Fast and easy, homemade Rhubarb Jam has always been our family favorite jam! I usually use our first rhubarb crop of the season for Rhubarb Jam or Raspberry Rhubarb Jam, just the first of many batches that will be made thru the short growing season. The tender shoots are a beautiful shade of pink, red and tart green, and the first jars usually are gone within days.
My little ones love helping make Rhubarb Jam - from picking the rhubarb, to stirring the jam as it cooks, and then licking off the spoon when we're done. There is nothing better on a nice sunny summer morning than warm golden toast or English muffins smeared with butter and fresh Rhubarb Jam. And if you've never had a peanut butter & rhubarb jam sandwich, you haven't lived!
We actually moved all of our rhubarb plants from our fertile garden in Minnesota to Ohio when we moved years ago, and I add another plant to the row every year or so...we never seem to have enough! There is something so innately satisfying about harvesting fruit from plants that have been in the family for generations, I really feel a tug tying me back to my Mom and childhood when I make this wonderful Rhubarb Jam.
Pick your rhubarb early in the morning while the dew is still on it, and early in the season. As the summer months arrive, the stalks will become tough and woody, so you are better picking and freezing if you want to use later in the year.
This refrigerator jam is so stinkin' easy to make. Picking the rhubarb, washing & chopping, a short period of simmering and thickening, and you'll have half a dozen jars of sweet and delicious jam ready in no time!
ALL ABOUT RHUBARB:
RHUBARB JAM TIPS & TRICKS:
RHUBARB JAM VARIATIONS:
I usually use our first rhubarb crop of the season for the first batch of our family favorite jam.
The tender shoots are a beautiful shade of pink, red and tart green, and the first jars of Rhubarb Jam are usually gone within days.
For next batches, as I get a little bit choosier for what to use my rhubarb for, I’ll add fresh raspberries, strawberries or blackberries. They add nice texture and flavor to this thick, rich and flavorful jam. The combination of berries give it a deep, dark, sweet flavor, and the rhubarb adds just the perfect amount of tartness.
4 cups of fresh rhubarb (cleaned, washed, and cut into 1/3- inch slices)
2-1/2 cups granulated sugar
¼ cup fresh apple cider or natural apple juice
1 tablespoon fresh lemon juice
1 small box (3 oz.) Raspberry Jello (not sugar free)
4 (8 oz.) jelly jars
HOW I MAKE THIS:
YIELD: Makes 4 (8-ounce) jars
RHUBARB JAM VARIATIONS:
Originally posted May 2012; revised and reposted July 2021.
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