Rhubarb Jam Recipe (Small Batch Homemade Rhubarb Jam)

Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.

Here is why this rhubarb jam recipe is amazing:

• Super simple ingredients let the tartness of the rhubarb shine through while being balanced out by the sugar in this jam.
• Small batch of jam will give you 6 half-pint jars of jam. Perfect for gift-giving or popping open for a Sunday Brunch.
• Use fresh or frozen rhubarb for this jam recipe. Be sure to include any juices from the frozen bag of rhubarb.
• Use this rhubarb jam as a part of a charcuterie and cheese board as the sweet and tart element to the board.

Ingredients needed to make small batch homemade rhubarb jam:

How to make Rhubarb Jam

1. Prepare the jars

1. Wash jars and screw bands in hot soapy water; rinse with warm water.
2. Fill the canner with water and place the jars on the rack. Cover the pan and bring to a simmer over medium heat.
3. Reduce heat and keep the jars hot while you prepare the jam. See more canning tips in my Canning 101 post.

2. Prepare the Rhubarb Jam

1. Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
2. Combine the chopped rhubarb and the orange juice in a non reactive 4 quart saucepan, bringing to a boil and cooking for 2 minutes or until the rhubarb is tender.
3. Stir in the pectin and the butter to the softened rhubarb.
4. Bring to a full rolling boil, stirring constantly.
5. Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.
6. Remove from the heat and skim any scum that has risen to the top.

3. Canning The Jam

1. Ladle the hot jam to within ¼" of the hot, clean jars. Wipe the rim with a wet, clean cloth. Add a clean lid and a clean ring. Finger tighten the ring.
2. Return the filled jar to the hot water canner.
3. Repeat with the remaining jars, returning each filled jar to the water bath canner when filled.
4. Process the jars for 10 minutes.
5. Remove the jars from the hot water canner and allow them to rest on a towel lined counter.
6. Once the jars have cooled, check each lid for flex. If a jar flexes, place it in the refrigerator.

FAQs, answers and tips:

More Rhubarb Recipes:

• Strawberry Rhubarb Jam - This strawberry rhubarb jam recipe can be made with fresh or frozen rhubarb and your choice of fresh or frozen strawberries. 
• Strawberry Rhubarb Cast Iron Crisp - My mouth-watering strawberry rhubarb crisp recipe is easily made with minimum clean-up in a cast-iron skillet. 
• Rhubarb Chutney - The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice.
• Rhubarb Crumble - Rhubarb crumble is the one dish dessert that is delightfully tart, sweet with a crunchy topping that is delicious served warm with ice cream or chilled with a hot cup of coffee.
• Rhubarb Basil Smash - Tart rhubarb is balanced out with the sweet syrup and the muddling of basil gives the cocktail a brightness of flavor. 
• Blackberry Dump Cake - Crunchy, sweet cobbler-like topping over blackberries is a delicious dessert.
• Rhubarb Jam - Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.
• Rhubarb Syrup
• Rhubarb Basil Smash Cocktail

5 Days To Canning Confidence

Rhubarb Jam Recipe

Sarah Mock

4.78 from 9 votes

Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.

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Prep TimePrep:10 minutes mins

Cook TimeCook:5 minutes mins

Total TimeTotal:25 minutes mins

servingsServings:6 ½ pints

Ingredients

1x2x3x

• ▢ 4 ½ Cups (549 g) rhubarb washed, chopped
• ▢ 1 Cup (236 ⅗ ml) Orange juice
• ▢ 1 package (1 package) package Sure Jell Original
• ▢ 1 Teaspoon (1 Teaspoon) Butter
• ▢ 6 ½ Cups (1 2/7 kg) Sugar

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Instructions 

Prepare the jars

1. Wash jars and screw bands in hot soapy water; rinse with warm water.
2. Fill the canner with water and place the jars on the rack.
3. Cover the pan and bring to a simmer over medium heat.
4. Reduce heat and keep the jars hot while you prepare the jam.

Prepare the Rhubarb Jam

1. Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
   4 ½ Cups (549 g) rhubarb
2. Combine the chopped rhubarb and the oreange juice in a non reative 4 quart sauce pan, bringing to a boil and cooking for 2 minutes or until the rhubarb is tender.
   1 Cup (236 ⅗ ml) Orange juice
3. Stir in the pectin and the butter to the softened rhubarb.
   1 package package Sure Jell Original
4. Bring to a full rolling boil, stirring constantly.
5. Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.
   6 ½ Cups (1 2/7 kg) Sugar
6. Remove from the heat and skim any scum that has risen to the top.
7. Ladle the hot jam to within ¼" of the hot, clean jars. Wipe the rim with a wet, clean cloth. Add a clean lid and a clean ring. Finger tighten the ring.
8. Return the filled jar to the hot water canner.Repeat with the remaining jars, returning each filled jar to the water bath canner when filled.
9. Process the jars for 10 minutes.
10. Remove the jars from the hot water canner and allow them to rest on a towel lined counter.Once the jars have cooled, check each lid for flex. If a jar flexes, place it in the refridgerator.

Nutrition

Serving: 0.25pint | Calories: 909kcal | Carbohydrates: 233g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 351mg | Fiber: 2g | Sugar: 221g | Vitamin A: 197IU | Vitamin C: 28mg | Calcium: 86mg | Iron: 1mg

Notes

What is a full rolling boil?

A full rolling boil is a boil that doesn't stop boiling when stirred. Be careful when stirring a full rolling boil of jam.

CourseCourse: Canning Recipes

CuisineCuisine: American

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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