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Rhubarb Jam: A Taste of Spring in Every Bite

My earliest memory of rhubarb involves a slightly terrifying, but ultimately loving, great-aunt Mildred and her sprawling garden. As a child, the towering rhubarb plants seemed almost prehistoric, their enormous leaves casting long shadows. Aunt Mildred, with her no-nonsense demeanor and flour-dusted apron, would wield a sharp knife with impressive skill, harvesting the ruby-red stalks for her legendary rhubarb pies and, of course, this very jam. The tart-sweet aroma that filled her kitchen is forever etched in my mind, a comforting reminder of family, tradition, and the simple joys of a well-preserved harvest.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Yields: 8 8 oz jars
Serves: 8
Dietary Type: Vegetarian

Ingredients

6 ½ cups prepared rhubarb, about 2 ½ lbs fully ripe rhubarb, UNCOOKED
1 cup water
1 ¾ ounces Sure-Jell (or 1 box)
½ teaspoon butter or ½ teaspoon margarine
6 ½ cups sugar, measured in separate bowl

Equipment Needed

Boiling water canner
Jars (8 8oz jars)
Screw bands
Jar lifter
Funnel
Saucepan
6-8 quart saucepan
Metal spoon

Instructions

Begin by preparing your canning equipment. Fill a boiling water canner half full with water and bring to a simmer. This will be used later to process the filled jars and ensure a proper seal.
Thoroughly wash your jars and screw bands in hot, soapy water, then rinse them with warm water. Ensure all soap residue is removed to prevent off-flavors in your jam. It’s also wise to wash your jar lifter and funnel at this time.
Prepare your lids. Place the lids in a separate saucepan, cover them with water, and bring to a simmer. Pay attention to how you place the lids in the pan; placing them back-to-back prevents them from sticking together, making them easier to grab later. Once simmering, turn off the burner. This process softens the rubber on the lids, ensuring the best possible seal.
Now, prepare the rhubarb. Finely chop the unpeeled rhubarb. Using unpeeled rhubarb gives the jam a beautiful pink color. Place the chopped rhubarb into a 4-quart saucepan along with 1 cup of water.
Bring the rhubarb and water mixture to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 2 minutes, or until the rhubarb is tender.
Measure exactly 4 ½ cups prepared rhubarb (meaning cooked) into a 6-8 quart saucepan. This is a crucial step for achieving the correct jam consistency. I find that using 6 ½ cups of uncooked rhubarb before cooking it down yields the correct 4 ½ cups after simmering.
Stir in the Sure-Jell (pectin) with the rhubarb. Cook for 2 minutes at a roiling boil. A “roiling boil” is a vigorous boil that continues even when you are stirring the mixture.
Add the sugar to the rhubarb mixture. It’s important to measure the sugar in a separate bowl beforehand to ensure accuracy.
Add the butter (or margarine) to reduce foaming. This helps to prevent excessive foam formation during the cooking process, resulting in a clearer jam.
Stirring constantly, bring the mixture to a full rolling boil (a boil that does not stop when stirring) over high heat. Boil exactly 1 minute at a full rolling boil. Timing is critical here to ensure proper setting.
Skim off any foam from the surface of the jam using a metal spoon. Removing the foam will improve the appearance and clarity of your finished jam.
Ladle the hot jam immediately into the prepared jars, filling to within 1/8 inch of the tops. I typically fill to the shoulder of the jar, but the Kraft recipe specifies 1/8 inch.
Wipe the jar rims and threads clean with a damp cloth. This is essential for ensuring a good seal.
Cover the jars with two-piece lids. Screw the bands on tightly.
Place the jars in the elevated racking of the canner. Lower the rack into the canner. Ensure the water covers the jars by 1-2 inches (more for higher altitudes).
If necessary, add boiling water to ensure the jars are adequately submerged. It is crucial that you only use boiling water at this stage to avoid thermal shock.
Cover the canner with its lid and bring to a gentle boil for 10 minutes. This processing time ensures the jars are properly sterilized and sealed.
Remove the jars from the canner using the jar lifter and place them upright on a towel to cool completely. Avoid placing the hot jars directly onto a cold surface, as this can cause them to crack.
After the jars have cooled completely, check the seal by pressing down on the middle of each lid with your finger. If the lid springs back, it is not sealed. Refrigerate any unsealed jars.
(Optional) After skimming the foam, you can add a few drops of red food coloring to enhance the color of the jam, if desired.
Adjust processing time for altitude: Above 1,000 ft, increase processing time as indicated: 1,001 to 3,000 ft: Increase processing time by 5 min; 3,001 to 6,000 ft: Increase processing time by 10 min; 6,001 to 8,000 ft: increase processing time by 15 min; 8,001 to 10,000 ft: increase processing time by 20 minutes.

Expert Tips & Tricks

Rhubarb Prep: Always use fresh, firm rhubarb stalks. Discard any wilted or damaged stalks.
Pectin Power: Use fresh Sure-Jell for best results. Old pectin can lose its gelling power.
Sugar Substitute (Not Recommended): While tempting to reduce sugar, the sugar is crucial for the jam’s consistency and preservation. Altering the sugar content can affect both the set and the shelf life.
Foam Control: A small pat of butter or margarine is your friend for preventing excessive foaming.
Setting Issues: If your jam doesn’t set properly, you can try re-cooking it with additional pectin. However, if it still fails to set, it can still be used as a delicious rhubarb syrup or glaze. Kraftfoods.com offers instructions for remaking jam.

Serving & Storage Suggestions

Rhubarb jam is incredibly versatile. Serve it on toast, scones, or biscuits for a classic breakfast treat. It also pairs beautifully with cheese, especially creamy brie or sharp cheddar. Use it as a glaze for grilled meats or as a filling for thumbprint cookies.

Properly sealed jars of rhubarb jam can be stored in a cool, dark place for up to a year. Once opened, refrigerate the jam and consume it within a few weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	672 kcal	N/A
Calories from Fat	4g	1%
Total Fat	0.5 g	0%
Saturated Fat	0.2 g	1%
Cholesterol	0.6 mg	0%
Sodium	21 mg	0%
Total Carbohydrate	172.6 g	57%
Dietary Fiber	2.3 g	9%
Sugars	163.3 g	653%
Protein	0.9 g	1%

Variations & Substitutions

Spice it Up: Add a pinch of ground ginger or a cinnamon stick to the rhubarb while it simmers for a warm, spiced flavor.
Berry Boost: Combine rhubarb with strawberries or raspberries for a mixed berry jam.
Citrus Zest: Add the zest of an orange or lemon to brighten the flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to measure the rhubarb after cooking?

A: Measuring after cooking ensures that you have the correct ratio of fruit to pectin and sugar, which is essential for the jam to set properly.

Q: Can I use frozen rhubarb for this recipe?

A: Yes, you can use frozen rhubarb. Thaw it completely before chopping and measuring. Be aware that frozen rhubarb may release more liquid, so you might need to adjust the simmering time slightly.

Q: What happens if I don’t process the jars in a boiling water canner?

A: Processing in a boiling water canner creates a vacuum seal that prevents spoilage. Without this step, the jam is likely to mold or ferment, even if refrigerated.

Q: My jam is too runny. What can I do?

A: Runny jam can be caused by insufficient pectin, undercooking, or an imbalance of ingredients. Try re-cooking the jam with additional pectin, following the Kraftfoods.com instructions.

Q: How do I know if my jars are properly sealed?

A: After cooling, the lid of a properly sealed jar will be slightly concave and will not flex when pressed in the center. If the lid springs back, the jar is not sealed and should be refrigerated.

Final Thoughts

This rhubarb jam recipe is more than just a method for preserving fruit; it’s a way to capture the essence of spring and savor it throughout the year. The tart-sweet flavor is a delightful reminder of warmer days and simpler times. Don’t be intimidated by the canning process – it’s easier than it looks, and the reward of homemade jam is well worth the effort. Gather your ingredients, follow these steps, and create a batch of rhubarb jam that will bring joy to your table. Share your creations and experiences; happy jamming!

Rhubarb Jam Recipe