Name: Old Fashioned Rhubarb Jam
Prep time: 10
Cook time: 25
Total time: 35
Yield: 2
Cuisine: French
Ingredients: 7 cups (approximately 700 grams) fresh rhubarb, washed and cut into smaller pieces; 1 cup (200 grams) sweetener of choice, such as xylitol or coconut sugar (more to taste); 1/4 cup (60 ml) freshly squeezed lemon juice; 1/2 teaspoon pure vanilla extract

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Old Fashioned Rhubarb Jam

This delicious Old Fashioned Rhubarb Jam is made with fresh rhubarb and a sweetener of choice. The vanilla extract and lemon juice will balance out the rhubarb taste. This jam is an amazing addition to any breakfast porridge, in a smoothie, with dessert or on a cracker as a snack.

Type: jam

Cuisine: French

Keywords: jam, rhubarb, sweet, spread, fruit

Recipe Yield: 2

Calories: 440

Preparation Time: 10

Cooking Time: 25

Total Time: 35

Recipe Video Name: Old Fashioned Rhubarb Jam

Recipe Video Description: This delicious Old Fashioned Rhubarb Jam is made with fresh rhubarb and a sweetener of choice. The vanilla extract and lemon juice will balance out the rhubarb taste. This jam is an amazing addition to any breakfast porridge, in a smoothie, with dessert or on a cracker as a snack.

Recipe Ingredients:

7 cups (approximately 700 grams) fresh rhubarb, washed and cut into smaller pieces
1 cup (200 grams) sweetener of choice, such as xylitol or coconut sugar (more to taste)
1/4 cup (60 ml) freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Recipe Instructions: Clean the rhubarb stalks. Remove any withered parts and dirt. Cut into smaller chunks so it’s easier to place in a saucepan. Place the rhubarb in a medium saucepan along with the sweetener of choice. Add in the lemon juice and vanilla. Bring to a boil over medium heat, while stirring frequently. Once the rhubarb releases its juices turn down the heat a bit. Let the rhubarb simmer until the rhubarb chunks dissolve and the texture because jam like. Once the mixture sticks to a ladle, the jam is done. It's important to cook it long enough so the excess water in the fruit can evaporate. This should take about 20-25 minutes. If the rhubarbs heats up too fast and the rhubarb starts to burn add one teaspoon of water at a time to prevent burning. Turn off the heat, let the jam cool and then place into jars. Let cool on the counter and once cooled off, place in the refrigerator for at least 3 hours to thicken.

Editor's Rating:
5

The first fields growing rhubarb typically show up in late March to early April. So the best moment to harvest rhubarb is in spring and early summer. Although we can enjoy rhubarb all summer long, I was told that they tend to get woody in late summer and don’t taste as good.

Around this time of the year those gorgeous rhubarb pies are starting to show up on my Instagram feed. But there is more! May I introduce to you my current rhubarb obsession? Old Fashioned Rhubarb jam.

long stalks of fresh rhubarb next to a small knife and a bowl with rhubarb pieces

Homemade Rhubarb jam

Spring and summer are a great time to make your own jams. The main reason why I love to make my own jam is that the store bought versions almost always have a bit too much sugar or preservatives to my taste. And sometimes I find the taste or texture just a bit too jelly-like.

But most of all, it’s so incredibly easy to make your own jam! It’s also easy to make a bigger batch. It’s a totally foolproof recipe, that you’ll love.

How To Make Old Fashioned Rhubarb Jam

Making rhubarb is as simple as cleaning and cutting the rhubarb into smaller chunks. All you have to do next is heat it up in a saucepan along with the other ingredients.

Once it’s boiling the jam will need to be stirred until the rhubarb releases its juices and starts to simmer. When it becomes sticky, the jam is done. Place it in a glass jar and keep in the refrigerator to thicken up.

Is Rhubarb Not Too Sour?

The first few times I made this recipe with rhubarb and strawberries as I thought rhubarb is too sour and acidic to use in a jam recipe.

Even though raw rhubarb tastes indeed sour, once cooked the taste becomes more sweet, and very suitable to use in pies, sauces and jams.

freshly cut and washed rhubarb in a white bowl

How To Thicken Rhubarb Jam Without Pectin

Usually I like to thicken a jam with chia seeds, pectin or an additional fruit (such as bananas). This recipe for Cherry Chia Seed Jam is delicious and I used only chia seeds to thicken it up. Pectin is a naturally occurring substance found in berries, apples and other fruits. When heated together with sugar, it causes to thicken and resemble a jam.

Although I don’t mind using pectin to create a specific consistency, in jam recipes I find that it creates a bit of an unusual texture and taste. But the good thing is that the pectin in the fruit itself is almost always enough to thicken the jam.

The lemon juice in this recipe will draw out the pectin in the rhubarb and helps it set. On top of that, the sweetener in this recipe binds the water in the fruit and also that will help it thicken up since it can’t interfere with the thickening process.

And lastly, the process of heating the fruit and then letting it cool in the refrigerator will also firm the jam up further.

How To Make Old Fashioned Rhubarb Jam

Making rhubarb is as simple as cleaning and cutting the rhubarb into smaller chunks. All you have to do next is heat it up in a saucepan along with the other ingredients.

glass jar with red rhubarb jam on a white plate with a white teaspoon with rhubarb jam on it

How To Store Old Fashioned Rhubarb Jam

I personally find this recipe so simple that I don’t mind making it every now and then. I just can’t be bothered (read: I’m too lazy) with sterilizing glass jars in order to store the jams for a longer time.

Typically I will make a few jars of jam which will last in our home about a week- sometimes even shorter.

If you would like to make a big batch for months to come, make sure to sterilize the jars with boiling water to get rid of all the bacteria and to make sure your jam will last longer.

How To Serve Rhubarb Jam

Rhubarb jam can be enjoyed in so many delicious ways. I love to add a big dollop to my morning granola or porridge. But other delicious options are:

a tablespoon in a smoothie
as a spread on a cracker or bread
in a sauce or dip
on cakes and pies

Before you get out those glass jars, one final comment. The color of the jam will greatly depend on the color of the rhubarb stalks. For this recipe I used very red stalks so the color is a rich deep red.

But if you use green stalks or buy rhubarb later in the summer the jam will be less vibrant. The taste shouldn’t be that much different though.

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two blue bowls with granola and rhubarb jam on a white backdrop with rhubarb jam on a plate next to it

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