Simple Rhubarb Jam Recipe

I present a super simple two-ingredient rhubarb and sugar jam that captures bright spring flavor and belongs among Easy Rhubarb Recipes.

I love how straightforward this Simple Rhubarb Jam is. With nothing more than rhubarb and granulated sugar you get jars of bright, tart sweet flavour that surprise people.

I keep meaning to complicate things but end up sticking with the bare bones because it just works. People ask if it’s really just those two things and I tell them yes every time.

I’ve checked Easy Rhubarb Recipes and other Rhubarb Jam Recipes, yet this stripped down version always feels like a reveal, like finding a small secret in the garden. It doesnt need fuss, and it somehow tastes like spring in a spoon.

Ingredients

• Rhubarb stalks: tart, fibrous, low calorie, good source of vitamin C and dietary fiber
• Rhubarb pectin: helps jams set naturally so less added gelling agents usually needed
• Rhubarb flavor: bright tartness that balances sugar, gives jam a lively tang
• Granulated sugar: primary sweetener, supplies carbs and bulk for thickening
• Sugar chemistry: helps preserve by binding water and raising shelf stability
• Health note: rhubarb offers fiber and vitamins, sugar adds calories so use moderation
• Texture tip: sugar melts into syrup giving glossy jam and longer fridge life

Ingredient Quantities

• 1 kg rhubarb (about 8 cups chopped)
• 1 kg granulated sugar (about 5 cups)

How to Make this

1. Wash 1 kg rhubarb, trim off tough ends and strings, then chop into roughly 1 to 2 cm pieces and set aside.

2. Put the chopped rhubarb in a large bowl and sprinkle 1 kg granulated sugar over it, toss so everything is coated, cover and let sit at room temp for at least 1 hour or up to overnight to draw out the juices.

3. Pour the rhubarb and all the syrup into a large heavy bottomed pot, heat over medium high stirring until the sugar dissolves and the mix comes to a gentle boil.

4. Turn heat down to medium low and simmer, stirring now and then, until the rhubarb breaks down and the mixture thickens, about 15 to 25 minutes; use a wooden spoon to mash any big chunks.

5. Skim off any foam that forms on top with a spoon so the jam looks clear, its not a problem if there is a little.

6. Test for set by chilling a small plate in the freezer beforehand, spoon a bit of jam on the cold plate, wait a minute and push with your finger; if it wrinkles the jam is ready, if not simmer a few more minutes and test again.

7. While the jam finishes, sterilize jars and lids by boiling them in hot water for 10 minutes or running them through a very hot dishwasher cycle, keep them hot until ready to fill.

8. Ladle the hot jam into the hot jars leaving about 1/2 inch headspace, wipe rims clean, seal with lids and screw bands snugly.

9. Process the filled jars in a boiling water bath for 10 minutes to ensure a good seal, then remove and let cool undisturbed 12 to 24 hours; check seals before storing.

10. Store sealed jars in a cool dark place for up to a year, refrigerate after opening; if your jam is too runny just simmer it a bit longer, if you want it extra smooth mash or pulse with an immersion blender while cooking.

Equipment Needed

1. Kitchen scale or measuring cups, to get 1 kg rhubarb and 1 kg sugar (scale is best, but cups work if you prefer).
2. Cutting board and a sharp chef knife, for trimming strings and chopping into 1 to 2 cm pieces.
3. Large mixing bowl, to toss the chopped rhubarb with sugar and let it sit.
4. Large heavy bottomed pot, for cooking the rhubarb down without burning.
5. Wooden spoon and a potato masher or the back of a ladle, for stirring and mashing big chunks.
6. Slotted spoon or small skimmer, to remove foam so the jam looks clear.
7. Small plate from the freezer, for the chilled plate set test.
8. Heatproof ladle and a rubber spatula, to fill jars and scrape the pot clean.
9. Mason jars with lids and screw bands, plus a large stockpot or canner with a rack and a jar lifter or long tongs, for the boiling water bath and safe jar handling.

FAQ

Simple Rhubarb Jam Recipe Substitutions and Variations

• Rhubarb substitute: Strawberries (use equal weight 1 kg). Strawberries are sweeter so you can cut sugar by about 10 to 20 percent, or leave it the same if you like it tart. Add a squeeze of lemon if the flavor feels flat.
• Rhubarb substitute: Sour cherries or raspberries (use equal weight 1 kg). They give the same bright tartness and usually need no other changes to the recipe.
• Partial rhubarb swap: Apples (replace up to half the rhubarb with about 500 g apples plus 500 g rhubarb). Apples add natural pectin so the jam sets firmer and cooks a little quicker.
• Sugar substitute: Honey or maple syrup (use about 3/4 cup syrup for each 1 cup sugar and reduce any extra liquid). Expect a darker flavor and a softer set, you might cook it a bit longer or add a pinch of pectin if needed.

Pro Tips

1. Let the rhubarb sit with the sugar longer if you want brighter colour and less time on the stove, but if you leave it overnight keep it in the fridge otherwise it’ll get mushy.

2. Add a splash of lemon juice at the start for better set and brighter flavour, and if you want a firmer jam without adding more sugar toss in a grated apple or bundle a few apple peels in cheesecloth to add natural pectin.

3. Use a heavy pot, cook gently and stir often so nothing sticks, skim foam as it forms or drop a little butter in to calm it down, and if the jam stays too runny just simmer longer or cool and reboil later but dont overcook or the colour will darken.

4. Keep jars hot when you fill em, wipe the rims so they seal good, label with the date and save any extra syrup for drinks or over yogurt its really good.