When it comes to sweet and tangy spreads, few ingredients can rival the humble rhubarb. With its tart flavor and vibrant pink color, rhubarb jam is a perfect addition to toast, yogurt, or as a topping for ice cream or pancakes. But why settle for just one flavor when you can have 22? In this article, we’ll explore the wonderful world of rhubarb jams, featuring unique and delicious recipes that showcase the versatility of this beloved ingredient. From classic pairings like strawberry and orange to more unexpected combinations like lavender and mint, there’s something on this list for every jam lover.
Classic Rhubarb Strawberry Jam
This sweet and tangy jam is a perfect blend of rhubarb’s tartness and strawberries’ sweetness, making it a delightful spread for toast, scones, or using as a topping for yogurt or ice cream.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 2 cups sliced strawberries
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package pectin (follow package instructions for mixing)
Instructions:
1. In a large saucepan, combine rhubarb, strawberries, sugar, water, and lemon juice.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the pectin mixture and stir well.
4. Continue to simmer for an additional 5-7 minutes or until the jam has thickened and passed the “wrinkle test” (when you place a small amount of the jam on a chilled plate, it should wrinkle when pushed with your finger).
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
6. Store in the refrigerator for up to 6 months or freeze for up to 1 year.
Cooking Time: 15-20 minutes
Spiced Rhubarb Ginger Jam
This sweet and tangy jam combines the natural tartness of rhubarb with the warm spices of ginger, cinnamon, and nutmeg. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons grated fresh ginger
– 1 cinnamon stick (optional)
– 1/4 teaspoon ground nutmeg
Instructions:
1. In a large saucepan, combine rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add grated ginger, cinnamon stick (if using), and nutmeg. Continue to simmer for an additional 5-7 minutes or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Rhubarb Vanilla Bean Jam
This sweet and tangy jam combines the tartness of rhubarb with the warmth of vanilla, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until rhubarb is tender.
3. Remove from heat and stir in vanilla bean and lemon juice.
4. Let mixture cool slightly before transferring to an airtight container.
5. Store in refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Rhubarb Orange Marmalade Jam
This sweet and tangy jam combines the tartness of rhubarb with the brightness of orange, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup freshly squeezed orange juice
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine rhubarb, orange juice, sugar, and water.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and stir in lemon juice.
5. Let the jam cool slightly before transferring it to a clean glass jar.
6. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Raspberry Rhubarb Jam
Combine the flavors of sweet raspberries and tangy rhubarb to create a delicious homemade jam perfect for toast, yogurt, or as a topping for ice cream.
Ingredients:
– 2 cups fresh raspberries
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Combine raspberries and rhubarb in a large pot.
2. Add sugar, water, and lemon juice to the pot.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the jam has thickened.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Rhubarb Mint Jelly Jam
This sweet and tangy jam combines the tartness of rhubarb with the freshness of mint, creating a unique flavor profile perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine rhubarb, sugar, and water.
2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and the rhubarb is tender.
3. Add mint leaves and lemon juice; stir well to combine.
4. Continue cooking for an additional 5-7 minutes, or until the jam has reached your desired consistency.
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 30-35 minutes
Honey-Sweetened Rhubarb Jam
This honey-sweetened rhubarb jam is a perfect way to preserve the tart flavor of rhubarb, creating a delicious spread for toast, yogurt, or using as a topping for ice cream or pancakes.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup honey
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine the rhubarb, sugar, honey, water, and lemon juice.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the rhubarb is tender and the mixture has thickened.
3. Remove from heat and let cool slightly.
4. Strain the jam through a fine-mesh sieve to remove any excess pulp or fibers.
5. Transfer the jam to an airtight container and store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Rhubarb Cardamom Jam
This sweet and tangy jam combines the tartness of rhubarb with the warm, spicy flavor of cardamom, perfect for spreading on toast or using as a topping for yogurt or ice cream.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine the rhubarb, sugar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the rhubarb is tender.
3. Add the ground cardamom and lemon juice; stir well to combine.
4. Continue to simmer for an additional 5-10 minutes, or until the jam has thickened to your liking.
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 25-30 minutes
Slow Cooker Rhubarb Jam
This recipe yields a deliciously sweet and tangy jam perfect for topping toast, yogurt, or using as a filling for cakes and pastries. With minimal effort, you’ll have a batch of homemade jam to enjoy all year round.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. In a slow cooker, combine rhubarb, sugar, water, and lemon juice.
2. Stir in the powdered pectin.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Use an immersion blender or a regular blender to puree the jam to your desired consistency.
5. Return the slow cooker to low heat and simmer for an additional 30 minutes.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Rhubarb Pineapple Jam
Combine the tartness of rhubarb with the sweetness of pineapple in this unique jam recipe, perfect for toast, yogurt, or as a topping for ice cream.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup pineapple chunks (fresh or canned)
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine rhubarb, pineapple, sugar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the fruit is tender and the jam has thickened.
3. Remove from heat and stir in lemon juice.
4. Let the jam cool slightly before transferring it to a clean glass jar.
5. Store in the refrigerator for up to 6 months or freeze for up to 1 year.
Cooking Time: 20-25 minutes
Low-Sugar Rhubarb Jam
This sweet and tangy jam is perfect for topping toast, yogurt, or using as a filling for cakes and pastries. With only 1/4 cup of sugar per cup of rhubarb, this recipe reduces the sweetness without sacrificing flavor.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) pectin
Instructions:
1. In a large saucepan, combine rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Stir in lemon juice and pectin. Continue to simmer for an additional 5-7 minutes or until jam has thickened.
4. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Rhubarb Lavender Jam
This jam combines the tartness of rhubarb with the floral sweetness of lavender, creating a unique and delicious spread perfect for toast, yogurt, or as a topping for cheese plates.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup honey
– 1 tablespoon dried lavender buds
– 1/4 cup water
Instructions:
1. Combine the chopped rhubarb, sugar, and honey in a large saucepan.
2. Add the lavender buds and water to the mixture.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and the flavors have melded together.
4. Remove from heat and let cool slightly before transferring the jam to an airtight container.
Cooking Time: 20-25 minutes
Rhubarb Blueberry Jam
This sweet and tangy jam combines the tartness of rhubarb with the sweetness of blueberries, creating a unique flavor profile perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup fresh blueberries
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large pot, combine the rhubarb and blueberries.
2. Add the sugar, water, and lemon juice to the pot.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the fruit is soft and the liquid has thickened into a jam-like consistency.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Rhubarb Apple Cinnamon Jam
This sweet and tangy jam combines the tartness of rhubarb with the natural sweetness of apples, all wrapped up with a warm cinnamon flavor. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup fresh apple, peeled and chopped
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 tablespoon cornstarch
– 1 cinnamon stick (or 1 teaspoon ground cinnamon)
– 1/4 cup water
Instructions:
1. Combine rhubarb, apple, sugar, honey, and cornstarch in a large saucepan.
2. Add the cinnamon stick and water to the mixture.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Rhubarb Lemon Verbena Jam
This jam combines the tartness of rhubarb with the bright, citrusy flavor of lemon verbena, creating a unique and delicious preserve perfect for topping toast, yogurt, or using as a filling.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon lemon verbena leaves (fresh or dried)
– 1 tablespoon pectin (optional)
Instructions:
1. In a large saucepan, combine rhubarb and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is tender, about 10 minutes.
2. Add lemon juice and lemon verbena leaves. Stir to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the jam has thickened.
4. Remove from heat and let cool slightly. Strain out the lemon verbena leaves (if using pectin, add it now).
5. Pour into clean jars and store in the refrigerator for up to 6 months.
Cooking Time: 30-40 minutes
Rhubarb Peach Jam
This sweet and tangy jam combines the tartness of rhubarb with the sweetness of peaches, creating a unique flavor profile that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup fresh peaches, diced
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. In a large pot, combine rhubarb, peaches, sugar, water, and lemon juice.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add powdered pectin and stir to combine.
4. Continue to simmer for an additional 5-7 minutes, or until jam has thickened and passed the “wrinkle test”.
5. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Rhubarb Earl Grey Tea Jam
Transforming tart rhubarb into a sweet and sophisticated jam, infused with the subtle citrus notes of Earl Grey tea. This unique preserve is perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup Earl Grey tea leaves (strong brewed tea can be used as substitute)
– 1 tablespoon lemon juice
– 1 package pectin (optional)
Instructions:
1. Combine rhubarb and sugar in a large saucepan. Let it sit for 15 minutes, until the fruit starts to release its juices.
2. Add Earl Grey tea leaves and lemon juice to the saucepan. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
3. Remove from heat and let cool slightly. Strain out the tea leaves if using loose-leaf Earl Grey.
4. If desired, add pectin and stir according to package instructions to achieve the desired consistency.
Cooking Time: 25-30 minutes
Rhubarb Hibiscus Jam
This unique jam combines the tartness of rhubarb with the floral flavor of hibiscus, creating a sweet and tangy spread perfect for toast, biscuits, or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup dried hibiscus flowers
– 1 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large saucepan, combine the chopped rhubarb and sugar.
2. Add the dried hibiscus flowers, water, and lemon juice.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and the flavors have melded together.
4. Remove from heat and let cool slightly before transferring to an airtight container.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Rhubarb Cherry Bourbon Jam
Sweet and tangy, this Rhubarb Cherry Bourbon Jam is a perfect blend of flavors. With its unique combination of tart rhubarb, sweet cherries, and a hint of bourbon, it’s a delicious spread for toast, biscuits, or even using as a topping for yogurt or ice cream.
Ingredients:
– 2 cups chopped fresh rhubarb
– 1 cup pitted cherries (fresh or frozen)
– 1 cup granulated sugar
– 1/4 cup bourbon whiskey
– 1 tablespoon lemon juice
– 1 package powdered pectin
Instructions:
1. In a large saucepan, combine rhubarb, cherries, sugar, and bourbon.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 10 minutes, or until the jam has thickened.
4. Stir in lemon juice and pectin. Continue cooking for an additional 5 minutes, or until the jam has reached your desired consistency.
5. Remove from heat and let cool before transferring to a clean jar.
Cooking Time: 20-25 minutes
Rhubarb Coconut Jam
This sweet and tangy jam combines the tartness of rhubarb with the richness of coconut, perfect for topping toast, yogurt, or using as a filling for cakes.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package pectin
Instructions:
1. In a large pot, combine rhubarb, sugar, and coconut. Cook over medium heat, stirring occasionally, until the mixture reaches a boil.
2. Reduce heat to low and simmer for 10 minutes, or until the rhubarb is tender and the mixture has thickened.
3. Stir in water and lemon juice. Bring to a boil again, then reduce heat and simmer for an additional 5 minutes.
4. Remove from heat and stir in pectin. Let cool slightly before transferring to a clean jar.
Cooking Time: 20-25 minutes
Rhubarb Lime Zest Jam
This rhubarb jam combines the tartness of fresh rhubarb with the brightness of lime zest, creating a unique and delicious spread perfect for topping toast, yogurt, or using as a filling.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon grated lime zest
– 1 package pectin
Instructions:
1. Combine rhubarb, sugar, and lime juice in a large saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add lime zest and continue to simmer for an additional 5 minutes or until the jam has thickened.
4. Remove from heat and stir in pectin. Let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-20 minutes
Rhubarb Rosemary Jam
This sweet and savory jam combines the tartness of rhubarb with the earthy flavor of rosemary, creating a unique and delicious condiment perfect for toast, yogurt, or as a topping for cheese plates.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup honey
– 2 tablespoons rosemary leaves, chopped
– 1 lemon, juiced
Instructions:
1. In a medium saucepan, combine chopped rhubarb and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
3. Reduce heat to low and simmer for 15-20 minutes, or until the jam has thickened and passed the “wrinkle test”.
4. Stir in honey, chopped rosemary, and lemon juice.
5. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Summary
Raise your jam game with these 22 sweet and tangy rhubarb recipes! From classic pairings like strawberry and ginger to unique flavor combinations like orange marmalade and lavender, there’s something for every taste. Try making a batch of honey-sweetened rhubarb jam or spiced rhubarb ginger jam to start. Or why not experiment with slower-cooked jams like pineapple and coconut? Whatever your style, these recipes are sure to satisfy your sweet tooth and impress your friends.
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