Rhubarb Jam

Rhubarb season comes and goes in the blink of the eye. In theory, it's in season from April to June, but depending on where you are, it can be much shorter. Moral of the story: When you see rhubarb, BUY IT. Then immediately make this jam. Because as much as we love rhubarb pie and rhubarb crisp, desserts only last for a day or two. This jam will stay good in your fridge for up to a couple months, and can make pretty much anything taste better—steel-cut oats, homemade biscuits, or ricotta pancakes. 

Pectin or no pectin?

Some versions of jams add thickeners like pectin or lemon seeds and pith to give extra body to the finished product. We go the simple route with this recipe and let a slightly longer cooking time naturally thicken the rhubarb mix. A tablespoon of lemon juice perks up the bright notes of tart rhubarb flavor and helps to extract the pectin content out of rhubarb once heated. Just be patient, keep the pot on a medium-low heat, maintain a constant stirring motion to avoid burning, and perfect jam is on the way!

Store in clean jars.

To elongate the life of your jam, make sure you are storing them in clean, sterilized jars. We recommend boiling your heat-safe glass jars and lids in a pot of simmering water for a few minutes before transferring in your jams.

If you make this recipe, please rate it below and let us know how you liked it. We love hearing from you!