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Rhubarb Jam

Prep Time:

10 minutes

Cook Time:

1 hr 34 mins (total time)



About the Recipe


2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)

2 1/4 c. granulated sugar

1/4 tsp. kosher salt

1 tbsp. fresh lemon juice



  • In a large saucepan over medium-high heat, combine rhubarb, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. 

  • Start heating up your water bath pot, so it is boiling by the time your jars are ready.

Step 2

  • Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars

Step 3

  • Put lids in boiling water for 5 min to warm up the rubber.

  • Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight.

  • Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude.

*** Side note I like my jam smooth, so I alway blend it with a stick blender

FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them!

Step 4

  • Remove jars careful because they are not sealed yet.

  • Cool to room temperature for 24 hours.

  • After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage.

*** Side note I like my jam smooth, so I alway blend it with a stick blender

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