Easy Rhubarb Jam

Easy rhubarb jam is exactly that. Easy. Made from just rhubarb, sugar, lemon, water and a little stirring, it makes simple, pretty, and perfect preserves that taste just like old-fashioned jam. No prior canning experience required. Here’s how to make it at home.

A table with four canning jars filled with easy rhubarb jam

This easy rhubarb jam perplexes us in the best possible way. It tastes far lovelier than you’d expect given that it’s derived from a funky looking plant with gangly stalks and floppy leaves. It’s also ridiculously easy to make—more so than we’d ever fathomed. The old-fashioned and pretty preserves call for a mere four ingredients and an occasional stir. And, thanks to its carefully worded instructions, it’s pretty much foolproof. Which is a godsend. And, lucky you, means there’s no prior canning experience required.

So if you’re tempted—or at least curious—about putting up your own preserves then, dear reader, then this is the recipe for you. [Editor’s Note: That said, canning beginners, you may want to take a peek below at the Canning 101 below the recipe, which includes even more of the author’s simple and carefully explained techniques, tactics, and tricks. More experienced canners, you won’t want to miss this, either, as you never know what you may learn.]–Renee Schettler

Easy Rhubarb Jam

  • Quick Glance
  • (20)
  • 45 M
  • 2 H
  • Makes 80 (2-tbsp) servings or 5 pints
4.8/5 - 20 reviews
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Special Equipment: Canning jars and lids


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Prepare the jars

Sterilize the jars and lids for canning by boiling them in a large pot of water. Place a small plate in the freezer.

Make the rhubarb jam

Place the rhubarb, sugar, water, and lemon juice, spent lemon halves, and lemon seeds (which provide the necessary pectin for thickening) in a large bowl and let rest on the counter for 1 hour. (If you want to make your life easier later on, tuck the lemon seeds in a tea ball or tie them in cheesecloth to make for simple retrieval.)

After 1 hour, dump the rhubarb mixture in a pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim any foam from the surface of the jam as it arises.

After 15 minutes, reduce the heat to medium to keep the jam at a constant simmer, stirring frequently, to make sure the jam isn’t scorched at the bottom of the pot.

After a total of 30 minutes simmer, check to see if your jam has set by taking the plate from the freezer and dolloping a small spoonful of the jam on the plate. The jam is set when it holds its shape on the cool plate rather than turning into a blob. If it seems a little runny, continue cooking over medium-low heat until set.

Remove the lemon halves and seed bag and toss them in the compost or trash.

Store the rhubarb jam

If using the rhubarb jam within a week or two, ladle the jam into the sterilized jars, filling them to the bottom-most ring at the top of the jar. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Place in the refrigerator and use to your heart’s content.

If canning the rhubarb jam and using it over the next year, ladle the jam into the sterilized jars, filling them to the bottom-most ring at the top of the jar. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Continue with the following steps.

If not using the rhubarb jam within a week, process the jars of rhubarb jam in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. [For more information on canning, see our handy Canning 101 below.] Use tongs to remove the jars from the pot and let them cool on the counter.

When the jam is room temperature, remove the metal rings, check for proper seals, and label with the date and contents. Store in a cool, dark pantry for up to 1 year. Originally published May 2, 2012.

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    Canning 101

    • Preparing Jars
    • Be sure to set up your jars and workspace before making the jam.

      Wash your jars and lids in hot soapy water and set them to dry completely on a rack or on a clean dish towel. Sterilize jars by placing them in a canning pot, filling it with water, and bringing it to a simmer. Hold jars in water or in a 225° F (107°C) oven until ready to use. (This latter oven trick is not recommended by the USDA, but I’m still alive to give you the option.)

    • Filling Jars
    • All canned goods need headspace to allow for expansion of the food and to create a vacuum in cooling jars. As a general rule, leave 1/4 inch of headspace on all jams and jellies. When placing lids and rings on canning jars, do not overtighten the rings. Secure just until rings have tension and feel snug. Overtightening will not allow for air to vent from the jars—a crucial step in canning.

    • Processing Jars
    • Fill a canning pot or a deep stock pot half full of water and bring to a low boil. Hold the liquid at a very low boil until ready to use. If using a canning pot, place prepared jars of food on the rack in the canner.

      If using a deep stock pot, best only for small-batch preserving, line the bottom of the pot with a dish towel and place jars on top. This helps them from clanging around on the bottom of the pot or tumbling over onto their sides. This form of canning is not universally recommended or endorsed by the USDA, although I have seen plenty of farmers and European country folk use this old-school technique, and I’ve adapted their laissez-faire ways.

      Do not stack the jars, as you need to allow for the circulation of water for proper sealing. Lower jars into the pot and add enough hot water to cover the jar tops by an inch or more. Cover the pot and return to a boil. Processing times begin once the canning pot water is brought back to the boil. This can take as long as 15 minutes, so be sure to keep an eye on your pot and a timer nearby.

    • Removing Jars
    • Using a jar lifter or a set of kitchen tongs, remove jars from the canner when the processing time has elapsed. Set them aside on a folded towel to cool. Make sure you do not press on the tops and create an artificial seal.

    • Knowing When Jars are Properly Sealed
    • You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Once the jars are cool, check the seal by removing the outer ring and lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food. If the seal is loose or broken, you may reprocess in the water bath within 24 hours. Be sure to replace the lid and check the jar rim for cracks or nicks and replace if necessary. Alternatively, you can refrigerate the jar immediately and use within 2 or 3 weeks.

    Recipe Testers Reviews

    This was delicious jam. It was tart and sweet with a good consistency. It came together quickly and easily, and the longest part of the process was waiting for the rhubarb to macerate with the sugar.

    I worried that the jam wouldn’t set up well, but it was fine. The recipe also scales down very well, as I made only a quarter of it without any problems. I also didn’t can it, but instead made a “refrigerator” jam that I ate within a week. It was delicious on biscuits—and made one of the best peanut butter and jelly sandwiches I’ve ever had.

    There is such beautiful color, tart flavor, and a hint of lemon in this easy rhubarb jam recipe.

    I cut the recipe in half for a smaller portion of jam, and was quite happy with the results. The jam set up easily on the frozen plate.

    The rhubarb jam worked very well, even though I made only a quarter of the amount. My only variation from the recipe was that after mixing all of the ingredients, I didn’t have a chance to cook it immediately, so the mixture was left on the stove overnight.

    Personally, I found this to be a very sweet jam. Later I used 1 pound of rhubarb with 3/4 cup sugar. This was a better ratio, but I’d still like to adjust the sugar so that the sour and sweet tastes are in just the correct balance.

    I must confess, I didn’t go through all of the canning steps for this recipe. I’m storing it in the fridge because I don’t expect it to last long. I love the addition of the lemon. I even snacked on the “candied” lemon peels after I fished them out of the jam.


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    1. I’ve made this jam three times now, just waiting for the fourth to macerate! It is delicious and I usually give a jar or two to neighbours. I reverse the quantities i.e. 4 cups = is just under 2 lbs. (I know, my scales were given to me in the Dark Ages!) I’ve been given 6 lbs of rhubarb so still need lots more sugar.
      Thank you for your recipes Leite’s, they always work well and are much appreciated in this neighbourhood.

      1. Thanks, Neil! We so appreciate your kind words and we’re delighted that you and your neighbors are all enjoying the jam.

    2. I just now finished up a batch using this recipe. I had the same question so I looked it up. Basically, 4 cups is 1 pound. So I cut up into a four cup measuring cup. I ended up dicing each 4 cups (for a total of 16 cups) on the heavy side meaning it was above the mark on the measuring cup. Just put them into jars and it came to exactly 5 pints. Kind of disappointing because I like to have a little left over for the fridge when I get done, lol!

      1. Hah! Bruce, sorry there wasn’t a little for you to sneak from the spoon but you’ll just have to open one of those pints right away. And thank you for this, we just added the mention of the 16 cups to the ingredient list. Hope you enjoy the jam…I suspect you will. Immensely. Be safe and well.

      1. Sally, the lemon seeds contain pectin that the jam relies on to thicken. I’ve read that orange seeds can be used instead, and so it should work fine, but we haven’t tried it with this particular recipe and so I hesitate to give you complete assurance without having experienced it any of our kitchens. (We always test recipes over and over again before sharing them on the site to make certain they work spectacularly well.) That said, if you do try it, kindly let us know!

      1. Heidi, we would love to have given a cup measure but because rhubarb varies so much in thickness of stalks, it’s going to vary a little in terms of exactly how many cups you end up with. That said, my most educated guess, after looking at our other rhubarb recipes (as well as other sites I trust), is 12 to 14 cups. (Usually 1 1/4 pounds equates to 4 cups.) But again, that’s a guesstimate. I’m sorry, if I had access to rhubarb, I would weigh it and chop it and measure it for you!

    3. I tried the recipe again, and I think I got a decent set! This time I used a candy thermometer to check that the rhubarb mixture reached 220 degrees before putting the jam in jars, and I was scrupulous about following the recipe to extremely exacting measurements. My jam-making career is saved. I used some of the leftover cooked lemon peel in a spring salad with goat cheese and walnuts.

    4. Hi, the only issue I have is getting the jam to set. I followed the ingredients to the letter, but found it very difficult to get it to set. Any help welcome.

      1. Hi Marion. We’re sorry that you found it difficult to set. Jam can be a tricky thing and it seems like no two batches are ever the same. It’s possible that the lemon you used had less pectin than average, particularly if it had few seeds, or was thin-skinned. Try using a lemon with a nice thick skin, and plenty of seeds, if possible. Also, you can cook the jam for longer, checking for set every 5 minutes.

    5. This rhubarb jam recipe works great as a spread with Brie. The sugar in the jam helps cut the tartness of the rhubarb. If you find it too sweet, you can cut some of the sugar out of the recipe.

        1. Thanks for the detailed recipe. This jam is delicious, but it looks like I failed once again to get a jam to set. I don’t know what I’m doing wrong, but I always end up with sauce, never a proper jam. Do I have to boil it down like maple syrup? Should I be using a candy thermometer? Ugh.

          1. Hi Andrea, if you are having a hard time discerning when you jam is set using the cold plate method, you might use a thermometer as well. Jam should set around 220F.

            1. Thanks, once I get over my frustration at yet another bad batch, I will give it one more try before giving up on jam-making. Why don’t recipes EVER mention that you can use a thermometer, I wonder? I would never try making maple syrup, cheese, or caramels without a thermometer, but that seems to be the tradition for jam.

    6. I have bags of frozen rhubarb in my freezer that are washed and cut from earlier this year. If I cut back on the water a bit, do you think it would work as well as fresh rhubarb?

      1. Lori, I think that would work really well. I wish I could tell you exactly how much to cut back on the water but I haven’t tested it that way so I don’t want to offer inaccurate instructions. Perhaps if you thaw the rhubarb, drain it, pat it dry, and then cut the water by about 1/4…? Kindly let us know how it goes!

        1. I finally got around to trying this recipe with frozen rhubarb. I just used 2 cups of rhubarb, and cut the recipe by 8 (I didn’t want to waste my rhubarb in case it didn’t work out 😊) The colour isn’t as nice – more dark brown – but it smells and tastes delicious! The best part, for me anyways, is that it cooked down so quickly. It was broken down and gelled in 10 minutes! Going to try it out tonight over some vanilla ice cream!

    7. This easy rhubarb jam recipe was very simple and straightforward. If you can cut fruit, boil water, and juice a lemon, there’s not much more you need to know. The recipe was just right on the sweetness level—there wasn’t a lot of sugar, so the rhubarb kept its tart, fresh, distinctive flavor.

      We enjoyed eating it on toast, as well as on vanilla bean ice cream. It’s really very easy, and a lovely recipe overall.

    8. With an abundance of rhubarb gifted to me from my Father-in-law’s garden, I had some left to make a half batch of this delicious rhubarb jam.

      I followed the recipe to a tee and it was quite foolproof. The flavours were well balanced, not too sweet, not too tart, with a fragrant lift from the lemons.

      I was able to can two 8-oz jars and three 4-oz jars with the half recipe, with some extra.

      Some of the rhubarb jam went into filling Linzer cookies for Canada Day. It was a perfect marriage! And some jam were gifted to very delighted neighbours.

      Thank you for this recipe!

    9. In the instructions for canning, you say that processing time begins once the water is back to a boil. How long is the processing time, or, alternatively, how do I know the jars are done inside the pot? Thank you.

    10. I am looking for a rhubarb jam to use as a cake layer filling. How would I tweak this or what would I add to make it thick enough to be used as a filling? Or would this work without any tweaks?

      1. Tonya, we didn’t test it as filling, so we can’t say for sure. It most likely is fine, but you may want to cook it a bit longer so that it’s thicker (see step 4). I think it’s something you need to eye.

    11. I just finished canning a batch of this delicious jam made with rhubarb from a friend’s garden. I added a pinch of salt and a teaspoon of ground ginger. The stalks were large so the jam was a little stringy. After I removed the lemon halves and seed bag, I whirled it with my immersion blender. I canned it in half pint and 1/2 cup jars. I have 4 pounds of chopped rhubarb from my plants in the freezer for another batch. I need more rhubarb plants!

      1. Lovely, Patti! And yes, you do need more rhubarb plants! Laughs. Perhaps the first time those words have ever been uttered…thanks so much for taking the time to let us know how much you love this recipe. Ginger with rhubarb is a favorite of mine, too.

    12. I’ve tried this recipe twice now and both times it turned out Amazing!!! Very simple recipe and packed with yumminess! I loved how I could still taste the rhubarb in the jam. I also love the tips about canning… I made enough to last me several months and i was able to preserve with all the help from this page. I would definitely recommend this recipe all the way!

      Several glass jars with labels of easy rhubarb jam on a counter

    13. I’m excited to make this jam. I don’t know what a seed bag is, and I’m wondering how many cups of cut up rhubarb would amount to four pounds. Thank you!

      1. Hi Judy, after halving and juicing the lemon, the seeds are placed in a piece of cheesecloth that can be tied shut. They are needed for the pectin but not desired in the final jam. The cheesecloth “bag” just makes their removal easier. 1 pound of raw rhubarb equals approximately 3 1/2 cups. It is probably easier and more accurate just to weigh the rhubarb at the time of purchase as opposed to trying to use cup measurements.

    14. Great results from a great recipe. I loved using lemon seeds in place of pectin. AND I almost followed this recipe to a ‘T.’
      I placed all the fruit directly in the pot intead of a bowl first; I wash my own dishes, so every saved item counts.
      I substituted 1/2 cup of honey for 4 cups of sugar.
      I added a habanero pepper but shoud have used 2 for a subtle zing.

      P.S. Personally, I, like you, give very little creedence to USDA, etc. guidelines. HAACP guidelines recommend keeping food less than 40°F or over 140°F to mitigate bacterial growth.

    15. Thank you for this amazing recipe. I followed it exactly. It jelled perfectly. A beautiful tribute to rhubarb!!!

      1. You’re so very welcome, Sue! I’m glad beyond words to hear that you love this rhubarb jam as much as we do. Thank you so very much for taking the time to let us know. Looking forward to hearing which recipe on the site you try next…!

    16. Hi! I have some rhubarb and want to make this jam, however, I don’t have any experience at all, and no very large pots. Can I do this with a water bath in a regular dutch oven? Maybe a smaller batch at a time. How will I know it has sealed correctly and is safe for storage?

      1. Betty, good for you for embarking on your first batch of jam! You don’t need any experience at all for this recipe. In terms of the water bath for the jars, the most important thing is that the jars be completely submerged in water by an inch or more, as we note in the section above titled “Processing Jars.” This helps to ensure the jars are sterilized. If the size of your Dutch oven and your jars allows for this, then you’re good to go as long as you follow the rest of the instructions. As for knowing if the jars are sealed correctly, kindly reread the section above titled “Knowing When Jars are Properly Sealed.” If you’re at all concerned about a jar whose lid doesn’t seal flat, you can simply keep the jam in the refrigerator rather than in the pantry although you’ll need to consume it (or have friends and family help you consume it) within several weeks. Please let us know how it goes!

    17. many were concerned about lemon flavor covering over rhubarb flavor. In small portions that actually acts like salt and enhances the flavor of the original fruits. My best example is store-bought blueberries made into jam taste a little muddy and bland. Lemon juice wakes it up. the lemon rind and seeds for pectin trick is really amazing. Then it is more natural than powder pectin and less boiling than no pectin that I learned as a kid.

    18. Love this jam, I added a jalapeno, I plan on using my jam for savory dishes, meats, salmon, and crusty bread with goat cheese!

    19. What a great flavorful recipe that is simple to make! Recipe is easily doubled as it does not foam up much at all. I also substituted 1/4 cup ReaLemon in lieu of a lemon and added the zest of an orange and diced up an orange just before boiling it all. Lots of rhubarb vacuum-packed and frozen for the winter.

    20. The rhubarb I have here in Wisconsin isn’t really red or pink, but green, so my jam was, well, ugly. Very brown. But delicious! I don’t think I’ll be giving this away, because of its homeliness, but we’ll eat it right up!

      1. Ah, you must have the real deal, Virginia. And by that I mean the homegrown or local stuff that tastes spectacular. Most conventional rhubarb found in stores is red and lacks a lot of that iconic rhubarb flavor. So glad that you feel the recipe is a keeper.

    21. Is it necessary to process in a water bath? If so why? I have never processed any jam or jellies I have made. I just make sure the jars are right out of the boiling water pan on the stove and immediately pour in the hot liquid and seal with hot sealers and screw on the rings. As the jars cool the seals pop making a complete seal. When I made strawberry rhubarb jam I did not process either. Maybe rhubarb alone has something in it that needs processing??

      1. Yes, Bernie, rhubarb jam can tend to be a little stringy. Because rhubarb stalks range so dramatically in size from young and slender and tender to really quite mammoth and tough and old, cooking times will vary and it can be a little tricky to avoid the stringiness the first time you make this jam. I have a couple suggestions for next time. First, if you’re using larger stalks of rhubarb, be certain to remove the tough, fibrous outer stringy portion. To do this, just take the blade of a sharp paring knife and hold it against one of the cut ends of the stalk and pull down along the rest of the stalk and the tough, fibrous outer stringy portion will come off along with the blade. (This is sorta like removing the tough string thing on green beans or snap peas.) Second, you could slice your rhubarb a touch smaller than the recipe instructs or cook it a smidgen longer or even a little of both. Would love to know how it goes next time.

    22. Supposed you were to want to used a thermometer to test for “doneness”, instead of the process described. What temperature would you aim for?

    23. If rhubarb is so tart, has plenty of acid, why are you putting lemon juice in it? Does it need lemon juice to be safely canned to avoid botulism?

      1. Actually, Mary Rose, the lemon is necessary for the pectin that it brings to the jam. The pectin is what ensures the jam thickens properly. You can’t taste the citrus. Promise. All you’ll sense is rhubarb goodness.

    24. I have made this three times (in three different quantities) and it was excellent every time. I did add a little vanilla (because I love vanilla). I do have another tip to share that I learned recently. For small batch canning, the Spice Ratchet Blossom Multi-Use Silicone trivet (available at Amazon and elsewhere) works great in the bottom of the water bath for the jars. I use a regular stock pot because I have a smooth top range, and it works perfectly. No clumsy rack or hot, wet kitchen towel. All that’s needed is an inexpensive jar lifter. This jam is also great with sharp Cheddar cheese.

    25. This turned out great, maybe a little too sweet. However, my rhubarb seems to be a little less tart than others. I had way too much rhubarb to know what to do with, so this was a great recipe to use! The jam set perfectly. This was my first time canning, but I followed your instructions and all of my jars sealed. Well, except for one, the bottom broke off of it. I’m not sure if I dropped it by mistake as I was putting it in, or if it was because I didn’t put a towel at the bottom of the pot and it vibrated until it cracked.

      1. Hey Greg, lovely to hear from you! I so appreciate you taking the time to let us know how well this recipe worked for you. As for the jars, either of the scenarios you mention could have resulted in the jar breaking, although it’s also possible the jar had a slight crack to begin with…and as for the sweetness of the jam, as you note, it all depends on the rhubarb. With a little time and practice, you’ll quickly come to learn how to adjust the amount of sugar to the rhubarb’s tartness per your liking. Looking forward to hearing which recipe on the site you try next…!

      1. Hi Brian, I spoke with Melissa, one of our canning experts and she said 5 minutes, and that assumes the jars are hot when you pack the jam, and the water is preheated. It would be risky to lower the processing time from 5 minutes even going with a smaller jar. Not that the jam would be unsafe, but it just wouldn’t keep as well over time, and you would risk not getting a good seal.

    26. Hi, i followed your recipe exact to the word, but the jam just refused to set, even after 20 minutes of simmering. what could be wrong?

      At then end I added in some nature pectin. I have had bad experience with pectin jam before. It was a really big batch, hence i took very much precaution in making.

      1. Hi Andrew, sorry that you had some issues with the jam setting. You said that it was a really big batch, did you use the exact proportions set out in the recipe? Also if your rhubarb was a bit older, the natural pectins could have started to convert to pectose which inhibits the jelling process. Finally, sometimes those jams can be tricky. They don’t appear to have set but after canning and resting a few days, they are perfect.

    27. I grew up with rhubarb. Never overpowered with strawberries. My mother taught me to process the jam through a ricer. Lots of pulp…no strings. Just processing 20# of frozen Minnesota “free” rhubarb. Going to do the lemon thing…always used store bought pectin. Wish me luck.

      1. Luck, David! Love the brilliant ricer tip, many thanks for sharing, and be certain to let us know how it goes. This is one of the most clicked-on recipes on the site, and with good reason….

    28. Found some late season Rhubarb and want to make up jam to eat all winter – normally I just make a small amount and eat within a week and use very little sugar – I like the tart taste. So basically I want to use as little sugar as possible while still being safe for canning. Anybody have enough experience to give me a good answer? Much appreciated!

      1. Hi Julia, I asked our canning guru, Melissa, and these are her thoughts. Hope this helps!

        I also like to reduce the sugar in my jams. It’s OK to do as long as you are aware of the trade-offs. Rhubarb is pretty acidic, with a pH of about
        3 – 3.2, well below the 4.6 threshold where botulism would be a concern. So from a safety standpoint, there is no problem canning it with less
        sugar. To be on the safe side, I would pack hot jam into a hot jar and process in a boiling water bath for a minimum of 10 minutes for a pint jar
        (which is a little longer than the recipe says). The sugar in jam recipes is a preserving agent, and also contributes to the texture. So if you do
        reduce it, be aware that the jam may have a looser texture, and also that it may tend to darken a little more than a higher sugar jam would. Rhubarb does not have a lot of pectin, so it might come out more like a syrup or soft conserve. But all that is purely aesthetic. While I’d feel
        comfortable reducing the sugar in this recipe, say by half, I wouldn’t reduce it more than that, as the jam won’t set as well and the quality
        over time will not hold up as well.

    29. I’m hoping this is more on the rhubarby side than anything else with having all the lemon in it. I love just rhubarb and that’s what I’m looking for. Can anyone attest to this?

    30. Jam has always been hit or miss with me. I love the idea of using the lemon and seeds for the pectin instead of a package of pectin. Cross your fingers!!!

        1. I am sorry. What I meant to say is can you substitute bottled lemon juice for fresh and if so how much would you use?

          1. Hi Debi, I think it would be fine to use bottled lemon juice. One lemon, juiced, is equal to approximately 3 tablespoons.

    31. I have an old recipe for rhubarb and fig jam. All you need is 6 lbs of rhubarb, 6 lbs of sugar, and 1 lb of dried figs. Make according to recipe on this website. Yum!

    32. Followed directions exactly and my first time canning was a success. My 3 and 4 year old boys both loved the jam!

      1. Success! We love to hear that, Jessica. Thanks for letting us know. And we love this recipe–actually, every recipe–from cookbook author and canning guru Amy Pennington. She makes everything seem so easy…

    33. this is really really great and so easy. i added a couple of teaspoons of rosewater and quartered the recipe.

    34. I just planted some rhubarb. I’ll get to try this recipe in two years when I get a crop. Might have to buy some so I can try it sooner.

        1. I just found this recipe again & my comment. Unfortunately, the rhubarb didn’t over-winter. I’ve had to rely on small bags from the grocery store for my “fix.”

          1. Ah, that’s so sad, Martha. The store-bought stuff does work in a pinch for a fix, though! And this recipe is exceptionally forgiving. Promise. Best of luck on next year’s rhubarb…

    35. I just had to buy some rhubarb at the farmers market this week. It was so pink and shiny! Before today, I had never used it, so luckily I stumbled across this site as I googled rhubarb recipes. I substituted an orange for the lemon since I was all out. Boy was this YUMMMMMM!!!! Amazing on a whole wheat English muffin.

    36. One correction: if a jar does not seal, it is not safe to merely put it through the water bath again. You need to assume that the lid is not functional and throw it away. You need to put your food contents of that jar back into a pot and bring it back to a boil and put it back into a hot sterilized jar with new lid, screw back on a band, and reprocess it in the water bath for the same amount of time as specified in the recipe. (I find this very cumbersome as well as wasteful of resources; I simply put a jar that hasn’t sealed into the refrigerator and have the family use it right away.) I am also very particular about lids and make very sure ahead of time that my lids are all use-able; I therefore rarely have a failed seal.

      1. Many thanks, Jeanne. I think by “replace” the lid Amy actually meant toss it and replace it with a new lid rather than simply put the same lid back in place. And yes, as you so articulately point out, it’s always, always, always better to be safe than sorry. Terrific reminder. And yes, we’re big fans of refrigerator, or immediate gratification, jam…

    37. Hi Kelly G, Seeds, rinds and membranes of fruit carry a lot of pectin, so I keep the seeds in any low pectin fruit/veg (like rhubarb!) that I want to cook fast and set up quickly. They likely only help a little, but a little sometimes makes the difference between a pretty crisp flavor and overcooked blah. So glad you liked it! amy pennington

    38. Chopped, crystallized ginger  — about 12 oz for this recipe — is a stellar addition to rhubarb jam.  I might be tempted to leave out the lemon though.

      1. I agree! I thought about making a Ginger Rhubarb Jam, but figured this was a great, easy recipe for beginners. With that, the lemon is introduced pretty much solely for its high pectin quality – not so much the flavor. Enjoy! amy pennington

    39. This is very hard to admit but feel I’ve come to a confessional of sorts. I killed a rhubarb plant in my yard before I knew what it was. I spent three years hacking away at that ‘weed’ before I was successful. I suppose payback is now wishing I had some rhubarb. Forgive me.

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