An Easy and Delicious Recipe for Rhubarb Jam With Only a Few Ingredients
Early spring rhubarb has a unique tartness that pairs perfectly with sugar. One of the best ways to enjoy rhubarb is by making an easy rhubarb jam that is both quick and simple to prepare.
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With just a few simple steps and a handful of fresh rhubarb and sugar, you can create a delicious preserve that is perfect to spread on a slice of Homemade Sandwich Bread, Butterzopf - Swiss Braided Bread, or Japanese Hokkaido Milk Bread. It's also an excellent choice for serving on a cheese platter or incorporating into Baked Brie with Jam.
Why Make Rhubarb Jam?
Rhubarb jam is a fantastic way to preserve the goodness of this wonderful plant for longer. By making your own jam, you can ensure that the rhubarb is fresh and of the highest quality.
Homemade jam also allows you to control the amount of sugar that goes into it, which is particularly important for those who are watching their sugar intake. Making your own jam is a rewarding experience and a great way to get creative in the kitchen.
The Color of Rhubarb Jam
The color of rhubarb jam can vary depending on the variety of rhubarb used, the ripeness of the fruit, and the cooking time. Generally, rhubarb jam is a deep pink or reddish color, similar to the color of the raw rhubarb stalks. This color comes from the natural pigments found in the fruit, which are released as the rhubarb is cooked down with sugar.
Rhubarb jam can also have a light color with a pinkish hue, or it may even turn a drab greenish-brown color, depending on factors such as the ripeness of the fruit and the cooking time. To maintain the bright pink color of the jam, adding a splash of fresh lemon juice can be helpful.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Rhubarb - The color of rhubarb can vary, but the best quality stalks will be bright red or pink in color. Fresh rhubarb should be firm and crisp, not limp or soft.
- Sugar - I use regular caster or granulated sugar for making jam just like when I make Thai Style Tomato Chili Jam.
- Lemon juice - Adding lemon juice to rhubarb jam helps preserve the color, adds acidity to balance the sweetness, and promotes gelling by activating natural pectin. Just a few drops of fresh-squeezed lemon juice are enough for this recipe.
How to Make Easy Rhubarb Jam?
Making Rhubarb Jam is very easy and you need to follow a few simple steps to achieve the best results:
Wash the rhubarb thoroughly and remove any leaves, as they are toxic. Chop the rhubarb into small pieces, around 1-2 cm in length.
Place the chopped rhubarb into a large saucepan.
Cover the rhubarb pieces with sugar, making sure that they are fully coated.
Leave the mixture to sit overnight at room temperature to allow the sugar to dissolve.
Place the saucepan over medium heat and cook the mixture, stirring occasionally, until it reaches a rolling boil. Reduce the heat and let the jam gently simmer for around 30-35 minutes, or until it has thickened and reached the desired consistency.
Add a few drops of lemon juice, stir well, and cook the jam for another 5 minutes. You can test the consistency by placing a small amount of the jam onto a cold plate and allowing it to cool.
If the jam sets and wrinkles when you push it with your finger, it is ready. Once the jam is ready, remove it from the heat and let it cool for 15 minutes.
Serve your Rhubarb Jam over a slice of toasted Soft Sourdough Sandwich Bread, or use it as a filling for Berliner - German Jam Doughnuts. Spoon the jam into clean, sterilized jars and seal tightly. The jam will keep in the fridge for a few months.
Top Tips From the Chef
- Use fresh, high-quality ingredients to ensure that your jam has the best possible flavor.
- Cut the rhubarb into small, uniform pieces. This will help it to cook evenly and ensure that you get a smooth consistency.
- Allow the sugar to dissolve. Leaving the rhubarb and sugar to sit overnight before cooking will help the rhubarb to release all of its juices.
- Be patient when cooking the jam. It can take up to 40 minutes for the jam to reach the desired consistency, so don't rush it.
Variations
If you want to experiment with different flavor combinations, I have a few ideas for you to try:
- Rhubarb and strawberry jam - Add some fresh strawberries to the mixture for a delicious twist on classic rhubarb jam.
- Rhubarb and ginger jam - Add some freshly grated ginger to the mixture for a warming, spicy flavor.
- Rhubarb and vanilla jam - Stir in a vanilla bean to the mixture for a fragrant, sweet flavor.
- Rhubarb and orange jam - Add freshly squeezed orange juice and zest to the mixture for a tangy, citrusy flavor.
Troubleshooting
- My jam didn't set properly. What went wrong?
If your jam didn't set properly, it may be because you didn't use enough sugar or because you didn't cook the jam for long enough.
Try re-cooking the jam with additional sugar.
- My jam has crystallized. Can I still use it?
If your jam has crystallized, it may still be safe to eat, but the texture may be grainy.
Try re-heating the jam and stirring it vigorously to dissolve the crystals.
- My jam has mold on top. Is it still safe to eat?
If your jam has mold on top, it is not safe to eat and should be discarded.
To prevent mold growth, make sure to sterilize your jars and lids before storing your jam, and refrigerate or freeze it promptly after cooking.
Recipe FAQS
Any variety of rhubarb can be used for making jam, but the redder the stalks, the more vibrant the color of the jam will be.
No, lemon juice is not necessary, but it can help to preserve the color and balance out the sweetness of the jam.
Homemade rhubarb jam can be stored in an airtight container in the refrigerator for up to a month, or in the freezer for up to six months.
The easiest way to sterilize jars is to use your dishwasher. Simply remove the jars from the dishwasher as soon as the cycle has finished and fill them with chili jam immediately afterward.
You can visit kilnerjar for more information about how to sterilize jars.
Related Recipes
For more delicious jam/spread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this gorgeous homemade Rhubarb Jam as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Easy Rhubarb Jam
Equipment
- 1 Saucepan
Ingredients
- 500 g rhubarb
- 500 g caster sugar
- few drops of lemon juice
Instructions
- Wash the rhubarb thoroughly and remove any leaves, as they are toxic.
- Chop the rhubarb into small pieces, around 1-2 cm in length.
- Place the chopped rhubarb and sugar into a large saucepan. Leave the mixture to sit overnight at room temperature to allow the sugar to dissolve.
- Place the saucepan over medium heat and cook the mixture, stirring occasionally, until it reaches a rolling boil.
- Reduce the heat and let the jam gently simmer for around 30-35 minutes, or until it has thickened and reached the desired consistency.
- Add a few drops of lemon juice, stir well, and cook the jam for another 5 minutes.
- You can test the consistency by placing a small amount of the jam onto a cold plate and allowing it to cool. If the jam sets and wrinkles when you push it with your finger, it is ready.
- Once the jam is ready, remove it from the heat and let it cool for 15 minutes.
- Spoon the jam into clean, sterilized jars and seal tightly. The jam will keep in the fridge for a few months.
Notes
- Use fresh, high-quality ingredients to ensure that your jam has the best possible flavor.
- Cut the rhubarb into small, uniform pieces. This will help it to cook evenly and ensure that you get a smooth consistency.
- Allow the sugar to dissolve. Leaving the rhubarb and sugar to sit overnight before cooking will help the rhubarb to release all of its juices.
- Be patient when cooking the jam. It can take up to 40 minutes for the jam to reach the desired consistency, so don't rush it.
Nutrition
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Debra
Turned out delicious, perfect consistency and taste.