Rhubarb Jam

This easy small batch homemade Rhubarb Jam has less sugar than other recipes, yet the result is the most beautiful pink, spreadable, sweet and tart jam.

Fresh rhubarb is thinly sliced and combined with lemon juice, sugar, pectin, and an optional but highly recommended vanilla bean. If you grow rhubarb in your garden, this will quickly become one of your favorite recipes!

Why this recipe works:

I think that you’re going to find that this jam recipe is not only quick and easy, but it is amazingly delicious!

• Rhubarb is fantastic for making jam. It makes the most beautiful pink color and has a wonderful tart flavor. It is easily harvested from your garden or bought at the Farmer’s Market or grocery store.
• This is a small batch recipe which means that it is quick and easy to make and not an all day event. You can easily double, triple, quadruple, etc. the recipe if you want to preserve the jar in a water bath canning set up.
• This is a low sugar recipe. Don’t get me wrong – 1 cup of sugar is still a lot, but compared to most jam recipes out there, it’s a low amount. I found this is just the right amount to make the jam sweet but not overly sweet.

Here’s how to make it:

1. First step is to thinly slice the rhubarb. You can certainly do this with a knife and cutting board, but the quickest and easiest way is to use a food processor with the slicing blade.
2. You want thin uniformly cut slices. This not only speeds up the cooking process, but it eliminates any stringy fibers that grow lengthwise. No straining required!
3. Cook the rhubarb with some water, lemon juice, and a vanilla bean over medium high heat until it breaks down. Rhubarb is a dry fruit that will release moisture as it cooks, but the additional liquid is added to help soften it.
4. The sugar and pectin is added to the fruit mixture, brought to a boil, and cooked just long enough to dissolve the sugar.
5. You’ll know when it’s done by sticking a cold spoon into the hot jam. If the jam gels on the back of the spoon, you’ll know that it will set once in the jar.
6. Add the jam to clean jars and you’re done!

Cooking and recipe tips:

• Rhubarb: Be sure to only use the stalk and discard any of the leaves. The best way to pick rhubarb is to twist it from the base of the plant. To store, place cut bottoms in a small amount of water, much like a cut flower.
• Vanilla bean: These are optional because they are expensive, but highly recommended. They add the most beautiful black specs against that gorgeous pink color, and the flavor is amazing. I don’t even remove the vanilla bean pod from the final jam.
• Cooking process: I recommend stirring with a flat bottom wooden spoon. It will help you scrape anything that wants to stick to the bottom. Use the highest heat possible but reduce the temperature if it appears to be hot enough to burn.
• Pectin: Because this is a low sugar recipe, you need to use a low sugar pectin. Pomona brand is what I use.
• Storage: If only making one batch, you can store the jars in the refrigerator and consume within a few weeks. For larger batches and/or longer term storage, process hot jam in a canning water bath for at least 10 minutes.

Related recipes:

If you love rhubarb, you’ll definitely love these recipes:

• Fresh Rhubarb Pie
• Strawberry Rhubarb Crisp
• Strawberry Rhubarb Jam

Did you find this post helpful? Do you have any questions? Let me know in the comments below!

Follow me on Pinterest, Instagram, and Facebook!