This rhubarb jam recipe produces a tart-sweet jam that mellows on top of a piece of buttered toast or a fresh scone. Enjoy immediately or can it for later.
Gosh, I love rhubarb. From gluten free upside down cake to gluten free rhubarb bread to gluten free rhubarb muffins and gluten free rhubarb crisp, I really lean into rhubarb season. I also love making this rhubarb jam recipe, which makes the most of rhubarb's short season.
First off, know that this jam is both tart and sweet, so if tart isn't your thing, you may wish to move on! But if you love the inherent tanginess of rhubarb, you will absolutely fall for this easy recipe. All you'll need is rhubarb, sugar, a lemon (or lemon juice), and water. This allows the unique, floral flavor of the rhubarb to truly shine through. Make a double batch so you can enjoy it all year long on cakes, slices of no knead whole wheat bread, and more.
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Why I Love Making Homemade Jam
First off, pulling together a batch of homemade jam is loads easier than you might think! In less than an hour, your kitchen will smell amazing and you'll have bright jars of beautiful, seasonal jam - think strawberry honey jam and fall-favorite persimmon jam - lined up on your counter. I love making preserves to, well, preserve the season's bounty and to store it up for the colder winter months when summer's sunshine is just a memory. Plus, when you make it yourself, you can try variations, adjust the amount of sugar, etc.
- Homemade is best. You cannot convince me that a jar of store-bought jam will EVER trump a jar that's made with fruit picked at the height of the season. You will absolutely taste the difference.
- Easy to tailor. Add more sugar, swap in some honey, throw in a handful of raspberries ... making jam yourself means you can adjust it however you want.
- Makes a lovely gift. Make smaller jars of jam, can them, and share them with loved ones for a truly special edible gift.
Ingredients Needed
Here's what you'll need to make this homemade jam recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and detailed instructions.
- Rhubarb - Choose fresh, firm rhubarb without any brown spots. Note that rhubarb can still be ripe when it's green. If you prefer a pinker/redder jam, use pink stalks of rhubarb.
- Sugar - It may seem like a lot of sugar (2 cups), but trust me, you will appreciate it. If you are concerned about how much sugar to add, start with 1 ½ cups of sugar and add more to taste.
- Lemon juice - This jam recipe doesn't call for pectin, so lemon juice is essential to help the jam set. Freshly squeezed lemon juice is best, but bottled will work. Use 3 tablespoons of bottled juice if needed.
- Water - A bit of water helps the jam start cooking since rhubarb is not as juicy as, say, strawberries.
Variation Ideas
- Berries - Get creative and throw in some raspberries, blackberries, or blueberries to punch up the rhubarb.
- Strawberries - Add 1 cup strawberries, or just make my strawberry & rhubarb jam recipe.
- Vanilla - For a vanilla-scented jam, add 2 teaspoons of pure vanilla extract or vanilla bean paste.
How to Make Rhubarb Jam
Here's an overview in photos of how to make this beautiful jam:
1. Combine: Stir together the ingredients in a pot.
2. Boil: Bring the mixture to a boil.
3. Simmer: Reduce heat and simmer until the rhubarb breaks down and becomes smooth.
4. Finish: Check the jam for doneness, then transfer to jars to store.
Jam Tips
- Add more sugar. Rhubarb is obviously quite tart, so I don't like to skimp on the sugar. However, you don't want to make it overly sweet. I recommend tasting as you go and carefully adjusting/adding more sugar until it reaches your desired sweetness.
- Mix in some honey. I love swapping a bit of the sugar for honey, which beautifully complements the floral rhubarb. Add 1 cup of honey in place of the honey if you want to try this out.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden spoon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
- Add salt. I learned this trick from a comment on a NYT recipe for apple jelly and have started incorporating it when I make jam. A big pinch of fine sea salt stirred into the jam pot will accent its sweetness.
Should I Can My Jam?
I'm a big fan of preserving jam, and I don't find it difficult to do so. However, it's an extra step that you may not have time for. If you think that you'll eat your rhubarb jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone, or make freezer jam to store in the freezer..
But, if you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment. See the USDA's excellent home canning guide or the National Center for Home Food Preservation at the University of Georgia for guidance on how to make preserves safely.
Here's a simple method so you can get an idea of what's involved: Sterilize jam jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack cooked jam into the hot jars, filling each to within ¼ inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles, then wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Submerge again in a pot of boiling water for 15 minutes, then remove and cool completely.
How to Enjoy Rhubarb Jam
- With cake: Finish a gluten free busy day cake with a layer of jam and dollop big spoonfuls atop a gluten free coconut loaf cake. It's also a lovely addition to a gluten free rhubarb cream cake or a rhubarb cake recipe with whipped cream.
- Scones: I love jam and whipped cream with oat flour scones, or why not, a batch of gluten free rhubarb scones.
- On bread: Try jam with slices of easy dutch oven bread or leftover porridge bread and lots of butter.
Proper Storage
- Preserve it - If you wish to can your jam, use the guides referenced above.
- Fridge - Otherwise, you can transfer the jam to glass jars with tight-fitting lids, cool to room temperature, and store it in the fridge for up to 3 weeks.
- Freezer - Transfer the jam to freezer-safe containers, cool completely, and store in the freezer for up to 3 months. Thaw the jam in the fridge before serving.
More Rhubarb Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Rhubarb Jam Recipe
Ingredients
- 2 pounds rhubarb , preferably red, trimmed, rinsed, and cut into small chunks (about 16 cups)
- 2 cups granulated sugar
- ¾ cup cold water
- 1 lemon , juiced
Instructions
- Place a plate in the freezer. Combine 2 pounds rhubarb, 2 cups granulated sugar, ¾ cup cold water and juice of 1 lemon in a saucepan or Dutch oven set over high heat and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
Notes
- Add more sugar. Rhubarb is obviously quite tart, so I don't like to skimp on the sugar. However, you don't want to make it overly sweet. I recommend tasting as you go and carefully adjusting/adding more sugar until it reaches your desired sweetness.
- Mix in some honey. I love swapping a bit of the sugar for honey, which beautifully complements the floral rhubarb. Add 1 cup of honey in place of the honey if you want to try this out.
- Use very ripe strawberries. This will help the jam to turn out nice and sweet without a ton of added sugar. If the strawberries are not super ripe, you may need to add more sugar.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden spoon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
- Add salt. I learned this trick from a comment on a NYT recipe for apple jelly and have started incorporating it when I make jam. A big pinch of fine sea salt stirred into the jam pot will accent its sweetness.
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