Rhubarb Jam Recipe

This easy rhubarb jam recipe combines fresh rhubarb, sugar, and lemon juice into a bright, sweet-tart homemade jam with soft fruit texture and fresh spring flavor. Perfect for toast, biscuits, yogurt, pancakes, and desserts.

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Course: Condiment

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: tablespoons

Calories: 58kcal

Author: Chloe White

Cost: $5

Equipment

heavy-bottomed saucepan
Wooden spoon or silicone spatula
clean glass jars
ladle
potato masher optional for smoother texture

Ingredients

4 cups fresh rhubarb, chopped
2 cups granulated sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 pinch kosher salt

Instructions

Wash and trim the rhubarb stalks, discarding the leaves, then chop the stalks into 1/2-inch pieces.
Add the chopped rhubarb, sugar, lemon juice, lemon zest, and salt to a heavy saucepan.
Let the mixture rest for 15 minutes so the sugar can draw moisture from the rhubarb.
Place the saucepan over medium heat and stir until the sugar fully dissolves.
Simmer the jam for 18 to 25 minutes, stirring often, until thickened and glossy.
Lightly mash the rhubarb with a potato masher if you prefer a smoother jam texture.
Remove the saucepan from the heat and stir in the vanilla extract.
Spoon the jam into clean jars and allow it to cool before refrigerating or freezing.

Notes

You do not need pectin for this recipe because rhubarb naturally thickens as it cooks with sugar and lemon juice. For a smoother texture, lightly mash the jam while simmering. Store refrigerated jam for up to 3 weeks or freeze for longer storage.

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