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.

Ingredients

Scale

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

Instructions

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.
Combine Ingredients: In a large saucepan, combine the chopped rhubarb, water, and lemon juice. Stir gently to mix.
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.
Mix Sugar and Pectin: In a separate bowl, combine the granulated sugar with the powdered pectin, mixing thoroughly.
Add Sugar-Pectin Mixture: Gradually stir the sugar and pectin blend into the rhubarb mixture. Stir constantly until the sugar and pectin dissolve completely.
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.
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.
Remove Foam: Take the pan off the heat and skim off any foam that has formed on the surface to ensure a clear jam.
Fill Jars: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
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.
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