Rating: 3.45 stars
73 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 23
  • 2 star values: 11
  • 1 star values: 5

This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.

Martha Stewart Living, August 2010

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Credit: Petrina Tinslay

Recipe Summary test

prep:
20 mins
total:
1 day
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Jam can be refrigerated for up to 1 week.

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Reviews (1)

73 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 23
  • 2 star values: 11
  • 1 star values: 5
Rating: Unrated
07/04/2013
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.