Easy Homemade Rhubarb Jam

This vibrant ruby-red rhubarb jam balances sweet and tart flavors perfectly. Made with fresh rhubarb, sugar, and a hint of lemon, this homemade jam avoids preservatives found in store-bought versions while allowing you to control the sweetness level. Whether spread on toast, swirled in yogurt, or used as a cake filling, this jam captures spring's essence in every spoonful.

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Course: Breakfast, Condiment

Cuisine: American, European

Keyword: Rhubarb Jam, Tangy Rhubarb Jam, Homemade Jam, Rhubarb Preserve, Spring Recipe

Prep Time: 15

Cook Time: 40

Resting Time: 15

Total Time: 1

Servings: jars

Calories: 35kcal

Equipment

Large Heavy-Bottomed Pot
Sterilized Glass Jars
Small Plate (for freezer test)

Ingredients

Main Ingredients

2 pounds fresh rhubarb stalks trimmed and cut into ½-inch pieces
2 cups granulated sugar
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 vanilla bean split lengthwise (optional, or substitute 2 teaspoons vanilla extract)
1/4 teaspoon salt

Instructions

Sterilize your jars by washing them in hot, soapy water, then placing them in a 225°F (107°C) oven for 10 minutes. Keep them warm until ready to fill. Place a small plate in the freezer for testing the jam's set later.
Wash your rhubarb stalks thoroughly and trim off any leaves (important: rhubarb leaves are toxic). Cut stalks into approximately ½-inch pieces.
In a large, heavy-bottomed pot, mix the chopped rhubarb, sugar, lemon juice, lemon zest, vanilla bean (if using), and salt. Let the mixture stand for 15 minutes.
Place the pot over medium heat and stir until sugar dissolves completely. Increase heat to medium-high and bring to a rolling boil. Reduce heat slightly and cook for 30-35 minutes, stirring occasionally to prevent sticking.
After 30 minutes, perform the "plate test" by dropping a small amount of jam onto your chilled plate. Push it with your finger—if it wrinkles and doesn't immediately flow back, it's ready. If not, continue cooking for 3-5 minute intervals, testing again after each.
Remove vanilla bean if used. Carefully ladle hot jam into warm sterilized jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and screw on bands until fingertip tight. Process in a boiling water bath for 10 minutes for long-term shelf storage, or refrigerate immediately for up to 3 weeks.

Notes

Properly processed jars will keep for up to 12 months in a cool, dark place. Opened jars should be refrigerated and used within 3 weeks. For a strawberry rhubarb variation, replace 1/4 of the rhubarb with fresh strawberries.

If your jam isn't setting, continue cooking a bit longer or add 1-2 tablespoons of commercial pectin. Remember that rhubarb leaves contain high levels of oxalic acid and are toxic - always discard them.

Nutrition

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