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 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 charchuterie and cheese board as the sweet and tart element to the board.
- 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.
- Sugar - white sugar
- Pectin - powdered pectin. Sure Jell is what I used for this recipe.
- Butter - butter will help keep the foam down. Unslated butter is what I use
How to make Rhubarb Jam
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. See more canning tips in my Canning 101 post.
Prepare the Rhubarb Jam
- Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
- 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.
- Stir in the pectin and the butter to the softened rhubarb.
- 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.
- 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.
Frequently asked questions, 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.
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 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.
Equipment
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.
- 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.
- Stir in the pectin and the butter to the softened rhubarb.
- 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.
- 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
Tried this recipe?Let us know how it was!
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