Why You’ll Love This Rhubarb Jam
If you’ve got fresh rhubarb and a sweet tooth, this jam is the perfect way to preserve spring’s harvest. This easy rhubarb jam is:
- Made with just 3 ingredients
- No pectin required
- Naturally tart and sweet
- Great for toast, pancakes, or gifting
- Freezable and stores well
📝 Ingredients You’ll Need
- 4 cups chopped fresh rhubarb (about 1 lb)
- 2 cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
CookWithKushal Tip: For a deeper flavor, add a splash of vanilla extract or a pinch of ground ginger.
🍳 How to Make Rhubarb Jam (Step-by-Step)
Step 1: Prep the Rhubarb
Wash the rhubarb stalks thoroughly. Cut off and discard any leaves (they’re toxic). Chop the stalks into small ½-inch pieces.
CookWithKushal Tip: Use a sharp knife and cut evenly—this ensures even cooking and a smoother jam texture.
Step 2: Combine Ingredients
In a large saucepan or pot, add chopped rhubarb, sugar, and lemon juice. Let it sit for about 30 minutes. This helps the sugar draw out the natural juices of the rhubarb.
Step 3: Cook Down the Mixture
Place the pot over medium heat. Stir occasionally until the sugar dissolves completely.
Bring the mixture to a boil. Reduce heat to low and let it simmer for 30–40 minutes, stirring frequently to avoid burning. The rhubarb will break down and thicken.
CookWithKushal Tip: To check if it’s done, drop a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
Step 4: Mash (Optional)
If you like your jam chunky, you’re good to go. But if you prefer a smoother texture, use a potato masher or immersion blender for a finer consistency.
Step 5: Jar the Jam
Sterilize your jars and lids by boiling them for 10 minutes. Carefully pour the hot jam into the jars, leaving about ¼-inch of headspace.
Seal tightly. Allow them to cool at room temperature.
CookWithKushal Tip: Label your jars with the date. Stored in the fridge, it will last for 3–4 weeks. For long-term storage, freeze it or use a water bath canning method.
🍓 Variations & Add-ins
- Strawberry-Rhubarb Jam: Replace 2 cups of rhubarb with strawberries.
- Orange-Rhubarb Jam: Add 1 tbsp orange zest for a citrus punch.
- Spiced Rhubarb Jam: Add cinnamon, clove, or cardamom for a warm twist.
🥖 Ways to Enjoy Rhubarb Jam
- Slather it on toast or bagels with cream cheese
- Swirl into yogurt or oatmeal
- Use as a glaze for chicken or pork
- Add a spoonful to cake layers or pastries
- Homemade gift with ribbon and tags
CookWithKushal Tip: Pair it with cheese like brie or goat cheese for a perfect sweet-savory appetizer.
🧊 Storage Tips
- Fridge: Store in airtight jars for up to 1 month.
- Freezer: Use freezer-safe containers and store for up to 6 months.
- Canning: Use a water bath canner if preserving for pantry storage.
🌱 Health Benefits of Rhubarb
- High in fiber
- Rich in antioxidants
- Supports digestion
- Naturally low in fat
✨ Final Message (Chef’s Note)
Making your own rhubarb jam at home is not only simple—it’s incredibly rewarding. Once you try it fresh from your own kitchen, you’ll never go back to store-bought. Whether you gift it, freeze it, or enjoy it with a warm slice of toast, this seasonal recipe brings sunshine to every bite.
Happy cooking, and remember—always cook with love!
— CookWithKushal 👨🍳