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Easy Rhubarb Jam

Making your own rhubarb jam could not be easier! It’s a perfect way to preserve this wonderful flavor of summer to enjoy all year long!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 80 Tablespoons
Calories: 23 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1.5 pounds rhubarb stems chopped, about 5 cups
  • 2 cups sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice, fresh or bottled bottled
  • 3 3/4 tablespoon Ball RealFruit™ Low or No-Sugar Pectin

Instructions

    Cup of Yum
  1. Sterilize the jars.
  2. Place chopped rhubarb, ½ cup of sugar, water & lemon juice in a large saucepan.
  3. Bring to boil. Lower flame and cook at high simmer for about 20 minutes, stirring occasionally, until rhubarb is tender.
  4. Increase heat and bring it back to boil. Next, add pectin and 1/2 cup of the sugar.
  5. Bring back to boil and, stirring continuously, bring to a boil that can not be stirred down.
  6. Add the rest of sugar, once the jam has come back to a boil that can not be stirred down, boil for one more minute.
  7. Fill jars, leaving 1/2" headspace. If processing, process in water bath canning pot for 15 minutes. Turn off burner, leaving jars in hot water for 5 minutes.
  8. Carefully remove the jars from the canning pot. Allow to cool on the counter.
  9. If chunks of fruit seem to be floating, turn jars upside down for a while (20-30 minutes), then turn them right side up. Repeat this as many times as necessary to distribute fruit throughout the jam. I did it 2 times. Make sure you end up with the jam in the bottom of the jar. If it cools too much, the jam will stay in the top of the jar.
  10. Check seals after 24 hours. If lids pop when pressed in the middle, the jars have not sealed properly and should be stored in refrigerator.
  11. If you do not process the jars, store in refrigerator but they may only last a couple months, depending on your individual conditions.

Notes

  • **Notes**
  • Adjustments for altitude
  • half pints or pints         0-1000 feet above sea level                5 minutes
  •                                           1000-6000 feet above sea level      10 minutes
  •                                            6000+ feet above sea level              15 minutes
  • Water bath canned jam is shelf stable for over 1 year.
  • Cold packed canned jams should be kept in refrigerator. They will last for 2-3 months.
  • If cold packing, be sure to sterilize jars prior to filling.
  • YIELD - Makes 2 ½ pints.

Nutrition Information

Calories 23kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 24mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 10IU (0%) Vitamin C 0.7mg (1%) Calcium 7mg (1%)

Nutrition Facts

Serving: 80Tablespoons

Amount Per Serving

Calories 23

% Daily Value*

Calories 23kcal 1%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 2mg 0%
Potassium 24mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 10IU 0%
Vitamin C 0.7mg 1%
Calcium 7mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.