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Easy Rhubarb Jam

Easy Rhubarb Jam for a Sweet Taste of Summer Year-Round

This Easy Rhubarb Jam captures the essence of summer with its beautifully balanced tartness and sweetness, perfect for enjoying year-round.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 24 minutes
Total Time 1 hour 10 minutes
Servings: 10 jars
Course: RHUBARB
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 4 cups Chopped Rhubarb Stalks Young, tender stems provide the best flavor.
  • 0.5 cups Sugar Adjust to taste or use a low-sugar option.
  • 1 cups Water May substitute with apple or white grape juice.
  • 0.25 cups Bottled Lemon Juice Enhances flavor and acidity.
  • 1.5 cups Pectin Regular or low-sugar pectin will work.
For Canning
  • 10 pieces Sterilized Jars Ensure freshness and prevent spoilage.
  • 10 pieces Lids Use new lids for secure seals.

Equipment

  • Canning jars
  • Lids
  • large pot
  • Water bath canner
  • knives
  • Spoon
  • Clean cloth

Method
 

Step-by-Step Instructions
  1. Sterilize canning jars and lids by boiling them for 10 minutes, then set aside to dry.
  2. Chop rhubarb stalks into ½-inch pieces, totaling about four cups.
  3. Combine chopped rhubarb with ½ cup of sugar and let sit for 10 minutes.
  4. Add 1 cup of water and ¼ cup of lemon juice to the rhubarb-sugar mix, bring to a boil and simmer for 20 minutes.
  5. Stir in the pectin and remaining sugar, then bring back to a vigorous boil.
  6. Boil for 1 minute, skimming off foam as it forms.
  7. Ladle the hot jam into sterilized jars, leaving ½ inch of headspace, and seal.
  8. Process jars in boiling water for 5-15 minutes, then let cool for 12-24 hours.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 10g

Notes

Store in a cool, dark place for up to a year. Once opened, refrigerate and consume within 2-3 weeks. Always label jars with the date made.

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