Rhubarb Jam

Rhubarb Jam Recipe

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Becky Tank


It's hard to find a rhubarb jam recipe without jello or other fruit. This one is easy and my favorite.

★★★★★ 1 vote
6-7 Half pints


2 1/2 lb
1 c
5 c
white sugar
1 1/2 c
brown sugar
1 box
fruit pectin, powdered ( 1.75oz)
1/2 tsp
1 tsp
ground cinnamon, opt.


1Finely chop rhubarb. Do not peel. Place in a large pot. Add water and bring to a boil. Reduce heat and simmer 2 minutes or until rhubarb is soft. MEASURE 4 1/2 CUPS rhubarb and discard any remaining rhubarb or save for another use.
2Place the 4 1/2 cups rhubarb back into the pot, stir in the pectin, and add the butter. Bring to a full rolling boil on high heat, stirring constantly. Quickly stir in all the sugar and the cinnamon. Return to a full rolling boil. Boil for exactly 1 full minute stirring constantly.
3Remove from heat. Skim foam. Can add a few drops of red food coloring if desired. Ladle quickly into sterilized jars, leaving 1/4 inch headspace. Wipe rims. put caps on. Process in a water-bath canner for 10 minutes.

About Rhubarb Jam

Course/Dish: Jams & Jellies