The simplest rhubarb jam recipe ever is this one. Additionally, this is the jam for you if you adore rhubarb. One of the nicest flavors in the world is unmasked by that bothersome ginger or even strawberries.

Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins |
Servings: 32 | Yield: 2 pints |
Because of its tartness, rhubarb works well in a wide range of recipes. A little bit sweet and a little bit sour, raspberry jam is the ideal jam. This jam tastes great on peanut butter sandwiches, toast, or English muffins.
Ingredients Needed
If you’ve never made jam at home, the thought of starting from scratch could seem intimidating. Fortunately, my recipe for rhubarb conservation calls for only four ingredients.
- Rhubarb: Since it’s in season in the spring, you should have little trouble finding it in your neighborhood market or grocery. Make use of fresh rhubarb, ideally red. The stalks ought to be crisp but tender.
- Sugar: For this recipe, granulated white sugar works best.
- Pectin: Pectin comes in liquid or powder form.
- Lemon juice: Although concentrated lemon juice is OK, fresh lemons work best. Or orange juice will do as an alternative.
In addition, several half-pint jars with tight-fitting lids are required (particularly if you intend to water bath can the jam).
How to Prepare Rhubarb for Jam
Prior to storing our delectable jam, we must make sure that our jars and lids are clean. To sanitize them, place them in a pot of boiling water and boil for ten minutes.
After that, put a tiny plate in the freezer. Later on, we will utilize the plate to determine the jam’s setting point. If you have a sugar thermometer already, you can skip this step.
As the jars are heating up, begin preparing the rhubarb. Roughly slice it into pieces that are approximately one inch in length.
Next, put the sugar and rhubarb into a big saucepan. Add the pectin immediately if it’s powdered; if it’s liquid, add it later.
Gently cook over medium-high heat, stirring from time to time, until the sugar is completely dissolved. If desired, you can slightly mash the fruit to the desired consistency. After everything is well combined, add the lemon juice and increase the heat.
After letting the mixture boil for roughly ten minutes, skim off any froth or scum that rises to the surface. By now, the fruit ought to be sweet and tender. Add the liquid pectin now and cook for an additional minute if using it.
The Important Role of Sugar in Jam-Making
Sugar isn’t just used to make jam and jelly sweeter. Although adding sugar usually seems like a lot, the right amount is actually very important for the pectin set, shelf-stability, color, and flavor of the final jam.
It is a crucial component for maintaining the jam’s preservation because it keeps it from oxidizing and forms a network of chemical linkages that keep out air and moisture. Interesting.
How to Can Strawberry Rhubarb Jam
In a large bowl, combine the strawberries, rhubarb, and sugar; chill overnight. Start the following day by sterilizing your jars in warm, soapy water and allowing them to air dry. Make sure you have your funnel, spatula, towel, and jar lifter easily accessible.
Place the empty jars in your water bath canner and bring them to a gentle boil. The jam should be placed into warm jars.
After that, follow the recipe’s instructions to make the jam. When it’s finished, fill each heated jar with the hot jam, leaving 1/4 inch of headspace.
Reinstall the jars in the water bath canner after tightening the lids to a finger-tight fit. After filling each jar, raise the water level in the canner to a boil.
After 10 minutes of processing, turn off the heat and let the jars sit in the canner for 5 minutes before taking them out. Allow to cool completely on the counter and allow to seal.