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Jars of homemade rhubarb jam on a kitchen countertop

Homemade Rhubarb Jam

A delightful homemade jam capturing the essence of spring with the tartness of rhubarb, balanced by sugar and lemon juice.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Spread
Cuisine: American, Homemade
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh rhubarb, chopped Fresh stalks preferred for vibrant color and flavor.
  • 3 cups sugar For sweetening the rhubarb.
  • 1 cup lemon juice Adds brightness and aids in gelling process.

Method
 

Preparation
  1. Wash the rhubarb stalks thoroughly and chop them into small pieces, about 1-inch long.
Cooking
  1. In a heavy-bottomed pot, combine the chopped rhubarb, sugar, and lemon juice. Stir to coat the rhubarb.
  2. Put the pot over medium heat and continually stir the mixture. Cook for about 40 minutes, stirring occasionally, until the mixture has thickened.
  3. For a smoother jam, consider blending the mixture once it cools slightly.
Jarring the Jam
  1. Pour the thickened jam into sterilized jars while still hot. Seal with lids and let cool to room temperature.
Storage
  1. Store in the refrigerator for up to a month or freeze for longer shelf life.

Notes

Consider making a large batch during rhubarb season to store in smaller jars or containers. Allow jam to cool completely to solidify further.