I just perfected an Easy Rhubarb Jam that uses only rhubarb and nothing else, and the method is so simple you’ll be surprised, with no strawberry or ginger included.

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I never thought rhubarb alone could make jam this addictive, but here we are. With nothing more than rhubarb, trimmed and chopped, and plain granulated sugar you can coax a bright, tart spread that behaves like magic on toast.

I call it my Homemade Rhubarb Jam because it feels like a small kitchen miracle, messy and honest. It’s the sort of Easy Rhubarb Jam that makes you wonder why you ever bought jars at the store.

I won’t promise perfection, sometimes it turns out runnier than I wanted, but it’s always tasty. Give it a try and tell me what happened.

Ingredients

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Rhubarb: tart, fibre rich stalks that give jams a bright sour bite, slightly vegetal.
Sugar: pure carbohydrate, it’s what makes jam sweet and helps set.
Lemon juice: bright acidity, balances sweetness, adds vitamin C, helps pectin set.
Sea salt: tiny pinch lifts flavors, mineral trace elements, not a health food.
Unsalted butter optional: calms foam, gives glossy finish, adds fat and richness.

Ingredient Quantities

1 kg (about 2.2 lb) rhubarb, trimmed and chopped

1 kg (about 5 cups) granulated sugar

2 tablespoons (30 ml) fresh lemon juice

1/4 teaspoon fine sea salt

1 teaspoon unsalted butter (optional)

How to Make this

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1. Wash the jars and lids, then keep them hot by simmering in boiling water for 10 minutes or placing them in a low oven while you cook the jam.

2. Put the chopped rhubarb, granulated sugar, fresh lemon juice and the sea salt in a large heavy pot. Stir to combine and let sit for about 20 to 30 minutes so the sugar draws out the juices.

3. Place the pot over medium heat and stir until the sugar dissolves. Turn heat up to medium high and bring to a rolling boil, stirring so nothing sticks.

4. Once boiling, reduce heat to maintain a steady simmer and cook, stirring every minute or two so it doesnt scorch, until the rhubarb is soft and the mixture thickens. This usually takes about 15 to 25 minutes depending on your stove and the size of the pieces.

5. Smash any large pieces with the back of a wooden spoon if you want a smoother jam, or leave chunks if you like texture. Taste and add a little more lemon if it needs brightness.

6. If foam forms on top, skim it off with a spoon. Stir in the optional teaspoon of unsalted butter near the end to help reduce foaming and give a glossier finish.

7. Test for set by putting a small spoonful on a chilled plate from the freezer. Wait a minute and push it with your finger; if it wrinkles and doesnt flood back it is set. If not, cook a few more minutes and test again.

8. Ladle the hot jam into your hot jars leaving about 1/4 inch headspace, wipe rims clean, seal with lids and rings. If you want shelf stable jars, process them in a boiling water bath for 10 minutes. Otherwise cool completely and store in the fridge for up to 3 weeks.

9. Label jars with the date. Jam will keep for months if processed, or use within weeks if refrigerated. Dont forget to let jars rest 24 hours before opening for best set.

10. Quick tips: use a wide pot so it evaporates faster, stir from the bottom so nothing burns, and be careful around hot sugar splatter it hurts.

Equipment Needed

1. Large, heavy bottomed, wide pot (about 5 to 6 quart) for cooking the jam
2. Wooden spoon or sturdy spatula for stirring and smashing chunks
3. Chef knife and cutting board for trimming and chopping rhubarb
4. Measuring cups and spoons plus a citrus juicer or reamer for the lemon juice
5. Glass jars with lids and rings, and jar lifter or tongs for handling hot jars
6. Ladle and a wide mouth funnel or heat proof pourer to fill jars neatly
7. Small chilled plate for the set test and a regular spoon for skimming foam
8. Oven mitts or thick kitchen towels and a timer to keep things safe and on track

FAQ

Q: How long do I cook this jam and how do I know when it's set? A: Bring it to a full boil then simmer; usually 10 to 20 minutes until the rhubarb breaks down and the mixture thickens. Test on a chilled plate: spoon a little on, push it with your finger and if it wrinkles it's set. You can also aim for 105°C (220°F) if you use a thermometer.

Q: Do I need pectin or can I cut back on the sugar? A: You don't need added pectin for rhubarb, it sets well with the lemon juice here. If you want to cut sugar a lot though, the jam may be loose and won't preserve as well unless you use low sugar pectin or keep it refrigerated and use within a month.

Q: Can I use frozen rhubarb? A: Yes. Thaw first and drain off excess juice if you want a thicker cook, or cook from frozen and just add a few extra minutes. Frozen works fine but may release more water so expect a bit longer to reach set.

Q: Why is there lemon juice and a pinch of salt in the recipe? A: Lemon gives acidity which helps the jam set and balances sweetness. The pinch of salt amps the flavor, makes it taste less flat. Both are small but important.

Q: What's the yield from 1 kg rhubarb and 1 kg sugar? A: Expect about 6 to 8 half pint (250 ml) jars, roughly 1.5 to 2 liters of jam depending on how long you cook it down.

Q: How do I jar and store it safely? A: Hot fill into sterilized jars and process in a boiling water bath for about 10 minutes (add time for altitude if needed) to seal. Properly sealed jars keep up to a year in a cool dark place. Once opened, refrigerate and use within about a month.

Easiest Rhubarb Jam Ever! Recipe Substitutions and Variations

Rhubarb: Swap with 1 kg strawberries, or do a 50/50 rhubarb+strawberry mix. Strawberries cook faster and they’re sweeter, so use a little less sugar and watch the cook time.
Granulated sugar: Use honey or maple syrup at about 3/4 cup syrup for every 1 cup sugar, lower the heat a bit and expect a softer set; reduce other liquids slightly.
Fresh lemon juice: Substitute 1:1 with bottled lemon juice or fresh lime juice. Citric acid can be used for tartness too, just follow the package conversion.
Unsalted butter (optional): Replace the teaspoon of butter with 1/2 to 1 teaspoon neutral oil (vegetable or canola) to cut down foaming, or omit it and skim foam by hand while it cooks.

Pro Tips

1) Use a wide, heavy-bottomed pot so the jam evaporates faster and you spend less time boiling. It also helps the heat spread evenly so you dont scorch the bottom, but keep stirring from the bottom every minute or two, especially near the end.

2) Trust the cold plate test more than timing. A candy thermometer aimed at 220 F (about 104 C) is handy, but altitude and batch size change things, so put a spoonful on a chilled plate, wait a minute and push it. If it wrinkles, youre done.

3) If you want less sugar, plan ahead: either use a tested low-sugar pectin or accept a looser set and store in the fridge. Cutting the sugar without pectin usually means the jam wont gel properly. Also add lemon juice gradually so the acidity and brightness are balanced.

4) Minimize foam and splatter by skimming as it forms and adding a teaspoon of butter near the end. Use a splatter screen or tilt the lid to vent so you dont get burned, and always ladle into hot jars with about 1/4 inch headspace to avoid breakage.

Easiest Rhubarb Jam Ever! Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just perfected an Easy Rhubarb Jam that uses only rhubarb and nothing else, and the method is so simple you'll be surprised, with no strawberry or ginger included.

Servings

servings

Calories

532

kcal

Equipment: 1. Large, heavy bottomed, wide pot (about 5 to 6 quart) for cooking the jam
2. Wooden spoon or sturdy spatula for stirring and smashing chunks
3. Chef knife and cutting board for trimming and chopping rhubarb
4. Measuring cups and spoons plus a citrus juicer or reamer for the lemon juice
5. Glass jars with lids and rings, and jar lifter or tongs for handling hot jars
6. Ladle and a wide mouth funnel or heat proof pourer to fill jars neatly
7. Small chilled plate for the set test and a regular spoon for skimming foam
8. Oven mitts or thick kitchen towels and a timer to keep things safe and on track

Ingredients

1 kg (about 2.2 lb) rhubarb, trimmed and chopped
1 kg (about 5 cups) granulated sugar
2 tablespoons (30 ml) fresh lemon juice
1/4 teaspoon fine sea salt
1 teaspoon unsalted butter (optional)

Directions

Wash the jars and lids, then keep them hot by simmering in boiling water for 10 minutes or placing them in a low oven while you cook the jam.
Put the chopped rhubarb, granulated sugar, fresh lemon juice and the sea salt in a large heavy pot. Stir to combine and let sit for about 20 to 30 minutes so the sugar draws out the juices.
Place the pot over medium heat and stir until the sugar dissolves. Turn heat up to medium high and bring to a rolling boil, stirring so nothing sticks.
Once boiling, reduce heat to maintain a steady simmer and cook, stirring every minute or two so it doesnt scorch, until the rhubarb is soft and the mixture thickens. This usually takes about 15 to 25 minutes depending on your stove and the size of the pieces.
Smash any large pieces with the back of a wooden spoon if you want a smoother jam, or leave chunks if you like texture. Taste and add a little more lemon if it needs brightness.
If foam forms on top, skim it off with a spoon. Stir in the optional teaspoon of unsalted butter near the end to help reduce foaming and give a glossier finish.
Test for set by putting a small spoonful on a chilled plate from the freezer. Wait a minute and push it with your finger; if it wrinkles and doesnt flood back it is set. If not, cook a few more minutes and test again.
Ladle the hot jam into your hot jars leaving about 1/4 inch headspace, wipe rims clean, seal with lids and rings. If you want shelf stable jars, process them in a boiling water bath for 10 minutes. Otherwise cool completely and store in the fridge for up to 3 weeks.
Label jars with the date. Jam will keep for months if processed, or use within weeks if refrigerated. Dont forget to let jars rest 24 hours before opening for best set.
Quick tips: use a wide pot so it evaporates faster, stir from the bottom so nothing burns, and be careful around hot sugar splatter it hurts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.