If you're looking to add a burst of tangy sweetness to your breakfast table, homemade rhubarb jam is the perfect choice. This easy rhubarb jam recipe will guide you through creating a delicious spread that pairs wonderfully with toast or pastries.
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Ingredients you will need
Rhubarb: Select crisp, bright red stalks of rhubarb for the best flavor and color. If you use a lot of green stalks, your jam will become brown during cooking, but it will still be delicious nonetheless.
Sugar: Use white granulated sugar.
Honey: Honey provides a natural sweetness that complements the tartness of rhubarb. Additionally, honey is hygroscopic, meaning it attracts and retains moisture. This moisture retention ensures that the sugar remains dissolved in the liquid, preventing crystallization.
Lemon Juice: To offset some acidity loss due to using a lot of sugar, I like to add freshly squeezed lemon juice.
Vanilla: I prefer to use vanilla paste or a fresh vanilla pod, but vanilla extract will work as well in this rhubarb jam recipe.
Looking for more sweet filling recipes? I've got you covered! Try this rich Butterscotch sauce and Salted caramel, or opt for fruity and tangy Lemon curd and Raspberry coulis.
Cooking tips
Adjust sweetness to taste: Rhubarb is naturally tart, so the amount of sugar in the recipe balances the flavors. However, you can adjust the sweetness to your preference.
Use a heavy-bottomed pot: A heavy-bottomed pot ensures even heat distribution and reduces the risk of burning the jam. It is ideal for making jam as it helps maintain a consistent temperature.
Sterilize your jars: Properly sterilizing your jars is crucial to prevent any bacterial growth. Boil the jars and lids in water for at least 10 minutes before filling them with hot jam.
How to make rhubarb jam
Prepare the rhubarb: Start by combining the chopped rhubarb, sugar, honey, lemon juice, and vanilla in a large pot. Allow the mixture to sit for 1-2 hours at room temperature. During this time, the rhubarb will release its natural juices, creating a syrupy base for your jam.
Cook the jam: Bring the mixture to a boil over medium heat and let it cook for about 25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The mixture will thicken as it cooks. To test for doneness, coat a spoon with the jam and trace a line across the back with your fingertip. If the line remains clear, your jam is ready. Alternatively, place a plate in the freezer while cooking the jam. Spoon a small amount onto the chilled plate and tilt it. If the jam runs slowly, it's done.
Jar the jam: Pour the hot jam into sterile jars and seal them tightly. Let the jars cool and refrigerate them overnight before serving. If you'd like to store the jam for a longer period, consider using a water bath canning method.
Flavor variations
Strawberry Rhubarb Jam: Combine equal parts of chopped rhubarb and strawberries. The sweetness of the strawberries perfectly balances the tartness of the rhubarb, creating a classic flavor pairing that's loved by many.
Ginger Rhubarb Jam: Add a teaspoon of freshly grated ginger to the mix. The warm, spicy notes of ginger complement the tart rhubarb, adding a delightful zing to the jam.
Spiced Rhubarb Jam: Add a teaspoon of ground cinnamon and a pinch of nutmeg or cloves. These warm spices give the jam a cozy, comforting flavor that's perfect for fall.
Serving options for rhubarb jam
Rhubarb jam is incredibly versatile and can be enjoyed in numerous ways beyond just spreading it on a freshly toasted slice of Sandwich bread, Japanese milk bread, or Brioche bread. Try it as a topping for pancakes, waffles, or crepes for breakfast, or stir a spoonful into yogurt. Use rhubarb jam as a filling for pastries like Cream puffs, tarts, or Linzer cookies for a sweet and tangy twist. It also pairs wonderfully with cheese boards, complementing both soft and hard cheeses.
FAQ
Once your jam is cooked and jarred, store it in a cool, dark place for up to 2 months. If you've used the water bath canning method, your jam can be stored for up to a year. Refrigerate any opened jars and consume them within a few weeks.
Yes, you can freeze rhubarb jam for up to one year if you don’t want to can it using the water bath method.
Recipe card
Easy rhubarb jam recipe
Equipment
- Digital kitchen scale
- Large pot
- Spoon
- 2 16 oz glass jars
Ingredients
- 1 kg rhubarb chopped
- 600 g white granulated sugar
- 1 tablespoon honey
- 3 tablespoon lemon juice
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Combine all ingredients in a large pot (I use a 4qt Dutch oven). Leave for 1-2 hours at room temperature until the rhubarb releases its juices.
- Bring the mixture to a boil over medium heat and cook for around 25 minutes, stirring occasionally until the mixture thickens. To check for doneness, coat a spoon with the jam and quickly trace a line across the back of it with your fingertip. If the line remains clear, the jam is ready. You can also place a plate in the freezer while the jam is cooking. Once done, spoon some jam on it and tilt it. If the jam runs down slowly, it’s done.
- Pour the hot jam into sterile jars and close them tightly. Refrigerate overnight before serving. This jam is also great for water bath canning if you want to store it for a longer time.
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