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Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.
![Rhubarb Jam Recipe With Pectin (1) Rhubarb Jam Recipe With Pectin (1)](https://i0.wp.com/www.savoringthegood.com/wp-content/uploads/2021/08/Rhubarb-Jam-vertical-image.jpg)
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- Here is why this rhubarb jam recipe is amazing:
- 🥫 Ingredients needed to make small batch homemade rhubarb jam:
- How to make Rhubarb Jam
- FAQs, answers and tips:
- 🪴 More Rhubarb Recipes:
- More Jam Recipes:
- 5 Days To Canning Confidence
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
Here is why this rhubarb jam recipe is amazing:
- Super simple ingredients let the tartness of the rhubarb shine through while being balanced out by the sugar in this jam.
- Small batch of jam will give you 6 half-pint jars of jam. Perfect for gift-giving or popping open for a Sunday Brunch.
- Use fresh or frozen rhubarb for this jam recipe. Be sure to include any juices from the frozen bag of rhubarb.
- Use this rhubarb jam as a part of a charcuterie and cheese board as the sweet and tart element to the board.
🥫 Ingredients needed to make small batch homemade rhubarb jam:
![Rhubarb Jam Recipe With Pectin (2) Rhubarb Jam Recipe With Pectin (2)](https://i0.wp.com/www.savoringthegood.com/wp-content/uploads/2021/08/horizontal-image-copy-3.jpg)
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Rhubarb - fresh rhubarb washed, leaves removed and chopped into 1" pieces
- Orange juice - fresh if you have it but for this recipe I use bottled juice because that is what I had. Lemon juice can also be substituted.
- Sugar - white sugar
- Pectin - powdered pectin. Sure Jell is what I used for this recipe.
- Butter - butter will help keep the foam down. Unsalted butter is what I use
How to make Rhubarb Jam
![Rhubarb Jam Recipe With Pectin (3) Rhubarb Jam Recipe With Pectin (3)](https://i0.wp.com/www.savoringthegood.com/wp-content/uploads/2021/08/6-jelly-jars-of-Rhubarb-Jam-one-open-with-a-spoon-pooling-with-jam-on-a-white-plate.jpg)
1. Prepare the jars
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Fill the canner with water and place the jars on the rack. Cover the pan and bring to a simmer over medium heat.
- Reduce heat and keep the jars hot while you prepare the jam. See more canning tips in my Canning 101 post.
2. Prepare the Rhubarb Jam
- Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
- Combine the chopped rhubarb and the orange juice in a non reactive 4 quart saucepan, bringing to a boil and cooking for 2 minutes or until the rhubarb is tender.
- Stir in the pectin and the butter to the softened rhubarb.
- Bring to a full rolling boil, stirring constantly.
- Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.
- Remove from the heat and skim any scum that has risen to the top.
3. Canning The Jam
- Ladle the hot jam to within ¼" of the hot, clean jars. Wipe the rim with a wet, clean cloth. Add a clean lid and a clean ring. Finger tighten the ring.
- Return the filled jar to the hot water canner.
- Repeat with the remaining jars, returning each filled jar to the water bath canner when filled.
- Process the jars for 10 minutes.
- Remove the jars from the hot water canner and allow them to rest on a towel lined counter.
- Once the jars have cooled, check each lid for flex. If a jar flexes, place it in the refrigerator.
FAQs, answers and tips:
What is a full rolling boil?
A full rolling boil is a boil that doesn't stop boiling when stirred. Be careful when stirring a full rolling boil of jam.
🪴 More Rhubarb Recipes:
- Strawberry Rhubarb Jam - This strawberry rhubarb jam recipe can be made with fresh or frozen rhubarb and your choice of fresh or frozen strawberries.
- Strawberry Rhubarb Cast Iron Crisp - My mouth-watering strawberry rhubarb crisp recipe is easily made with minimum clean-up in a cast-iron skillet.
- Rhubarb Chutney - The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice.
- Rhubarb Crumble - Rhubarb crumbleis the one dish dessert that is delightfully tart, sweet with a crunchy topping that is delicious served warm with ice cream or chilled with a hot cup of coffee.
- Rhubarb Basil Smash - Tart rhubarb is balanced out with the sweet syrup and the muddling of basil gives the co*cktail a brightness of flavor.
- Blackberry Dump Cake - Crunchy, sweet cobbler-like topping over blackberries is a delicious dessert.
- Rhubarb Jam - Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.
- Rhubarb Syrup
- Rhubarb Basil Smash co*cktail
Don’t lose this recipe! Enter your email below and we will email this recipe to you, plus more yummy recipes weekly.
More Jam Recipes:
- Canning Cranberry Juice 🫙
- Canning Pizza Sauce (Fresh Tomatoes)
- Preserved Figs In Syrup
See more Canning Recipes →
5 Days To Canning Confidence
📖 Recipe
Rhubarb Jam Recipe
Sarah Mock
Rhubarb jam is so simple to make and a great jam recipe for beginners. The perfect balance of tart and sweet, this is the easiest homemade jam.
4.78 from 9 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 10 minutes mins
Cook time for the recipeCook Time 5 minutes mins
Cool Timecanning time 10 minutes mins
total time to prep and cook the recipe.Total Time 25 minutes mins
Course Canning Recipes
Cuisine American
Makes 6 ½ pints
Per Serving 909 kcal
Ingredients
- 4 ½ cups rhubarb (washed, chopped)
- 1 cup Orange juice
- 1 package package Sure Jell Original
- 1 Teaspoon butter
- 6 ½ cups sugar
Instructions
Prepare the jars
Wash jars and screw bands in hot soapy water; rinse with warm water.
Fill the canner with water and place the jars on the rack.
Cover the pan and bring to a simmer over medium heat.
Reduce heat and keep the jars hot while you prepare the jam.
Prepare the Rhubarb Jam
Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.
4 ½ cups rhubarb
Combine the chopped rhubarb and the oreange juice in a non reative 4 quart sauce pan, bringing to a boil and cooking for 2 minutes or until the rhubarb is tender.
1 cup Orange juice
Stir in the pectin and the butter to the softened rhubarb.
1 package package Sure Jell Original
Bring to a full rolling boil, stirring constantly.
Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.
6 ½ cups sugar
Remove from the heat and skim any scum that has risen to the top.
Ladle the hot jam to within ¼" of the hot, clean jars. Wipe the rim with a wet, clean cloth. Add a clean lid and a clean ring. Finger tighten the ring.
Return the filled jar to the hot water canner.Repeat with the remaining jars, returning each filled jar to the water bath canner when filled.
Process the jars for 10 minutes.
Remove the jars from the hot water canner and allow them to rest on a towel lined counter.Once the jars have cooled, check each lid for flex. If a jar flexes, place it in the refridgerator.
Notes
What is a full rolling boil?
A full rolling boil is a boil that doesn't stop boiling when stirred. Be careful when stirring a full rolling boil of jam.
Nutrition
Serving: 0.25pint | Calories: 909kcal | Carbohydrates: 233g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 351mg | Fiber: 2g | Sugar: 221g | Vitamin A: 197IU | Vitamin C: 28mg | Calcium: 86mg | Iron: 1mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
More Jam Recipes
- Homemade Fig Preserves Recipe Without Pectin
- Homemade Strawberry Rhubarb Jam Recipe
- Corn Cob Jelly Recipe
- Seedless Black Raspberry Jam Recipe
About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
JM Traxler
Can I use liquid certo pectin in place of the powdered pectin?
Reply
Carli
I wold like to make your rhubarb jam but I only have powdered bernardin pectin…. How much of that would I use in place of your surejel please???
Reply
Sarah Mock
I did a bit of research and turns out powdered bernardin pectin can be substituted in equal parts for surejel.
Sarah
Reply
Maya
4 1/2 cups of rhubarb to 6 1/2 seems like a lot of sugar to rhubarb
Reply
Lois M
I tried this recipe today and now it's my new favorite recipe. Easy, easy, easy...and very tasty! I multiplied the recipe for larger batches and it was still perfection.Reply
Sarah Mock
Lois,
Thank you so much for sharing! This is one of my favorite jam recipes as well! I hope you find more easy and delicious recipes here at Savoring The Good.Sarah
Reply