Hamdi Saidani Rhubarb Jam Recipe made with fresh rhubarb, sugar, and lemon juice. It serves about 8–10 and takes just 30 minutes to prepare. This homemade jam is tangy, sweet, and perfect for toast, pastries, or yogurt without needing any added pectin.
Try More Rhubarb Recipes:
❤️ Why You’ll Love This Rhubarb Jam Recipe
- Quick and easy with only 3 main ingredients.
- No pectin needed — thickens naturally as it cooks.
- Beautiful rosy-pink color and bright tangy flavor.
- Great for breakfast, baking, or gifting.
🧾 Ingredients
- 4 cups chopped fresh rhubarb
- 2 cups granulated sugar
- 2 tbsp lemon juice (fresh)
- 1 tsp vanilla extract (optional)
- ¼ tsp cinnamon (optional)
👩🍳 Directions
- Combine rhubarb, sugar, and lemon juice in a saucepan.
- Let it sit for 10–15 minutes to draw out moisture.
- Bring to a boil over medium heat.
- Reduce heat and simmer, stirring often, for 20–25 minutes or until thick.
- Mash the rhubarb slightly with a spoon or leave it chunky.
- Add vanilla and cinnamon if using.
- Pour into sterilized jars. Cool fully and refrigerate.
💡 Recipe Tips
- Use fresh, tender rhubarb stalks for best results.
- Taste before canning — add more sugar if too tart.
- Stir often to prevent sticking or burning.
- Add a handful of strawberries or raspberries for flavor variation.
- For smoother jam, blend lightly after cooking.
🥞 What To Serve With Rhubarb Jam?
Serve Rhubarb Jam on toast, English muffins, biscuits or scones. It’s also delicious stirred into yogurt, oatmeal, or cheesecake. Add to baked pastries or use as a filling for thumbprint cookies or layer cakes for a fruity flavor boost.
🧊 How To Store Leftovers Rhubarb Jam?
- Fridge: Store cooled leftovers rhubarb jam in airtight jars for up to 3 weeks.
- Freezer: Use freezer-safe leftovers rhubarb jam jars or containers and freeze up to 6 months.
❓ FAQs
What kind of rhubarb should I use?
Use firm, crisp stalks. Red rhubarb gives a prettier color, but all types work.
Is pectin needed for Rhubarb Jam?
No. Rhubarb naturally thickens as it cooks with sugar, so added pectin isn’t necessary.
Can I use frozen rhubarb in Rhubarb Jam Recipe?
Yes. Thaw and drain it well first to remove excess moisture before cooking.
Why is my Rhubarb Jam too runny?
It may need more cooking time or wasn’t chilled long enough. It will thicken as it cools.
Is Rhubarb Jam healthy?
It’s lower in sugar than many store-bought jams and contains natural fruit fiber.
Can I blend the jam to make it smooth?
Yes. Use an immersion blender after cooking if you want a uniform texture.
📊 Rhubarb Jam Nutrition Facts (1 tbsp, approx.)
- Calories: 45
- Carbohydrates: 11g
- Sugar: 10g
- Fat: 0g
- Fiber: 0.3g
- Sodium: 0mg
- Protein: 0g
