\nThis sweet and tangy jam combines the tartness of rhubarb with the sweetness of strawberries, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
Get ready to indulge in a sweet and tangy world with these 18 deliciously unique rhubarb jam recipes! As the spring season arrives, we’re excited to share our favorite ways to harness the tart flavor of rhubarb, from classic combinations to unexpected twists. Whether you’re a seasoned jam maker or just starting out, we’ve got you covered with these easy-to-follow and mouthwatering recipes.<\/p>\n
From sweet and fruity to spicy and savory, our collection includes something for everyone. Try pairing rhubarb with strawberries in our Classic Rhubarb Strawberry Jam, or infuse your jam-making experience with warm spices in our Spiced Rhubarb Ginger Jam. And if you’re feeling adventurous, why not try combining rhubarb with the brightness of citrus in our Rhubarb Orange Marmalade Jam?<\/p>\n
In this article, we’ll dive into each of these 18 tantalizing recipes, exploring the perfect balance of sweet and tangy flavors that make rhubarb jam a true delight. So grab your apron, sharpen your knife, and get ready to unleash your inner jam maker!<\/p>\n
\nThis sweet and tangy jam combines the tartness of rhubarb with the sweetness of strawberries, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. In a large pot, combine rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh or frozen rhubarb, chopped Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine rhubarb, sugar, water, ginger, cinnamon, cardamom, and salt. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine rhubarb, sugar, and water in a medium saucepan. Cooking Time:<\/strong> Approximately 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine the rhubarb and sugar in a medium saucepan. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine rhubarb, honey, water, and lemon juice in a medium saucepan. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Enjoy your sweet and tangy Honey-Sweetened Rhubarb Jam on toast, yogurt, or as a topping for your favorite desserts!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, chopped Instructions:<\/strong><\/p>\n 1. Combine the chopped rhubarb, raspberries, and sugar in a large saucepan. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. In a large pot, combine rhubarb and sugar. Let it sit for 15 minutes, allowing the rhubarb to release its juices. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine rhubarb and pineapple in a large saucepan. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh or frozen rhubarb, chopped Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine chopped rhubarb, sugar, water, and ground cardamom. Cooking Time:<\/strong> 25-35 minutes<\/p>\n This unique jam combines the tartness of rhubarb with the subtle sweetness of lavender, creating a delightful spread for toast, scones, or using as a topping for yogurt or ice cream.<\/p>\n Ingredients:<\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/p>\n 1. In a large saucepan, combine rhubarb, sugar, and water. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chopped fresh rhubarb Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine rhubarb, apple, sugar, honey, and cinnamon. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, chopped Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine rhubarb, peaches, sugar, and water. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Yield: Approximately 2 cups of jam<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine rhubarb and cherries in a large pot. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine rhubarb, sugar, and water. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Combine chopped rhubarb and sugar in a medium saucepan. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh rhubarb, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Combine rhubarb, sugar, and Earl Grey tea leaves in a medium saucepan. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb stalks, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine rhubarb, sugar, and maple syrup. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Yield: Approximately 2 cups of jam<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh rhubarb, chopped Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine the chopped rhubarb and sugar. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Rise to the tart and tangy delight of rhubarb jam! This sweet treat is elevated by 18 unique recipes that combine the earthy flavor of rhubarb with other sweet and savory ingredients. From classic strawberry jam to adventurous pairings like cardamom and lavender, these recipes will satisfy your taste buds. Try spiced ginger and orange marmalade for a warm and citrusy twist, or go bold with honey-sweetened and maple syrup-infused jams. With flavors ranging from fruity and floral to spicy and herbal, there’s something for every jam lover. Get ready to sweeten up your day!<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to indulge in a sweet and tangy world with these 18 deliciously unique rhubarb jam recipes! As the spring season arrives, we’re excited to share our favorite ways to harness the tart flavor of rhubarb, from classic combinations to unexpected twists. Whether you’re a seasoned jam maker or just starting out, we’ve got … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":21608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-21872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=21872"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21872\/revisions"}],"predecessor-version":[{"id":21873,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21872\/revisions\/21873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/21608"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=21872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=21872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=21872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 cup hulled and sliced strawberries
\n– 1 tablespoon lemon juice
\n– Pectin (optional)<\/p>\n
\n2. Add sliced strawberries and lemon juice to the pot. Continue to simmer for an additional 15-20 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n3. Remove from heat and let cool slightly before transferring to a clean glass jar.
\n4. Store in the refrigerator for up to 6 months, or freeze for up to a year.<\/p>\nSpiced Rhubarb Ginger Jam<\/h2>\n
\nThis sweet and tangy jam combines the tartness of rhubarb with the warmth of ginger and a blend of spices, perfect for topping toast, yogurt, or using as a filling.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1-inch piece of fresh ginger, peeled and grated (about 2 tablespoons)
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cardamom
\n– 1\/4 teaspoon salt<\/p>\n
\n2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the mixture has thickened and passed the “wrinkle test”.
\n3. Remove from heat and let cool slightly before transferring to a clean glass jar.<\/p>\nRhubarb Vanilla Bean Jam<\/h2>\n
\nThis sweet and tangy jam combines the natural tartness of rhubarb with the warmth of vanilla bean, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1\/2 teaspoon vanilla extract
\n– 1\/2 teaspoon vanilla bean paste (or 1\/2 vanilla bean, split lengthwise)
\n– Pectin (optional)<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
\n3. Reduce heat to low and simmer for 15-20 minutes or until the jam has thickened and passed the “wrinkle test”.
\n4. Stir in vanilla extract and vanilla bean paste (or use a whole vanilla bean for added flavor).
\n5. Remove from heat and let cool slightly before transferring to a clean glass jar.<\/p>\nRhubarb Orange Marmalade Jam<\/h2>\n
\nA sweet and tangy jam that combines the tartness of rhubarb with the brightness of orange, perfect for topping toast, scones, or using as a filling.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup orange marmalade (homemade or store-bought)
\n– 1\/4 cup freshly squeezed orange juice
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened (about 20-25 minutes).
\n3. Stir in the orange marmalade, orange juice, and lemon juice.
\n4. Continue to cook for an additional 5 minutes, or until the jam has reached your desired consistency.
\n5. Remove from heat and let cool before transferring to a clean glass jar.<\/p>\nHoney-Sweetened Rhubarb Jam<\/h2>\n
\nSweeten up your spring with this simple and delicious Honey-Sweetened Rhubarb Jam recipe!<\/p>\n
\n– 1 cup honey
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice
\n– 1 package (0.25 oz) powdered pectin<\/p>\n
\n2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
\n3. Add the powdered pectin and stir to combine.
\n4. Continue cooking for an additional 5-7 minutes or until the jam has thickened and passed the “wrinkle test” (when you place a small amount of jam on a chilled plate, it should wrinkle when pushed with your finger).
\n5. Remove from heat and let cool before transferring to a clean glass jar.<\/p>\nRhubarb Raspberry Jam<\/h2>\n
\nThis sweet and tangy jam combines the natural tartness of rhubarb with the sweetness of raspberries, creating a perfect balance of flavors. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup fresh raspberries
\n– 2 cups granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Add the water and lemon juice to the mixture and stir until the sugar has dissolved.
\n3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n4. Remove the jam from heat and let it cool slightly before transferring it to an airtight container.
\n5. Store the jam in the refrigerator for up to 6 months.<\/p>\nRhubarb Blueberry Jam<\/h2>\n
\nThis homemade jam combines the tartness of rhubarb with the sweetness of blueberries, perfect for topping toast, yogurt, or using as a filling. With its unique flavor profile, this jam is sure to be a hit at any gathering.<\/p>\n
\n– 1 cup fresh blueberries
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– Lemon juice (optional)<\/p>\n
\n2. Add the blueberries, water, and lemon juice (if using) to the pot.
\n3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n4. Remove from heat and let cool slightly before transferring to sterilized jars.
\n5. Process in a boiling water bath for 10 minutes to ensure proper canning.<\/p>\nRhubarb Pineapple Jam<\/h2>\n
\nThis sweet and tangy jam combines the tartness of rhubarb with the juiciness of pineapple, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup pineapple chunks (fresh or canned)
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Add sugar, water, and lemon juice to the saucepan. Bring to a boil over medium-high heat, stirring occasionally.
\n3. Reduce heat to medium-low and simmer for 20-25 minutes or until the mixture thickens and passes the “wrinkle test”.
\n4. Remove from heat and let cool slightly before transferring to an airtight container.<\/p>\nRhubarb Cardamom Jam<\/h2>\n
\nSavor the sweet-tart flavor of rhubarb and the warm, aromatic spice of cardamom in this unique jam recipe.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1\/2 teaspoon ground cardamom
\n– 1 tablespoon lemon juice
\n– Pectin (optional)<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
\n3. Reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n4. Remove from heat and stir in lemon juice.
\n5. If desired, add pectin according to package instructions and continue to simmer for an additional 5-10 minutes.
\n6. Let the jam cool before transferring it to a clean glass jar with a tight-fitting lid.<\/p>\nRhubarb Lavender Jam<\/h2>\n
\nRhubarb Lavender Jam Recipe: A Sweet and Savory Twist<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon dried lavender buds
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the rhubarb is tender.
\n3. Stir in the lavender buds and lemon juice. Remove from heat and let it steep for at least 30 minutes to allow the flavors to meld.
\n4. Strain the jam through a fine-mesh sieve into a clean bowl, discarding the solids.
\n5. Store the jam in an airtight container in the refrigerator for up to 6 months or freeze for up to 1 year.<\/p>\nRhubarb Apple Cinnamon Jam<\/h2>\n
\nThis homemade jam combines the tartness of rhubarb with the sweetness of apples and a hint of warm cinnamon. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup diced Granny Smith apple
\n– 1 cup granulated sugar
\n– 1\/4 cup honey
\n– 1\/2 teaspoon ground cinnamon
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n3. Remove from heat and stir in lemon juice.
\n4. Let cool slightly before transferring to an airtight container and refrigerating for at least 24 hours before serving.<\/p>\nRhubarb Peach Jam<\/h2>\n
\nThis sweet and tangy jam combines the tartness of rhubarb with the sweetness of peaches, creating a unique flavor profile that’s perfect for toast, yogurt, or as a topping for ice cream.<\/p>\n
\n– 1 cup ripe peaches, diced
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
\n3. Reduce heat to medium-low and simmer for 20-25 minutes or until the fruit has broken down and the jam has thickened.
\n4. Remove from heat and stir in lemon juice.
\n5. Let the jam cool slightly before transferring it to an airtight container.<\/p>\nRhubarb Cherry Jam<\/h2>\n
\nThis jam combines the tartness of rhubarb with the sweetness of cherries, creating a unique flavor profile that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup fresh or frozen cherries, pitted
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Add sugar, water, and lemon juice to the pot.
\n3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n4. Remove from heat and let cool slightly before transferring to sterilized jars.<\/p>\nRhubarb Mint Jam<\/h2>\n
\nThis sweet and tangy jam combines the natural tartness of rhubarb with the refreshing flavor of mint, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon honey
\n– 1\/4 cup chopped fresh mint leaves
\n– 1 lemon, juiced<\/p>\n
\n2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the rhubarb is tender and the mixture has thickened.
\n3. Stir in honey, mint leaves, and lemon juice.
\n4. Continue to simmer for an additional 5-10 minutes, or until the jam has reached your desired consistency.
\n5. Remove from heat and let cool slightly before transferring to a clean glass jar.<\/p>\nRhubarb Lemon Zest Jam<\/h2>\n
\nBrighten up your breakfast toast or scones with this tangy and sweet jam, bursting with the flavors of rhubarb, lemon, and citrusy zest.<\/p>\n
\n– 2 cups fresh rhubarb, chopped
\n– 1 cup granulated sugar
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 tbsp grated lemon zest
\n– 1\/4 tsp pectin (optional)<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture thickens (about 20 minutes).
\n3. Stir in lemon juice and zest.
\n4. Bring to a boil, then reduce heat and simmer for an additional 5 minutes.
\n5. Remove from heat and let cool slightly.
\n6. Strain jam through a fine-mesh sieve or cheesecloth to remove any excess pulp.<\/p>\nRhubarb Earl Grey Tea Jam<\/h2>\n
\nThis sweet and tangy jam combines the tartness of rhubarb with the subtle citrus flavor of Earl Grey tea, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.<\/p>\n
\n– 2 cups granulated sugar
\n– 1\/4 cup Earl Grey tea leaves (or 2 teaspoons loose-leaf tea)
\n– 1 tablespoon lemon juice
\n– 1 cup water<\/p>\n
\n2. Add lemon juice and water to the mixture.
\n3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
\n4. Remove from heat and let cool slightly before transferring to an airtight container.<\/p>\nRhubarb Maple Syrup Jam<\/h2>\n
\nThis recipe combines the natural tartness of rhubarb with the richness of maple syrup, creating a unique and delicious jam perfect for toast, yogurt, or as a topping for ice cream.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup pure maple syrup
\n– 1 tablespoon lemon juice
\n– 1\/4 teaspoon pectin (optional)<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the mixture reaches 220\u00b0F on a candy thermometer (about 10-12 minutes).
\n3. Remove from heat and stir in lemon juice.
\n4. If using pectin, stir it in according to package instructions.
\n5. Let the jam cool slightly before transferring it to an airtight container.<\/p>\nRhubarb Rosemary Jam<\/h2>\n
\nThis sweet and savory jam combines the tartness of rhubarb with the earthy flavor of rosemary, perfect for topping toast, yogurt, or using as a glaze for meats.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 2 tablespoons rosemary leaves
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Add the water and bring to a boil over high heat.
\n3. Reduce heat to medium-low and simmer for 10 minutes, or until the rhubarb is tender.
\n4. Stir in the rosemary leaves and lemon juice.
\n5. Continue to simmer for an additional 5-7 minutes, or until the jam has thickened.
\n6. Remove from heat and let cool slightly before transferring to a clean glass jar.<\/p>\nSummary<\/h2>\n