4.7 from 90 votes
French Rhubarb Jam Recipe
French Rhubarb Jam blends fresh rhubarb stalks with sugar and lemon juice to create a tangy, sweet preserve. The process includes macerating and slow simmering until the jam reaches the correct set point, ensuring the right consistency without overcooking. Lemon halves contribute natural pectin, aiding preservation and thickness. This jam yields a bright flavor with balance between acidity and sweetness, fit for spreading on toast or adding to desserts.
Prep Time
10 mins
Cook Time
50 mins
Total Time
55 mins
Servings:
3
half pint jars (~300 ml)
Calories:
1143 kcal
Course:
Breakfast
Cuisine:
French
Ingredients
- 2.2 pounds rhubarb fresh stalks
- 3 ½ cups sugar regular plain
- 1 lemon juice, keep lemon halves
Instructions
- Rinse your rhubarb stalks and peel.
- Cut your rhubarb stalks into smaller pieces/slices.
- Place the rhubarb pieces into a large jam pot.
- Add sugar and the juice of the lemon. You can add the lemon halves too if you like (extra natural pectin).
- Mix everything well. At this point, you can choose to leave the ingredients to infuse for a while (i.e., macerate overnight), which might result in a better jam, or you can start to cook the jam straightaway.
- Bring your jam to a rolling boil and stir occasionally.
- Take down the heat and allow your jam to simmer or cook slowly until it is set.
- Check if your jam is set with a candy thermometer, 220 Fahrenheit/ 105 Celsius. Also, do the setting test by dropping some hot jam on an ice-cold plate (which you kept in the freezer previously) and move around the plate to see if the jam is running. The jam is set if it's not moving, if not, cook your jam further and repeat the test until set. *see Notes
- Pour jam into clean sterilized jars and fill up to the rim. Close with a lid tight and turn upside down quickly.
- Leave the jam like that until it has cooled a bit, and you can turn it back. Don't keep your jam upside down for too long or else you will have unwanted vacuum pockets forming at the jar base.
- Label and store in a cool and dry place until further use. Store in the fridge once opened.
Cup of Yum
Notes
- Use fresh organic rhubarb for best flavor and safety.
- Keep sugar quantity unchanged to ensure proper preservation.
- Include lemon halves for natural pectin; ensure lemons are untreated to avoid pesticides.
- Test jam setting using the cold plate method or candy thermometer at 220°F to confirm safe preservation and texture.
- The cooking time varies between 30 to 90 minutes depending on jam consistency.
- This recipe yields about three jars of jam; use sterilized jars for storage.
Nutrition Information
Serving
1half pint jar
Calories
1143kcal
(57%)
Carbohydrates
293g
(98%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.1g
(1%)
Sodium
17mg
(1%)
Potassium
1013mg
(22%)
Fiber
7g
(28%)
Sugar
280g
(560%)
Vitamin A
347IU
(7%)
Vitamin C
46mg
(51%)
Calcium
298mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3 half pint jars (~300 ml)
Amount Per Serving
Calories 1143
% Daily Value*
| Serving | 1half pint jar | |
| Calories | 1143kcal | 57% |
| Carbohydrates | 293g | 98% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 17mg | 1% |
| Potassium | 1013mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 280g | 560% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 46mg | 51% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.