Pantry
Rhubarb Jam
By Samira Kazan
published March 24, 2025
This homemade rhubarb jam is sweet, tangy, and ridiculously easy—just three ingredients and no pectin needed! Perfect for toast, yogurt, desserts, or even as a cake filling.
If you love rhubarb but find it a little too sharp, this jam is the answer. Simmering rhubarb, sugar, and lemon juice brings out the best of that classic rhubarb flavor—bold, bright, and just the right amount of sweet. And the best part? It comes together in about 30 minutes , no fancy ingredients or complicated steps.
It’s great on warm toast, homemade yogurt, or with clotted cream on crusty bread. You can store it for later or dig in as soon as it cools. And if you’re as into rhubarb as I am, you have to check out my rhubarb crisp —the perfect mix of sweet, tart, and buttery flavors. I’ve also got top tips for freezing rhubarb so you can keep a stash ready for jam-making anytime.
- Watch how to make it
- Ingredients
- How to make rhubarb jam
- How to use rhubarb jam
- My favorite jam recipes
- How to Make Rhubarb Jam Recipe
Watch how to make it
Ingredients
- Rhubarb – Fresh rhubarb is best, especially in spring when it’s in season . Look for firm, crisp stalks —preferably red ones for a deeper color. No need to peel them!
- Sugar – Granulated white sugar works best for both sweetness and preservation. It balances rhubarb’s natural tartness without overpowering it.
- Lemon juice – Fresh lemon juice is great for fridge jam , adding brightness and helping the jam thicken naturally. If you plan to can the jam , use bottled lemon juice for a more stable pH and better preservation.
👉 See the printable recipe card below for full information on ingredients and quantities.
How to make rhubarb jam
Get Your Jars Ready
If you’re planning to store the jam for longer, sterilize your jars and lids by placing them in a pot of boiling water for 10 minutes .
Chill a Plate
Pop a small plate in the freezer —we’ll use it later to check if the jam has set. If you have a sugar thermometer , you can skip this step.
Prep the Rhubarb
Trim off the tops and bottoms, rinse the stalks, and pat them dry. Then, chop into roughly 1-inch pieces —no need to be exact!
Cook the Rhubarb & Sugar
Add the rhubarb and sugar to a large saucepan. Gently heat everything over medium-high heat , stirring occasionally, until the sugar dissolves. You can mash the fruit a bit if you like a smoother texture. Once it’s all mixed, squeeze in the lemon juice and bring it to a boil.
Let It Boil
Let the jam boil for about 10 minutes , skimming off any foam that rises to the top. The rhubarb should be soft by now.
Check if the Jam is Ready
Take the chilled plate from the freezer, remove the jam from the heat, and spoon a little onto the plate. Let it sit for a few seconds, then push it with your finger— if it wrinkles slightly and doesn’t run back together, it’s ready !
If the jam is still runny, return it to the heat and boil for 2 more minutes at a time, testing again in between.
🌡️ Using a thermometer? The jam is ready when it reaches 220ºF (105ºC) .
Jar & Store
Once the rhubarb jam is ready, let it cool slightly. Ladle it into warm, sterilized jars , leaving about ¼ inch (6mm) of space at the top to prevent overflow.
✔ Remove air bubbles by gently tapping the jar. ✔ Adjust headspace if needed—add more jam if it’s too low. ✔ Wipe the rims clean before sealing. ✔ Screw the lids on finger-tight.
That’s it! Let the jam cool to room temperature , then store it in the fridge for up to two weeks .
Want to store it for a year or more?
You sure can! Check out my water bath canning guide for step-by-step instructions, and refer to the USDA’s Guide to Home Canning for processing times.
How to use rhubarb jam
Rhubarb jam is the perfect mix of sweet and tart, and it pairs beautifully with creamy or buttery flavors. Spread it on crusty homemade bread with butter, layer it onto fresh croissants , or serve it with homemade clotted cream at tea time.
One of my favorite combos? Rhubarb jam and homemade goat cheese —it’s ridiculously good! If you haven’t tried it yet, you’re missing out.
It’s also a great way to liven up cakes —use it as a filling between layers , spread it onto crepes , or swirl it into a Jelly Roll cake or classic Sponge Cake .
For a breakfast upgrade, mix a spoonful into homemade yogurt, overnight oats , or porridge . And if you’re feeling indulgent, drizzle it over vanilla ice cream or warm waffles —because rhubarb and custard is a classic for a reason!
My favorite jam recipes
Love homemade jams? Here are a few of my go-to favorites—you might just find a new one to add to your list! 😊
Equipment
- 5 Canning jars (8 oz) 1/2 pint (8 oz/250 ml) each
- Food Thermometer optional to test the setting point of the jam (or use a small plate)
- Heavy-based stainless steel saucepan
IngredientsUS CustomaryMetric1x2x3x
- ▢ 35 oz rhubarb fresh stalks
- ▢ 35 oz white sugar 5 cups
- ▢ 3 Tbsp lemon juice from 1 lemon
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Rhubarb Jam
Equipment
- 5 Canning jars (8 oz) 1/2 pint (8 oz/250 ml) each
- Food Thermometer optional to test the setting point of the jam (or use a small plate)
- Heavy-based stainless steel saucepan
Ingredients
- 35 oz rhubarb fresh stalks
- 35 oz white sugar 5 cups
- 3 Tbsp lemon juice from 1 lemon
Instructions
- 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.
Video
Notes
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-make-rhubarb-jam/
