Rhubarb Jam is a yearly springtime celebration, whether it grows in your own garden or it starts to show up at farmer's markets and produce stores. Rhubarb is one of the very first edibles to show up in the garden after a long winter.
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Don't Eat Rhubarb Leaves
Rhubarb is a perennial garden dweller, and we look forward to its appearance each spring. But, did you know, that the rhubarb leaves, themselves, are poisonous? They contain high levels of a toxic compound called oxalic acid. So, although those leaves may look temptingly like beet tops or Swiss chard, please refrain from eating them.
More About Rhubarb
Did you know Rhubarb is not really a fruit, but actually a vegetable? Like many produce items, how we use them determines whether we think of them as veggies, or as fruits.
Keep Rhubarb in the Freezer To Enjoy all Year
A couple of posts ago, I made strawberry rhubarb muffins. I've been wanting to use rhubarb again while it's still in season and growing like crazy. But you don't have to wait, because rhubarb is easy to freeze. Just cut the stalks into 2-inch pieces. Spread the pieces on a parchment-lined baking sheet and freeze until firm. Then transfer them to airtight containers and freeze for up to a year. So if you have a surplus, or just want a winter treat, you can still make this rhubarb jam any time of year.
And rhubarb is perfect for more than jam! Try a refreshing Rhubarb Gin & Tonic Cocktail, or bake up some of these delicious Rhubarb Blueberry Oatmeal Bars. And, if you've never tried Pickled Rhubarb you're missing out!
Ingredients: Just Sugar & Rhubarb
This is a super simple recipe. There's no pectin, and there's just enough sugar to let that rhubarb's bright tartness shine. The end result is also versatile. You can use this rhubarb jam on toast or scones, but also with pork, salmon, or with crackers and a sharp spreadable cheese for entertaining. I love it on waffles with strawberries, and you can layer it with custard and nuts for a sublime spring desert. (Recipe coming soon)
To get the prettiest colour for your jam, try to use only the pink and bright red stalks. The green stalks taste just as good, but the colour will be a little muddy.
More Delicious Jam (and Jelly) Recipes
Once you start making your own jams & jellies, you won't want to stop. The variety of fruits and flavours that you can put into a jar are endless. Here are just a few delicious suggestions:
Recipe
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Rhubarb Jam – Rhubarb Jam Recipe
Instructions
- Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
- Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
- Â Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.Â
- Let cool, and transfer into jars.
- Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.
Sarah Sosa
How many freezer jars (8 oz. ea) does this make per single batch?
Colleen
Hi Sarah. This recipe makes 4 jars 8 oz each
Pat
Want to try now! About how many cups is 2 1/2 pounds of chopped rhubarb?
Colleen
Hi Pat, 1 pound chopped rhubarb = 3 cups, so 2.5 pounds would be 7 1/2 cups chopped rhubarb. Enjoy your jam!
Kimberly Sharitt
If you water bath this recipe how long will it last on a shelf in a pantry?
Colleen
Hi Kimberly. If processed in a water bath, your rhubarb jam will last for up to a year in the pantry. Possibly longer, but I like to use them up within a year.
Jacqueline
I’m patiently waiting for the rhubarb and sugar to do its thing. I love jamming and my rhubarb is constantly needing cutting back. The leaves are the size of my house and the stalks look like a much larger diameter than yours. May I ask your variety? I don’t know my variety, but it’s obscenely large and more green than red. Apparently grows we’ll year round on the foggy central coast of CA.
Colleen
Hi Jacqueline, Your rhubarb sounds huge! I'm not sure of my variety, either. Ours is a perennial, but here in BC, Canada, it dies back in the winter, and re-appears each spring. Since your rhubarb grows year round, that may be why it's so much larger than mine. Just a guess. Happy jamming!
Sharon
There different varieties of rhubarb. I have the large kind like yours . I also have some that is small and more reddish. Called strawberry rhubarb. All taste the same. As a kid in the 50s we ate it raw with salt on it. Back then they called it pie plant.
Colleen
Hi Sharon, yes, the rhubarb stalks all taste the same, regardless of the color, so if you use the green ones, food coloring may be required if you desire. In the 60's, we kids were given little Tupperware cups full of sugar to dip our raw rhubarb. I think salt sounds really interesting though!
Amy
Can you make this with an instant pot?
Colleen
Hi Amy, I haven't tried, so I can't promise, but I really don't see why not.
Bev Hasenpfluf
Just made it today. Loved it. Sent a girlfriend back to the city with a jar of it. She says she’s coming back for more. Simple, and Yummy.
Colleen
Hi Bev! I so glad it worked out great for you (and your girlfriend)! And I so appreciate your coming back to let me know. Have a delicious day. 🙂
Emily
I can't wait to try this it looks to die for. I've not had rhubarb in years after living in Italy for so long so I'm dying to have it!
Colleen
Hi Emily! Welcome back to rhubarb! 🙂 I think you love this simple jam.
Jody Strickland
Could this be frozen?
Colleen
Hi Jody, yes, this rhubarb jam can absolutely be frozen. Just put it into freezer safe containers and it's ready to go! 🙂
debi at Life Currents
I love making my own jams. Rhubarb is one that I haven't worked with. I'll be on the lookout for some - maybe from the farmer's market, so I can make this.
Colleen
Hi Debi, I hope you find some rhubarb. This jam is pretty delicious for so many things. I think you'll love it!
Nicole | Nourishing Wild
I've been wondering what to do with all the rhubarb I'm seeing in the markets! Rhubarb jam sounds so yummy - thanks for the simple recipe!
Colleen
You're so welcome, Nicole! I hope you love it as much as we do.
Tracy Nelson
If you were to process this how long would it be in the water bath?
Colleen
Hi Tracy, process for 10 minutes in the water bath. Enjoy!
Eileen Kelly
Rhubarb is a favorite. I finally have rhubarb in the garden. Although I don't think I will get any good ones this year. My CSA has awesome rhubarb. I am looking forward to your recipe. I would love this rhubarb jam on wheat toast, delish!
Colleen
Hi Eileen
So awesome that you planted rhubarb. I have such a small garden that I just don't have space for it, unfortunately. It's such a huge plant! And yes, rhubarb jam on toast is a great breakfast treat. Enjoy!
Sharon
Did you put any food coloring in your jam? I just made 2 batches of the Sure-Gell kind and had to add some because it was so drab looking.
Colleen
Hi Sharon, no food coloring, but make sure to use only the red stalks and avoid any green ones to get the best color.
Michelle Frank | Flipped-Out Food
This year's winter seemed to never end, so Spring (when it finally arrived) was very welcome! I had no idea that rhubarb leaves are poisonous. Thankfully, I hadn't actually tried preparing it yet—but this vibrant jam made me want to try! I love how simple your recipe is.
Colleen
Hey Michelle, I agree, this winter was such a long one for us too. Enjoy spring. And rhubarb!
Dina
Coleen, what an enticing photograph, I love the the composition and depth of field. I am just making a little rhubarb compote to go with my breakfast oatmeal with a few stalks I picked up at the market but now I am inspired to get more rhubarb and make this jam. It looks delicious and I like the minimal ingredients list.
Megan
This looks amazing! I am planning on making some jam this summer, I'll have to try this one. Lovely pictures!
Susie Taylor aka Fefe Noir
I can't wait till our rhubarb is ready! I am thinking another week at least. I look forward to eating this on scones.