This irresistible rhubarb jam is so simple to make with only four ingredients. Spread on toast, swirl in ice cream, or just eat with a spoon!
Rhubarb is one of my favorite parts of summer. I've had my rhubarb for almost as long as I've had this blog. It's probably one of the most reliable and consistent things I have in my life outside my daughter.
I didn't know it was possible to love a plant, but I love my rhubarb. Is that weird? That may be weird, but I am okay with that.
A lot of people ask if you need to peel the rhubarb before making jam. You can, but it is not necessary. The skin still packs some great nutrients, so I like to leave mine on. Just give the stalks a good scrub in water, and they should be ready to go.
I do recommend slicing the stalks into about ½-inch slices. This helps speed up the process of cooking down the rhubarb.
Some people like to macerate the rhubarb - which means they coat the chopped stalks in the sugar to help release the juices. I have not found that to be necessary.
Fresh vs. frozen
The reason I prefer to use fresh rhubarb is that I own a rhubarb plant, so it is a way for me to preserve some of my rhubarb for later. That doesn't mean you can't make a delicious jam using frozen stalks.
In fact, frozen rhubarb means you can make delicious jam any time of year. The process of making the jam isn't different either. All it means is a slightly longer cooking time.
How to use
Basically, there isn't anything you can't do with a simple rhubarb jam like this. The recipe double and quadruples or more perfectly if you are like me and have plenty of rhubarb.
I love making recipes with rhubarb whenever I can. Each year I make a batch of strawberry rhubarb ice cream and sometimes I will just use the jam I have and swirl it in. If you want to add strawberries to your jam to make it easier, then go for it! Just toss them in alongside the rhubarb.
I replaced the fig in this fig margarita with my rhubarb jam and it is amazing.
You can also use it on toast, scones, cupcakes, cakes, and just about everything you can imagine. My favorite? Lemon rhubarb macarons.
If you are canning your jars properly, your jam should last months. Once opened, the jam should last about two weeks in the refrigerator.
You can freeze your jam, but I don't recommend freezing them in jars. Instead, I would freeze them in a non-glass airtight container. The jam will last several months in the freezer. Thaw in the refrigerator overnight before using it.
Rhubarb jam jar labels
I absolutely loved making this jam and creating the jar labels for you. Please let me know if you would like more fun jam recipes and/or add-ons for recipes I make! Your feedback means the world to me!
Recipes you may enjoy
If this was totally your jam (so sorry, I promise not to do it again), you'll need to try my peach jam, rhubarb simple syrup, and homemade applesauce. You may also want to try my pear rhubarb crisp, grapefruit rhubarb lemonade, berry rhubarb galette, rhubarb crumble ice cream, and strawberry rhubarb ice cream.
- 1 cup Granulated Sugar
- ¼ teaspoon Salt
- 1 Lemon juiced
- 3 ½ cups Rhubarb roughly chopped, 4 large stalks
- Prepare your jam jar by washing and sterilizing the jar and lid. Keep in hot, but not boiling water until ready to use.
- Add all the ingredients to a large saucepan and stir to combine.
- Heat the saucepan on medium-high and allow the mixture to cook, stirring occasionally.
- Continue to cook, stirring and mashing the rhubarb as you go, until the mixture thickens significantly to a jam-like consistency. Approximately 15 – 20 minutes.
- Remove the jar and lid and thoroughly dry. Ladle the jam into the jar and screw the lid on well. Place in a pot of boiling water for about 10 minutes. Allow to cool completely to room temperature before refrigerating.