Rhubarb jam recipe

April 28, 2023 Last updated: August 9, 2023
Rhubarb jam recipe

The best rhubarb jam is, of course, homemade. This recipe calls for making rhubarb jam with some lemon, but you can also add strawberries, ginger, or spices. I’ll explain it all to you!

Make your own rhubarb jam

Rhubarb season is in full swing! Time to make your own rhubarb jam. It’s incredibly easy, and before you know it, you’ll have a pantry full of homemade jam. Or give your homemade jam to friends and family, which is perhaps the best part.

I chose to flavor the jam with lemon, but you could use any other citrus fruit or ginger, for example. A rhubarb peach jam also sounds amazing. As long as you stick to the 1 kilograms of rhubarb and partially replace this amount with a fruit of your choice, you’ll be fine.

How to eat rhubarb jam

The fresh jam tastes incredible on a cracker with some Dutch cheese, especially if you like a sweet and salty combination. But it actually tastes delicious on lots of baked goods, like bread and toast.

This rhubarb jam recipe makes a good amount of jam, so you can make a lot of cheese and jam crackers. 😉

Strawberry rhubarb jam

Make your own rhubarb jam

Making Strawberry Rhubarb Jam

It is also incredibly delicious to make strawberry rhubarb jam. This is also a benefit for those at home who are not so fond of rhubarb, because the strawberries make it almost impossible to tell that there is rhubarb in the jam.

To make strawberry rhubarb jam, you replace half the rhubarb with (cleaned) strawberries, so you use 500 grams of strawberries and 500 grams of rhubarb. Furthermore, you can follow the recipe exactly.

More rhubarb recipes

Rhubarb, either you love it or you don’t. But since you’re reading this, I’m going to assume you love it! There are many more rhubarb recipes on my baking schedule, but one big recommendation is my recipe for rhubarb crumble.

Rhubarb crumble is truly an unbelievably delicious treat. Serve it as a dessert with ice cream or whipped cream and your guests will keep coming back for more.

What rhubarb recipes would you like to see at Laura’s Bakery? Maybe a typical Dutch recipe with rhubarb? Let me know in the comments below, I’m very curious.


Rhubarb jam recipe

Tips for canning (rhubarb) jam:

Jam jars

You may still have some old jam jars that you can use for this (the jar in the picture I once bought with Bonne Maman jam in it), but of course you can also buy similar jam jars and lids. Once you get the hang of it, you will need a lot of jam jars.

Jam jars options:

Sterilizing the jam jars

You’ll be making several jars of rhubarb jam for this recipe, so you’ll want to start by sterilizing the jars to keep the jam fresh for a long time. Place the jars in a large saucepan of water, bring to a boil, and simmer for a few minutes. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them; they are hot enough to evaporate the moisture. You have now sterilized your jars and can store the jam for a long time.

Fresh or frozen fruits / rhubarb

Ideally use fruit (in this case, rhubarb) that is in season. You can also use frozen rhubarb for the jam, so you can make rhubarb jam all year round. Let it thaw and drain before using.

Replacing gelling sugar (jam sugar)

In the Netherlands we use gelling sugar or jam sugar (Van Gilse geleisuiker) to make jam because it gives the jam a firmer consistency. It also makes the jam last longer. Don’t have gelling sugar on hand? You can use dry or liquid pectin to make jam. Follow the proportions and cooking instructions on the package of your choice.

Test your jam setting point

When you think your jam is ready, you can do a little test thanks to the gelling sugar. Run a spoon through the jam and draw a line across the back of the spoon. Does the line stay visible? Your jam is ready. Does the jam run directly over the line you drew? Then it may need to be boiled down a bit more.

Labeling glass jars

After the jars have cooled, clean them and put a label on each jar with the date of preparation. I often use a label maker machine, this works very easily and quick.

Storing and preserving jars with jam

Store jars in a cool, dry place and open jars in the refrigerator. You can keep jars of jam for up to a year if you keep the jar closed!

How to make rhubarb jam

What is gelling sugar?

In the gray box with my tips for jam making, I explain that in the Netherlands we make rhubarb jam with gelling sugar, or gelling sugar from the brand ‘Van Gilse’. This sugar is simply granulated sugar with added pectin and citric acid.

In America, pectin in jam recipes is often added in liquid or powder form. So while this is the ideal way to replace gelling sugar in the recipe below, there is another way: the addition of pectin in its natural form.

Rhubarb Jam without Pectin

Yes, you can make rhubarb jam without the added pectin in liquid of powder form and also without adding gelling sugar. I’d like to call this rhubarb jam the old-fashioned way.

Rhubarb itself is low in pectine, so it does need this to thicken properly. The quickest way to do this is to add a fruit that is naturally high in pectin. Lemons are high in pectin, so adding the juice of an extra lemon to the recipe works great.

For this method I also soak the rhubarb in sugar for several hours (or overnight), and then use this soaked rhubarb and the liquid it releases to make the jam. Easy as that!


Make your own rhubarb jam

Print recipe

5 from 2 votes

Rhubarb jam recipe

The best rhubarb jam is, of course, homemade. This recipe makes rhubarb jam with some lemon, but I'll give you more tasty tips!


  • 1 kilograms of rhubarb cleaned
  • 1 kilograms of gelling sugar (in Dutch: geleisuiker)
  • 1 lemon juice and grate
  • 50 ml water


  • Chop the cleaned rhubarb and place in a large, tall saucepan with the gelling sugar, lemon juice, lemon zest and water.
  • Bring to a boil over medium heat, stirring constantly. Let it simmer (while continuing to stir) for 4 to 5 minutes. The mixture may foam, so make sure your pan is high enough.
  • Turn off the heat and allow the mixture to settle. Scoop the jam into the jars with a ladle and immediately place the lids on the jars, then turn the jars upside down. This will push the air out of the jar and help it keep longer.
  • Leave the jars upside down for about 5 minutes before moving them. Allow the rhubarb jam to cool thoroughly.


  • If you have no gelling sugar in the house and prefer not to use powdered or liquid pectin >> instead, add the juice of an extra lemon and let the jam simmer for half an hour longer.
  • Is your rhubarb jam pinker than mine? That may well be true. Rhubarb can vary quite a bit in color, from green-yellow to red-pink. Green rhubarb is more acidic than red rhubarb.
How to store

Unopened jars can be stored in a dry, dark, cool place for up to one year. Opened jars should be stored in the refrigerator and consumed within 3 weeks.

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