Homemade Rhubarb Jam Recipe

Introduction

Rhubarb jam is a delightful way to capture the tart, tangy flavor of rhubarb in a sweet, spreadable treat. This simple recipe creates a vibrant jam perfect for toast, pastries, or even as a glaze for meats. With just a few ingredients, you can enjoy homemade rhubarb jam any time of year.

Ingredients

• 4 cups chopped rhubarb
• 4 cups granulated sugar
• 1/2 cup water
• 1/4 cup lemon juice
• 1 package (1.75 oz) powdered pectin

Instructions

1. Step 1: Wash and trim rhubarb stalks, removing leaves and root ends. Chop into 1/2-inch pieces and measure 4 cups.
2. Step 2: In a large saucepan, combine rhubarb, water, and lemon juice. Stir gently.
3. Step 3: Bring mixture to a boil over medium-high heat, stirring occasionally. Cook about 10 minutes until rhubarb softens.
4. Step 4: In a separate bowl, mix sugar with powdered pectin.
5. Step 5: Gradually stir sugar-pectin mixture into rhubarb. Stir constantly until dissolved.
6. Step 6: Increase heat to high and bring to a full rolling boil. Boil for 1 minute, stirring constantly.
7. Step 7: Test for setting point at 220°F or using the cold plate method.
8. Step 8: Remove from heat and skim off any foam.
9. Step 9: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
10. Step 10: Wipe rims, add lids, and process jars in a boiling water bath for 10 minutes.
11. Step 11: Cool jars on a towel-lined surface. Check seals after 12-24 hours. Store sealed jars in a cool, dark place for up to one year.

Tips & Variations

• Use the cold plate test by chilling a small plate beforehand; if the jam wrinkles when pushed, it is ready.
• For a spiced twist, add cinnamon or ginger during cooking.
• If you prefer a chunkier jam, reduce cooking time slightly before adding sugar-pectin mixture.
• Ensure jars and lids are properly sterilized to avoid spoilage.

Storage

Store sealed jars of rhubarb jam in a cool, dark place for up to one year. Once opened, keep the jam refrigerated and use within 3 weeks. To reheat, gently warm jam on the stove or in the microwave for easier spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice works well and adds a bright citrus flavor. Use the same amount as called for in the recipe.

What if my jam does not set properly?

If your jam is too runny, you can re-cook it with a little more pectin according to the package instructions, then reprocess in sterilized jars.

Homemade Rhubarb Jam Recipe

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★★★★★

4.8 from 149 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 7 servings (approximately 7 half-pint jars) 1x
• Diet: Vegetarian

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Description

This classic rhubarb jam recipe combines tart rhubarb with sweet sugar and tangy lemon juice, cooked to a perfect set with powdered pectin. Boiled and preserved in jars, this jam offers a bright, tangy flavor that’s perfect for spreading on toast or adding to desserts. The process involves simmering the rhubarb mixture, adding sugar mixed with pectin, then boiling and canning to ensure long-term freshness.

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Ingredients

Scale 1x2x3x

Jam Ingredients

• 4 cups chopped rhubarb (about 1/2-inch pieces, washed and trimmed)
• 4 cups granulated sugar
• 1/2 cup water
• 1/4 cup lemon juice
• 1 package (1.75 oz) powdered pectin

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Instructions

1. Prepare Rhubarb: Wash and trim rhubarb stalks, removing any leaves and root ends. Chop the rhubarb into 1/2-inch pieces until you have 4 cups.
2. Combine Ingredients: In a large saucepan, combine the chopped rhubarb, water, and lemon juice. Stir gently to mix.
3. Cook Rhubarb: Place the saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally and cook for about 10 minutes until the rhubarb softens.
4. Mix Sugar and Pectin: In a separate bowl, combine the granulated sugar with the powdered pectin, mixing thoroughly.
5. Add Sugar-Pectin Mixture: Gradually stir the sugar and pectin blend into the rhubarb mixture. Stir constantly until the sugar and pectin dissolve completely.
6. Boil Jam: Increase the heat to high and bring the mixture to a full rolling boil. Boil for 1 minute while stirring constantly to prevent burning.
7. Test for Set: Check if the jam has reached the setting point of 220°F or use the cold plate method to ensure it gels properly.
8. Remove Foam: Take the pan off the heat and skim off any foam that has formed on the surface to ensure a clear jam.
9. Fill Jars: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
10. Seal Jars: Wipe the rims of the jars clean, add sterilized lids, and process them in a boiling water bath for 10 minutes to ensure proper sealing.
11. Cool and Store: Place the jars on a towel-lined surface to cool undisturbed. After 12 to 24 hours, check the seals. Store the sealed jars in a cool, dark place for up to one year.

Notes

• Use fresh, firm rhubarb for best texture and flavor.
• Ensure jars and lids are properly sterilized to prevent spoilage.
• The cold plate test involves placing a small amount of jam on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
• Adjust lemon juice slightly if you prefer a tarter or milder jam.
• Once opened, refrigerate jam and consume within a month.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Jam
• Method: Stovetop
• Cuisine: American

Keywords: rhubarb jam, homemade jam, fruit preserves, sweet rhubarb spread, canning rhubarb