4 ounces Powdered Pectin

Instructions
 

  • In a large sauce pan, combine the rhubarb and about 3/4 cup of water. Bring it to a boil, and then turn down the heat to let the rhubarb simmer until tender and it begins to break apart.
  • Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.
  • Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  • Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
  • Place the full jars back into the boiling water and process 10 minutes.
  • Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about five 8-ounce jars.

Notes

  • Rhubarb-Ginger Jam: add 1 Tbsp ground ginger to the rhubarb before cooking. Follow the rest of the recipe as written.
  • Rosemary-Infused Rhubarb Jam: Add 2 sprigs rosemary to the rhubarb before cooking. Follow the recipe as written, and then right before ladling the jam into the jars, remove the sprigs.
  • Rhubarb-Lemon Jam: Add the zest of 1 lemon and replace 2 Tbsp of the water with 2 Tbsp of lemon juice. Follow the rest of the recipe as written.

Nutrition

Calories: 43kcalCarbohydrates: 11gSugar: 10g
Keyword Canning, Jams, Preserving, Rhubarb
Tried this recipe?Let us know how it was!
Rhubarb Jam Picture

Rhubarb Jam Recipe

Tracy R.
This rhubarb jam recipe is perfect for spring. It’s fresh, tasty, and delicious!
3.07 from 558 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 80 1 tablespoon
Calories 43 kcal

Ingredients
  

  • 6 cups Rhubarb
  • 4 cups Sugar
  • 1 3/4 ounces Powdered Pectin

Instructions
 

  • In a large sauce pan, combine the rhubarb and about 3/4 cup of water. Bring it to a boil, and then turn down the heat to let the rhubarb simmer until tender and it begins to break apart.
  • Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.
  • Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  • Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
  • Place the full jars back into the boiling water and process 10 minutes.
  • Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about five 8-ounce jars.

Notes

  • Rhubarb-Ginger Jam: add 1 Tbsp ground ginger to the rhubarb before cooking. Follow the rest of the recipe as written.
  • Rosemary-Infused Rhubarb Jam: Add 2 sprigs rosemary to the rhubarb before cooking. Follow the recipe as written, and then right before ladling the jam into the jars, remove the sprigs.
  • Rhubarb-Lemon Jam: Add the zest of 1 lemon and replace 2 Tbsp of the water with 2 Tbsp of lemon juice. Follow the rest of the recipe as written.

Nutrition

Calories: 43kcalCarbohydrates: 11gSugar: 10g
Keyword Canning, Jams, Preserving, Rhubarb
Tried this recipe?Let us know how it was!
Recipe Rating