How to Make Rhubarb Jam

4.78 from 9 votes

Making homemade rhubarb jam couldn’t be easier! This no-pectin rhubarb jam recipe is perfectly sweet-tart, thick, and ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Freezer friendly: 6-8 Months

Shelf life: 1-2 months (fridge)

Servings:

Author: Samira

5 Canning jars (8 oz) 1/2 pint (8 oz/250 ml) each
Instant-read thermometer optional to test the setting point of the jam (or use a small plate)
Heavy-based stainless steel saucepan

Sterilize the jars – Boil them in a pot of water for 10 minutes. Place a small plate in the freezer for testing the jam later.
Prepare the rhubarb – Wash, dry, and cut it into 1-inch pieces.
Cook the jam – Add rhubarb and sugar to a large saucepan over medium heat. Stir occasionally until the sugar dissolves.
Add lemon & boil – Squeeze in the lemon juice, then bring to a rolling boil. Let it boil for 10 minutes, skimming off any foam.
Test for doneness – Remove from heat, spoon a little onto the chilled plate, and let it sit for a few seconds. Push with your finger—if it wrinkles slightly, it's done. Otherwise, simmer for 2 more minutes and test again.
Jar the jam – Let cool slightly, then ladle into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, seal jars, and screw lids on finger-tight.
Store – Let the rhubarb jam cool completely, then store in the fridge for up to 2 weeks. For long-term storage, process in a water bath canner.

Check the blog post for more tips!