Ruby Red Rhubarb Jam Recipe

Sweet Rhubarb Jam Recipe

This soft-set preserve makes 3-4 120g jars (2-3 340g jars). I prefer using smaller jars so that the jam is used up more quickly!

500g / 1 lb Early Rhubarb
450g / 2.5 cups Jam sugar (it has added Pectin)
Juice of half a Lemon

Jam jars & lids
Optional: Tattler BPA free preserving lids (see more below)
Easy-fill funnel

Step 1: Prepare the Rhubarb

Rinse the rhubarb stems in cool water and then trim the leaves and bottom of the stem. Slice the stems into 1/2" pieces and place them in a large saucepan. Pour the sugar over the rhubarb, stir to cover all the pieces and then let sit overnight. You can leave the fruit on the counter but make sure to cover it with the pan lid.

Step 2: Boil the Jam

Overnight the sugar will have drawn the juices out of the rhubarb and the pieces will look slightly shriveled. Pulling the juice out of the 'fruit' will help keep the pieces from falling apart completely in the jam making process.

Now place the pan on your hob and bring to a boil. Add the lemon juice and stir carefully for about five minutes, trying not to break up the pieces.

Step 3: Bottle the Jam

After five minutes boiling, take the pan off the heat and let sit for another five minutes. Spoon or funnel the jam into clean, sterilised jars and screw the lids on tightly. Leave the jam on a heat-proof surface to cool -- you'll know the jars are sealed when you hear the metal lids pop. If you're using Tattler lids, you won't hear a pop. This recipe does not require any further processing.

When cooled, store in a cool cupboard but refrigerate after opening. This jam has a shelf-life of 12 months.

Recipe from Lovely Greens at