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.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
- 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.
Lena
Can I use strawberries instead of rhubarb?
Colleen
Hi Lena, I think you probably could, but I have'nt tried this particular recipe with strawberries, so can't advise. Please share if you do and how it worked out!
Lori
We made a gin drink with it last year. Its perfect pairing. I froze the rhubarb first so it would release more juice from its cells.
So delicious.
Colleen
Hi Lori! So glad you loved the jam! And yes, gin and rhubarb are a perfect pairing. Try the Rhubarb Gin & Tonic on this website! Thanks so much for commenting!
Chris
Could you use honey instead of sugar?
Colleen
Hi Chris, it's probably possible, but I haven't tried subbing the sugar for honey. So I'm not able to advise, sorry! However, if you do try it, I would love for you to come back and share how it worked out.
T.Long
I do a lot off canning ,I do open kettle no hot baths works great .I sterilize jars in oven at 220and lids in hot water on stove always successful
Colleen
Hi, and thanks for sharing. I don't promote that method of canning for food safety reasons, but I'm glad to hear that you have success with it. Happy Canning!
Nancy
Thanks for this wonderfully tasty, versatile jam! I made it last fall with the last of my rhubarb, and again this spring. I’m just about to go into the garden to pick another batch. I put my rhubarb & sugar in my crock pot, let it sit over night, slow cook it the next day, put half through the blender & leave the other half “au natural”. My son prefers the chunky jam, my husband & I, the thick sauce like type. We found that it’s really good with chicken (think cranberry sauce & turkey/rhubarb sauce & chicken!). Our daughter-in-law likes it on vanilla ice cream.
Colleen
Hi Nancy! You are welcome! I'm super happy to hear that you and your family love this jam as much as we do! I love the slow cooker idea, and the chunky vs smooth versions. Thanks for sharing and happy jam making!
Mike
My grandma called this rhubarb sauce. Grew up with it on everything from home made bread to ice cream.
Colleen
Hi Mike, we love it on everything too!
Sharon
Nancy can you can this
Misty
Love this idea, trying it tomorrow, letting the rhubarb sit overnight in sugar as we speak ! Will let you know how I get on 😉
Colleen
Hi Misty! I would love to hear how the rhubarb jam turns out for you!
Jenny
Do you need to sterilize the jars and lids?
Colleen
Hi Jenny, I always do sterilize the jars. Some people don't, but I feel its good to be on the safe side. It's really easy if you use the water that you'll be using for the boiling water bath. I just put the empty jars in there, bring it to a boil and remove the jars after 10 minutes. Keep the water at a simmer until it's ready for your filled jars. If you choose not to sterilize, make sure the jars are very clean. Happy jam making!
Sandra Dye
Does this need to be processed before frezzing?
Colleen
Hi Sandra, if you are freezing the jam, then you don't need to process it. Happy jam making!
Cori
Does this need pectin? Or just the rhubarb and sugar? I would be freezing mine.
Colleen
Hi Cori. No pectin is required as long as the directions are followed. Happy jam making!
Judy
I made rhubarb jam with crushed pineale, jello,lemon peel and lemone juice and sugar I put them in spare refrigerator and several weeks later there was mold in jars. Did they set to long in refrigerator should I have frozen it I made About 60 pint jars. I will try your recipe can I add somremlm to it. Can't wait to try your recipe. Thank you
Colleen
Hi Judy, this recipe is very simple and it may work better for you. It sounds like your jars were maybe not sealed, because if they were there shouldn't be mould. Hi hope you have better luck this time! Happy jam-making.
Evie
Hi! Is there anything else we can use if you don’t own stainless steel pot?
Colleen
Hi Evie, a stainless pot is ideal, but not a necessity to make jam. Just be sure not to use aluminum pans
Roz
I have used this simple recipe for many years as did my mother before me. The best way I have found is to buy enough rhubarb when it's in season. I clean, cop into about 1 inch pieces and freeze. When I'm ready for some jam I take out an individual bag and cook, adding sugar. Easy, quick and delicious!!
Colleen
Hi Roz. It's such a great recipe. And I agree with you about freezing rhubarb. Not just for jam, but all kinds of desserts, too. Cheers!
Loretta
The best way to color your jam is us jello powder , raspberry, strawberry or any red .... Nice flavour too.
Colleen
Hi Loretta, Thank you for the tip. However, there is no need for artificial colours in this rhubarb jam. I simply used only the red stalks, and the colour that you see is purely natural.
SHARON L JABENS
Just a little note. It is the dead of winter and I am going to make rhubarb torte New Years Day for our family Christmas. Just a touch of spring to warm us up. I do love rhubarb and love this jam. Happy New Year all!
Colleen
What a great idea, Sharon, to bring a little spring to a winter celebration. So happy that you love this jam, and a rhubarb torte sounds lovely. Happy New Year to you and your family!
ann dolan
I don't have a scale ~ about how many cups of chopped rhubarb = I lb ?
Colleen
Hi Ann, 2.5 pounds will equal about 8 cups of diced rhubarb. Thanks for contacting me, I will add that to the recipe.
Kay
hi can i use frozen rhubarb? thanks
Colleen
Hi Kay. Yes I have used frozen rhubarb to make this. Happy jamming!
Sharon Jabens
I made this jam yesterday. It is wonderful. Such a good rhubarb flavor. I kept mine boiling when it got thickened. I then scalded my jars and had my rings and flat in boiling water and proceeded to can mine. I did not put it through a water bath but you certainly could. It made 4 one cup jars and 1 half cup jar. I don’t have the red type of rhubarb so I added some red food coloring. Loved it!
Colleen
Hi Sharon. I'm so happy that you loved his jam, and I always love hearing back when readers try a recipe so thank you so much. 🙏
Mary
Can you use splenda in this recipe? If so how much? My husband doesn't use sugar.
Colleen
Hi Mary, regular pectin requires sugar to work properly. To be honest, I have never tried to make jam without sugar, but now I want to. I wish I could be of more help, but thank you for kick starting me in that direction.
Waunita Crews
You don't peel the rhubarb?
Colleen
Hi Waunita! No, rhubarb never needs to be peeled, and in fact the skin is where all of the pectin is, so you need it for this recipe to work. Thanks for your question and happy jam making!