Rhubarb Jam
Made with only four ingredients, our rhubarb jam recipe is a doddle to prepare at home. As the rhubarb bubbles away, it transforms into a thick, glossy spread, with the vanilla adding a lovely layer of sweet warmth. Spread it on a warm croissant, swirl it into yoghurt, or simply sneak a spoonful straight from the jar when no one is watching.
Ingredients
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500 g
Trimmed rhubarb
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1
Vanilla pod
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1 tbsp
Water
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200 g
Sugar
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Preserving agent (optional)
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Instructions
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
Sterilise jars properly to keep your rhubarb jam safe to enjoy and to extend its shelf life. Wash the jars and lids thoroughly with soap and hot water, then scald everything with boiling water. You can also pour a little preserving agent into each jar, swirl it around to coat the inside, then pour out the excess before filling. This helps prevent mould and keeps the jam fresh for longer.
Mix the rhubarb with sugar and macerate for 30-60 minutes. This draws out the juices, softens the rhubarb, and helps the jam cook more evenly. Heat it over low heat, stirring occasionally as it thickens in the pan. Since rhubarb does not contain much pectin, you can use jam sugar instead of regular sugar or add pectin if you want a thicker consistency.
FAQ: Questions about rhubarb jam
Rhubarb jam is simple at heart, though a few questions tend to come up along the way, so here are some clear answers to guide you.
How do I prepare rhubarb for jam?
To prepare rhubarb for jam, start by removing and discarding the leaves, as they are not safe to eat, then trim the ends and any tough or damaged parts. Wash the stalks thoroughly under cold water and peel away any stringy outer layer from thicker pieces if needed. Then, chop the rhubarb into small, even pieces so it softens evenly during cooking.
How can I ensure my rhubarb jam sets properly?
To ensure your rhubarb jam sets properly, cook it long enough for the mixture to thicken and reduce. Since rhubarb is low in natural pectin, consider using jam sugar or adding pectin to help it set more firmly. When you think it is ready, place a small spoonful on a cold plate, wait a moment, then push it with your finger. If it wrinkles, the jam has reached the right consistency.
Can you use frozen rhubarb to make jam?
Yes, you can use frozen rhubarb to make jam. Thaw it first and drain off any excess liquid, as frozen rhubarb releases more water than fresh. Then simply follow the recipe, but keep in mind it will probably take longer to reach a thick consistency.
How should I store rhubarb jam?
Store rhubarb jam in clean, and optionally sterilised, jars and seal them tightly after filling while the jam is still warm. Keep unopened jars in a cool, dark place for 6-12 months. After opening, store them in the fridge and use within 2-3 weeks. If you have not used a preserving agent, refrigerate the jam and enjoy it within 1-2 weeks.
Nutritional values per portion
Energy:
834 Kcal
| Energy distribution % | Nutritional values per portion | |
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| Fibre | - | 19 g |
| Protein | 1 % | 2 g |
| Fat | 1.1 % | 1 g |
| Carbohydrates | 97.9 % | 201.2 g |
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Sweet and tangy rhubarb jam delight
Transforming a bunch of gorgeous pink stalks into a sweet and tangy rhubarb jam feels like the right way to make the most of this seasonal gem. Once the rhubarb starts simmering with sugar, it turns into a lush, ruby-coloured glaze in no time. This jam has that perfect middle ground where the rhubarb is soft and jammy, but still has plenty of its signature zing.
If capturing the flavour in a jar feels this good, what about capturing it in a bottle too? Our rhubarb cordial is just as easy to make at home, ready to become part of a refreshing drink. You can also explore how rhubarb fits into more traditional desserts, such as our rhubarb galette and rhubarb crumble traybake.
With delicate notes of warm vanilla
Rhubarb and vanilla are a true dream team, with the warm, floral sweetness of vanilla softening the tart nature of rhubarb. This recipe leaves the choice between a vanilla pod and vanilla paste up to you. Choose a pod for a more rounded, understated flavour, or go for a paste for a sweeter, more intense sweetness. Either way, it is that hint of vanilla that makes the finished jam feel so much more indulgent.
Delicious ways to enjoy your homemade jam
Rhubarb jam proves itself a truly versatile condiment that moves easily from one moment of the day to the next. It feels especially at home on the breakfast or brunch table, spread thick over warm bread or pastries, or spooned into yoghurt, porridge, or overnight oats, where it settles into every bite. The same jar slips just as naturally into sweeter treats, layered into cakes to keep them soft, folded into pancake stacks, or served alongside waffles and ice cream.
It also holds its own in savoury combinations, especially on a cheese platter alongside mature cheddar, tangy goat’s cheese, or bold blue cheese. A light layer in sandwiches and burgers adds a subtle sweetness, and when stirred into a zesty vinaigrette, it gives a fresh salad a slightly glossy, well-rounded finish.
If this rhubarb jam has won you over, you will probably also enjoy our blackberry jam with chia seeds, sweet strawberry jam, and plum jam with vanilla.
Experiment with personalised touches
We have a few suggestions for you if you want to give this rhubarb jam recipe a more personal twist. Keep the base and add strawberries, as their intense sweetness works great with the rhubarb. If you prefer something tangier, then go for raspberries instead.
For something that feels like pure sunshine, stir in elderflower cordial with lemon juice and zest. The floral sweetness and citrusy lift sit perfectly alongside creamy desserts such as cheesecake or panna cotta.
And for those days when you just want a hug in a jar, you cannot go wrong with the trio of rhubarb, apple, and cinnamon. The scent of the cinnamon alone is enough to make anyone hungry, and it is the ultimate companion for autumnal treats such as sticky toffee pudding, warm cinnamon rolls, or a classic carrot cake.
Not ready to say goodbye to rhubarb just yet? We do not blame you. Take a wander through our rhubarb desserts or easy and simple rhubarb recipes for heaps of extra inspiration to keep your kitchen busy.
