No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rhubarb Jam

This sweet-tart jam is great on scones and toast and mixed into oatmeal.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Rhubarb Jam

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
  • 1 pound sugar (2 1/4 cups)
  • Salt
  • Fresh lemon juice (optional)


  1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

Cook's Note

Jam can be refrigerated for up to 1 week.

Reviews (1)

  • Brenda May 4 Jul, 2013

    I tried rhubarb jam for the first time in a jam making class - it was really easy to make and I was surprised how delicious rhubarb was. I did not grow up with that type of flavor. Really glad I tried something new. This is a delightful recipe. Thanks for sharing.

Related Topics