Rhubarb jam

Sterilize your jam jar and lid and leave it resting in hot water until ready to be filled.

Add the granulated sugar, salt, lemon juice, and chopped rhubarb to a large saucepan over a medium heat. Stir to combine the ingredients.

Mash the rhubarb as it continues to cook, and the mixture thickens to a thickness closer to a jam-like consistency. This part of the process can take up to 40 minutes so you’ll need to be patient. If you have a thermometer at home, you can set this to 220°F/104°C to monitor when the mixture is up to temperature.

When the mixture is ready, remove the jam jar and lid from the hot water and dry. Transfer the jam into the jar and screw the lid on well. Allow to cool completely before placing into the fridge.
 

Tips & tricks

The main trick with getting your rhubarb jam spot on is to test for consistency. To do this, you can scoop a small amount onto a plate, and leave it to cool. Once cooled, run the back of a spoon through the jam, and if the jam doesn’t close back up it’s ready to be stored.

If you’re new to cooking rhubarb, there are a few tips and tricks to take note of. Firstly, be aware that rhubarb leaves are actually poisonous so they should never be eaten or included in your dish. When selecting your rhubarb, look for the deep red or pinkish stalks and avoid any cuts or bruises (as you would with other fresh produce). Lastly, when preparing the rhubarb to make jam, you actually don’t need to peel the stalks, they’ll simply need a good wash before cooking.

Rhubarb season runs from April to July and you’ll find fresh rhubarb at all good local farmer markets and grocery stores during this time. You can purchase frozen rhubarb outside of these months if you want to make rhubarb jam out of season but, as always, it’s better made fresh if you can. To make the most of the season, we have a whole host of other rhubarb recipes available to inspire you from rhubarb tart to rhubarb chutney.
 

Variations of the recipe

One way to vary the recipe above is to add orange juice and zest, in place of the lemon juice, for a classic flavor combination of rhubarb and orange. For a dash of summertime flavors, you can create strawberry rhubarb jam by adding hulled strawberries to the recipe. Or if you like your jam with a bit of spice, rhubarb and ginger jam is a tasty combination of flavors. Simply include fresh ginger in the list of ingredients above and add at the same time as the rhubarb. 

You may be wondering what the difference is between jams and jellies, and if this recipe may work with jelly instead. Quite simply, jam is made from fruit that’s chopped or crushed, instead of using juice, and then combined with sugar, water, and an acid (in the case of the recipe above, lemon juice). You’ll also find jam has more texture than jelly due to the addition of the chopped or crushed fruit. Jelly, however, is smoother, usually clear and made more commonly from fruit juice instead of fruit chunks. The juice is extracted by boiling fruit pieces in water until soft, and then using a sieve to remove any peel or seeds. It’s possible, then, to make rhubarb jelly, but you’ll need to alter your approach to the processing of the rhubarb prior to cooking.
 

Storage

If the jar is properly sterilized and stored, your jam can last for a few months. To extend the shelf life of your jam, once you’ve filled the jars with the jam, gently tap the bottom of the jar on the counter to remove air bubbles. Then add to a warm water bath for 10 minutes. Remove from the water and leave to cool on the counter, before placing into the pantry at room temperature. Once you’ve opened the jar, it’s recommended to consume it within two weeks and keep it in the fridge.