Homemade Rhubarb Jam
Capture the essence of spring with this delightful homemade rhubarb jam recipe! Made with just four simple ingredients — fresh rhubarb stalks, granulated sugar, zesty lemon juice, and a touch of water — this easy-to-follow jam is the perfect balance of tart and sweet. With only 15 minutes of prep time and a stovetop simmer that transforms the rhubarb into a thick, luscious spread, it’s ideal for beginners and seasoned jam-makers alike. The bright flavor of rhubarb shines in every spoonful, making it a great addition to toast, pastries, or as a unique gift for loved ones. Plus, with instructions for safe canning, you can enjoy this homemade treat year-round! Perfect for search terms like “best rhubarb jam recipe,” “easy fruit preserves,” and “spring canning recipes.”
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Recipe Information
Ingredients
- 4 cups rhubarb stalks
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cup water
Instructions
Begin by washing and trimming the rhubarb stalks. Cut them into small, even pieces, about 1/2-inch thick.
In a large saucepan, combine the chopped rhubarb, sugar, lemon juice, and water. Stir to combine all ingredients.
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar completely dissolves and the mixture begins to simmer.
Reduce the heat to low and continue to cook the mixture for about 45-60 minutes, stirring frequently to prevent sticking, until the rhubarb has broken down and the mixture has thickened to your desired jam consistency.
To test the jam’s thickness, place a small spoonful onto a chilled plate. Let it sit for a minute in the refrigerator and then run your finger through it. If the jam wrinkles slightly and holds its shape, it's ready.
Once the jam has reached the desired consistency, remove the saucepan from heat and allow it to cool slightly.
Sterilize your canning jars by boiling them in water for 10 minutes. Carefully fill the jars with the warm jam, leaving about 1/4-inch headspace.
Seal the jars with lids and allow them to cool completely at room temperature before storing in the refrigerator.
For long-term storage, process the sealed jars in a boiling water bath for an additional 10 minutes, then store in a cool, dark place.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 647.5 g | 235% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 611.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2911 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
