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Rhubarb Jam – Rhubarb Jam Recipe

Celebrate spring with a simple, fresh rhubarb jam with only two ingredients. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 64 tablespoon
Calories: 21 kcal
Course: Condiments

Ingredients

  • 2 ½ pounds rhubarb stalks chopped, about 8 cups
  • 1 ½ cups sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3.  Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes. 
  4. Let cool, and transfer into jars.
  5. 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 makes four 250ml (8 oz) If you won't be using up the jam within a month, or want to make a larger amount, process the filled jars with lids and screw banks in a boiling water bath for ten minutes. Allow to cool and ensure that each jar is sealed before storing in a cool dry place. Sealed jars can be stored for up to a year.
  • Rhubarb jam can also be frozen. 
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Nutrition Information

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%)

Nutrition Facts

Serving: 64tablespoon

Amount Per Serving

Calories 21

% 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.