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Homemade rhubarb jam in a jar with fresh rhubarb stalks

Irresistible Rhubarb Jam – Sweet, Tart and Homemade

This Irresistible Rhubarb Jam captures the perfect balance of tart and sweet flavors. Made with fresh rhubarb, sugar, lemon juice, and pectin, it’s a simple yet delightful homemade spread ideal for breakfast, desserts, or thoughtful gifts.
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Préparation 10 minutes
Cuisson 25 minutes
Temps total 35 minutes
Portions: 4 jars
Plat: Breakfast, Condiment
Cuisine: American, Homemade
Calories: 45
Ingredients Equipment Préparation Notes

Ingrédients
  

Rhubarb Jam
  • 4 cups chopped rhubarb fresh
  • 2 cups sugar
  • 1 cup water
  • 1/4 cup lemon juice freshly squeezed
  • 1.75 oz fruit pectin

Équipement

  • Large Pot
  • Wooden Spoon
  • Measuring cups
  • Sterilized Jars
  • Ladle

Préparation
 

  1. Wash and chop the rhubarb into small pieces. Measure out sugar, water, lemon juice, and pectin.
  2. In a large pot, combine rhubarb, sugar, and water. Bring to a boil over medium heat, stirring often until the sugar dissolves.
  3. Reduce heat and simmer for 10 minutes until rhubarb softens and mixture thickens slightly.
  4. Add lemon juice and pectin, stirring continuously until dissolved.
  5. Bring back to a rolling boil for 1 minute to activate the pectin.
  6. Carefully ladle hot jam into sterilized jars, leaving a little headspace at the top.
  7. Seal the jars with lids while still warm. Let cool at room temperature.
  8. Once cooled, store in the fridge or pantry. Enjoy on toast, pancakes, or as a dessert topping.

Notes et conservation

For added flavor, include a pinch of cinnamon, ginger, or orange zest while cooking. Use ripe rhubarb for the best texture and color. Properly sealed jars can last up to a year when stored in a cool, dark place.