Rhubarb Jam Recipe

A simple, old-fashioned rhubarb jam recipe that balances tart rhubarb with sugar and lemon. No pectin required. Includes cherry and ginger variations, freezer and canning options, plus expert tips for beginners.

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Prep Time 15

Cook Time 35

Resting time (Maceration) 45

Total Time 1 35

Servings: 4 (Half-pint) jars

Course: Breakfast, Condiment, Preserves

Cuisine: American, Amish

Calories: 45

Ingredients Equipment Method Notes

Ingredients

4 cups Rhubarb Chopped into ½-inch pieces
3 cups Granulated sugar
2 tbsp Lemon juice Fresh-squeezed
Optional Add-ins:
1 tbsp grated fresh ginger for rhubarb & ginger jam
1 cup pitted chopped cherries (for cherry rhubarb jam)
1 box cherry or raspberry gelatin for jello variation

Equipment

1 Saucepan Heavy-bottomed, 4-quart size
1 Stirring spoon Wooden or silicone
1 Canning funnel Optional but helpful
4 Half-pint jars Sterilized, with lids
1 Thermometer For precise set point (optional)

Method

Group: Basic Rhubarb Jam
Prep the rhubarb. Wash stalks thoroughly. No need to peel. Chop into even pieces.
Macerate. Combine rhubarb and sugar in saucepan. Let sit 30–60 minutes to draw out juices.
Add lemon juice. Stir in fresh lemon juice for balance and pectin boost.
Cook. Bring to a boil, then lower to simmer. Stir frequently. Cook for 30–35 minutes or until thickened.
Test. Use a thermometer (220°F) or wrinkle test to check if jam is set.
Jar or cool. Spoon into sterilized jars. Seal and process in boiling water bath if desired, or refrigerate after cooling.

Notes

For a thicker jam, cook longer or add 1 small grated green apple (high pectin).

This jam pairs beautifully with cream cheese, pork, and buttery biscuits.

Can be frozen for up to 9 months or water-bath canned for 1 year shelf stability.

Add-ins like cherries or ginger elevate this rhubarb jam recipe for gifting and holiday spreads.