Rhubarb Jam

By Laura RegeUpdated: May 14, 2020

4.7

6 Ratings

Parker Feierbach

Rhubarb season comes and goes in the blink of the eye. In theory, it's in season from April to June, but depending on where you are, it can be much shorter. Moral of the story: When you see rhubarb, BUY IT. Then immediately make this jam. Because as much as we love rhubarb pie and rhubarb crisp, desserts only last for a day or two. This jam will stay good in your fridge for up to a couple months, and can make pretty much anything taste better—steel-cut oats, homemade biscuits, or ricotta pancakes.

Pectin or no pectin?

Some versions of jams add thickeners like pectin or lemon seeds and pith to give extra body to the finished product. We go the simple route with this recipe and let a slightly longer cooking time naturally thicken the rhubarb mix. A tablespoon of lemon juice perks up the bright notes of tart rhubarb flavor and helps to extract the pectin content out of rhubarb once heated. Just be patient, keep the pot on a medium-low heat, maintain a constant stirring motion to avoid burning, and perfect jam is on the way!

Store in clean jars.

To elongate the life of your jam, make sure you are storing them in clean, sterilized jars. We recommend boiling your heat-safe glass jars and lids in a pot of simmering water for a few minutes before transferring in your jams.

If you make this recipe, please rate it below and let us know how you liked it. We love hearing from you!

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Yields:: 4 c.
Prep Time:: 10 mins
Total Time:: 1 hr 35 mins

Ingredients

2 lb.
rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)
2 1/4 c.
granulated sugar
1/4 tsp.
kosher salt
1 tbsp.
fresh lemon juice

Nutrition Information

Per Cup

Calories484 Fat0 gSaturated fat0 gTrans fat0 gCholesterol0 mgSodium128 mgCarbohydrates119 gFiber4 gSugar115 gProtein2 gVitamin D0 mcgCalcium196 mgIron1 mgPotassium659 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes.
2. Step 2Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Stir in lemon juice, transfer to clean glass jars, and let cool to room temperature.
3. Step 3Transfer to refrigerator and cool completely.

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