Fancy a taste of spring? Rhubarb’s sweet-tart magic transforms into irresistible jams that capture the season’s essence. From classic strawberry pairings to bold ginger-infused creations, these 20 recipes offer something for every home cook. Let’s explore the vibrant world of rhubarb preserves—your toast will thank you!
Rhubarb Vanilla Bean Jam
Pucker up, buttercup, because we’re about to turn that tart garden stalk into a jam so good, you’ll want to write it a love letter. This rhubarb vanilla bean jam is the sweet-tart hug your morning toast has been dreaming of, with a vanilla bean whisper that makes it taste downright fancy. It’s basically spring in a jar, ready to brighten up your pantry and your life.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 2 lbs, chopped
– Granulated sugar – 3 cups
– Vanilla bean – 1 pod
– Lemon juice – 2 tbsp
Instructions
1. Combine the chopped rhubarb and granulated sugar in a large, heavy-bottomed pot or Dutch oven.
2. Split the vanilla bean pod lengthwise with a sharp paring knife and scrape out the seeds.
3. Add the vanilla bean seeds and the empty pod to the pot with the rhubarb and sugar.
4. Stir in the 2 tablespoons of lemon juice.
5. Let the mixture sit at room temperature for 15 minutes to allow the sugar to draw out the rhubarb’s juices. (Tip: This maceration step prevents the jam from burning and helps it set better later).
6. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
7. Once boiling, reduce the heat to maintain a steady, vigorous simmer.
8. Cook for 25-30 minutes, stirring frequently with a wooden spoon to prevent sticking, until the jam thickens significantly and reaches 220°F on a candy or instant-read thermometer. (Tip: The temperature is key for proper setting; if you don’t have a thermometer, test by placing a small spoonful on a chilled plate—it should wrinkle when pushed with a finger).
9. Remove the pot from the heat and carefully fish out the spent vanilla bean pod with tongs. (Tip: Don’t toss the pod! Rinse and dry it to add to a sugar jar for vanilla sugar).
10. Let the jam cool in the pot for 15 minutes, then carefully ladle it into clean, sterilized jars.
11. Seal the jars and let them cool completely to room temperature before refrigerating.
Now, you’ve got a jar of pure, spreadable joy. The texture is luxuriously thick and chunky with soft rhubarb pieces, while the flavor is a perfect, vibrant balance of sweet and tangy, deepened by that warm, aromatic vanilla. Slather it on biscuits, swirl it into yogurt, or get wild and use it as a filling for thumbprint cookies—this jam is ready for its close-up.
Rhubarb Orange Marmalade Jam
Wondering what to do with that vibrant rhubarb staring you down at the farmer’s market? Let’s ditch the predictable pie and whip up a jar of sunshine instead. This Rhubarb Orange Marmalade Jam is your ticket to a tangy-sweet spread that’s basically a high-five for your toast, with a citrusy zing that’ll make your taste buds do a happy dance.
Serving: 3 cups | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Oranges – 2 large
– Granulated sugar – 3 cups
– Water – ½ cup
Instructions
1. Wash and finely chop 4 cups of rhubarb into ½-inch pieces, discarding any leaves (they’re toxic!).
2. Zest both oranges using a fine grater, then juice them thoroughly to yield about ¾ cup of juice.
3. In a large, heavy-bottomed pot, combine the chopped rhubarb, orange zest, orange juice, 3 cups of granulated sugar, and ½ cup of water.
4. Stir the mixture over medium-high heat until the sugar completely dissolves, which should take about 5 minutes.
5. Once dissolved, bring the mixture to a rolling boil where bubbles cover the entire surface.
6. Reduce the heat to medium-low and let it simmer for 25–30 minutes, stirring occasionally to prevent sticking.
7. Tip: For a perfect set, test the jam by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
8. Tip: Skim off any foam that forms on top with a spoon for a clearer, prettier jam.
9. Remove the pot from the heat and let the jam cool for 10 minutes, stirring once or twice.
10. Tip: Sterilize your jars by boiling them for 10 minutes to ensure a safe, shelf-stable preserve.
11. Carefully ladle the hot jam into prepared jars, leaving ¼ inch of headspace at the top.
12. Seal the jars tightly and let them cool completely at room temperature for 24 hours.
13. Store the sealed jars in a cool, dark place for up to a year, or refrigerate after opening.
So, you’ve just crafted a jam with a chunky, spreadable texture and a brilliant pink-orange hue that’s almost too pretty to eat. Slather it on warm biscuits for a burst of tart rhubarb balanced by sunny orange notes, or get fancy by swirling it into yogurt or glazing a roasted chicken—it’s the versatile condiment your kitchen didn’t know it needed.
Rhubarb Mint Jelly Jam
Crank up the kitchen chaos, because we’re turning tart rhubarb and zippy mint into a jelly jam that’s basically summer in a jar—no fancy canning skills required, just a pot and a dream. This vibrant spread is the perfect sweet-tart companion for everything from morning toast to evening cheese boards, and it’s so easy, you’ll wonder why you ever bought the store-bought stuff. Let’s get jamming!
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Granulated sugar – 2 cups
– Fresh mint leaves – ¼ cup, packed
– Lemon juice – 2 tbsp
– Pectin – 1 packet (1.75 oz)
Instructions
1. Combine the chopped rhubarb, granulated sugar, and fresh mint leaves in a large, heavy-bottomed pot over medium heat.
2. Stir the mixture continuously for 5 minutes until the sugar dissolves completely and the rhubarb starts to release its juices.
3. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
4. Boil for 10 minutes, then reduce the heat to low and simmer for another 5 minutes until the rhubarb softens and breaks down.
5. Stir in the lemon juice and pectin, mixing thoroughly to ensure no lumps form.
6. Return the mixture to a boil over medium-high heat and cook for exactly 1 minute, stirring constantly.
7. Remove the pot from the heat and let it cool for 2 minutes to allow the jam to thicken slightly.
8. Skim off any foam from the surface with a spoon for a clearer jelly consistency.
9. Pour the hot jam into clean, sterilized jars, leaving ¼ inch of headspace at the top.
10. Seal the jars tightly and let them cool to room temperature on a wire rack before refrigerating.
Yes, this jam sets into a glossy, spreadable texture with a bold pink hue and a refreshing minty kick that cuts through the sweetness. It’s fantastic slathered on warm biscuits, swirled into yogurt, or even as a glaze for grilled chicken—get creative and let this jar of joy brighten up your meals!
Honey-Sweetened Rhubarb Jam
Gather ’round, jam enthusiasts, because we’re about to turn that tart, pink rhubarb stalk from your garden (or the farmer’s market) into a jar of pure, honey-kissed sunshine that’ll make your morning toast weep with joy. Forget the sugar rush—this is all about that deep, floral sweetness that only real honey can bring to the party. Let’s get sticky!
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Honey – 1 cup
– Lemon juice – 2 tbsp
– Water – ¼ cup
Instructions
1. Wash 4 cups of rhubarb stalks thoroughly under cold running water to remove any dirt.
2. Chop the cleaned rhubarb into ½-inch pieces using a sharp knife on a cutting board.
3. Combine the chopped rhubarb, 1 cup of honey, 2 tbsp of lemon juice, and ¼ cup of water in a large, heavy-bottomed pot.
4. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
5. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
6. Simmer the mixture for 20–25 minutes, stirring every 5 minutes to prevent sticking, until it thickens to a jam-like consistency. (Tip: To test, place a small spoonful on a chilled plate—it should wrinkle when pushed with a finger.)
7. Remove the pot from the heat and let the jam cool in the pot for 10 minutes to settle. (Tip: Skim off any foam with a spoon for a clearer jam.)
8. While still warm, carefully ladle the jam into clean, sterilized jars, leaving ¼ inch of headspace at the top.
9. Seal the jars tightly with lids and let them cool completely to room temperature on the counter. (Tip: Store in the refrigerator for up to 2 weeks, or process in a water bath for longer shelf life.)
Now, you’ve got a jam that’s delightfully chunky with soft rhubarb bits, boasting a tangy-sweet flavor that’s pure nostalgia in a jar. Slather it on warm biscuits, swirl it into yogurt, or get fancy and pair it with sharp cheese on a cracker—it’s the versatile star your pantry didn’t know it needed!
Rhubarb Cardamom Jam
Crank up the whimsy and prepare for a flavor fiesta that’ll make your taste buds do a happy dance—this isn’t your grandma’s jam (unless your grandma is a total rockstar in the kitchen). Rhubarb Cardamom Jam is the sassy, sweet-tart spread that’s about to become your new breakfast BFF, with a spicy cardamom kick that’ll have you wondering why you ever settled for plain old strawberry.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Granulated sugar – 2 cups
– Water – ½ cup
– Cardamom pods – 8, crushed
– Lemon juice – 2 tbsp
Instructions
1. Combine the chopped rhubarb, granulated sugar, and water in a large, heavy-bottomed pot over medium heat.
2. Stir the mixture constantly for 5 minutes until the sugar fully dissolves and the rhubarb starts to soften—no sugar crystals allowed!
3. Add the crushed cardamom pods to the pot, stirring to distribute them evenly throughout the mixture.
4. Increase the heat to medium-high and bring the mixture to a gentle boil, which should take about 3–4 minutes.
5. Reduce the heat to low and simmer the jam uncovered for 15 minutes, stirring occasionally to prevent sticking.
6. Stir in the lemon juice and continue simmering for another 5 minutes until the jam thickens slightly and coats the back of a spoon.
7. Remove the pot from the heat and let the jam cool for 10 minutes to allow the flavors to meld—patience is a virtue here!
8. Pour the warm jam into sterilized jars, leaving ¼ inch of headspace at the top for sealing.
9. Seal the jars tightly and let them cool completely at room temperature for 2 hours before refrigerating.
10. Store the jam in the refrigerator for up to 2 weeks, or process in a water bath for 10 minutes for longer shelf life.
Perfectly spoonable with a vibrant pink hue and a texture that’s thick but not gluey, this jam bursts with tangy rhubarb upfront followed by a warm, aromatic cardamom finish. Slather it on toast, swirl it into yogurt, or get fancy by pairing it with cheese for a sweet-savory appetizer that’ll impress even the pickiest foodies.
Slow Cooker Rhubarb Jam
Ditch the store-bought jars and get ready for a slow cooker adventure that’ll make your toast do a happy dance! This rhubarb jam is the lazy genius’s dream—just toss everything in, press a button, and let the magic happen while you binge-watch your favorite show. Seriously, it’s so easy, even your slow cooker might start bragging.
Serving: 4 cups | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Rhubarb – 4 cups, chopped
– Granulated sugar – 3 cups
– Lemon juice – 2 tbsp
– Water – ¼ cup
Instructions
1. Combine rhubarb, sugar, lemon juice, and water in a 6-quart slow cooker.
2. Stir the mixture thoroughly until the sugar begins to dissolve and coats the rhubarb evenly.
3. Cover the slow cooker with its lid and set it to cook on the LOW setting for 4 hours.
4. After 2 hours of cooking, remove the lid and stir the jam to prevent sticking and ensure even cooking—this helps break down the rhubarb fibers for a smoother texture.
5. Continue cooking uncovered for the remaining 2 hours, stirring occasionally every 30 minutes, until the jam thickens and reduces by about one-third in volume.
6. Check for doneness by placing a small spoonful on a chilled plate; if it sets and wrinkles when pushed with a finger, it’s ready.
7. Turn off the slow cooker and let the jam cool in the pot for 30 minutes to thicken further before handling.
8. Transfer the cooled jam to clean, sterilized jars, leaving ½ inch of headspace at the top for sealing.
9. Seal the jars tightly and store them in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life—always use a canning funnel to avoid messy spills.
Expect a vibrant pink jam with a tangy-sweet punch that’s perfectly spreadable, not too runny. It’s fantastic swirled into yogurt, dolloped on pancakes, or even as a glaze for grilled meats—get creative and let this rhubarb jam jazz up your meals!
Rhubarb Pineapple Jam
Venture beyond your usual strawberry jam and meet its tangy, tropical cousin that’s about to become your new pantry superstar. This rhubarb pineapple jam is a vibrant, sweet-tart spread that’ll make your morning toast do a happy dance, and it’s surprisingly simple to whip up—no fancy canning skills required, just a pot and a bit of patience.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Pineapple – 2 cups, crushed
– Granulated sugar – 3 cups
– Lemon juice – 2 tbsp
Instructions
1. Combine the chopped rhubarb, crushed pineapple, granulated sugar, and lemon juice in a large, heavy-bottomed pot over medium heat.
2. Stir the mixture constantly for 5 minutes until the sugar fully dissolves and the fruit starts to release its juices—this prevents any sugar from sticking and burning on the bottom.
3. Increase the heat to medium-high and bring the mixture to a rolling boil, where bubbles cover the entire surface and don’t settle when stirred.
4. Reduce the heat to medium-low to maintain a gentle simmer, and cook for 35–40 minutes, stirring every 5–10 minutes to avoid scorching; a tip: use a wooden spoon to gently mash any larger fruit chunks as you go for a smoother consistency.
5. Test for doneness by placing a small spoonful on a chilled plate in the freezer for 2 minutes—if it wrinkles when pushed with your finger, it’s ready (this “wrinkle test” is your secret weapon for perfect jam without over-thickening).
6. Remove the pot from the heat and let the jam cool in the pot for 15 minutes to allow it to thicken further as it settles.
7. Transfer the jam to clean, sterilized jars while still warm, leaving ¼ inch of headspace at the top, and seal tightly; for storage, let it cool completely at room temperature before refrigerating for up to 3 weeks or freezing for longer shelf life.
Perfectly spreadable with a bright pink hue and chunks of fruity goodness, this jam balances rhubarb’s zing with pineapple’s tropical sweetness. Slather it on biscuits for a brunch showstopper, swirl it into yogurt for a tangy snack, or gift it in jars—it’s so good, you might just hoard it all for yourself!
Low-Sugar Rhubarb Jam
Forget everything you thought you knew about rhubarb jam—this low-sugar version is here to save your taste buds from a syrupy fate while keeping things delightfully tart and tangy. It’s the rebellious spread that won’t send your blood sugar on a rollercoaster, perfect for those who like their sweetness with a side of sass. Let’s turn those ruby stalks into a jar of pure, puckery joy without any of the usual sugar overload.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Granulated sugar – ½ cup
– Lemon juice – 2 tbsp
– Water – ¼ cup
Instructions
1. Wash and trim 4 cups of rhubarb stalks, then chop them into ½-inch pieces—pro tip: discard the leaves as they’re toxic, and use a sharp knife to avoid stringy bits.
2. In a large, heavy-bottomed pot, combine the chopped rhubarb, ½ cup granulated sugar, 2 tbsp lemon juice, and ¼ cup water.
3. Stir the mixture over medium heat until the sugar dissolves completely, about 3–5 minutes.
4. Increase the heat to medium-high and bring the mixture to a boil, then reduce to a simmer.
5. Cook uncovered, stirring occasionally to prevent sticking, for 25–30 minutes—tip: the jam is ready when it thickens and coats the back of a spoon without dripping.
6. Remove the pot from heat and let the jam cool slightly for 5 minutes.
7. Transfer the jam to clean, sterilized jars while still warm, leaving ¼-inch headspace at the top.
8. Seal the jars tightly and let them cool to room temperature before refrigerating—tip: for longer storage, process in a water bath for 10 minutes if you’re into canning adventures.
Lusciously chunky with a vibrant pink hue, this jam boasts a bold tartness that mellows into a subtle sweetness, making it ideal for slathering on toast or swirling into yogurt. Try it as a glaze for grilled chicken or a surprising topping for vanilla ice cream to really shake up your routine.
Rhubarb Lavender Jam
Dare to dream beyond boring toast spreads, because this rhubarb lavender jam is about to become your new kitchen crush—a sweet-tart, floral-infused concoction that’s basically a jar of springtime magic. It’s the kind of vibrant, unexpected flavor that’ll make you feel like a culinary wizard without requiring any fancy spells.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 1 lb, chopped
– Granulated sugar – 1 cup
– Lemon juice – 2 tbsp
– Dried culinary lavender – 1 tbsp
– Water – ¼ cup
Instructions
1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, dried culinary lavender, and water.
2. Stir the mixture over medium heat until the sugar dissolves completely, about 3–5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
4. Reduce the heat to low and simmer the jam, stirring every 5 minutes to prevent sticking, for 25 minutes. Tip: Use a wooden spoon to gently mash the rhubarb as it softens for a chunkier texture.
5. Check the jam’s consistency by placing a small spoonful on a chilled plate; if it gels and doesn’t run, it’s ready—if not, simmer for 5 more minutes. Tip: The jam will thicken further as it cools, so don’t overcook it.
6. Remove the saucepan from the heat and let the jam cool for 10 minutes.
7. Skim off any foam from the surface with a spoon and discard it. Tip: For a smoother jam, strain it through a fine-mesh sieve to remove lavender buds, but leaving them in adds a lovely visual speckle.
8. Transfer the jam to a clean jar, seal it tightly, and store it in the refrigerator for up to 2 weeks.
A spoonful of this jam delivers a delightful balance: the rhubarb’s tangy punch is softened by the sugar and elevated by the lavender’s subtle perfume, creating a spread that’s both rustic and refined. Try it swirled into yogurt for a breakfast upgrade, dolloped over vanilla ice cream for a quick dessert, or even as a glaze for roasted meats—it’s versatile enough to jazz up any meal with its vibrant, floral charm.
Rhubarb Blueberry Jam
Zesty, tart, and bursting with berry bliss, this rhubarb blueberry jam is the jar of sunshine your breakfast table desperately needs. It’s the perfect way to turn a pile of pink stalks and plump berries into a spread that’ll make your toast do a happy dance. Trust me, once you taste this vibrant concoction, store-bought jam will seem downright sad.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh rhubarb – 4 cups, chopped
– Fresh blueberries – 2 cups
– Granulated sugar – 2 cups
– Lemon juice – 2 tbsp
Instructions
1. Combine the chopped rhubarb, blueberries, sugar, and lemon juice in a large, heavy-bottomed pot.
2. Let the mixture sit at room temperature for 10 minutes to allow the sugar to begin drawing out the fruit juices.
3. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring occasionally with a wooden spoon.
4. Once boiling, reduce the heat to medium-low to maintain a steady, gentle simmer.
5. Cook for 20–25 minutes, stirring frequently to prevent sticking, until the jam thickens significantly and reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, place a small plate in the freezer, then drop a teaspoon of jam on it—if it wrinkles when pushed after 1 minute, it’s set.
6. Carefully skim off any foam that rises to the surface with a spoon for a clearer jam. Tip: A splash of butter (about ½ tsp) stirred in at the end can help reduce foam, but it’s optional.
7. Remove the pot from the heat and let the jam cool in the pot for 5 minutes, stirring occasionally.
8. While still hot, carefully ladle the jam into clean, sterilized jars, leaving ¼ inch of headspace.
9. Wipe the jar rims with a clean, damp cloth, seal tightly with lids, and let the jars cool completely at room temperature. Tip: For longer shelf life, process the sealed jars in a boiling water bath for 10 minutes, but refrigerate if consuming within a few weeks.
Buttery toast is just the beginning—this jam boasts a gorgeous, spreadable texture with tender fruit pieces and a brilliant magenta hue. Its flavor is a perfect tangy-sweet balance, making it a stellar swirl into yogurt, a glaze for grilled chicken, or a surprising filling for thumbprint cookies. Honestly, you might just find yourself eating it by the spoonful straight from the jar.
Rhubarb Apple Cinnamon Jam
Now, who said jam-making was just for summer berries? Let’s shake things up with a cozy, spiced spread that’ll make your toast do a happy dance—think tart rhubarb, sweet apples, and a generous hug of cinnamon, all simmered into a jar of pure comfort. It’s the perfect way to turn those wintery fruits into something downright magical, no fairy godmother required!
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Apples – 2 cups, peeled and diced
– Sugar – 2 cups
– Lemon juice – 2 tbsp
– Cinnamon – 1 tsp
– Water – ¼ cup
Instructions
1. In a large, heavy-bottomed pot, combine the chopped rhubarb, diced apples, sugar, lemon juice, cinnamon, and water.
2. Stir everything together over medium heat until the sugar dissolves completely, about 3–5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring every 5 minutes to break down the fruit.
5. Tip: Use a potato masher halfway through to help the fruit soften evenly and create a chunkier texture if desired.
6. After 25 minutes, check the consistency by placing a small spoonful on a chilled plate—if it gels and doesn’t run, it’s ready.
7. Tip: If it’s too runny, simmer for an additional 5–10 minutes until thickened to your liking.
8. Remove the pot from the heat and let the jam cool for 10 minutes, skimming off any foam with a spoon.
9. Tip: For smoother jam, blend briefly with an immersion blender while still warm, but leave some chunks for texture.
10. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace, and seal tightly.
11. Let the jars cool completely at room temperature before storing in the refrigerator for up to 2 weeks.
Unbelievably versatile, this jam boasts a thick, spreadable texture with tender fruit bits and a warm cinnamon aroma that’ll make your kitchen smell like a holiday bakery. Slather it on morning pancakes, swirl it into yogurt, or even use it as a glaze for roasted meats—it’s the sweet-tart superstar your pantry’s been craving!
Rhubarb Lemon Verbena Jam
Hear ye, hear ye, jam lovers! Forget everything you thought you knew about sticky spreads—this Rhubarb Lemon Verbena Jam is about to stage a delicious coup in your pantry. It’s the perfect way to capture the tart, tangy joy of rhubarb season and the subtle, floral magic of lemon verbena in one jar of pure, spreadable sunshine.
Serving: 4 half-pint jars | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Granulated sugar – 3 cups
– Fresh lemon juice – ¼ cup
– Fresh lemon verbena leaves – ¼ cup, packed
Instructions
1. Wash and thoroughly dry four half-pint canning jars and their lids.
2. Combine the chopped rhubarb and granulated sugar in a large, heavy-bottomed pot.
3. Let the mixture sit for 15 minutes to allow the sugar to draw out the rhubarb’s juices.
4. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
5. Once boiling, reduce the heat to maintain a steady, vigorous simmer.
6. Stir in the fresh lemon juice.
7. Continue cooking for 20-25 minutes, stirring often to prevent sticking, until the jam thickens and reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, test by placing a small spoonful on a chilled plate; it should wrinkle when pushed with a finger.
8. While the jam cooks, finely chop the fresh lemon verbena leaves.
9. Remove the pot from the heat and immediately stir in the chopped lemon verbena leaves.
10. Let the jam cool in the pot for 5 minutes, stirring occasionally; this helps prevent the fruit from floating to the top in the jars. Tip: Skim off any foam with a spoon for a clearer final product.
11. Carefully ladle the hot jam into the prepared jars, leaving ¼ inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth, then seal tightly with the lids.
13. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal for shelf storage. Tip: Always check seals after cooling; lids should be concave and not pop when pressed.
Perfectly spoonable with a vibrant pink hue and delightful chunks of tender rhubarb, this jam boasts a brilliant balance of tart and sweet with an elegant, herbal whisper from the verbena. Slather it on buttermilk biscuits, swirl it into morning yogurt, or get fancy and use it as a glaze for roasted chicken—it’s a jar of pure, versatile joy.
Rhubarb Peach Jam
Brace yourselves, jam lovers—this isn’t your grandma’s preserves (unless your grandma was a total flavor rebel). We’re taking the tart punch of rhubarb and marrying it to the sunny sweetness of peach in a jarred-up love story that’ll make your toast swoon. Consider this your official permission to put fruit on everything.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh rhubarb – 4 cups, chopped
– Fresh peaches – 3 cups, peeled and chopped
– Granulated sugar – 3 cups
– Lemon juice – 2 tbsp
Instructions
1. Combine the chopped rhubarb, chopped peaches, granulated sugar, and lemon juice in a large, heavy-bottomed pot.
2. Let the mixture sit at room temperature for 10 minutes to allow the sugar to begin drawing out the fruit juices—this helps prevent scorching later.
3. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring frequently with a wooden spoon.
4. Once boiling, reduce the heat to medium and maintain a steady, vigorous simmer for 20 minutes, stirring every 2-3 minutes to prevent sticking.
5. Tip: To test for the gel set, place a small plate in the freezer for 5 minutes, then drop a teaspoon of jam onto the cold plate. Let it sit for 30 seconds; if it wrinkles when pushed with your finger, it’s ready.
6. Once the jam passes the wrinkle test, immediately remove the pot from the heat and skim off any foam from the surface with a spoon.
7. Tip: Carefully ladle the hot jam into clean, sterilized half-pint jars, leaving ¼ inch of headspace at the top.
8. Wipe the jar rims with a clean, damp cloth to ensure a proper seal, then place sterilized lids and bands on top, tightening just until fingertip-tight.
9. Tip: Process the filled jars in a boiling water canner for 10 minutes to seal, then remove and let them cool completely on a towel-lined counter for 12 hours.
10. Check that all lids have sealed by pressing the center—if it doesn’t pop back, you’ve successfully captured summer.
Heavenly, right? This jam sets with a luscious, spreadable texture—not too firm, with lovely bits of tender fruit throughout. The flavor is a perfect tangy-sweet balance, with the rhubarb’s zing cutting through the peachy sunshine. Slather it on biscuits, swirl it into yogurt, or get wild and use it as a glaze for grilled chicken.
Rhubarb Earl Grey Tea Jam
Brace yourself, jam lovers, because we’re about to elevate your toast game from basic to brilliant with a jar of pure, floral magic. This Rhubarb Earl Grey Tea Jam is the sophisticated, slightly tart, and utterly irresistible spread you never knew your breakfast was missing—until now. It’s like a fancy tea party decided to crash your morning routine, and honestly, we’re here for it.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 1 lb, chopped
– Granulated sugar – 1 ½ cups
– Earl Grey tea bags – 3
– Lemon juice – 2 tbsp
– Water – ½ cup
Instructions
1. In a small saucepan, combine the ½ cup of water and the 3 Earl Grey tea bags.
2. Bring the mixture to a simmer over medium heat, then immediately remove the pan from the heat and let the tea steep for 10 minutes to develop a strong flavor.
3. While the tea steeps, chop 1 lb of rhubarb into ½-inch pieces.
4. After 10 minutes, remove and discard the tea bags from the saucepan.
5. In a large, heavy-bottomed pot, combine the chopped rhubarb, 1 ½ cups of granulated sugar, the steeped Earl Grey tea, and 2 tbsp of lemon juice.
6. Tip: Use a heavy-bottomed pot to prevent the jam from scorching during the long cooking process.
7. Stir the mixture over medium-high heat until the sugar has completely dissolved, which should take about 3-5 minutes.
8. Once the sugar dissolves, reduce the heat to medium-low to maintain a gentle simmer.
9. Let the jam simmer uncovered for 25-30 minutes, stirring occasionally with a wooden spoon to prevent sticking.
10. Tip: To test for doneness, place a small plate in the freezer for 5 minutes, then spoon a bit of jam onto the cold plate; if it wrinkles when pushed with your finger, it’s ready.
11. After 25-30 minutes, when the jam has thickened and passes the wrinkle test, remove the pot from the heat.
12. Tip: For a smoother texture, you can use an immersion blender to briefly pulse the jam in the pot, but leaving it chunky adds a lovely rustic feel.
13. Carefully ladle the hot jam into clean, sterilized jars, leaving ¼ inch of headspace at the top.
14. Seal the jars immediately and let them cool to room temperature on the counter before refrigerating.
Prepare to be delighted by this jam’s vibrant pink hue and complex flavor—the tart rhubarb is perfectly balanced by the bergamot notes of the tea, creating a spread that’s both bold and elegant. Slather it on warm scones, swirl it into plain yogurt, or get adventurous by pairing it with sharp cheeses for a stunning cheeseboard centerpiece.
Rhubarb Hibiscus Jam
Tired of the same old strawberry jam? Let’s shake things up with a tart, tangy, and downright dazzling spread that’ll make your toast do a happy dance. This rhubarb hibiscus jam is the rebellious cousin of your grandma’s preserves—bold, beautiful, and ready to party on your breakfast table.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh rhubarb – 4 cups, chopped
– Granulated sugar – 2 cups
– Dried hibiscus flowers – ½ cup
– Water – 1 cup
– Lemon juice – 2 tbsp
Instructions
1. In a medium saucepan, combine the dried hibiscus flowers and 1 cup of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until the water turns deep red.
2. Strain the hibiscus tea through a fine-mesh sieve into a large, heavy-bottomed pot, discarding the flowers. Tip: Use a wooden spoon to press the flowers gently—this extracts maximum flavor without bitterness.
3. Add the chopped rhubarb, 2 cups of granulated sugar, and 2 tablespoons of lemon juice to the hibiscus tea in the pot. Stir well to combine.
4. Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a heatproof spatula to prevent scorching.
5. Once boiling, reduce heat to medium-low and maintain a steady simmer. Cook for 20-25 minutes, stirring occasionally, until the rhubarb breaks down completely and the mixture thickens to a jam-like consistency. Tip: Test the jam by placing a small spoonful on a chilled plate—if it wrinkles when pushed with your finger, it’s ready.
6. Remove the pot from heat and let the jam cool for 5 minutes. Skim off any foam from the surface with a spoon for a smoother texture.
7. Carefully ladle the hot jam into clean, sterilized jars, leaving ¼ inch of headspace. Seal immediately with lids. Tip: For proper sealing, invert the jars for 1 minute after filling, then turn upright—this creates a vacuum seal without canning equipment.
8. Let the jars cool completely at room temperature for 4-6 hours before refrigerating.
What you’ll get is a vibrant ruby-red jam with a perfect balance of rhubarb’s sharp tang and hibiscus’s floral notes. The texture is luxuriously thick with tender rhubarb strands that cling beautifully to crusty bread. Try it swirled into yogurt, paired with sharp cheddar on crackers, or as a surprising glaze for grilled chicken—this jam refuses to be pigeonholed!
Rhubarb Cherry Bourbon Jam
Oh, the audacity of rhubarb and cherries getting tipsy on bourbon and deciding to become your new favorite jam! This isn’t your grandma’s preserves—it’s a sassy, grown-up spread that’ll make your morning toast feel like a fancy brunch and your cheese board whisper sweet nothings. Consider it the condiment equivalent of a flirty wink.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Rhubarb – 4 cups, chopped
– Cherries – 2 cups, pitted and halved
– Granulated sugar – 2 cups
– Bourbon – ¼ cup
– Lemon juice – 2 tbsp
Instructions
1. Combine the rhubarb, cherries, sugar, bourbon, and lemon juice in a large, heavy-bottomed pot over medium heat.
2. Stir constantly for 5 minutes until the sugar dissolves completely and the fruit starts to release its juices.
3. Increase the heat to medium-high and bring the mixture to a boil, which should take about 3–4 minutes.
4. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to prevent sticking. Tip: Use a wooden spoon to gently mash the fruit as it softens for a chunkier texture.
5. Check the jam’s consistency by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger after 1 minute of cooling.
6. If it’s too runny, continue simmering for another 5 minutes and test again. Tip: Avoid overcooking, as it can make the jam overly thick and lose its bright flavor.
7. Once thickened, remove the pot from the heat and let it cool for 10 minutes to settle.
8. Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top. Tip: Wipe the jar rims clean with a damp cloth before sealing to ensure a proper fit.
9. Seal the jars tightly and let them cool to room temperature before refrigerating or storing.
Gloriously chunky with a tangy-sweet punch, this jam boasts a vibrant ruby hue and a subtle bourbon warmth that lingers like a good story. Slather it on warm biscuits for a cozy breakfast, or pair it with sharp cheddar on crackers to impress your fanciest friends—it’s the versatile star your pantry didn’t know it needed.
Rhubarb Coconut Jam
Picture this: you’re staring at a pile of rhubarb that looks more like alien celery than dessert, and you’re wondering if it’s secretly plotting to overthrow your kitchen. Fear not, because we’re about to transform that tart, pink stalk into a jam so dreamy, it’ll make your morning toast feel like a tropical vacation. This rhubarb coconut jam is the sweet, tangy, and creamy spread you never knew you needed—until now.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Rhubarb – 4 cups, chopped into ½-inch pieces
- Granulated sugar – 1 cup
- Coconut milk – ½ cup
- Lemon juice – 2 tbsp
Instructions
- Combine the chopped rhubarb and granulated sugar in a medium saucepan over medium heat.
- Stir the mixture constantly for 5 minutes until the sugar dissolves and the rhubarb starts to release its juices.
- Pour in the coconut milk and lemon juice, then reduce the heat to medium-low.
- Simmer the jam for 20 minutes, stirring every 3–4 minutes to prevent sticking—a tip: if it starts to bubble too vigorously, lower the heat slightly.
- Check the consistency by dipping a spoon into the jam; it should coat the back of the spoon without dripping off immediately, which means it’s ready.
- Remove the saucepan from the heat and let the jam cool to room temperature, about 30 minutes.
- Transfer the cooled jam to a clean jar or airtight container for storage.
Now, you’ve got a jam that’s delightfully chunky with soft rhubarb bits, boasting a perfect balance of tartness from the fruit and creamy sweetness from the coconut. Not only does it pair magically with toast or yogurt, but try swirling it into oatmeal or using it as a filling for thumbprint cookies—it’s a versatile superstar that’ll brighten up any snack.
Rhubarb Lime Zest Jam
Tired of the same old strawberry jam? Let’s shake things up with a zippy, tangy spread that’s as bold as your brunch ambitions—this rhubarb lime zest jam is the jar of sunshine your toast has been dreaming of. It’s the perfect sweet-tart rebellion against boring breakfasts, guaranteed to make your taste buds do a happy dance.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh rhubarb – 4 cups, chopped
– Granulated sugar – 2 cups
– Lime – 1, zested and juiced
– Water – ¼ cup
Instructions
1. Wash and chop the rhubarb into ½-inch pieces, discarding any leaves (they’re toxic, so toss ’em!).
2. In a large, heavy-bottomed pot, combine the rhubarb, sugar, lime zest, lime juice, and water.
3. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes—no gritty surprises allowed!
4. Increase the heat to medium-high and bring the mixture to a boil, then reduce to a simmer.
5. Cook, stirring occasionally to prevent sticking, for 20 minutes or until the rhubarb breaks down and the jam thickens to a spreadable consistency.
6. Test the jam by placing a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, it’s ready (this “wrinkle test” is your secret jam-making superpower!).
7. Remove the pot from heat and let the jam cool slightly, about 10 minutes, to avoid a steamy jar situation.
8. Carefully ladle the warm jam into sterilized jars, leaving ¼-inch headspace, and seal tightly.
9. For longer storage, process the sealed jars in a boiling water bath for 10 minutes, then let them cool completely on a towel.
10. Store any unprocessed jam in the refrigerator and use within 2 weeks for peak freshness.
Rhubarb lime zest jam sets with a vibrant, slightly chunky texture that’s packed with zesty lime punch and the earthy tang of rhubarb. Slather it on warm biscuits, swirl it into yogurt, or get fancy by pairing it with sharp cheeses for a killer cheese board—this jam’s versatility is as bright as its flavor!
Rhubarb Rosemary Jam
Miraculously, we’ve tamed the tart, tangy rebel that is rhubarb and paired it with the earthy, piney charm of rosemary to create a jam that’s anything but ordinary—it’s a sweet-and-savory symphony in a jar, ready to jazz up your morning toast or cheese board with a dash of unexpected flair.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Rhubarb – 1 lb, chopped
– Granulated sugar – 1 cup
– Fresh rosemary – 2 sprigs
– Lemon juice – 2 tbsp
Instructions
1. In a large, heavy-bottomed pot, combine the chopped rhubarb, granulated sugar, and lemon juice, stirring gently to coat the rhubarb evenly. Tip: Use a pot with a wide base to promote even evaporation and prevent scorching.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely, which should take about 5 minutes.
3. Once boiling, reduce the heat to medium-low to maintain a steady simmer, then add the fresh rosemary sprigs directly to the pot, submerging them slightly in the liquid.
4. Simmer the mixture uncovered for 20–25 minutes, stirring every 5 minutes to prevent sticking, until it thickens to a jam-like consistency that coats the back of a spoon. Tip: To test for doneness, place a small spoonful on a chilled plate—it should wrinkle slightly when pushed with a finger.
5. Remove the pot from the heat and discard the rosemary sprigs, using tongs to squeeze out any excess liquid back into the jam for maximum flavor infusion.
6. Let the jam cool in the pot for 10 minutes, then transfer it to clean, sterilized jars while still warm, leaving ¼ inch of headspace at the top. Tip: For longer storage, process the sealed jars in a boiling water bath for 10 minutes, but if eating soon, simply refrigerate after cooling completely.
7. Seal the jars tightly and allow them to cool to room temperature before storing in the refrigerator, where the jam will continue to set further over the next few hours.
Ethereal in texture with a glossy, spreadable finish, this jam balances the rhubarb’s vibrant tartness against rosemary’s subtle herbal notes, creating a complex flavor that’s both refreshing and robust. Slather it on warm biscuits for a cozy breakfast, or pair it with sharp cheddar on crackers for an elegant appetizer that’ll have guests guessing your secret ingredient.
Summary
Overall, this collection offers a delightful variety of sweet and tangy rhubarb jams to brighten your pantry. We hope you find a new favorite to make and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this roundup to your Pinterest boards to save these delicious ideas for later!
