Fresh rhubarb, organic berries and some powdered sugar come together for a tart and sweet Rhubarb Berry Jam. With the perfect combination of flavors and texture, I guarantee you’ll be looking forward to spreading it on your morning toast.
Whenever I see bright fleshy rhubarb stalks at the market I think of homemade rhubarb jam! It’s been a favorite recipe of mine for many years now, and I am so glad that my kids love it as much as I do.
Are you a jam lover? Then I am sure you will love this Rhubarb Berry Jam recipe, especially if you’ve shied away from making rhubarb jelly or homemade jam. It’s really simple to make, you don’t need any funky ingredients and it only takes about 30 minutes or so. Probably faster than it would take to go to the grocery store.
The real trick to making this jam is knowing when to stop cooking it. As soon as you see the jam starting to detach itself from the pan and easily sliding off when you angle the pan sideways, that means its done!
Ingredients to the rhubarb jam
- Rhubarb stalks – I picked up fresh rhubarb stalks at the farmer’s market and chopped them. Frozen rhubarb is another option.
- Strawberries – I used fresh organic strawberries, halved, but frozen will also work.
- Blueberries – I used fresh organic blueberries but here too frozen will also work.
- Powdered sugar – Also known as confectioner’s sugar, this adds the sweetness to the jam. Depending on how sweet your fruit is you can taste test the jam to determine if it needs more or less sugar.
- Lemon zest– I used the zest from 1 lemon.
Tips and Variations
- Change up the berries – Use blackberries or raspberries and make raspberry rhubarb jam. These are both great alternatives to the strawberries and blueberries. Fresh or frozen berries both work.
- Wash and dry the fruit well – After washing the fruit, make sure it isn’t too wet when you put it in the pan.
- Zest the lemon straight from the fridge – Take the lemon out of the fridge and zest right away as it is easier to zest a cold lemon.
- Sift the powdered sugar – Sift the powdered sugar before adding it to the saucepan so there are no lumps in it. It is easier to mix with the fruit if it lump-free.
- Change up the zest – Instead of lemon zest try lime, orange or even grapefruit.
Make Ahead and Storage
This jam will keep in an airtight container in the fridge for up to one month. You can also freeze rhubarb jam for up to 3 months or can it in and water bath and it will last just as long.
If you like making your own sauces too, you may enjoy these recipes:
- This Homemade Enchilada Sauce is so easy and you can whip up in a few minutes using a blender and fresh ingredients. It you make you favorite enchiladas taste 100x with this fresh homemade sauce!
- Try this fan favorite 👉🏻Garlicky Creamy Alfredo Sauce lots of people have really enjoyed making this sauce at home.
- Another super popular sauce is this Cherry Tomato Sauce its a TikTok viral!! So many of you love this sauce on pasta, pizza and lasagnas!
- For the holidays be sure to try my Instant Pot Cranberry Sauce, tangy bright and delicious, you’ll never want to turn to a canned cranberry sauce again!
Rhubarb Berry Jam Recipe
Ingredients
- 4 rhubarb stalks chopped
- 1 cup strawberries halved
- 1 cup blueberries
- 3/4 cup powdered sugar
- lemon zest from 1 lemon
Instructions
- Cook all the ingredients on low heat for 30 mins.
- Halt way through mash the already soften berries until there are no large clumps.
- Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan.
- When cooled, transfer to 5 mini mason jars or 1 small mason jar. Keep refrigerated
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you cook the jam in a bread machine with a jam setting
Can this be hot water bath canned?
I haven’t tried it
Hi Silvia,
Can you give me a measurement for the rhubarb (how many cups)?
My stalks can vary quite a bit from long and fat to smaller and thinner.
I look forward to trying your recipe!
Thanks
The recipe calls for 4 stalks, so that’s about 2 cups of chopped rhubarb. Hope this helps and please let me know how it came out Candice. Thank you!
If you use frozen fruit, as it says is possible, do you thaw and dry off, or throw in the pot frozen?
You can do either. If the fruit is frozen keep the heat on very low until they start to soften. Personally I prefer to thaw the fruit some or fully, instead of completely frozen fruit. Hope this helps and enjoy it!