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Rhubarb Jam

Rhubarb jam made by simmering chopped rhubarb with sugar until thick and glossy, then cooling to a spoonable set. Tart pink fruit turns sweet without losing its tangy bite, ideal for toast and baking fillings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Jam
  • 3 lb rhubarb Trim ends and cut into small pieces (about 1/2-inch).
  • 3 cup granulated sugar Use the full amount for proper gel as the mixture simmers.
  • 1 tbsp lemon juice Adds brightness and helps the set.
  • 1 tsp lemon zest Optional, but boosts the fresh citrus aroma.
  • 1 tbsp powdered pectin Helps reach a jam-like texture with less cooking time.
  • 2 tbsp water Used to help dissolve pectin before it hits the hot fruit.

Equipment

  • 1 Dutch oven

Method
 

Simmer the rhubarb
  1. Combine rhubarb and granulated sugar in a Dutch oven, then bring to a gentle boil over medium-high heat and watch for bubbling around the edges for 2–3 minutes.
  2. Reduce to medium heat and stir in lemon juice and lemon zest, continuing to simmer with steady bubbles for 15–20 minutes until the rhubarb breaks down and thickens slightly.
Thicken to jam
  1. Stir powdered pectin into water until smooth, then pour it into the simmering rhubarb and cook at a rolling simmer for 2–3 minutes.
  2. Test thickness by spooning a small amount onto a cold plate; return it to the pot and simmer 3–5 more minutes if it doesn’t wrinkle when pushed.
Cool and store
  1. Ladle hot jam into clean jars and let cool to room temperature until glossy and spoonable, about 1 hour.

Notes

Prep ingredients ahead for faster cooking. For storage, refrigerate jam in sealed jars up to 10 days. Freezing: yes—freeze for up to 3 months; thaw in the fridge overnight. For a lower-sugar swap, use a reduced-sugar pectin product and the package’s measured sweetener amounts to maintain proper set.