This Rhubarb Jam is a tart and sweet recipe, which is made with fresh rhubarb and lemon juice. It’s a classic, foolproof recipe for a simple homemade preserve, ready in about an hour.
Jump to RecipeRhubarb Jam Ingredients
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 1 lemon, juiced
- 3 ½ cups rhubarb, roughly chopped (4 large stalks)
How To Make Rhubarb Jam
- Prepare the jars: Wash and sterilize your jam jar and lid. Keep them in hot, but not boiling, water until you are ready to use them.
- Combine ingredients: Add the chopped rhubarb, sugar, salt, and lemon juice to a large saucepan and stir to combine.
- Cook the jam: Heat the saucepan over medium-high heat. Continue to cook, stirring and mashing the rhubarb as you go, until the mixture thickens significantly to a jam-like consistency. This can take up to 40 minutes. The mixture should come to a boil and reach at least 220°F (105°C).
- Can the jam: Carefully remove the hot, sterilized jar and lid from the water and dry them thoroughly. Ladle the hot jam into the jar and screw the lid on tightly. For long-term storage, place the sealed jar in a pot of boiling water for about 10 minutes to process.
- Cool and store: Allow the jar to cool completely to room temperature before labeling and storing.
Recipe Tips
- How do I know when the jam is set? The most reliable way is to use a candy thermometer to ensure the jam reaches 220°F (105°C). Alternatively, you can use the cold plate test: place a small plate in the freezer, then drop a spoonful of the hot jam onto it. After a minute, push it with your finger; if it wrinkles, it’s ready.
- Can I use frozen rhubarb? Yes, frozen rhubarb works perfectly. There is no need to thaw it first; just add it directly to the saucepan with the other ingredients. The initial cooking time may be slightly longer.
- Can I add other fruits? Absolutely. Rhubarb and strawberry is a classic combination. You could replace about 1 cup of the rhubarb with 1 cup of chopped fresh or frozen strawberries.
- Why do I need to sterilize the jars? Sterilizing the jars is a crucial food safety step for any canned goods that will be stored at room temperature. It kills any bacteria, yeasts, or fungi, which prevents the jam from spoiling.
What To Serve With Rhubarb Jam
This classic preserve has a wonderful sweet-tart flavor that is perfect for many uses.
- Spread on hot, buttered toast or a fresh croissant
- Served with warm scones and clotted cream
- Swirled into plain yogurt or oatmeal
- As a filling for a Victoria sponge cake or thumbprint cookies
How To Store Rhubarb Jam
- Canning: Properly sealed and processed jars of jam can be stored in a cool, dark place like a pantry for up to one year.
- Refrigerate: If you are not processing the jam in a water bath, it must be stored in the refrigerator. It will keep for up to 1 month.
Rhubarb Jam Nutrition Facts
- Serving: 1 tablespoon
- Calories: 73kcal
- Carbohydrates: 19g
- Sodium: 46mg
- Fiber: 1g
- Sugar: 17g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny jam is almost always because it was not cooked for long enough to reach the setting point of 220°F (105°C). The natural pectin in the rhubarb needs to combine with the sugar and acid and reach this temperature to form a gel.
It is not recommended to significantly reduce the sugar in a traditional jam recipe like this one. The sugar is not just for sweetness; it is essential for the jam to set properly and also acts as a preservative.
Yes. Acidic ingredients like rhubarb and lemon juice can react with certain metals like aluminum or un-enameled cast iron. This can give the jam a metallic taste. It’s best to use a stainless steel or enameled pot.
Try More Recipes:
Rhubarb Jam Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy2
servings15
minutes40
minutes73
kcalAn easy and flavorful rhubarb jam made with simple ingredients and even simpler steps!
Ingredients
1 cup granulated sugar
¼ teaspoon sea salt
1 lemon, juiced
3 ½ cups rhubarb, roughly chopped (4 large stalks)
Directions
- Prepare your jam jar by washing and sterilizing it. Keep it hot until ready to use.
- Add all the ingredients (rhubarb, sugar, salt, lemon juice) to a large saucepan and stir to combine.
- Heat the mixture on medium-high, stirring and mashing the rhubarb as it cooks, until it thickens to a jam-like consistency and reaches at least 220°F (about 40 minutes).
- Ladle the hot jam into the prepared jar and seal the lid tightly.
- If canning for long-term storage, process the sealed jar in a pot of boiling water for 10 minutes.
- Allow to cool completely before storing.
Notes
- Using a candy thermometer is the most accurate way to ensure your jam will set.
- Be very careful when working with the hot sugar mixture.
- This is a fantastic way to preserve the flavor of fresh spring rhubarb.
- For the best flavor, use fresh, firm rhubarb stalks.
