Rhubarb Jam

Rhubarb has been in abundance at our local farmer’s market these last few weeks. We purchased a plant last year and are waiting to harvest the rhubarb, most likely next year, so I decided to buy some from our favorite farmers. When growing up, we had a small rhubarb patch in the backyard, and I recall eating it raw for the most part. It was sour and extremely tart, and as a kid that was right up my alley. However later as I began to experiment with rhubarb, I knew that cooking this vegetable down with sugar was the route to take. So with this recent batch, I decided to make a simple rhubarb jam, and I am glad that I did. We’ve been using this jam on toast for breakfast, as well as drizzles over cheese and crackers. It has that perfect balance of sweet with subtle tartness that has you wanting more.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Let’s get started.


  • 1 large Ball’s canning jars, boiled in water for 5 minutes
  • 4 large ribs of rhubarb, cleaned, and diced
  • 3 1/2 cups of sugar
  • 1 1/2 cups of water
  • 1 lemon, zest only
  • pinch of salt

Start by adding the rhubarb, sugar, water, and lemon zest to a large stock pot. Let that mixture rest in the pot, off of the heat, for about an hour to let things meld. Heat the pot over medium heat, and stir, cooking for about 20 minutes, letting it come to a small boil. Continue to stir.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Continue to cook until your jam begins to thicken. Make sure you stir the rhubarb frequently to prevent the sugars from burning on the bottom.

Once thickened, I use a stick blender and blend this all together to pulse and blend the softened chunks of rhubarb. This also thickens the jam into a perfect consistency.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Once blended, carefully pour into the sterilized jars, let cool, then seal and place into the refrigerator to chill. Once this has fully chilled, do as you please. We’ve been using the rhubarb jam on toast, peanut butter sandwiches, and drizzled over soft cheese. It’s good. REALLY, REALLY GOOD.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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