Three Rhubarb Jam Recipes with One Simple Method
May 21, 2025
Rhubarb season offers the perfect excuse to fill your pantry with vibrant, tangy jams. For those of you with plants that have more than you know what to do with, its a great way to make delicious gifts or tuck away your harvest until this time next year. In this post, I’m sharing three distinct rhubarb-based jam recipes—each with its own flavor profile, but all made using the same, no-fuss method. Whether you're into the sweet-tart combination of strawberries and rose, the zesty heat of ginger and orange, or the earthy brightness of carrot and citrus, there's a jam here for every palate. Try one or try them all-they're absolutely delicious. The carrot and rhubarb jam is especially delicious-don't let the odd combo throw you off!
Rhubarb, Strawberry, and Rose Jam
Yield: 9 half-pint jars
2 pounds (900 grams) rhubarb
4 cups (600 grams) strawberries
Juice of 1 lemon (about 3 tablespoons / 45 ml)
1½ cups (300 grams) granulated sugar
1½ cups (300 grams) rose sugar or granulated sugar
½ cup (120 ml) blood orange juice, for color (optional)
Ginger and Orange Jam
Yield: about 9 half-pint jars
2 pounds (900 grams) rhubarb
Zest of 2 oranges
2 cups (480 ml) orange juice or blood orange juice
4 cups (800 grams) granulated sugar, or more as needed
Juice of 1 lemon, or to taste (about 3 tablespoons / 45 ml)
6 to 8 ounces (170–225 grams) fresh ginger, peeled, sliced thin, and finely grated
1 to 2 teaspoons (5–10 ml) vanilla extract (optional)
Carrot-Rhubarb Jam
Yield: 5 half-pint jars
Generous 1 pound carrots (450 grams)
About 1 pound rhubarb (450 grams)
Zest and juice of 2 oranges (about â…“ to ½ cup / 90–120 ml juice)
Zest and juice of 2 lemons, plus more juice as needed (about 6 tablespoons / 90 ml)
4 cups granulated sugar (800 grams)
¼ to 1 teaspoon ground cardamom (optional) (0.5 to 1 gram)
1 tablespoon Fiori di Sicilia (optional) This is a very unique ingredient and one worth having in the pantry. If you don't want to try it, swap out vanilla extract and citrus extract in its place. Be aware there are 2 types on Amazon- one is a concentrated version from Italy that is just the oils, the other is a diluted version in alcohol. Personally, I opted for the concentrated oil one and reduced the measurement to 1 tsp instead of a tablespoon. It was more expensive, but you have to use less and the flavors are more pure.
Universal Jam Method
Place all ingredients for your chosen jam in a large, heavy-bottomed pot. Set the pot over medium-high heat and bring to a boil, stirring frequently. Once boiling, reduce the heat to maintain a steady simmer. Stir often to prevent sticking and scorching, and skim off any foam as it forms.
Cook until the fruit breaks down and the mixture thickens. To check if it’s done, spoon a small amount onto a chilled plate. After one minute, run your finger through the center—if the line holds and doesn’t fill back in, the jam is ready. If not, continue simmering and test again.
Ladle the hot jam into sterilized jars, leaving ¼ inch (6 mm) of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Let cool completely before labeling and storing. Store opened jars in the refrigerator.
How to Sterilize Jars and Finish Canning Your Jam
Properly sterilizing your jars and finishing the canning process ensures your jam is shelf-stable and safe to store for months. Here’s a simple guide to walk you through the steps:
1. Wash the jars and lids:
Start by washing your jars, lids, and rings in hot, soapy water. Rinse them well. Alternatively, you can run them through a hot dishwasher cycle.
2. Sterilize the jars:
Place clean jars right-side up in a large pot or canning pot and cover them completely with water. Bring the water to a boil and let the jars simmer for at least 10 minutes. Keep the jars hot until you're ready to fill them—this helps prevent breakage when the hot jam is added.
3. Heat the lids:
Place the lids (not the rings) in a separate small saucepan with hot—but not boiling—water. Let them sit in the hot water while you prepare the jam. This softens the sealing compound. (Some modern lids no longer require this step—check the manufacturer’s instructions.)
4. Fill the jars:
Use a jar funnel to carefully ladle the hot jam into your sterilized jars, leaving ¼ inch (6 mm) of headspace at the top. Wipe the rims clean with a damp cloth to remove any residue.
5. Apply the lids and rings:
Place a warm lid on each jar, then screw on the ring until it’s fingertip tight—secure, but not overly tight.
6. Process the jars in a boiling water bath:
Place the filled jars back into the canning pot, making sure they are completely covered with at least 1 inch (2.5 cm) of water. Bring to a rolling boil and process for 10 minutes (adjust time if you’re at high altitude).
7. Cool and store:
Carefully remove the jars with a jar lifter and set them on a towel-lined surface. Let them cool, undisturbed, for 12 to 24 hours. You should hear the satisfying “pop” of the lids sealing as they cool.
After cooling, check that the lids are sealed by pressing the center—if it doesn’t move, it’s sealed. Label the jars with the date and contents, then store in a cool, dark place. Refrigerate after opening.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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