Rhubarb jam is a tart, tangy, and delicious way to make the most of rhubarb season. It’s surprisingly easy to make at home, even if you’ve never made jam before. Many recipes for rhubarb jam only require a few basic ingredients you probably already have in your pantry.
Ready to get started? This article will walk you through every step of the process, from selecting the best rhubarb to storing your finished jam. We’ll also share some tasty recipe variations to try.
Understanding Rhubarb
Rhubarb is a perennial plant that we treat like a fruit, even though it’s technically a vegetable. Its stalks are edible and commonly used in desserts and jams, but the leaves are toxic, so don’t eat those!
Rhubarb season runs from April to July.
Fresh vs. Frozen Rhubarb
Fresh rhubarb is the best choice for making jam, giving you the best flavor and texture. You don’t have to peel it, but if you’re using rhubarb later in the season, you might want to.
If you can’t get fresh rhubarb, frozen rhubarb will work. It might take a little longer to cook, though.
Basic Rhubarb Jam Recipe
Here’s a basic recipe to get you started. Keep in mind that the amount of sugar you’ll need will depend on how tart your rhubarb is.
Ingredients
- Rhubarb (3 1/2 cups chopped)
- Granulated sugar (amount varies)
- Lemon juice (1 teaspoon to 3 tablespoons, depending on batch size)
- Salt (1/4 teaspoon, optional)
- Pectin (optional)
Instructions
- Prepare the rhubarb. Wash and chop the rhubarb into 1/2-inch pieces. Some recipes call for macerating the rhubarb with sugar at this point.
- Cook the jam. Combine all ingredients in a large pot. Bring the mixture to a boil, then reduce the heat and simmer until it thickens. Be sure to stir frequently so the jam doesn’t stick to the pot and burn.
- Test for doneness. To make sure your jam sets up properly, cook it until it reaches 215-220°F (102-104°C) on a candy thermometer. Or you can use the “cold plate test” by putting a small amount of jam on a chilled plate and checking to see whether it gels.
Variations and flavor combinations
Once you’ve mastered the basic rhubarb jam recipe, you might want to branch out and experiment with other flavor combinations. Here are a few ideas.
Strawberry rhubarb jam
One of the most popular ways to use rhubarb is in combination with strawberries. Strawberries add sweetness, which perfectly complements the tartness of rhubarb. To make a batch of strawberry-rhubarb jam, substitute about 2 cups of hulled strawberries for an equal amount of rhubarb.
Other flavor additions
You can add a variety of other flavors to your rhubarb jam, including:
- Ginger. A little grated ginger can add a warm, spicy note to your jam.
- Vanilla. Vanilla extract or a vanilla bean can enhance the sweetness and aroma.
- Almond extract. Just a touch of almond extract complements the rhubarb flavor.
Preservation and storage
If you’re making a lot of jam, you’ll need to store it properly. Here are a few ways to preserve your rhubarb jam.
Canning
Canning your jam in a boiling water bath will allow you to keep it shelf-stable for a year or more. Here’s the process:
- Sterilize your jars and lids in boiling water to prevent contamination.
- Fill the hot jars with hot jam, leaving a small amount of headspace at the top.
- Process the jars in a boiling water bath for the amount of time recommended by the FDA.
It’s important to make sure the jars seal properly so the jam can be stored for a long period of time.
Freezing
Freezing is another way to preserve your rhubarb jam, but it’s best to use it within a few months for the best quality.
- Cool the jam completely before freezing.
- Pour the jam into airtight, freezer-safe containers, leaving a bit of headspace. Don’t use glass, as it may crack.
Refrigerator storage
Once you’ve opened a jar of jam, store it in the refrigerator for up to two weeks.
Troubleshooting and FAQs
Here are some common issues you might run into when making rhubarb jam, along with some ideas for fixing them.
My jam isn’t setting!
If your jam is too runny, it could be that you haven’t added enough pectin. You can add more pectin or simply cook the jam longer until it reaches the thickness you want.
My jam is too thick!
If you’ve overcooked the jam, try adding a little bit of water and stirring it in.
Can I adjust the sugar?
Yes, definitely. Taste the rhubarb you’re using and adjust the sugar depending on how tart it is.
In Summary
Making your own rhubarb jam is simple, and it lets you enjoy the springy, tart flavor of rhubarb any time of year.
So, get your hands on some rhubarb, follow our tips, and make a batch of delicious homemade rhubarb jam today!