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A simple and easy-to-make rhubarb jam recipe that highlights the bright, tart flavor of pure rhubarb without added fruits or spices. Uses natural pectin and equal weights of rhubarb and sugar to yield about eight 8-ounce jars, perfect for spreading on toast, scones, or using as a versatile preserve.

  • Total Time: 35 minutes
  • Yield: Approximately 8 jars of 8 ounces each (about 128 tablespoons) 1x

Ingredients

Scale
  • 4 lbs rhubarb, chopped (leaves trimmed and discarded)
  • 4 lbs sugar
  • 3 Tbsp lemon juice
  • 1.75 oz natural pectin

Instructions

  1. Place a saucer in the freezer to chill for later jam set testing.
  2. Combine chopped rhubarb and lemon juice in a heavy-bottomed pot and gently heat over medium until warm.
  3. Increase heat and bring the mixture to a boil. Boil for 10 minutes.
  4. Stir in the natural pectin and continue boiling for another 10 minutes to activate the setting power.
  5. Add sugar, and boil for 15 to 20 more minutes, stirring often. Test the set by dropping a small spoonful onto the chilled saucer; it should wrinkle when nudged.
  6. Just before filling jars, boil water and rinse jars and lids to clean and warm them.
  7. Fill warm jars with the hot jam and seal lids immediately (hot-fill method).
  8. Allow jars to cool and store refrigerated for short-term use or process in a water bath canner for shelf stability.

Notes

A serving size is 1 tablespoon; each 8-ounce jar contains approximately 16 tablespoons., Use a heavy-bottomed pot to prevent burning and stir often after adding sugar., A candy thermometer reading 220°F (104°C) indicates the jam is set., Skim any foam during cooking for clearer jam., Do not overcook to preserve the bright pink color and fresh aroma., For long-term storage, properly process jars in a water bath canner and follow safe canning guidelines according to altitude and jar size., Variations include adding vanilla bean, citrus zest, or warming spices for additional flavors., Low-sugar variations require using low-sugar pectin and adjusting sugar according to package instructions., Frozen rhubarb can be used after thawing and draining excess liquid.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Preserve
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 59 kcal
  • Fat: 0.1 g
  • Carbohydrates: 15 g
  • Protein: 0.1 g