Rhubarb Jam

Every spring, I buy more rhubarb than I can roast or fold into a dessert. It’s one of the first seasonal items to hit the market, and I get overly excited about it. This glut is how I fell for freezer jam. It’s the fastest, least fussy way to stash all that rhubarb before the season slips away. Unlike a classic cooked-down preserve that simmers for the better part of an hour and demands a water-bath canner, this rhubarb jam comes together in one short boil and sets up overnight on the counter.

The method is simple. You pulse the rhubarb in a food processor until it’s coarse and juicy, stir in sugar and a little lemon juice, and let it sit while the fruit weeps and the sugar melts into a syrupy slush. A brief boil with powdered pectin is all it takes to coax that loose mixture into a soft, spoonable set—without the marathon stirring or scorched pan a long-cooked jam can bring. The finished jam is sweet, fresh, bracingly tart, clean and a touch floral. I spread it on buttered toast or swirl it into plain yogurt. But once you have it, you’ll find countless ways to enjoy it.

Rhubarb Jam Ingredients

• Rhubarb: Tart, crisp rhubarb gives this jam its signature pucker and rosy color. Look for firm, glossy stalks without any limp or wilted spots.
• Sugar: Beyond sweetening rhubarb’s sharp bite, sugar partners with the pectin to set the jam. It acts as a preservative, which is part of the reason why this freezer jam keeps for months.
• Lemon juice: Lemon’s acidity brightens the fruit and keeps the color vibrant. The added acid also helps the pectin gel properly, giving the jam its soft, spreadable consistency.
• Water: Water helps dissolve the sugar and loosens the fruit mixture, allowing it to come to a full boil. It thins things just enough for the pectin to disperse evenly.
• Powdered fruit pectin: Pectin is the gelling agent that turns loose, cooked fruit into a set jam. Because rhubarb is naturally low in pectin, the added powder does the heavy lifting to get a proper gelled texture without long cooking.

Directions

Step 1: Chop and macerate the rhubarb

In a food processor, process the rhubarb in batches until it’s roughly chopped. Transfer it to a large bowl. Stir in the sugar and lemon juice. Let it stand for 10 minutes, stirring occasionally.

Step 2: Cook the fruit with pectin

In a small saucepan, combine the fruit mixture and water. Bring the mixture to a boil, then cook and stir it for one minute. Add the pectin to the fruit mixture, and boil it for two to three minutes longer.

Step 3: Set and store the jam

Pour the jam into jars or freezer containers, leaving a 1/2-inch headspace. Cover the jam and let it stand overnight or until it’s set, but not longer than 24 hours. Refrigerate it for up to three weeks, or freeze it for up to 12 months.

Rhubarb Jam Variations

• Make it strawberry-rhubarb: Replace 2 cups of the rhubarb with an equal amount of mashed strawberries for the classic spring pairing. Keeping the total fruit at 6 cups maintains the pectin-to-fruit balance and ensures a dependable set.
• Add citrus brightness: Stir the zest of one orange into the mixture along with the lemon juice. The oils add fragrance and a touch more acidity.
• Warm it up with spice: Stir 1/2 teaspoon of ground cinnamon or ginger into the fruit before it comes to a boil.
• Round it out with vanilla: Once the jam is off the heat, scrape in the seeds of half a vanilla bean, or stir in 1 teaspoon of vanilla extract. The vanilla adds a mellow, custardy note.
• Give it a gingery kick: Fold in a few tablespoons of finely chopped candied ginger just before pouring the jam into jars. The chewy bits add texture and a spicy-sweet bite in every spoonful.

How to Store Rhubarb Jam

Once your jam has set up overnight, keep the jars or containers tightly covered in the refrigerator. Make sure the lids seal well so the jam doesn’t pick up any odors from the fridge or dry out around the edges.

How long does freezer rhubarb jam last?

If stored in the refrigerator, this rhubarb freezer jam keeps well for up to three weeks. If you want it to last longer, the freezer is your friend. The jam stays good for up to 12 months when it’s packed into freezer-safe containers and frozen. Be sure to leave that 1/2 inch of headspace so the jam has room to expand as it sets and freezes.

Rhubarb Jam Tips

Do you need pectin for rhubarb jam?

You do need pectin for this rhubarb freezer jam because rhubarb is naturally low in pectin and won’t gel on its own. The added pectin firms the jam up overnight without prolonged cooking, preserving rhubarb’s bright color and tart flavor.

Can you make rhubarb freezer jam with less sugar?

To make rhubarb freezer jam with less sugar, swap in a low-sugar or no-sugar-needed pectin for the regular powdered fruit pectin. Standard pectin depends on a high sugar level to gel, so simply cutting back the sugar in the original recipe will leave you with syrup instead of jam. Specialty pectins are formulated to set with far less sugar, and the package will walk you through the adjusted amounts.

Do you have to peel rhubarb for rhubarb freezer jam?

You don’t need to peel the rhubarb for rhubarb freezer jam, since the skin softens as the fruit cooks and contributes to the jam’s pretty pink color. Just rinse the stalks, trim the dry ends, and cut away any leaves (which aren’t safe to eat). Slice the stalks before processing them so the food processor can chop them evenly.

How can you use rhubarb freezer jam?

Rhubarb freezer jam is delicious when spread on warm toast, buttered biscuits or scones, or when swirled into plain yogurt or oatmeal for a tart-sweet lift. Spoon the jam over vanilla ice cream, or set it out alongside soft cheeses like brie on a snack board. The jam also makes a bright filling for thumbprint cookies and layer cakes.