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An overhead shot of a jar of rhubarb jam with a spoon in it.

Rhubarb Jam

Chelsea Plummer | Mae's Menu
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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiment
Cuisine American
Servings 8 Servings
Calories 87 kcal

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

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.
Recipe Pro-Tips
  • 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.
  •  

Nutrition

Calories: 87kcalCarbohydrates: 22gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 14mgPotassium: 216mgFiber: 1gSugar: 19gVitamin A: 83IUVitamin C: 10mgCalcium: 72mgIron: 0.3mg
Keyword rhubarb jam, rhubarb jam recipe
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