Rhubarb Jam

Ingredients:

• 800g (1.75 lbs) rhubarb, chopped

• 600g (1.3 lbs) granulated sugar

• Juice of 1 lemon

• Zest of 1 orange

• 1/2 teaspoon vanilla extract (optional)

Directions:

1. Place chopped rhubarb in a large saucepan and add the lemon juice. Stir in the sugar and let sit for at least 1 hour, or until the rhubarb begins to release its juices.

2. Place the saucepan over low heat and slowly bring the mixture to a simmer, stirring occasionally until all the sugar has dissolved.

3. Increase heat to medium-high and bring the mixture to a boil. Allow it to boil for 10–15 minutes, stirring often to prevent sticking, until it thickens.

4. Add orange zest and vanilla extract (if using), and cook for another 2–3 minutes.

5. To test for doneness, place a small spoonful of jam on a chilled plate and run your finger through it. If it wrinkles slightly, it’s ready.

6. Pour the jam into sterilized jars while still hot, seal tightly, and let cool at room temperature.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 44 kcal per tablespoon | Servings: Makes approximately 3 x 250ml jars

A Seasonal Favorite with Deep Roots

Rhubarb is one of the first delights of spring, a vegetable often mistaken for fruit due to its role in sweet dishes. With its vibrant pink and green stalks and naturally tangy flavor, rhubarb is the perfect base for a fresh, homemade jam. Pairing its tartness with the brightness of citrus creates a beautifully balanced spread that celebrates the transition from winter into the warmth of spring and summer.

Homemade rhubarb jam has been a pantry staple in many households for generations. Often found in countryside kitchens and passed down through handwritten family recipe cards, it embodies a nostalgic sense of comfort and resourcefulness. Its appeal lies in its simplicity requiring just a handful of ingredients but also in its versatility and punchy flavor that enhances both sweet and savory dishes.

Whether you’re preserving an abundant rhubarb harvest or simply craving a jar of sweet-tart magic to brighten up your breakfast routine, this jam is a must-try.

Why Make Rhubarb Jam at Home?

One of the biggest benefits of homemade jam is control over the ingredients, the sweetness, and even the texture. Store-bought jams often contain preservatives, high-fructose corn syrup, or artificial flavorings. By making your own, you not only ensure a fresher taste but also a healthier one.

Another reason is the flexibility to adjust flavor. This recipe includes a citrus twist with lemon juice and orange zest, which elevates the rhubarb’s natural tartness and provides a fragrant complexity. You can also easily incorporate other complementary flavors such as vanilla, ginger, or even strawberries for a creative twist.

Home preserving also allows for small-batch preparation. You don’t need a huge crop or professional equipment. With just a saucepan, a few sterilized jars, and fresh produce, you can create a jam that’s bursting with seasonal flavor and homemade love.

What Makes Rhubarb So Special?

Rhubarb is unique in the culinary world. Technically a vegetable, it behaves like a fruit in recipes, often finding its way into pies, crisps, chutneys, and of course, jams. Its tangy nature makes it an excellent counterpart to sweet ingredients like sugar and fruit juices.

Nutritionally, rhubarb is low in calories and high in fiber, and it contains antioxidants such as anthocyanins (which give red rhubarb its color) and polyphenols. These compounds have been linked to heart health and anti-inflammatory benefits. While you don’t consume large quantities of rhubarb jam at once, knowing it’s based on a nutrient-rich vegetable is certainly a bonus.

Keep in mind, though, that rhubarb leaves are toxic and should never be consumed only the stalks are edible.

How to Use Rhubarb Jam in Your Everyday Cooking

Rhubarb jam is more than just a spread for toast. Its zippy, fruity character makes it incredibly versatile:

• On Toast or Crumpets: The classic way to enjoy jam especially when still slightly warm and melting into butter.

• In Yogurt Parfaits: Add a spoonful to Greek yogurt and top with granola for a balanced breakfast or snack.

• As a Cake or Tart Filling: Layer it between sponge cakes or use it as a fruity base under almond frangipane.

• Swirled Into Ice Cream or Cheesecake: Its bright color and sharpness cut through the richness perfectly.

• As a Glaze for Meats: Yes rhubarb jam can be used in savory dishes too! It works beautifully as a glaze for pork, lamb, or even grilled chicken.

• Homemade Gifts: Poured into a mason jar and tied with a ribbon, rhubarb jam makes a thoughtful and tasty homemade present.

This is the kind of ingredient that elevates the ordinary. A slice of bread becomes a treat, a cheese board becomes more exciting, and breakfast becomes something to look forward to.

Tips for Successful Jam Making

Even though this is a simple recipe, here are a few helpful tips to get it just right:

Use Fresh Rhubarb

Fresh stalks will yield the best flavor and consistency. Look for crisp stalks with vibrant color. If you’re using frozen rhubarb, be sure to defrost and drain it thoroughly to avoid excess water in the jam.

Don’t Skip the Maceration

Letting the sugar sit with the rhubarb before cooking (maceration) helps draw out juices, which aids in the cooking process and prevents scorching. This also starts dissolving the sugar and softening the fruit, making for a smoother final product.

Watch the Boil

Jam can go from perfect to overcooked in just a couple of minutes. Once the sugar is dissolved and the mixture is bubbling, stay close to the pot and stir frequently.

Use the “Wrinkle Test”

To know when your jam is ready without a thermometer, place a spoonful on a chilled plate. After a minute, drag your finger through the jam if it wrinkles and doesn’t flood back in, it’s set.

Sterilize Your Jars

Clean, hot jars are essential for preserving jam safely and extending shelf life. You can sterilize jars by boiling them or placing them in a warm oven before filling.

Citrus and Rhubarb – A Flavor Match Made in Heaven

While rhubarb on its own can be one-note in its sharpness, the addition of lemon juice and orange zest rounds out the flavor. Citrus brightens the jam without overpowering it, and the zest adds aromatic oils that deepen the complexity.

This pairing works particularly well because citrus also contains natural pectin, which helps the jam set without the need for commercial pectin. This makes the recipe feel even more homemade and approachable.

Storing and Shelf Life

Properly sterilized and sealed jars of rhubarb jam can last up to a year in a cool, dark pantry. Once opened, the jam should be stored in the refrigerator and used within 3–4 weeks.

If you’re new to preserving, don’t be intimidated. This is a great beginner recipe no pressure canning required, just hot fill-and-seal. For added peace of mind, refrigerate all jars unless you’re confident in your sealing method.

Creative Variations to Try

Once you’ve mastered the basic version, try experimenting with additions:

• Rhubarb Strawberry Jam: A classic combination that softens the tartness.

• Ginger Rhubarb Jam: Add grated fresh ginger or powdered ginger for a spicy undertone.

• Vanilla Bean Rhubarb Jam: Scrape in seeds from a vanilla bean pod for depth and aroma.

• Rhubarb and Raspberry Jam: Bright red and full of berry flavor great for desserts.

These riffs can be adjusted to your taste or the contents of your fruit drawer. The sky’s the limit.

Conclusion:

Making your own rhubarb jam is a satisfying and flavorful way to preserve the best of spring’s bounty. It’s economical, deeply nostalgic, and incredibly rewarding. Whether you enjoy it on a slice of freshly baked bread or gift a jar to someone you love, rhubarb jam brings a sense of comfort and craftsmanship to the table.

More than just a condiment, it’s a celebration of seasonal eating, mindful cooking, and the joy of creating something delicious from scratch. So the next time you see rhubarb at the market or in your backyard garden don’t pass it by. Grab a few stalks, some citrus, and get jamming.