Tangy and Sweet: Rhubarb Jam Recipe

Welcome, fellow foodies! Today, I’m excited to share my recipe for Tart Rhubarb Jam. This recipe is perfect for those who love the tart flavor of rhubarb and want to enjoy it in a delicious and easy-to-make jam.

Rhubarb is a unique ingredient that can be challenging to work with due to its tartness. However, in this recipe, we’ve found the perfect balance of sweet and tart flavors that will leave your taste buds craving more.

Not only is this jam recipe easy to make, but it’s also perfect for small batches. You can make as much or as little as you need without worrying about wasting any ingredients. Plus, this recipe is perfect for using up any fresh or frozen rhubarb you may have on hand.

So, whether you’re a fan of rhubarb pie, rhubarb crumble, or just love the tartness of this unique ingredient, you won’t want to miss out on this Tart Rhubarb Jam recipe. Let’s get started!

Why You’ll Love This Recipe

Tart Rhubarb Jam
Tart Rhubarb Jam

If you’re a fan of tart flavors, you will absolutely fall in love with this rhubarb jam recipe. It’s the perfect balance of sweet and tangy, giving your taste buds a rollercoaster ride of flavors. The best part? It’s incredibly easy to make, so you don’t have to be a seasoned chef to whip up a batch of this delicious jam.

What makes this recipe even better is that it’s a small-batch recipe, so you don’t have to worry about being stuck with jars of jam that you’ll never use. All you need is 2 cups of chopped rhubarb, sugar, and a few other ingredients to make a jam that you’ll want to spread on everything.

Another great thing about this recipe is that it’s low in sugar, so you don’t have to feel guilty about indulging in a spoonful or two. Plus, it’s a low pectin recipe, so you don’t have to worry about adding any special ingredients to make it gel. It’s a simple recipe that packs a flavorful punch.

If you’re a fan of strawberry rhubarb, you can easily swap out some of the rhubarb for fresh strawberries to create a tart strawberry rhubarb jam. And if you’re feeling adventurous, try adding in some crushed pineapple or even a packet of strawberry Jell-O gelatin dessert for a unique twist on this classic jam recipe.

Trust me, once you try this easy rhubarb jam recipe, you’ll never want to go back to store-bought jam again. It’s just that good.

Ingredient List

Before diving into the recipe, let’s take a look at what ingredients you’ll need to make this tart rhubarb jam. Here’s what you’ll need to gather:


  • 5 lbs of fresh or frozen rhubarb, sliced into small pieces (need to peel the rhubarb)
  • 2 cups of sugar
  • 1 package (3 oz) of strawberry Jell-O gelatin dessert
  • 1 can (20 oz) of crushed pineapple
  • Juice and zest of 1 orange
  • Juice of 1 lemon

That’s it! This recipe only requires a few simple ingredients, making it an easy rhubarb jam recipe that you can create in a small batch. If you’re a fan of fresh rhubarb, then this recipe is perfect for you. The combination of tartness rhubarb and sweetness sugar creates a perfect balance of flavors that you’ll love.

The Recipe How-To

Now that you have all the ingredients ready, let’s start with the recipe. This easy rhubarb jam recipe is a small batch recipe, so it is perfect if you have just a little bit of fresh rhubarb on hand.

Step 1: Prep the Rhubarb

  • First, wash the rhubarb stalks thoroughly and slice them into small pieces, about 1/2 inch each. You do not need to peel the rhubarb as it will break down during the cooking process.
  • Combine the rhubarb, sugar, and lemon juice in a large pot. The lemon juice helps balance the tartness of the rhubarb.

Step 2: Cook the Jam

  • Heat the pot over medium-high heat until it comes to a boil. Then, reduce heat to medium-low and let it simmer for about 20-25 minutes.
  • Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
  • While it is simmering, prepare your jars for canning or storage.

Step 3: Test the Jam

  • To test if the jam is done, you can put a small amount on a plate and let it cool for a few seconds. If it is thick and has a jam-like consistency, then it is ready. If it is still runny, let it cook for a few more minutes and repeat the test.

Step 4: Store the Jam

  • Once the jam is done, remove the pot from the heat and let it cool for a few minutes.
  • Ladle the jam into clean, sterilized jars and seal them tightly. If you are not canning the jam, you can store it in an airtight container in the refrigerator for up to two weeks.

That’s it! You now have a delicious rhubarb jam that you can use in a variety of ways. Spread it on toast, use it as a topping for ice cream, or even use it as a filling for a tart vanilla rhubarb jam or strawberry rhubarb jam. Enjoy!

Substitutions and Variations

One of the best things about making homemade jam is the ability to customize it to your liking. Here are some substitutions and variations you can try with this tart rhubarb jam recipe:

– Strawberry Rhubarb Jam: For a sweeter flavor, add some fresh strawberries to the mix. You can use a 1:1 ratio of rhubarb to strawberries, or adjust to your taste preference.

– Vanilla Rhubarb Jam: To add a subtle vanilla flavor, add a vanilla bean pod to the pot while cooking the jam. You can also add a teaspoon of pure vanilla extract at the end of cooking.

– Orange Rhubarb Jam: For a citrusy twist, add the juice and zest of one orange to the pot while cooking the jam. This will give the jam a bright and tangy flavor.

– Low Sugar Rhubarb Jam: If you prefer a less sweet jam, you can reduce the amount of sugar in the recipe. For a small batch, you can use 1 cup of sugar instead of 2. Keep in mind that sugar helps preserve the jam, so reducing it may affect the shelf life.

– Strawberry Rhubarb Jelly: If you prefer a smoother texture, you can strain the jam through a fine-mesh sieve to remove any chunks of rhubarb. This will give you a clear and jelly-like consistency.

– Canning Rhubarb Jam: If you want to preserve the jam for longer, you can can it using a water bath canning method. Be sure to follow proper canning procedures and guidelines to ensure the safety of your jam.

Remember that making jam is all about experimentation and finding what works best for you. Don’t be afraid to try different flavors and techniques to make the perfect batch of tart rhubarb jam.

Serving and Pairing

Tart Rhubarb Jam is a versatile addition to any pantry. It can be served in numerous ways, from breakfast to dessert. You can spread it on toast, bagels, or scones for a quick and easy breakfast. You can also use it as a filling for cakes, tarts, and pies. Its intense tart flavor pairs well with sweet desserts like almond tart, vanilla cake, or fruit crumble.

For a savory twist, try serving it with cheese, crackers, and charcuterie. Rhubarb jam’s tartness can cut through the richness of cheese and meat, making it a perfect addition to any cheeseboard. You can also use it as a glaze for roasted pork or chicken, or mix it into your favorite barbecue sauce for a tangy kick.

If you’re feeling adventurous, try mixing it with other fruits. Strawberry Rhubarb jam is a classic combination, but you can also experiment with other berries like blueberries, raspberries, or blackberries. You can also add citrus zest or juice to brighten up the flavors.

When it comes to pairing, a cup of tea is an ideal match for this jam. Its tartness and sweetness complement the bitterness of tea, making it a perfect afternoon snack. You can also pair it with your favorite coffee, hot or iced.

In summary, Tart Rhubarb Jam is a versatile and tasty addition to any meal. Whether you’re serving it with breakfast, dessert, or as a savory snack, it’s sure to add a burst of flavor. Don’t be afraid to experiment and mix it with other fruits or use it in unexpected ways.

Make-Ahead, Storing and Reheating

Once you prepare this delicious tart rhubarb jam, you may want to store it for later use or make ahead of time for special occasions. Fortunately, this jam is easy to store and can be made ahead of time without losing its flavor or texture.

To store the jam, allow it to cool completely before transferring it to an airtight container or a sterilized jar. When stored in the refrigerator, it can last up to 3 weeks. You can also freeze the jam for up to 6 months. To do this, let the jam cool completely, then transfer it to a freezer-safe container, leaving some room for expansion. When you’re ready to use the jam, simply defrost it in the refrigerator overnight or at room temperature for a few hours.

If you want to reheat the jam, you can do so on the stove or in the microwave. To reheat on the stove, simply spoon the desired amount of jam into a saucepan and heat it over medium-low heat, stirring occasionally until it reaches your desired temperature. To reheat in the microwave, spoon the jam into a microwave-safe bowl and heat it in 30-second intervals, stirring in between, until it’s heated through.

Keep in mind that if you plan on canning the rhubarb jam, you’ll need to follow proper canning procedures to ensure its safety and longevity. Canning is a great way to store large batches of jam for long periods of time, making it perfect for gift-giving or stocking your pantry.

Tips for Perfect Results

If you want to make the perfect tart rhubarb jam, you’ll need to pay close attention to the details. Here are some tips to help you achieve the best results possible:

1. Use fresh, tart rhubarb: Make sure to choose rhubarb that is fresh and tart. The tartness of the rhubarb is what gives the jam its distinct flavor. If your rhubarb is too sweet, your jam will lack the tart flavor that makes it so unique.

2. Don’t peel the rhubarb: Unlike other fruits and vegetables, you don’t need to peel rhubarb before using it in a jam recipe. The skin is thin and tender, and it contains a lot of the flavor and nutrients that make rhubarb so special.

3. Use a low pectin recipe: Rhubarb is naturally low in pectin, which means that it can be difficult to get your jam to set properly. To avoid this problem, use a low pectin recipe that doesn’t rely on added pectin to set the jam.

4. Add lemon juice: Lemon juice is a natural source of pectin, and it can help your jam set properly. It also adds a bright, tangy flavor that complements the tartness of the rhubarb.

5. Reduce the sugar: Rhubarb is naturally tart, so you don’t need to add a lot of sugar to your jam. In fact, reducing the sugar will help to highlight the tart flavor of the rhubarb and give your jam a more complex flavor.

6. Cook on medium-low heat: To prevent scorching and ensure that your jam cooks evenly, cook it on medium-low heat. This will give the sugar and rhubarb time to melt together and create a smooth, glossy jam.

7. Skim off any foam: As your jam cooks, it will produce foam on the surface. Skim off any foam that forms to keep your jam looking and tasting its best.

By following these tips, you can create a delicious, tart rhubarb jam that highlights the unique flavor of this versatile ingredient.


Now that you’ve learned how to make a delicious tart rhubarb jam, you may still have some questions about the recipe. Here are some frequently asked questions and their answers to help you perfect your jam-making skills.

How do you get the tartness out of rhubarb?

When preparing a baked rhubarb dish, a trick to balance its acidity is to incorporate a small amount of baking soda into the recipe.

Do you need to peel rhubarb for jam?

When it comes to rhubarb, the best time to enjoy its tender crunchiness is during its peak season, which runs from April to July. During this time, you can make delicious recipes like strawberry-rhubarb crumbles, pies, crisps, and jam without peeling the stalks. However, as the season progresses, the stalks can become tough and fibrous, making it necessary to peel them for a more enjoyable eating experience. So, it’s important to make the most of the tender stalks while they last!

Is rhubarb high or low in pectin?

Creating a rhubarb jam without any added pectin may seem like a daunting task due to the low pectin levels in the fruit (or vegetable, depending on who you ask), but fear not! By macerating the rhubarb in sugar overnight, the natural juices from the sliced rhubarb can be drawn out and cooked into a delectable and thick rhubarb syrup. This simple method allows for a flavor-packed jam without the need for additional pectin.

How can I sweeten rhubarb without sugar?

When it comes to adding sweetness to rhubarb-based dishes, fresh fruit can be a fantastic alternative to sugar. Not only does it offer a natural sweetness, but it also brings additional flavors and nutrients to the table. For instance, adding a variety of fresh berries like strawberries, raspberries, or blackberries to a rhubarb pie not only enhances its taste but also helps reduce the amount of sugar needed in the recipe.

Bottom Line

In conclusion, this tart rhubarb jam recipe is a must-try for anyone looking to add a little tartness to their taste buds. With its perfect balance of sweet and sour, this jam is sure to please even the pickiest of eaters. It’s also an easy recipe that can be made in a small batch, making it perfect for those who don’t want to commit to canning rhubarb just yet.

With a few simple ingredients like fresh rhubarb, sugar, and lemon juice, you can create a delicious jam that can be used in a variety of ways. Spread it on toast, use it as a topping for ice cream, or even mix it into your morning yogurt. The possibilities are endless!

So, if you’re looking for a recipe that’s easy, delicious, and versatile, then give this tart rhubarb jam recipe a try. You won’t be disappointed! And don’t forget to experiment with different variations like adding fresh strawberries or using almond extract instead of vanilla. Happy jamming!

Tart Rhubarb Jam Recipe

I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.

  • 2 cups rhubarb, chopped
  • 2 cups sugar
  • 1 (8 ounce) can crushed pineapple (do not drain)
  • 1 (3 ounce) package strawberry Jell-O gelatin dessert (can use raspberry or cherry)
  1. Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
  2. Bring to a boil.
  3. Reduce heat and simmer 15 minutes.
  4. Remove from heat and stir in jello until dissolved.
  5. Pour into jars and refrigerate.
  6. Makes 48 tablespoons or 1 1/2 pints.
< 30 Mins, Easy, For Large Groups, Healthy, Low Cholesterol, Low Protein

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