Rhubarb Jam Recipe With Pectin

This rhubarb jam recipe is beginner-friendly and showcases rhubarb’s zesty, bright flavor paired with sugar’s sweet hug. In just about 25 minutes total—you spend 10 minutes prepping, 5 minutes cooking, and another 10 minutes canning in a water bath—you’ll end up with six half-pint jars of delicious homemade jam.

Scroll down and you’ll find a straightforward, step-by-step guide on how to cook and safely can your jam, along with a handy printable recipe card complete with exact measurements, photos that walk you through key stages, and expert tips. I also share ideas for tasty flavor twists, storage advice, and answers to common questions. We use pectin here (plus a little butter to tame the foam), and you can make this recipe with either fresh or frozen rhubarb—just don’t forget to include the juices from frozen rhubarb for the best flavor.

• What to expect: a short, simple list of ingredients and easy-to-follow instructions.
• What you’ll learn: the ins and outs of cooking your jam, canning it safely with a water bath, and how to store your jars.
• Extras included: suggestions for flavor swaps like strawberry or ginger, essential safety tips, and answers to common jam-making questions.

What Makes This Jam Special

• Minimal, simple ingredients that let the rhubarb’s tart kick take center stage, perfectly balanced by sugar’s sweetness.
• This recipe makes a small batch yielding 6 half-pint jars, just right for sharing as gifts or enjoying for cozy weekend breakfasts.
• You can use fresh or frozen rhubarb (how to prepare, store, and freeze rhubarb). Including the juices from frozen rhubarb locks in full flavor and moisture.
• This rhubarb jam is a fantastic sweet and tangy addition to your charcuterie or cheese board, adding a bright pop of flavor — and for a savory spin, try rhubarb relish.

Ingredients for a Small Batch

• 4 ½ Cups (549 g) rhubarb, washed, chopped
• 1 Cup (236 ⅗ ml) Orange juice
• 1 Teaspoon Butter
• 1 package Sure Jell Original
• 6 ½ Cups (1 2/7 kg) Sugar

Cook, Gel, and Can the Jam

1. Wash jars, lids, and screw bands in hot, soapy water and rinse with warm water.
2. Fill the water bath canner with water and place the jars on the rack.
3. Cover the pan, bring to a gentle simmer over medium heat, then reduce heat to keep jars hot.

4. If using frozen rhubarb, thaw and reserve all juices; if fresh, wash rhubarb and remove and discard leaves.

   
5. Chop rhubarb stalks into 1-inch pieces.
6. Combine chopped rhubarb and orange juice in a non-reactive 4‑quart pot and bring to a boil; cook about 2 minutes until rhubarb is tender.
7. Stir in the pectin packet and butter into the softened rhubarb.

8. Bring the mixture to a full rolling boil, stirring constantly.

   

9. Add the sugar, stir to dissolve, return to a full rolling boil and boil hard for 1 minute, stirring constantly.
10. Remove the pot from heat and skim off any foam or scum from the surface.
11. Ladle the hot jam into the hot, clean jars, leaving about 1/4-inch headspace; wipe rims with a clean, damp cloth, add a clean lid and screw on the ring finger-tight.

12. Return the filled jars to the hot water canner.

    

13. Process the jars in the boiling water bath for 10 minutes.
14. Carefully remove the jars and set them on a towel-lined counter to cool undisturbed.

15. Once cooled, press the center of each lid to check the seal; refrigerate any jars that did not seal.

    

Pro Tips for Perfect Texture

• Go ahead and use fresh or frozen rhubarb. If you use frozen, include all the juices for the tastiest jam and to keep the texture just right.
• No need to fuss with peeling rhubarb—just wash it well and toss those tough leaves.
• Stick with a non-reactive pot like stainless steel or enamel so the rhubarb’s natural acidity doesn’t react and change flavors when cooking.
• Watch the pot carefully and stir constantly as you reach a full rolling boil to avoid burning and help the sugar dissolve evenly.
• A little butter does wonders to reduce foam. After cooking, skim off any lingering bubbles or scum to get a smooth finish.
• Follow the pectin package directions exactly—timing and sugar amounts really matter if you want that perfect jam set. Prefer a natural set instead of commercial pectin? Try our no-pectin rhubarb jam method.
• When your jars come out of the water bath, place them gently on a towel and let them sit untouched for 12 to 24 hours before checking the seals or labeling.
• If any lids don’t seal properly (you’ll notice a squeeze or flex when pushed), just pop those jars in the fridge for quick use.

Flavor Twists and Substitutions

• Strawberry-Rhubarb: Add 1 to 2 cups of chopped strawberries with your rhubarb for a classic, crowd-pleasing sweet-and-tart jam; for full ratios and method, see our Strawberry Rhubarb Jam Recipe.
• Ginger-Rhubarb: Stir in 1 to 2 teaspoons of freshly grated ginger while cooking for a little warm spice kick.
• Orange Zest or Vanilla: For an extra bright flavor, add 1–2 teaspoons of orange zest; if you want something cozy and mellow, mix in ½ teaspoon vanilla extract after you take the pot off heat.
• Less Sweet Jam: Use a low- or no-sugar pectin and carefully follow the instructions on that package—don’t just cut sugar with regular pectin or your jam might not set well. If you prefer an alternative method, see this guide on how to make chia seed jam for a naturally lower-sugar set.
• Frozen Rhubarb Version: This recipe works perfectly with frozen rhubarb—just thaw and add all the juices when you cook.

Storing, Freezing, and Shelf Life

• Pantry Storage (Unopened jars): Store your sealed jars in a cool, dark spot like a pantry. They’re best used within a year for the freshest flavor.
• Refrigerator (After opening or if unsealed): Use opened or unsealed jars within 2 to 3 weeks and keep them chilled. It’s a great time to bake classic Kolacky cookies and fill them with a spoonful of jam.
• Freezing Jam: You can freeze jam in containers made for the freezer for up to a year. Leave some space at the top for expansion and thaw in the fridge when ready to use.
• Reheating: Warm the jam gently in a small saucepan over low heat if you want it a bit looser for spreading. Avoid boiling jam again once it’s canned.
• Labeling and Make-Ahead: Let your jars cool completely (12 to 24 hours) before labeling and stacking. Always date your jars so you can use your oldest stock first.
• Safety First: Before enjoying jam stored for months, check that lids are still sealed tight and look for anything odd like bubbles, mold, or strange smells. When in doubt, throw it out!

Common Questions and Troubleshooting

What is a full rolling boil?

A full rolling boil means the liquid keeps bubbling fiercely without stopping even when you stir it. Be sure to stir constantly during this stage to avoid burning your jam.

Should I peel rhubarb for jam?

No peeling needed! Just wash your rhubarb well and remove the green leaves completely—they’re toxic—then chop and use the stalks as is.