Old-Fashioned Rhubarb Jam

why make this recipe

Old-Fashioned Rhubarb Jam is a delicious way to preserve the unique tartness of rhubarb. Making jam at home allows you to control the sweetness and flavor. This jam can brighten up your breakfast, serve as a sweet topping for desserts, or be enjoyed straight from the jar. With its beautiful color and delightful taste, it’s a great addition to your pantry.

how to make Old-Fashioned Rhubarb Jam

Ingredients

• 6 cups rhubarb, chopped (fresh or frozen, thawed & drained)
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• Optional: 1 tsp vanilla extract
• Optional: 1/2 tsp ground ginger

Directions

1. In a heavy saucepan, combine rhubarb and sugar. Stir well, cover, and let sit for 30–45 minutes to release juices.
2. Place the pan over medium heat. Add lemon juice and zest.
3. Cook, stirring occasionally, until the rhubarb breaks down and thickens, about 20–25 minutes.
4. Mash lightly with a potato masher for a smoother texture, or leave some chunks for a rustic jam.
5. Test for doneness by spooning a bit of jam on a chilled plate. If it wrinkles when pushed, it’s ready.
6. Remove from heat and stir in optional vanilla or ginger.
7. Pour hot jam into sterilized jars, leaving 1/4-inch headspace.
8. Wipe rims, seal, and process in a boiling water bath for 10 minutes for long-term storage.
9. Let jars cool undisturbed. Store sealed jars in a cool pantry for up to 1 year. Refrigerate after opening.

how to serve Old-Fashioned Rhubarb Jam

You can serve Old-Fashioned Rhubarb Jam in many tasty ways. Spread it on toast, scones, or biscuits. It pairs well with cream cheese for a quick snack. You can also use it as a filling for cakes and pastries or mix it into yogurt or oatmeal for breakfast.

how to store Old-Fashioned Rhubarb Jam

Store your sealed jars of Old-Fashioned Rhubarb Jam in a cool, dark pantry. It can last up to a year if stored properly. After you open a jar, keep it in the refrigerator and use it within a few weeks.

tips to make Old-Fashioned Rhubarb Jam

• Use fresh rhubarb for the best flavor. If using frozen rhubarb, make sure it is fully thawed and drained to avoid excess moisture.
• Adjust the sugar according to your taste preference, but remember rhubarb is tart and may need the sweet balance.
• If you like a smoother jam, mash the rhubarb more during cooking to break it down.

variation

You can add different flavors to your jam for a twist. Besides vanilla and ginger, consider adding spices like cinnamon or nutmeg, or mix in other fruits like strawberries or strawberries for a mixed fruit jam.

FAQs

1. Can I use frozen rhubarb for this jam?
Yes, you can use frozen rhubarb. Just thaw and drain it before using.

2. How can I tell if my jam is ready?
Spoon a bit of jam on a chilled plate. If it wrinkles when pushed, it’s ready.

3. Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but it may affect the flavor and thickness of the jam. The sugar is important for preservation and sweetness.