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



Ingredient Checklist


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.


Cook's Notes

Jam can be refrigerated for up to 1 week.

Reviews (1)

73 Ratings
  • 5 star values: 20
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  • 2 star values: 11
  • 1 star values: 5
Rating: Unrated
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.