Rhubarb Jam
Try this quick and easy rhubarb jam recipe for a delicious Nordic-inspired preserve. It can be used in so many ways, from spreading on toast to making jam tarts, or simply spooning over yogurt. Check out our tips below for getting the perfect rhubarb jam flavour and consistency every time.
Ingredients
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1
Vanilla pod
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500 g
Rhubarb
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1 tbsp
Water
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200 g
Sugar
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Instructions
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Step 5
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
This jam is delicious served with homemade bread or freshly baked rolls. It's perfect for breakfast or brunch - delicious and additive-free! It will keep for up to two weeks in the fridge.
Rhubarb Jam FAQs
How to make the best rhubarb jam?
You only need a few ingredients to make the best rhubarb jam, including fresh rhubarb, sugar, water, and lemon juice. For an extra layer of flavour, try adding a touch of vanilla to this delicious homemade preserve.
Do you need to peel rhubarb before making jam?
You don’t need to peel rhubarb before making jam. Simply wash the stalks and chop the rhubarb into 2-3cm chunks. They should break down easily during cooking.
Is rhubarb a high-pectin fruit?
Rhubarb jam naturally thickens the longer it cooks, but you can also add pectin to speed up the process. Alternatively, a splash of lemon juice can help the jam set by boosting its natural pectin content.
Recommended information
Serving suggestion
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Homemade jam
Making homemade rhubarb jam, or any type of jam, is rewarding and surprisingly easy. It usually tastes far better than shop-bought jam and can be enjoyed in all kinds of dishes, from breakfast to baking. You can use almost any fruit to make jam. Using multiple fruits can create exciting flavour combinations. Try raspberry and lime, strawberry and rhubarb, or plum and cherry for something a little different.
How to tell when jam is ready
The setting point of jam is 104.5°C. You can use a thermometer to check, but you can also tell because the mixture will begin to reduce from a frothy rolling boil to a thicker, more syrupy consistency. Don’t worry if your jam ends up a bit runny, you can always reboil it to bring it back up to temperature and help it set more firmly.
How to sterilise jam jars
One of the easiest ways to sterilise jam jars before use is to wash them in hot, soapy water, then rinse well but don’t dry them. Instead, place the jars upside down on a baking tray. Heat them in the oven at 160°C for about 15 minutes. Keep the jars hot when you ladle in the jam and seal them this helps tp prevent contamination and ensures a proper seal.
