Easy Rhubarb Jam

Jar of rhubarb jam with jars in the background.

4 from 1 vote

Making your own rhubarb jam could not be easier! It’s a perfect way to preserve this wonderful flavor of summer to enjoy all year long!

Course Condiment

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings Tablespoons

Calories 23kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

1.5 pounds rhubarb stems chopped, about 5 cups
2 cups Sugar
3/4 cup water
1 tablespoon lemon juice, fresh or bottled bottled
3 3/4 tablespoon Ball RealFruit™ Low or No-Sugar Pectin

US Customary - Metric

Instructions

Sterilize the jars.
Place chopped rhubarb, ½ cup of sugar, water & lemon juice in a large saucepan.
1.5 pounds rhubarb stems, 2 cups Sugar, 3/4 cup water, 1 tablespoon lemon juice, fresh or bottled
Bring to boil. Lower flame and cook at high simmer for about 20 minutes, stirring occasionally, until rhubarb is tender.
Increase heat and bring it back to boil. Next, add pectin and 1/2 cup of the sugar.
3 3/4 tablespoon Ball RealFruit™ Low or No-Sugar Pectin
Bring back to boil and, stirring continuously, bring to a boil that can not be stirred down.
Add the rest of sugar, once the jam has come back to a boil that can not be stirred down, boil for one more minute.
Fill jars, leaving 1/2" headspace. If processing, process in water bath canning pot for 15 minutes. Turn off burner, leaving jars in hot water for 5 minutes.
Carefully remove the jars from the canning pot. Allow to cool on the counter.
If chunks of fruit seem to be floating, turn jars upside down for a while (20-30 minutes), then turn them right side up. Repeat this as many times as necessary to distribute fruit throughout the jam. I did it 2 times. Make sure you end up with the jam in the bottom of the jar. If it cools too much, the jam will stay in the top of the jar.
Check seals after 24 hours. If lids pop when pressed in the middle, the jars have not sealed properly and should be stored in refrigerator.
If you do not process the jars, store in refrigerator but they may only last a couple months, depending on your individual conditions.

Notes

**Notes**

Adjustments for altitude

half pints or pints 0-1000 feet above sea level 5 minutes

1000-6000 feet above sea level 10 minutes

6000+ feet above sea level 15 minutes

Water bath canned jam is shelf stable for over 1 year.

Cold packed canned jams should be kept in refrigerator. They will last for 2-3 months.

If cold packing, be sure to sterilize jars prior to filling.

YIELD - Makes 2 ½ pints.

Nutrition