Four jars of rhubarb jam on a white tray lined with checkered cloth.

4.70 / 82 votes

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 rhubarb jam. No prior canning experience required. Here's how to make it at home.

Prep Time45

Cook Time30

Total Time2

Course: Breakfast

Cuisine: American

Servings: servings | 5 pints

Calories: 44

Equipment

Canning jars and lids

Ingredients

▢ 4 pounds rhubarb, preferably red, trimmed, rinsed, and cut into small chunks (about 16 cups)
▢ 4 cups granulated sugar
▢ 1 1/2 cups cold water
▢ 1 lemon, halved and juiced, seeds reserved

US - Metric

Instructions

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 jam

In a large bowl, place the 4 pounds rhubarb, 4 cups granulated sugar, 1 1/2 cups cold water, lemon juice, spent lemon halves, and lemon seeds (which provide the necessary pectin for thickening), 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 into a wide-bottom 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.
☞ TESTER TIP: A large, wide pot has the extra surface area that helps the jam evaporate evenly and reduces spitting and scorching as it thickens.
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 of simmering, 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 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.
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 Guide to Canning 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.

Notes

1. Pot size—Use a wide pot rather than a narrow one. It helps the jam evaporate evenly and reduces spitting and scorching as it thickens.
2. Don't skip the lemon seeds—The lemon seeds provide the pectin that helps this jam set. Tuck 'em in a tea ball or cheesecloth for easy removal after cooking.
3. Expect a soft set—This is a soft-set preserve, not a firm, stand-a-spoon-in-it jam. If it seems slightly loose after cooling, that's by design. Don't be tempted to overcook it chasing a firmer set. You'll scorch it.

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