This tart rhubarb jam is perfect with scones or biscuits, and even better tucked inside a jam tart or rhubarb fool.
Around mid-spring at the market, the sight I anticipate most is that of the first rhubarb, a sure sign that the bitter cold has finally gone and warmer days are on their way, bringing with them a new season of growing.
As such, my first preserving project in the spring is usually this simple rhubarb jam, followed by a few of my favorite variations, which are included at the bottom of the recipe.
I find that this tart jam pairs quite well with scones and biscuits, although I also tend to do a fair amount of baking with it. This lovely pink spread makes a great spring gift as well!
Do you have a favorite bit of produce that marks the start of spring for you? Have you tried our Strawberry Rhubarb Jam? We dare you not to love it!
- 6 cups Rhubarb
- 4 cups Sugar
- 1 3/4 ounces Powdered Pectin
In a large sauce pan, combine the rhubarb and about 3/4 cup water. Bring to a boil, and then turn down the heat to let the rhubarb simmer until tender and it begins to break apart.
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 5 eight-ounce jars.
- Rhubarb-Ginger Jam: add 1 Tbsp ground ginger to the rhubarb before cooking. Follow the rest of the recipe as written.
- Rosemary-Infused Rhubarb Jam: Add 2 sprigs rosemary to the rhubarb before cooking. Follow the recipe as written, and then right before ladling the jam into the jars, remove the sprigs.
- Rhubarb-Lemon Jam: Add the zest of 1 lemon and replace 2 Tbsp of the water with 2 Tbsp of lemon juice. Follow the rest of the recipe as written.