Rhubarb Jam

Name: Rhubarb Jam
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Ingredients: Rhubarb 2.9 lbs; Sugar 2 cups; Lemons 1

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299

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 299
Carbohydrates g 73.1
of which sugars g 73.1
Protein g 1.4
Fats g 0.2
of which saturated fat g 0.05
Fiber g 3
Sodium mg 99

Difficulty: Very easy
Prep time: 20 min
Cook time: 60 min
Makes: 5 pieces
Cost: Low
Note + the time for maceration and sterilization of the jars

PRESENTATION

Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is needed.Busy mornings feel special with this sweet, homemade jam spread onto warm toast, swirled in yogurt, or made fun for kids on English muffins—families like how every bite brings out those classic tart rhubarb flavors.Since easy rhubarb recipes often get attention for dessert, this simple, no pectin jam gives you that same spark at the breakfast table, all while letting fresh spring rhubarb shine.DEFINITELY feels right for weekend brunches or even as a cute edible gift.Parents mention the color pops—there’s nothing dull on a plate—which adds a great touch to family gatherings, and honestly, the vibrant flavor just works for everyone.Rhubarb jam's gentle balance—never too sweet, never too sour—makes it a strong choice when you want something familiar yet a little refreshing during spring or when you are craving that taste of the season later in the year.

Always reliable as a pantry staple, rhubarb jam is one of those versatile options that keeps up with busy families and casual home cooks alike.Easy to stash for later since it holds up nicely after the rush of fresh rhubarb stalks is over, so you get a thick, spreadable treat anytime—even in the depths of winter.Versatility stands out: serve this homemade jam on a breakfast board, pair it with a sharp cheese, or try it as a quick topping for pancakes or desserts (kids LOVE it as an ice cream swirl—just saying).Since there are lots of ways to enjoy it, people usually like to keep a couple jars handy...one open in the fridge and a few on standby for impromptu guests or surprise snack attacks.Personally, I find this no pectin jam always gets nice compliments, whether I offer it for brunch, wrap up a jar for a friend, or just pop it out with tea.It’s a little taste of spring even on a chilly day, and that simple, old-school charm is something families really appreciate year-round.

INGREDIENTS
for 5 jars of 8 oz: Rhubarb 2.9 lbs (1.3 kg); Sugar 2 cups (400 g); Lemons 1

Preparation

How to prepare Rhubarb Jam

To prepare rhubarb jam, start with the rhubarb: remove the leaves and cut the stalks into pieces about 0.5 inch long 1, then wash them thoroughly under cold water 2. Place the rhubarb stalks in a bowl, and also add the sugar and grated lemon zest 3.

Then squeeze the lemon to extract 2.5 oz of juice, filtering out the seeds 4, mix well and let it rest for at least 2-3 hours, covered with plastic wrap 5. After this time, the rhubarb will have released some liquid, so pour the entire contents of the bowl into a pot 6 and bring it to a boil.

Cook over medium heat for 10 minutes 7, stirring occasionally, then lower the heat and continue cooking for about 50-60 minutes until it reaches 226°F 8. Use a kitchen thermometer to measure the correct temperature. While the jam is cooking, dedicate some time to sterilizing the jars and lids as indicated in the guidelines from the Ministry of Health provided at the end of the recipe. Once the jam is cooked, jar it while still hot in the jars, being careful to leave about 0.5 inch of space from the rim 9 and close them. If using jars with rubber-sealed closures, upon consuming the rhubarb jam, you can check the vacuum seal by pulling the appropriate tab: if pulling it produces a sharp noise, it means the content has been preserved with the correct vacuum. Conversely, if pulling the tab the seal feels "soft," it means the vacuum wasn't created correctly, and it's better not to eat the contents. If you use jars with screw lids, once the hot jam is jarred, screw the lids tightly but not too tightly and let them cool. The heat from the mixture will create the vacuum, allowing the product to be preserved for a long time. Once the jars have cooled, check if the vacuum has been created correctly: you can press the center of the lid, and if you don't hear the classic "click-clack," the vacuum has occurred. Once you have verified successful preservation, your rhubarb jam will be ready to enjoy!

Preservation

Rhubarb jam keeps for about 3 months, provided the vacuum has been created correctly and the jars are stored in a cool, dry place, away from sources of light and heat. It's recommended to wait at least 2-3 weeks before consuming the jam. Once each jar is opened, store it in the refrigerator and consume it within 3-4 days max.

Tip

If the rhubarb releases too much liquid, add a few apple cubes to the jam; alternatively, dissolve 0.7 oz of cornstarch in a little rhubarb liquid cold and add it to the mixture. If you want to give your jam a redder color, since it will slightly lose it during cooking, add some strawberry pieces along with the rhubarb!

IMPORTANT

Homemade preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of the food, which industrial procedures can provide to prevent dangerous contamination. It is therefore important to strictly follow food safety instructions to reduce risks, but one must always keep in mind that the same food safety as professionally produced preserves and jams cannot be achieved. For proper preparation of homemade preserves, we refer to the guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.

Rhubarb Jam

PRESENTATION

How to prepare Rhubarb Jam

Preservation

Tip

IMPORTANT

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