Best Rhubarb Jam Recipe
Learn how to make Grandma's rustic rhubarb jam recipe! A sweet-tart summer treat, no pectin needed, perfect for toast, desserts, and gifts.
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon
- Sterilized jars and lids
- Canning funnel (optional but handy)
- Ladle
- Kitchen scale (optional for precise measurements)
Ingredients
- 4 cups chopped rhubarb fresh or frozen
- 3 cups granulated sugar adjust to taste
- 2 tablespoons lemon juice for brightness and natural pectin boost
- Optional: 1 vanilla bean split or ½ teaspoon vanilla extract for an extra cozy flavor
Instructions
Prepare the Rhubarb
- Wash the rhubarb stalks thoroughly.
- Trim off leaves (they're toxic) and tough ends.
- Cut into ½-inch pieces.
Macerate the Fruit
- In your saucepan, combine the rhubarb and sugar.
- Stir well to coat.
- Let sit for 30–60 minutes. This draws out the juices, helping the rhubarb soften and dissolve faster during cooking.
Cook the Jam
- Place the pan over medium heat.
- Add the lemon juice.
- Stir often as the sugar dissolves and the rhubarb releases its juices.
- Bring to a gentle-boil, then reduce heat to a steady simmer.
- Skim off any foam if needed for a clearer jam.
- Pro Tip: Keep stirring to prevent scorching!
Test for Set
- After 20–30 minutes, the mixture should thicken.
- To test: Place a small spoonful on a chilled-plate. If it wrinkles when you push it with your-finger, it’s ready!
Jar the Jam
- Carefully ladle the hot-jam into sterilized jars.
- Leave about ¼ inch headspace.
- Wipe rims clean and seal with lids.
- (You can process in a boiling-water bath for 10 minutes if you want longer shelf life.)
Notes
- Use firm, red rhubarb stalks for best color and flavor.
- You can add a splash of vanilla or grated ginger for variations.
- Jam thickens as it cools.
- You can add a splash of vanilla or grated ginger for variations.
- Jam thickens as it cools.