Rhubarb Jam is a classic homemade preserve that captures the bright, tangy flavor of fresh rhubarb in every spoonful. This easy recipe transforms simple ingredients into a perfectly balanced sweet-and-tart spread that’s delicious on toast, biscuits, or even swirled into yogurt.
With its vibrant color and refreshing taste, rhubarb jam is the perfect way to enjoy spring and summer harvests all year long. Whether you’re new to canning or an experienced jam maker, this recipe is straightforward and foolproof. Follow our step-by-step guide to create jars of rhubarb jam that are as beautiful as they are tasty.
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What is Rhubarb Jam?
Have you ever wondered why rhubarb ended up in jam? It’s not exactly the first ingredient that springs to mind when you think of sweet treats, is it? Some say it’s because rhubarb, with its vibrant color and tart taste, was a readily available early spring crop that stretched the jam-making season. Others whisper that it was a clever way to sneak a little something healthy into the family breakfast.
Whatever the reason, it’s a testament to the resourcefulness of Mennonite cooks. After all, they always knew that ‘the way to a man’s heart is through his stomach’ – even if that heart was subtly being won over with a bit of veggie-based sweetness! So, why not jump in and see why this quirky jam has stood the test of time? We can’t wait for you to give this recipe a try!
Key Ingredients for Rhubarb Jam:
Here are the ingredients you’ll need to create the perfect batch of Rhubarb Jam:
4 cups chopped rhubarb: Fresh is best, but frozen (thawed) also works. Make sure the pieces are roughly the same size for even cooking.
4 cups granulated sugar: Sugar is essential for sweetness and for setting the jam properly.
1/2 cup water: Helps to get the cooking process started and prevents the rhubarb from scorching.
1/4 cup lemon juice: Adds acidity, which helps to bring out the rhubarb flavor and aids in the gel formation for the jam.
1 package (1.75 oz) powdered pectin: Pectin is crucial for thickening the jam to the right consistency.
How to Make Rhubarb Jam:
This jam is surprisingly easy to make and delivers an exceptional taste that will have you coming back for more. The combination of tart rhubarb and sweet sugar creates a delightful balance.
The preparation time is approximately 20 minutes, and the cooking time is around 30 minutes, making it a quick and satisfying project. The key to success is to follow the steps carefully and not rush the cooking process, ensuring a perfect set every time.
Step-by-Step Instructions:
- Prepare the Rhubarb: Wash the rhubarb stalks thoroughly. Trim off the leaves (these are poisonous) and the root ends. Chop the stalks into small, even pieces about 1/2 inch in size. Measure out 4 cups of the chopped rhubarb.
- Combine Ingredients: In a large, heavy-bottomed saucepan (stainless steel or enameled cast iron is ideal), combine the chopped rhubarb, water, and lemon juice. Stir gently to mix.
- Cook the Rhubarb: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly and continue to cook for about 10 minutes, or until the rhubarb is softened.
- Add Pectin: Measure out the sugar in a separate bowl. Add the powdered pectin to the sugar and stir to combine thoroughly. This step is vital to prevent the pectin from clumping when added to the rhubarb mixture.
- Incorporate Sugar and Pectin: Gradually add the sugar-pectin mixture to the rhubarb, stirring constantly to ensure it dissolves completely. Continue stirring until no sugar granules are visible.
- Reach a Rolling Boil: Increase the heat to high, bringing the mixture to a full, rolling boil that cannot be stirred down. A rolling boil is essential for activating the pectin and setting the jam properly.
- Cook to the Setting Point: Stir constantly and cook for exactly 1 minute at a full rolling boil. Use a candy thermometer to ensure the jam reaches 220°F (104°C) for the perfect set. If you don’t have a thermometer, test for setting by spooning a small amount of jam onto a cold plate. Let it sit for a minute. If it forms a skin that wrinkles when you push it with your finger, it’s ready.
- Remove from Heat: Once the jam reaches the setting point, remove the saucepan from the heat.
- Skim off Foam: Use a metal spoon to skim off any foam that has formed on the surface of the jam. This step improves the clarity and appearance of the finished jam.
- Ladle into Jars: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
- Process in a Water Bath: Wipe the rims of the jars with a clean, damp cloth to remove any drips or spills. Place the lids on the jars and screw on the bands fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool and Store: Remove the jars from the water bath and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound indicating that the lids have sealed properly. Let the jars cool completely for 12-24 hours before checking the seals. To check, press down on the center of the lid; it should not flex or pop. If any jars did not seal, refrigerate them immediately and use the jam within a few weeks.
- Enjoy! Store properly sealed jars in a cool, dark place for up to one year, or in the refrigerator after opening.
Why You’ll Love This Rhubarb Jam
Rhubarb Jam is a delightful combination of tart and sweet, making it a stand-out among other fruit preserves. It brings a unique flavor that’s both refreshing and comforting. Making it at home is incredibly cost-effective; you can produce multiple jars for the price of one store-bought jar, especially if you grow your own rhubarb.
The beautiful pink color and chunky texture, combined with cinnamon or ginger (optional additions!), elevate this jam to something truly special. If you’re looking for something tangier, you might also enjoy a citrus marmalade but nothing quite captures the essence of spring like Rhubarb Jam. Go ahead, try making this Rhubarb Jam, and enjoy a taste of homemade goodness!
What to Serve Rhubarb Jam With:
Rhubarb Jam is wonderfully versatile. Spread it on toast, scones, or biscuits for a classic breakfast treat. It also pairs beautifully with creamy cheeses on a cheese board or as a delightful topping for vanilla ice cream. You can even use it as a glaze for baked ham or pork tenderloin to add a sweet and tangy element. For a simple yet elegant dessert, serve it with a dollop of Greek yogurt and a sprinkle of granola.
Top Tips for Perfecting Rhubarb Jam:
- Use Ripe Rhubarb: Choose firm, brightly colored rhubarb stalks for the best flavor. Avoid stalks that are wilted or bruised.
- Adjust Sweetness: Taste the rhubarb before adding sugar. If it’s particularly tart, you may want to add a little more sugar to balance the flavor.
- Don’t Overcook: Overcooking can result in a tough, sticky jam. Cook just until the setting point is reached for the perfect consistency.
- Always Sterilize Jars: Ensuring proper sterilization ensures the jam is free from contaminants and safe to eat.
- Spice It Up: Add a pinch of ground ginger, cinnamon, or nutmeg to the rhubarb mixture for a warm, spiced flavor.
- When to add pectin: Thoroughly combine pectin with the sugar before adding into the jam. This ensures the pectin spreads evenly and prevents clumping.
Storing and Reheating Tips:
Once opened, Rhubarb Jam should be stored in the refrigerator. Properly sealed jars can be stored in a cool, dark place for up to one year. If you’re storing it in the freezer, using freezer-safe jars and leaving extra headspace is highly recommended, and it can be kept frozen for up to three.
Be sure to thaw in the refrigerator; do not reheat the jam as it might affect the integrity of texture and taste.
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
Final Thoughts:
Homemade Mennonite jams and preserves recipes, like this Rhubarb Jam, offer a taste of tradition and simplicity. They’re a wonderful way to preserve seasonal fruits and vegetables, creating delightful treats that can be enjoyed year-round.
Making your own jam is not only cost-effective but also allows you to control the ingredients and create unique flavor combinations. Enjoy the process and savor the sweet rewards!
FAQs
Can I use frozen rhubarb for jam?
Yes, frozen rhubarb can be used. Thaw it completely and drain off any excess liquid before using.
Do I need to sterilize the jars?
Yes, sterilizing the jars is crucial to prevent spoilage. You can sterilize them by boiling them in water for 10 minutes or baking them in the oven at 225°F (107°C) for 15 minutes. Be sure to keep your jars and lids hot until filling the jam.
Why didn’t my jam set?
This can happen if the mixture wasn’t cooked long enough to reach the setting point, or if the proportions of fruit, sugar, and pectin were not correct.
Rhubarb Jam
- Total Time: 50 minutes
- Yield: 7 jars 1x
Description
Rhubarb Jam is a sweet-tart preserve that highlights the vibrant flavor of spring rhubarb. With its beautiful color and balanced taste, it’s a classic jam that showcases the resourcefulness of Mennonite cooks and remains a timeless favorite.
Ingredients
- 4 cups chopped rhubarb
- 4 cups granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 package (1.75 oz) powdered pectin
Instructions
- Wash and trim rhubarb stalks, removing leaves and root ends. Chop into 1/2-inch pieces and measure 4 cups.
- In a large saucepan, combine rhubarb, water, and lemon juice. Stir gently.
- Bring mixture to a boil over medium-high heat, stirring occasionally. Cook about 10 minutes until rhubarb softens.
- In a separate bowl, mix sugar with powdered pectin.
- Gradually stir sugar-pectin mixture into rhubarb. Stir constantly until dissolved.
- Increase heat to high and bring to a full rolling boil. Boil for 1 minute, stirring constantly.
- Test for setting point at 220°F or using the cold plate method.
- Remove from heat and skim off any foam.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe rims, add lids, and process jars in a boiling water bath for 10 minutes.
- Cool jars on a towel-lined surface. Check seals after 12-24 hours. Store sealed jars in a cool, dark place for up to one year.
Notes
Always discard rhubarb leaves, as they are poisonous. Proper sterilization and sealing are essential for safe storage. Refrigerate any unsealed jars and use within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Jam & Preserves
- Method: Stovetop & Water Bath Canning
- Cuisine: Mennonite-Inspired
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg