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    Home | Recipes | Canning Recipes

    Rhubarb Jam Recipe (Small Batch Homemade Rhubarb Jam)

    Published: Aug 9, 2021 · Modified: Oct 18, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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 Jam vertical image

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    Jump to:
    • Here is why this rhubarb jam recipe is amazing:
    • 🥫 Ingredients needed to make small batch homemade rhubarb jam:
    • How to make Rhubarb Jam
    • FAQs, answers and tips:
    • 🪴 More Rhubarb Recipes:
    • More Jam Recipes:
    • Rhubarb Jam Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    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:

    sugar, rhubarb, orange juice, pectin, butter, in bowls with text overlay labeling the ingredients

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    • Rhubarb - fresh rhubarb washed, leaves removed and chopped into 1" pieces
    • Orange juice - fresh if you have it but for this recipe I use bottled juice because that is what I had. Lemon juice can also be substituted.
    • Sugar - white sugar
    • Pectin - powdered pectin. Sure Jell is what I used for this recipe.
    • Butter - butter will help keep the foam down. Unsalted butter is what I use

    How to make Rhubarb Jam

    6 jelly jars of Rhubarb Jam, one open with a spoon pooling with jam on a white plate

    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. cooking fresh cut rhubarb with orange juice to soften it
    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. adding pectin and butter into the cooked rhubarb in a pot, wooden spoon stiring
    3. Stir in the pectin and the butter to the softened rhubarb. cooked, mashed rhubarb in a pot being stirred
    4. Bring to a full rolling boil, stirring constantly. stirring the sugar into the cooked Rhubarb for jam
    5. Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly. Rhubarb Jam at a hard boil
    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:

    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.

    Should I peel rhubarb for jam?

    There is no need to peel rhubarb before making jam. Just be sure to wash it thoroughly and remove the green leaf from the top and discard it.

    🪴 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
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    More Jam Recipes:

    • canned cranberry juice.
      Canning Cranberry Juice
    • canning tomato sauce.
      Canning Pizza Sauce (Fresh Tomatoes)
    • preserved figs in syrup in a canning jar
      Preserved Figs In Syrup
    • Fig Preserves in a jar
      Homemade Fig Preserves Recipe Without Pectin
    See more Canning Recipes →
    Rhubarb Jam Recipe square image

    Rhubarb Jam Recipe

    Sarah Mock
    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.
    4.78 from 9 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 10 minutes mins
    Cook time for the recipeCook Time 5 minutes mins
    Cool Timecanning time 10 minutes mins
    total time to prep and cook the recipe.Total Time 25 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Makes 6 ½ pints
    Per Serving 909 kcal

    Ingredients
     

    • 4 ½ cups rhubarb (washed, chopped)
    • 1 cup Orange juice
    • 1 package package Sure Jell Original
    • 1 Teaspoon butter
    • 6 ½ cups sugar

    Instructions
     

    Prepare the jars

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

    Prepare the Rhubarb Jam

    • Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
      4 ½ cups rhubarb
    • 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 Orange juice
    • Stir in the pectin and the butter to the softened rhubarb.
      1 package package Sure Jell Original
    • Bring to a full rolling boil, stirring constantly.
    • Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.
      6 ½ cups sugar
    • Remove from the heat and skim any scum that has risen to the top.
    • 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.
    • 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.
    • Process the jars for 10 minutes.
    • 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.

    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.

    Nutrition

    Serving: 0.25pintCalories: 909kcalCarbohydrates: 233gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 29mgPotassium: 351mgFiber: 2gSugar: 221gVitamin A: 197IUVitamin C: 28mgCalcium: 86mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      About Sarah Mock

      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

      Reader Interactions

      Comments

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        Recipe Rating




      1. JM Traxler

        September 04, 2022 at 6:31 pm

        Can I use liquid certo pectin in place of the powdered pectin?

      2. Sarah Mock

        September 03, 2022 at 4:05 pm

        I did a bit of research and turns out powdered bernardin pectin can be substituted in equal parts for surejel.

        Sarah

      3. Carli

        September 03, 2022 at 12:00 pm

        I wold like to make your rhubarb jam but I only have powdered bernardin pectin…. How much of that would I use in place of your surejel please???

      4. Maya

        July 05, 2022 at 6:14 pm

        4 1/2 cups of rhubarb to 6 1/2 seems like a lot of sugar to rhubarb

      5. Sarah Mock

        June 19, 2022 at 10:12 am

        Lois,
        Thank you so much for sharing! This is one of my favorite jam recipes as well! I hope you find more easy and delicious recipes here at Savoring The Good.

        Sarah

      6. Lois M

        June 18, 2022 at 6:19 pm

        5 stars
        I tried this recipe today and now it's my new favorite recipe. Easy, easy, easy...and very tasty! I multiplied the recipe for larger batches and it was still perfection.

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      Sarah Mock

      Sarah Mock of savoringthegood.com headshot 2022

      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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