Rhubarb Jam – Rhubarb Jam Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
64 tablespoon
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Calories
21 kcal
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Course
Condiments
Rhubarb Jam – Rhubarb Jam Recipe
Description
This jam recipe calls for 2½ pounds of chopped rhubarb mixed thoroughly with 1½ cups sugar, left to sit until sugar dissolves and rhubarb releases its juice, enhancing the texture and flavor. The mixture is cooked in a stainless steel pot over medium heat, brought to a boil, then simmered until the rhubarb breaks down and the jam thickens, approximately 30 minutes.
Finished jam has a textured consistency with the characteristic tang of rhubarb balanced by sweetness. It can be used as a spread or ingredient in various desserts.
For longer storage, the jam can be canned using a boiling water bath to seal jars, allowing shelf storage up to a year. Alternatively, it freezes well for future use. Refrigerated jam lasts about three weeks. Glass or stainless cookware is recommended to avoid discoloration or off flavors during cooking.
Ingredients
- 2 ½ pounds rhubarb chopped, about 8 cups, stalks
- 1 ½ cups sugar
Instructions
- Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
- Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
- Let cool, and transfer into jars.
- Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.
Notes
- This recipe yields four 250ml (8 oz) jars of jam.
- Process filled jars in a boiling water bath for 10 minutes to preserve and store at room temperature up to one year.
- Rhubarb jam can be frozen for longer storage if not canned immediately.
- Use stainless steel or glass pots to avoid discoloration and ensure flavor integrity during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64tablespoon
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 21kcal | 1% |
| Carbohydrates | 5g | 2% |
| Potassium | 51mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 15mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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