Rhubarb Jam Recipes

Rhubarb is plentiful in the spring, although it is typically available year round due to hothouse cultivation. This vegetable, which is used as a fruit, makes a delicious ingredient in jams, adding a sweet-tart flavor.

How to Make Rhubarb Jam

Rhubarb jam is good by itself, or you can combine it with other fruits to create interesting flavor combinations. When slicing the rhubarb for the jams, discard the pulpy ends and use only the stalks.

Basic Jam

Ingredients

• 2 1/2 pounds thinly sliced rhubarb
• 1 cup water
• 2 teaspoons lemon juice
• 1 package pectin
• 1/2 teaspoon butter
• 6 1/2 cups sugar

Method

1. In a large pan, bring rhubarb and water to a boil.
2. Boil rhubarb until soft, about five minutes.
3. Add lemon juice, pectin, and butter.
4. Bring to a full boil, stirring constantly.
5. Add sugar and continue boiling for one minute, stirring constantly.
6. Remove from flame and skim foam.
7. Pour into prepared sterilized 1/2 pint to one pint canning jars, leaving 1/4 inch space at the top.
8. Place sterilized two-piece jar lids, which have been soaked in hot water and while they are still hot, on top and close tightly.
9. Place in a boiling water bath or canner with water at least one inch above the jar's lids.
10. Boil for 10 minutes, until jars seal.
11. Carefully remove jars from boiling water and cool. After 24 hours, test seal.

Strawberry Rhubarb Jam

Ingredients

• 2 cups thinly sliced rhubarb
• 2 cups crushed strawberries
• 1 package pectin
• Juice of 1 lemon
• 5 1/2 cups sugar

Method

1. In a large pot, bring strawberries, rhubarb, lemon juice, and pectin to a boil, stirring constantly.
2. Add sugar all at once and return to a rolling boil, stirring constantly.
3. Continue boiling, stirring, for one minute.
4. Remove from heat and skim foam.
5. Ladle into sterilized 1/2 to 1 pint caning jars, leaving 1/4 inch space at the top.
6. Fit two-part lids, which have been in hot water until use, on top of jars.
7. Place jars in a pot of boiling water or canner with the water at least one inch above the tops of the submerged jars.
8. Boil for 10 minutes, until jars seal. Remove jars from boiling water and cool. Test seal after 24 hours.

Pineapple Rhubarb Jam

Ingredients

• 3 cups rhubarb
• 19 ounces crushed canned pineapple, drained
• 5 cups sugar
• 6 ounces liquid pectin

Method

1. In a large pot, bring rhubarb, pineapple, and sugar to a rolling boil, stirring constantly.
2. Continue boiling for 30 minutes, stirring occasionally.
3. Add pectin and boil for one minute, stirring constantly.
4. Remove from heat and skim foam if necessary.
5. Ladle into sterilized 1/2 to 1 pint canning jars, leaving 1/4 inch of space at the top.
6. Fit two-piece lids, which have been soaked in hot water, on jars and close tightly.
7. Place jars in a large pot of boiling water or a canner with at least one inch of water over the tops of the jars.
8. Boil for 10 minutes, until jars seal.
9. Carefully remove jars from boiling water and allow to cool. Check seals after 24 hours.

Orange Rhubarb Jam

Ingredients

• 2 1/2 pounds diced rhubarb
• 6 cups sugar
• Zest from 1 orange
• Juice from 2 oranges plus enough water to make 1 cup of liquid
• 1 package of liquid pectin

Method

1. Measure orange juice and add water to make one cup liquid total.
2. In a large pot, bring rhubarb, orange juice/water, orange zest, and sugar to a boil. Boil until rhubarb is soft, about three to five minutes.
3. Add pectin and bring to a rolling boil, stirring constantly.
4. Boil for one minute.
5. Remove from heat and skim foam.
6. Ladle into sterilized 1/2 to 1 pint canning jars, leaving 1/4 inch of space at the top.
7. Seal with two-part canning lids that have been submerged in boiling water until just before using.
8. Place jars in a large pot or canner filled with boiling water that is at least one inch above the top of the jar.
9. Boil for 10 minutes, until the jars seal.
10. Carefully remove jars from boiling water and cool, checking seals after 24 hours.

Enjoy Rhubarb

If you have a lot of rhubarb you don't know what to do with, you can also make rhubarb preserves. Whether making preserves or jam, rhubarb adds a sweet tartness to your foods and allows you to enjoy springtime flavors all year long.