Rhubarb Jam is one of those delightful treats that takes you right back to sunny childhood summers, when toast was slathered thick with homemade spreads and nothing in the world was quite as comforting. This jam is the definition of bright, tangy, and satisfyingly sweet—with a lovely, rosy color that sets it apart from typical fruit preserves. Fun fact: Did you know that rhubarb is technically a vegetable but often stars in sweet desserts? That’s part of its charm. If you love easy recipes like my classic Strawberry Freezer Jam, you’ll adore this vibrant rhubarb version. It’s shockingly simple—with just a handful of budget-friendly ingredients, a quick cook time, and a result that your whole family will devour. Let’s get ready to make mornings (and snacks) extra special with this deliciously unique jam!
What is Rhubarb Jam?
So, what on earth is Rhubarb Jam, and why is everyone suddenly obsessed? First off—no, there’s not a big debate over whether to call it “rhu-jam” or not (but wouldn’t that be catchy?). Rhubarb Jam is a sweet spread made from the famously tart, celery-like stalks of rhubarb, blended with sugar and, in this case, a hit of strawberry gelatin for a classic fruity twist. Legend has it, “the way to a man’s heart is through his stomach,” and serving up a dollop of tangy-sweet rhubarb jam absolutely proves the point. It’s time to roll up your sleeves and discover why this vibrant preserve deserves a spot in your kitchen!
Why You’ll Love This
First and foremost, the star of this recipe is the magic blend of tart rhubarb with the deep, fruity sweetness of strawberry gelatin—the combination makes for a jam that pops with flavor! What really sets homemade rhubarb jam apart, though, is how much money you’ll save compared to buying gourmet jarred spreads. With just a few simple ingredients (most from your pantry), you’ll get a whole batch at a fraction of the store price. Plus, you get to customize the sweetness, texture, and even experiment with fun mix-ins like orange zest or fresh berries. Looking for something similarly simple and tasty? Try my Lemon Blueberry Marmalade next! Now, let’s gather our ingredients—it’s time to whip up a batch that will brighten your breakfast table and sandwich game. Give it a try and you’ll see why this classic is always a hit.
How to Make Rhubarb Jam
Quick Overview
Rhubarb Jam is wonderfully straightforward, perfect for beginners and seasoned cooks alike. With just four main ingredients and minimal prep, you’ll have a batch of fresh, homemade jam in under an hour. There’s no complicated canning needed—this recipe is ideal for a first-time “jammer”! The natural tartness of rhubarb mingles perfectly with the sweet strawberry gelatin, creating a spreadable treat your whole family will love. Simple, quick, and utterly delicious—you’ll wonder why you haven’t made it before.
Ingredients
4 cups chopped rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin mix
1/4 cup water
Step-by-Step
- Prepare the rhubarb
Wash rhubarb stalks thoroughly and cut them into small, even chunks (about 1/2 inch pieces) to ensure an even cook. - Combine ingredients
Place the chopped rhubarb in a large saucepan. Add in white sugar and water, stirring to combine. - Cook down the mixture
Set the saucepan over medium heat. Stir the mixture gently, allowing the sugar to dissolve and the rhubarb to start softening. Bring it to a gentle simmer, and cook uncovered for about 10-15 minutes, stirring frequently so nothing sticks. - Add the gelatin
Once the rhubarb is tender and breaking down, remove the pan from the heat. Immediately sprinkle the strawberry gelatin mix over the hot rhubarb and stir until the gelatin is fully dissolved and incorporated. - Cool and jar up
Allow the jam to cool for about 5-10 minutes, then spoon it into clean, sterilized jars or containers. Let the jam cool to room temperature, then cover and refrigerate. (The jam will thicken more as it cools.) - Enjoy!
Spread the finished rhubarb jam on toast, biscuits, scones, or even swirl into yogurt for a fruity treat!
What to Serve Rhubarb Jam With
Rhubarb jam is incredibly versatile—think beyond toast! Try it spooned over pancakes, dolloped onto oatmeal, or sandwiched between layers of a Victoria sponge cake. It’s delicious as a topping for vanilla ice cream, swirled into plain yogurt, or served as a sweet counterpoint to a cheese board. For a savory twist, pair it with roasted pork or spread onto a turkey sandwich. And of course, classic scones and biscuits shine with a smear of this vibrant jam.
Top Tips for Perfecting Rhubarb Jam
- Use fresh, firm rhubarb stalks for the best texture and color. Avoid any leaves—they’re toxic.
- If you’re out of strawberry gelatin, try raspberry or cherry for a different flavor spin.
- Adjust the sugar slightly to taste—rhubarb is tart, but you can use a little less sugar if you prefer a tangier jam.
- Stir often during cooking so the mixture doesn’t scorch on the bottom.
- If you like a chunkier jam, don’t cook the rhubarb all the way down to mush; leave some pieces intact.
Avoid overcooking, or your jam may become too thick as it cools. Too runny? Just simmer a bit longer before adding the gelatin.
Storing and Reheating Tips
Homemade rhubarb jam should be stored in clean, airtight jars in the refrigerator, where it will keep fresh for up to 3 weeks. For longer-term storage, freeze jam in freezer-safe containers or bags for up to 6 months—just thaw in the fridge overnight before using.
To keep the color vibrant and texture perfect, always use a clean spoon for scooping. No heating is usually needed, but if you like your jam warm, gently microwave a tablespoon or two in a bowl for 10-15 seconds.
FAQs
How do I know when the rhubarb is cooked enough?
The rhubarb should be very soft and easily broken apart with a spoon, but you can leave a few chunks for texture if you like.
Can I use frozen rhubarb instead of fresh?
Absolutely! Thaw and drain the frozen rhubarb before adding it to your saucepan. Measure after thawing to ensure accuracy.
Is it possible to make this jam without gelatin?
You can use traditional pectin instead, but the recipe may need adjusting. Without the gelatin, the texture will be a bit looser and flavor slightly different.
How can I make this jam less sweet?
Reduce the sugar by up to half a cup, or try using a low-sugar strawberry gelatin. You can also add a splash of lemon juice for extra tartness.
Can I can this jam for pantry storage?
This recipe isn’t designed for shelf-stable canning due to the gelatin content. It’s best enjoyed refrigerated or frozen.
Conclusion
Rhubarb Jam is a timeless favorite—vivid, tangy, sweet, and incredibly simple to make at home. With just a few basic ingredients, you can enjoy this bright and bold spread on everything from breakfast toast to desserts and snacks. Whether you’re brand new to homemade preserves or a seasoned jam-maker, this recipe promises stunning results with minimal time and effort. So grab some fresh rhubarb, get your saucepan ready, and treat yourself to a jar (or several) of luscious, homemade rhubarb jam—you’ll be amazed how quickly it disappears! Don’t forget to explore other jam and preserve recipes on the blog for more inspiration, and happy cooking!
Rhubarb Jam
Equipment
- Large saucepan
- Sterilized jars
Ingredients
Main Ingredients
- 4 cups Chopped Rhubarb Fresh rhubarb stalks, washed and chopped into small pieces.
- 3 cups White Sugar Adjust to taste if you prefer a less sweet jam.
- 1 package (3 ounces) Strawberry Flavored Gelatin Mix Can substitute with raspberry or cherry for different flavor.
- 1/4 cup Water
Instructions
- Step 1: Prepare the rhubarb. Wash rhubarb stalks thoroughly and cut them into small, even chunks (about 1/2 inch pieces) to ensure an even cook.
- Step 2: Combine ingredients. Place the chopped rhubarb in a large saucepan. Add in white sugar and water, stirring to combine.
- Step 3: Cook down the mixture. Set the saucepan over medium heat. Stir the mixture gently, allowing the sugar to dissolve and the rhubarb to start softening. Bring it to a gentle simmer, and cook uncovered for about 10-15 minutes, stirring frequently so nothing sticks.
- Step 4: Add the gelatin. Once the rhubarb is tender and breaking down, remove the pan from the heat. Immediately sprinkle the strawberry gelatin mix over the hot rhubarb and stir until the gelatin is fully dissolved and incorporated.
- Step 5: Cool and jar up. Allow the jam to cool for about 5-10 minutes, then spoon it into clean, sterilized jars or containers. Let the jam cool to room temperature, then cover and refrigerate. (The jam will thicken more as it cools.)
- Step 6: Enjoy! Spread the finished rhubarb jam on toast, biscuits, scones, or even swirl into yogurt for a fruity treat!