Easy rhubarb jam is made from just rhubarb, sugar, lemon, water and a little stirring. That’s all you need for these simple, pretty, and perfect preserves recipe for old-fashioned jam. No prior canning experience required. Here’s how to make it at home.
This easy rhubarb jam perplexes us in the best possible way. It tastes far lovelier than you would ever imagine from something derived from a plant with gangly stalks and floppy leaves. It’s also ridiculously easier to make than we’d ever conceived. The old-fashioned and pretty preserves call for a mere four ingredients and an occasional stir. There’s no prior canning experience required as the jam is essentially foolproof and the carefully worded instructions are a godsend. So if you’re tempted—or at least curious—about putting up your own preserves then, dear reader, this is the recipe for you.
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. Originally published May 2, 2012.–Renee Schettler Rossi
Easy Rhubarb Jam
- Quick Glance
- 45 M
- 2 H
- Makes about 5 pints
Special Equipment: Canning jars and lids
IngredientsEmail Grocery List
- 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.