Homemade Rhubarb Jam is easy to make, sweet, tangy, and a quintessential taste of early summer. It's made in a few simple steps with just a handful of ingredients, there is no reason not to make this easy jam recipe!
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Nothing says "summer is almost here" like a batch of rhubarb jam! With a sweet-tart flavor, thick and jammy consistency, and bright citrus notes, a swipe or dollop of this jam gives a pop of summer flavor to anything it's added to.
With a simple ingredient list of fresh rhubarb, orange, light brown sugar, and salt, you can easily make this recipe as soon as rhubarb is in season. Double or triple the small batch recipe to preserve or freeze the spread for later, allowing you to enjoy the bright and sweet flavors any time of year!
For more fruit-forward condiment recipes, check out my Meyer lemon curd, strawberry vinaigrette, and peach avocado salsa.
Ingredients
Rhubarb: Choose stalks that are deep red in color, avoiding those with predominant green colorations if possible, with smooth and firm skin. Trim the ends off of the stalk and chop the rhubarb into small ½-inch pieces.
Light Brown Sugar: Pack the sugar firmly to measure for the most accurate amount. Brown sugar adds light molasses notes to the jam, elevating and modernizing it, though granulated sugar can be substituted if desired.
Orange Juice & Zest: Orange zest adds fresh and sweet citrus flavor. The juice contributes acid to help the jam thicken. For most ease, zest the orange before juicing it.
Water & Salt: Water helps the jam cook down without burning. A large pinch of sea salt accentuates all the flavors of the jam, retaining the tang of the rhubarb, while preventing it from being overly sour. '
Interested in more rhubarb recipes? Check out my Rhubarb Crisp and Rhubarb Muffins!
How to Make Rhubarb Jam
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Combine all of the ingredients in a large saucepan. Mix well
Step 2: Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally or until the jam is thick but still spreadable and has reached 220°F. If it gets too thick throughout the cooking time, add extra water by the tablespoon.
Step 3: Remove the jam from the heat. Cool to room temperature before serving or storing. See the canning directions below if preserving.
Recipe Pro-Tips
- Canning Directions: Sterilizing the jars and canning the jam will extend its storage life for up to a year. Without canning, the jam will remain in the refrigerator for only about a week. Click here for complete canning directions.
- Stir Periodically: Stir the jam every 5-10 minutes throughout the cooking time to ensure that it does not stick to the bottom of the pan or burn.
- Cook Covered: Simmer the fruit with the lid on to help retain the moisture as it simmers.
- Add Extra Water as Needed: Add extra water by the tablespoon if the jam gets too thick throughout the cooking time.
- Cook until 220°F: Using a candy thermometer, cook the jam until it has thickened and reached this temperature.
Recipe Variations
- Strawberry Rhubarb Jam: Celebrate more seasonal flavors by substituting strawberries for half of the rhubarb.
- Change the Citrus: Simmer the rhubarb with lemon zest and lemon juice instead of orange for a tangier and brighter flavor.
- Switch the Sweetener: For a classic old-fashioned rhubarb jam recipe, substitute granulated white sugar for the brown sugar.
Serving Suggestions
Enjoy this recipe for rhubarb jam in a myriad of ways! Here are some of our favorites:
- Spread on buttered toast
- Used as a dip for Biscoff cookies
- Swirled into yogurt or cottage cheese
- Dollopedvon hot oatmeal or overnight oats
- Spooned on ice cream or frozen yogurt
And, of course, it's always delicious in peanut butter and jelly!
Storage Directions
- Refrigeration: If not bottled in a sterilized jar, this jam will keep covered in an airtight container in the refrigerator for 5-7 days.
- Canning: Bottling the jam in a sterilized jar will prolong its storage period. These rhubarb preserves can last over one year if canned in a sterilized container. Follow these directions to safely can the jam.
- Freezing: Cool the jam to room temperature before moving it to a freezer-safe container and freezing for up to 3 months.
FAQs
Rhubarb is low in pectin. You do not need to add fruit pectin to this recipe, however. The rhubarb naturally thickens as it cooks and the addition of the acidic orange juice helps to extract any of the rhubarb's pectin to thicken the jam further.
Rhubarb naturally thickens as it cooks down. Therefore, the best way to thicken rhubarb jam is to let it simmer until thickened.
Save this Rhubarb Jam Recipe for Later on Pinterest
Tools Needed to Make This Recipe
More Summer Recipes
- Strawberry Chia Jam
- Strawberry Lemonade Bars
- Blueberry Peach Crisp
- Peach Cobbler
- Gluten-Free Blackberry Cobbler
Recipe Card
Rhubarb Jam
Ingredients
- 4 cups (16 oz) chopped rhubarb
- ¾ cup water
- 2 tsp fresh orange zest
- ½ orange juiced, or 2-3 tablespoons orange juice
- ⅔ cup packed light brown sugar
- 1 large pinch salt
Instructions
- Combine all of the ingredients in a large saucepan. Mix well.
- Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally or until the jam is thick but still spreadable and has reached 220°F. If it gets too thick throughout the cooking time, add extra water by the tablespoon.
- Remove the jam from the heat. Cool to room temperature before serving or bottling.
- If bottling, sterilize the glass bottles in boiling water before canning.
Notes
- Refrigeration: If not bottled in a sterilized jar, this jam will keep covered in an airtight container in the refrigerator for 5-7 days.
- Canning: Bottling the jam in a sterilized jar will prolong its storage period. These rhubarb preserves can last over one year if canned in a sterilized container. Follow these directions to safely can the jam.
- Freezing: Cool the jam to room temperature before moving it to a freezer-safe container and freezing for up to 3 months.
- Stir Periodically: Stir the jam every 5-10 minutes throughout the cooking time to ensure that it does not stick to the bottom of the pan or burn.
- Cook Covered: Simmer the fruit with the lid on to help retain the moisture as it simmers.
- Add Extra Water as Needed: Add extra water by the tablespoon if the jam gets too thick throughout the cooking time.
- Cook until 220°F: Using a candy thermometer, cook the jam until it has thickened and reached this temperature.
