Rhubarb Jam Recipe That Tastes Like Summer in a Jar

Let’s talk rhubarb jam. It’s tangy, it’s tart, and when done right, it’s sweet summer in a jar. Whether you grew up with mason jars bubbling on the stove or you’re just figuring out what to do with that odd-looking red celery in your CSA box, this rhubarb jam recipe brings simplicity, nostalgia, and a little kitchen magic together. In this guide, I’ll share my family’s favorite method, tips from country kitchens, and modern twists that’ll have you spreading this jam on everything. From Amish versions to cherry blends, it’s all here, no strawberries required (unless you want them).

Key Takeaways: What You Need to Know

• Rhubarb makes delicious jam thanks to its natural tartness and pectin content.
• No peeling needed—just wash and chop.
• You can make rhubarb jam with or without strawberries (and even with cherries, ginger, or Jello).
• This guide includes a base old-fashioned rhubarb jam recipe plus modern variations.
• Small-batch friendly, freezer-friendly, and beginner-approved.

The Story Behind This Rhubarb Jam Recipe

Why rhubarb jam is the flavor of my childhood

Rhubarb jam recipe might sound old-school, and honestly, it is—but that’s exactly why I love it. Growing up just outside Austin, my mom didn’t garden, but my great-aunt Clara did. And every May, she’d drive down with two things: jars of peach preserves and something I didn’t appreciate until my twenties—rhubarb jam.

I remember the first time I re-created that memory as an adult. I was hosting a brunch with homemade biscuits and had a random bag of rhubarb in the freezer. A quick jam later, I tasted that same bright, tangy-sweet punch. That was the day I decided: rhubarb deserves a comeback.

If you’ve ever had homemade jam that made you stop mid-bite, you know what I mean.

What is rhubarb jam?

In its simplest form, rhubarb jam is a fruit preserve made from fresh or frozen rhubarb stalks, sugar, and lemon juice. Sometimes people add strawberries, ginger, or even gelatin for texture and flavor. The beauty is how flexible it is.

Rhubarb’s natural tartness creates balance—so your jam isn’t cloyingly sweet like store-bought versions. And since rhubarb is high in natural pectin, it sets up beautifully without added pectin in many old-fashioned recipes.

You can slather it on warm toast, spoon it over yogurt, swirl it into oatmeal, or gift it with a cute bow and label. It’s simple enough for beginners and satisfying for seasoned canners.

This old-fashioned rhubarb jam recipe leans into tradition, with a few modern shortcuts. No strawberry filler unless you want it. Just pure rhubarb goodness.

How to Make Rhubarb Jam Step by Step (With or Without Strawberries)

What ingredients do you need for basic rhubarb jam?

You only need three ingredients to make a great rhubarb jam recipe: fresh rhubarb, sugar, and lemon juice. That’s it. No pectin. No fuss. Just the basics—though I’ll share some creative spins too.

To make rhubarb jam, use chopped rhubarb, granulated sugar, and fresh lemon juice. Simmer until thickened, stirring often. No pectin is needed due to rhubarb’s natural setting ability. Store in sterilized jars or freeze for long-term use. Add strawberries or ginger for variations.

Old-Fashioned Rhubarb Jam Recipe (No Pectin)

Here’s the version I always come back to. Inspired by my great-aunt’s method with a little Abby twist. Simple, sweet-tart, and full of flavor.

Ingredients:

Ingredient	Amount
Rhubarb (fresh or frozen)	4 cups, chopped
Granulated sugar	3 cups
Lemon juice (fresh)	2 tablespoons

Instructions:

1. Prep the rhubarb
   Rinse thoroughly. No need to peel—just chop into ½-inch slices.
2. Combine with sugar
   In a heavy-bottomed saucepan, mix rhubarb and sugar. Let it sit for 30–60 minutes to macerate. This helps draw out juice and jumpstarts the cooking process.
3. Add lemon juice
   Add lemon juice for brightness and natural pectin boost.
4. Simmer and stir
   Bring to a boil, then reduce to a gentle simmer. Stir often. It’ll bubble and thicken—about 25–35 minutes.
5. Check for doneness
   Dip a spoon in the mixture and let it cool slightly—if it wrinkles when you push it with your finger, it’s set.
6. Jar or cool
   Pour into sterilized jars and seal, or cool and refrigerate for up to 3 weeks.

Pro Tip: Use a candy thermometer if you’re nervous. 220°F is the magic jam temp.

Variations: No Strawberries, No Problem

If you’re wondering how to make rhubarb jam without strawberries, this recipe’s got you covered already. But let’s take it further.

Try These No-Strawberry Twists:

• Rhubarb and ginger jam
  Add 1 tablespoon freshly grated ginger before simmering. It adds warmth and spice that pairs beautifully with tart rhubarb.
• Rhubarb jam with Jello
  Mix in a 3 oz. package of raspberry or cherry Jello at the end of cooking (off heat). This retro technique gives an ultra-fruity, glossy finish.
• Grape rhubarb jam
  Add 1 cup grape juice in place of some sugar. It adds depth and color. (Try Concord for richness.)
• Cherry rhubarb jam
  Add 1 cup pitted, chopped cherries and reduce sugar by ½ cup.

You’ll find more creative options in this roundup: Unusual rhubarb jam recipes.

Amish-Style Rhubarb Jam

The Amish way? Keep it rustic. No pectin. Simmer long and slow. Use a little less sugar if you like it tangier, or swap in honey. This style pairs especially well with buttered sourdough or fresh-from-the-oven rhubarb bread.

Speaking of which, I love spreading it on this: Rhubarb Bread Recipe

Do You Need to Peel Rhubarb? And Other Prep Questions Answered

Do you peel rhubarb for making jam?

Short answer: Nope, you don’t need to peel rhubarb for jam.

You don’t need to peel rhubarb when making jam. The skin is tender enough to cook down completely during simmering. Peeling can remove flavor and natural color. Just wash, trim the ends, and slice. Only peel if the stalks are woody, stringy, or extremely mature—most fresh rhubarb is perfect as-is.

Let’s be honest—I’ve never once peeled rhubarb unless it came from a neglected backyard garden and looked like it had a gym membership. For jam? Even thick stalks melt down just fine with time and sugar.

That pretty blush-pink color? It’s mostly in the skin. Peel it, and you’ll lose that gorgeous hue. Keep it natural, keep it simple.

How to prep rhubarb for jam (even if you’re brand new to this)

Here’s the full prep process I use in my kitchen before making any of my rhubarb recipes, whether it’s jam, pie, or muffins.

Rhubarb Prep Checklist:

Step	What to Do
1	Wash under cold running water
2	Trim off leaves (they’re toxic—never use)
3	Slice off dry, split ends
4	Cut into ½-inch pieces (evenly for even cooking)
5	Compost or freeze any extra

Want to turn your jam leftovers into breakfast? I spoon mine into warm oatmeal or layer it in these Rhubarb Muffins for a tangy surprise.

Can you use frozen rhubarb?

Absolutely. I do it all the time—especially when rhubarb is out of season. Just thaw it fully and drain off excess liquid before using it in your jam.

Frozen rhubarb breaks down faster, so reduce your cook time by 5–7 minutes and keep a close eye to avoid scorching.

Rhubarb: Fruit or Veggie?

It’s actually a vegetable. Yep—rhubarb’s a stalk veggie, like celery’s sassier cousin. But we treat it like fruit because it shines best with sugar and in sweet applications.

If you’re curious, here’s more from Wikipedia’s page on rhubarb for those of us who love going down the food-history rabbit hole.

Recipe Tip: Pairing Flavors

Rhubarb plays so well with others. That’s why you’ll see it mixed with strawberries, cherries, peaches, and even spicy ginger. The flavor is bold, but never bossy.

Need inspiration? Try this warming blend: Strawberry Rhubarb Cobbler or its jammy cousin: Strawberry Rhubarb Jam

How to Make Rhubarb & Cherry Jam (Plus Real Feedback From a Reader)

How do you make rhubarb and cherry jam?

It’s juicy, tart, and loaded with bold fruit flavor. Rhubarb & cherry jam is what happens when tangy meets deep, jammy sweetness—and yes, it’s as good as it sounds.

To make rhubarb and cherry jam, combine equal parts chopped rhubarb and pitted cherries with sugar and lemon juice. Simmer until thickened. The cherries balance rhubarb’s tartness while adding rich color. This jam sets naturally without added pectin and tastes amazing on toast, yogurt, or even grilled meats.

Rhubarb & Cherry Jam Recipe

Ingredients:

Ingredient	Amount
Rhubarb (chopped)	2 cups
Sweet or tart cherries (pitted & halved)	2 cups
Granulated sugar	3 cups
Lemon juice (fresh)	2 tablespoons

Instructions:

1. Combine rhubarb, cherries, and sugar in a heavy saucepan.
2. Let the fruit macerate for 30–45 minutes.
3. Add lemon juice.
4. Bring to a boil, then reduce heat and simmer.
5. Stir frequently. Jam should thicken in 30–40 minutes.
6. Ladle into clean jars and refrigerate or water-bath can for long-term storage.

Want a deeper flavor? Add ½ teaspoon almond extract or a splash of vanilla right before jarring.

Reader Testimonial: What Rachel Said

“I found your cherry rhubarb jam recipe last July when I was up to my ears in backyard cherries. I’d never canned anything before, but your instructions were so clear. It turned out so gorgeous and thick! My husband eats it with pork chops. I spoon it on vanilla ice cream. So good!”
—Rachel M., Flagstaff, AZ

Yes, this jam pairs beautifully with savory dishes too. Spread it on a croissant, brush it on grilled pork tenderloin, or swirl it into cheesecake. It’s one of those versatile preserves that always surprises people.

Storage Tips: How to Keep Your Jam Fresh

Storage Method	How Long It Lasts
Refrigerated (unsealed jar)	2–3 weeks
Water-bath canned	1 year (cool, dark place)
Frozen jam	6–9 months

Make a few small jars and tuck one into your next gift basket. I promise it won’t be forgotten.

Troubleshooting Your Rhubarb Jam Recipe — Fixes That Actually Work

Why didn’t my rhubarb jam set?

Short answer: You probably didn’t cook it long enough—or maybe your rhubarb wasn’t tart enough to provide natural pectin.

If your rhubarb jam didn’t set, it likely needs more cooking time. Rhubarb contains natural pectin, but ripeness, water content, and sugar levels affect gelling. Simmer until the jam reaches 220°F or passes the wrinkle test. Reboil with lemon juice if needed.

Even a simple rhubarb jam recipe can go sideways. I’ve been there—opening a jar only to find fruit soup instead of spreadable joy. But don’t toss it out! Most rhubarb jam fails can be fixed with a second simmer.

Here’s a breakdown of what might’ve gone wrong (and how to save your batch).

Runny rhubarb jam? Try this:

Problem	Fix
Didn’t reach jam temperature	Reboil to 220°F using a thermometer
Low-acid or overripe rhubarb	Add 1 extra tablespoon lemon juice
Too much water in fruit	Let rhubarb macerate longer or strain off juice before cooking
Didn’t cook long enough	Simmer again, uncovered, until thick

Tip: Next time, do the wrinkle test—drop a spoon of hot jam on a cold plate, chill for 1 minute, and push with your finger. If it wrinkles, it’s ready.

What if my rhubarb jam recipe turned out too sweet?

That’s a taste preference thing, but if your rhubarb jam recipe is too sugary, here are a few tricks for next time:

• Use tart rhubarb or mix in fresh lemon zest.
• Reduce sugar by ½ cup and add a grated green apple for pectin and tang.
• Stir in 1–2 tablespoons of balsamic vinegar or chopped cranberries to balance it.

Too tart? Here’s how to mellow it:

Sometimes rhubarb is ultra-sour—especially early-season stalks. If your rhubarb jam recipe tastes too tart:

• Add a swirl of honey or maple syrup once the jam is cool.
• Pair it with creamy bases like cream cheese, yogurt, or mascarpone.
• For next time, use ¾ rhubarb and ¼ sweet fruit like cherries or peaches (see peach rhubarb jam).

Cloudy or weird color?

Rhubarb jam should be glossy and vibrant. If it looks dull or brown:

• Don’t peel the rhubarb — that pink skin gives your jam its color!
• Use stainless steel pans only — aluminum can cause discoloration.
• Add a handful of strawberries for a hue boost (see strawberry rhubarb jam).

Want extra gloss? A pinch of salt and a splash of vanilla stirred in at the end works like magic.

Quick Flavor Fixes for Any Rhubarb Jam Recipe

If you feel like your jam is “just okay,” here’s how to level it up—right in the jar:

Add-In	Flavor Impact
Fresh ginger	Zingy and bold
Orange zest	Sweet citrus lift
Cardamom or cinnamon	Warm spice notes
Rose water	Floral twist
Crushed black pepper	Unexpected depth

A few tweaks can turn any rhubarb jam recipe into your signature spread.

Freezing, Canning, & Storing Your Rhubarb Jam Recipe Safely

Can you freeze homemade rhubarb jam?

Absolutely. A well-made rhubarb jam recipe freezes beautifully. In fact, freezer jam is a great option if you’re not into water-bath canning or only making a small batch.

Yes, you can freeze rhubarb jam. Just pour cooled jam into clean freezer-safe containers, leaving room for expansion. Label with the date and freeze for up to 9 months. Thaw overnight in the fridge before using. Ideal for small batches or jam made without traditional canning.

Freezing instructions for rhubarb jam

If your rhubarb jam recipe is destined for the freezer, here’s how to store it right:

1. Cool the jam fully at room temp.
2. Use BPA-free plastic freezer jars or glass jars with wide mouths.
3. Leave ½ inch of headspace at the top.
4. Label with the name + date.
5. Freeze for up to 9 months.

Pro tip: Use smaller containers so you can defrost just what you need.

Canning your rhubarb jam recipe the traditional way

If you’re making more than a couple jars—or you’re gifting jam this holiday season—you’ll want to water-bath can your rhubarb jam recipe.

Here’s how:

1. Sterilize your jars and lids.
2. Fill hot jam into hot jars, leaving ¼ inch headspace.
3. Wipe the rims, seal tightly with lids.
4. Process in boiling water for 10 minutes (adjust for altitude).

Once cooled, the lids should pop inward and stay sealed. Unsealed jars should go straight into the fridge.

For complete canning safety guidelines, refer to the USDA Complete Guide to Home Canning (Chapter 1)—your go-to for safe home preserving.

Shelf life of your rhubarb jam recipe

Storage Method	Best-By Timeline
Fridge (opened jar)	2–3 weeks
Freezer	6–9 months
Canned & sealed	1 year in cool, dark pantry

If you’re not sure whether your rhubarb jam recipe is still good, check for off smells, mold, or fizzing when opened. When in doubt, toss it out.

How to make your jam last longer

To stretch the shelf life of your rhubarb jam recipe, keep these tips in mind:

• Always use clean, dry spoons—no double dipping.
• Store jars in a cool, dark place.
• Don’t skip the lemon juice—it helps preserve texture, color, and acidity.

If you’re making multiple flavors (like my blackberry rhubarb jam or apple rhubarb chutney), label clearly and rotate them by date.

Creative Ways to Use Rhubarb Jam + Real-World Flavor Pairings

What can you do with rhubarb jam besides spread it on toast?

Honestly? A good rhubarb jam recipe deserves way more love than just breakfast duty. While toast is a classic, this tangy-sweet preserve is one of the most versatile things you can keep in your fridge.

Use rhubarb jam beyond toast: swirl it into yogurt, glaze roasted meats, layer it in desserts, or shake it into cocktails. The best rhubarb jam recipe balances tart and sweet, making it ideal for breakfast, charcuterie, marinades, or even salad dressings.

Let’s dive into delicious ways to put that rhubarb jam recipe to work.

Sweet Ideas for Rhubarb Jam

Use It In	How
Yogurt parfaits	Swirl with granola & Greek yogurt
Jam bars	Replace the filling in these strawberry rhubarb bars
Ice cream topping	Warm and drizzle over vanilla bean
Pastries	Spoon into puff pastry or croissants
Oatmeal or overnight oats	Stir a spoonful into your morning bowl

Want something rustic and cozy? Try it dolloped inside this rhubarb crisp recipe before baking. It adds deep flavor and keeps the crisp moist.

Savory Uses for Rhubarb Jam

Here’s where it really gets fun. A well-balanced rhubarb jam recipe shines in savory pairings. Think cheese boards, grilled meats, even sandwiches.

• Glaze for pork chops or chicken thighs
• Spread on turkey or ham sandwiches
• Serve with goat cheese or brie on crostini
• Mix into vinaigrettes for fruit-forward salads
• Brush onto grilled shrimp skewers

Craving inspiration? Try it on a turkey sandwich with sharp cheddar and arugula. Trust me—game-changer.

Or if you’re more of a cheese-board host, layer it alongside your favorite tangy goat cheese and crackers. It’s the unexpected bite people remember.

Real-World Use: A Chef’s Twist from the Hill Country

Last fall, I shared my rhubarb jam recipe with a friend who runs a B&B in the Texas Hill Country. She messaged me two weeks later:

“We tried your rhubarb jam in our goat cheese galettes this weekend for a wine pairing dinner. It disappeared in minutes. Guests were asking for the recipe before dessert!”

Now she keeps a few jars on hand for pairing with local pecorino and artisan crackers.

Cocktail Ideas Using Rhubarb Jam

If you haven’t tried jam cocktails, this is your sign.

Jammy Gin Fizz

• 2 tsp rhubarb jam
• 2 oz gin
• 1 oz lemon juice
• Shake with ice, strain, top with soda

You can also stir it into a mule, a sour, or even drizzle it into champagne for a rhubarb mimosa twist.

More Ways to Explore Rhubarb

Once you master your rhubarb jam recipe, you’ll want more. Here’s where to go next:

• Strawberry Rhubarb Crisp – classic and cozy
• Rhubarb Pie Recipe – sweet & flaky old-school pie
• Rhubarb Custard Pie – sweet, tangy, and creamy
• Rhubarb Muffins – breakfast perfection

And of course, all of them live in our Ultimate Rhubarb Recipes Guide.

FAQ About Rhubarb Jam Recipe

Conclusion: The Jam That Starts a Story

Every time I open a jar of homemade rhubarb jam, I feel like I’m opening a memory. It’s not just about preserving fruit—it’s about preserving feeling. Whether it’s from your garden, a roadside stand, or the grocery aisle, rhubarb has a way of showing up in the most meaningful meals.

I hope this rhubarb jam recipe becomes a staple in your kitchen the way it is in mine. Maybe you gift a jar, swirl it into dessert, or just sneak a spoonful at midnight. However you use it, let it remind you that food is connection. It’s comfort. It’s care.

And that? That’s what EatWellWell is all about.