20 Delicious Rhubarb Jam Recipes Sweet and Tangy

Ah, rhubarb—the unsung hero of the spring garden, ready to transform your mornings with its sweet and tangy charm. Whether you’re a jam-making novice or a preserving pro, our roundup of 20 Delicious Rhubarb Jam Recipes promises to inspire your next kitchen adventure. From classic combos to unexpected twists, there’s a jar of joy waiting for everyone. Let’s dive into the vibrant world of rhubarb jams!

Classic Rhubarb Jam

Ever had one of those days where you’re staring at your garden, wondering what to do with all that rhubarb besides pie? Well, buckle up, buttercup, because we’re about to turn those tart stalks into a jam so classic, it’ll make your grandma proud.

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, because size matters)
• 2 cups granulated sugar (because we’re sweetening the deal)
• 1/4 cup water (just enough to get the party started)
• 1 tbsp lemon juice (for that zesty kick, adjust to taste)

Instructions

1. In a large pot, combine the rhubarb, sugar, water, and lemon juice. Stir to mix well, because nobody likes a clumpy jam.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sugar from burning. Patience is key here.
3. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes. You’ll know it’s ready when the rhubarb breaks down and the mixture thickens to a jam-like consistency. Tip: If you’re unsure, place a small amount on a cold plate; if it gels, you’re golden.
4. Remove from heat and let it cool slightly before transferring to jars. Remember, hot jam and glass jars are a match made in heaven, but they need a moment to get acquainted.

So there you have it—a jam that’s tart, sweet, and utterly spreadable. Slather it on toast, swirl it into yogurt, or, dare we say, eat it straight from the jar. No judgment here.

Strawberry Rhubarb Jam

Dive into the sweet, tangy world of homemade Strawberry Rhubarb Jam, where strawberries and rhubarb throw a party in your mouth and everyone’s invited! This jam is the perfect blend of sweet and tart, making it the superstar of your breakfast table or the secret weapon in your dessert arsenal.

Ingredients

• 2 cups strawberries, hulled and chopped (the riper, the better for sweetness)
• 2 cups rhubarb, diced (no leaves, they’re toxic!)
• 1 cup granulated sugar (adjust to taste if you’re watching your sugar intake)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1 tsp vanilla extract (the secret ingredient that adds depth)

Instructions

1. In a large pot, combine strawberries, rhubarb, sugar, and lemon juice. Stir to mix well.
2. Let the mixture sit for 30 minutes to macerate, drawing out the juices for a jammy consistency.
3. Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring frequently. The jam should thicken and coat the back of a spoon.
5. Remove from heat and stir in vanilla extract for that extra flavor dimension.
6. Pour the jam into clean jars, leaving a little space at the top, and seal tightly. Let cool to room temperature before refrigerating.

Perfectly spreadable with chunks of fruit that burst with flavor, this jam is a game-changer on toast, swirled into yogurt, or as a cheeky glaze for grilled meats. Play around with it and watch it become your kitchen’s MVP!

Ginger Rhubarb Jam

Just when you thought jam couldn’t get any more exciting, along comes this zesty Ginger Rhubarb Jam to shake up your breakfast routine. It’s the perfect blend of spicy and sweet, with a tangy kick that’ll make your taste buds do a happy dance.

Ingredients

• 4 cups chopped rhubarb (about 1/2-inch pieces, fresh or frozen)
• 2 cups granulated sugar (adjust to taste)
• 1 tbsp freshly grated ginger (more if you’re feeling adventurous)
• 1/4 cup water (just enough to get the party started)
• 1 tbsp lemon juice (for that bright, tangy finish)

Instructions

1. In a large, heavy-bottomed pot, combine the rhubarb, sugar, ginger, and water. Stir to mix well.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 20 minutes, or until the rhubarb is completely broken down and the mixture has thickened. Stir occasionally.
4. Add the lemon juice and cook for another 5 minutes, stirring constantly. This is your jam’s final flavor boost!
5. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. If not, cook a few more minutes and test again.
6. Remove from heat and let cool slightly before transferring to clean jars. Seal tightly and store in the refrigerator.

Bold in flavor and vibrant in color, this Ginger Rhubarb Jam is a game-changer. Spread it on toast, swirl it into yogurt, or even use it as a glaze for grilled meats—its versatility is as impressive as its taste.

Vanilla Rhubarb Jam

Look no further for a jam that’s as bold and sassy as your aunt’s holiday sweater—Vanilla Rhubarb Jam is here to jazz up your toast game. With its perfect balance of tart and sweet, this jam is like a summer fling you’ll want to last all year.

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, no need to peel)
• 2 cups granulated sugar (adjust to taste, but don’t skimp—rhubarb’s tart!)
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract in a pinch)
• 1 tbsp lemon juice (freshly squeezed, because bottled is just sad)
• 1/2 cup water (to get things moving in the pot)

Instructions

1. In a large, heavy-bottomed pot, combine rhubarb, sugar, vanilla bean (including the pod), lemon juice, and water. Stir to mix.
2. Let the mixture sit for 30 minutes to macerate—this is when the sugar works its magic to draw out the rhubarb’s juices.
3. After macerating, place the pot over medium heat. Bring to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, reduce heat to low. Cook for 20-25 minutes, stirring frequently, until the jam thickens and the rhubarb breaks down. Tip: To test if it’s ready, place a small amount on a cold plate; if it wrinkles when pushed, it’s done.
5. Remove the vanilla bean pod. For a smoother jam, use an immersion blender to puree to your desired consistency. Tip: Leaving it chunky gives a more rustic, homemade feel.
6. Let the jam cool slightly before transferring to clean jars. Tip: Sterilize your jars first to keep the jam fresh longer.

Now, this jam isn’t just a pretty face—it’s a versatile diva. Swirl it into yogurt for a breakfast that’s anything but basic, or dollop it on pancakes for a sweet-tart kick that’ll wake up your taste buds. No matter how you serve it, this Vanilla Rhubarb Jam is sure to steal the show.

Orange Rhubarb Jam

Now, let’s dive into the zesty world of homemade Orange Rhubarb Jam, where the tangy meets the sweet in a dance of flavors so vibrant, your toast will never know what hit it. This jam is the perfect way to brighten up your mornings or add a punch to your desserts, and the best part? It’s ridiculously easy to make!

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, for even cooking)
• 2 cups granulated sugar (adjust to taste, but trust us, it’s a sweet spot)
• 1 orange, zest and juice (for that citrusy kick)
• 1 tbsp lemon juice (to balance the sweetness)
• 1/2 tsp vanilla extract (because why not?)

Instructions

1. In a large pot, combine the rhubarb, sugar, orange zest, and orange juice. Stir to mix well.
2. Let the mixture sit for about 30 minutes to allow the sugar to dissolve and the rhubarb to release its juices. (Patience is key here, but it’s worth it!)
3. After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the rhubarb is completely soft and the mixture has thickened. (Keep an eye on it to prevent sticking.)
5. Stir in the lemon juice and vanilla extract, then remove from heat.
6. Let the jam cool slightly before transferring it to clean jars. It will thicken more as it cools.

Perfectly spreadable with a delightful balance of sweet and tart, this Orange Rhubarb Jam is a game-changer. Try it swirled into yogurt or as a bold glaze for grilled chicken—trust us, it’s versatile!

Raspberry Rhubarb Jam

Picture this: a jar of Raspberry Rhubarb Jam sitting pretty on your breakfast table, its vibrant pink hue practically begging to be slathered on toast. It’s the kind of homemade delight that makes you feel like a domestic goddess, even if your most sophisticated cooking move is boiling water.

Ingredients

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces (no need to peel, but trim off any leaves as they’re toxic)
• 2 cups raspberries (fresh or frozen, but let’s be honest, fresh is always a flex)
• 3 cups granulated sugar (because we’re sweetening the deal)
• 1/4 cup lemon juice (freshly squeezed, unless you’re in a pinch)
• 1 tsp butter (to reduce foaming, because nobody likes a bubbly mess)

Instructions

1. In a large pot, combine rhubarb, raspberries, sugar, and lemon juice. Let them sit for about 30 minutes to macerate—this is when the magic starts.
2. After the maceration party, add the butter to the pot. Turn the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to medium and let it simmer for about 20 minutes. Keep an eye on it like it’s the season finale of your favorite show—stir frequently to avoid burning.
4. To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s showtime. If not, keep simmering and test every 5 minutes.
5. Once done, remove from heat and let it cool slightly before transferring to sterilized jars. Seal them tight and process in a water bath for 10 minutes if you’re into canning, or just refrigerate if you’re eating it within a month.

This jam is a tangy, sweet symphony with a texture that’s just thick enough to cling to your spoon. Try it swirled into yogurt or as a cheeky glaze for grilled chicken—trust us, it’s a game-changer.

Blueberry Rhubarb Jam

Venture into the world of homemade jams with this Blueberry Rhubarb Jam that’s bursting with flavors so vibrant, they’ll make your taste buds do a happy dance. It’s the perfect blend of sweet and tart, with a playful punch that’ll have you spreading it on everything from toast to tacos (yes, tacos!).

Ingredients

• 2 cups fresh blueberries (frozen works in a pinch, but fresh is best)
• 2 cups diced rhubarb (about 3 stalks, trim off any leaves as they’re toxic)
• 1 cup granulated sugar (adjust to taste, but this is the sweet spot)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1 tsp vanilla extract (the secret weapon for depth of flavor)

Instructions

1. In a large saucepan, combine blueberries, rhubarb, sugar, and lemon juice. Stir gently to mix.
2. Let the mixture sit for 10 minutes to macerate, allowing the fruits to release their natural juices.
3. Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring frequently. The jam should start to thicken.
5. Add the vanilla extract in the last 5 minutes of cooking for an aromatic boost.
6. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. If not, cook for another 5 minutes and test again.
7. Remove from heat and let cool slightly before transferring to jars or containers.

Just imagine the glossy, vibrant jam with chunks of fruit, perfect for dolloping on pancakes or swirling into yogurt. Its bold flavor profile makes it a standout, whether you’re gifting it or guiltily hoarding it all for yourself.

Spiced Rhubarb Jam

Spiced Rhubarb Jam is the rebellious cousin of your grandma’s classic jam—bold, a little tart, and unapologetically spiced. Perfect for those who like their breakfast with a side of adventure.

Ingredients

• 4 cups chopped rhubarb (about 1 1/2 lbs, fresh or frozen)
• 2 cups granulated sugar (adjust to taste for sweetness)
• 1/4 cup water (just enough to prevent sticking)
• 1 tbsp lemon juice (for that zesty kick)
• 1 tsp ground cinnamon (because spice is nice)
• 1/2 tsp ground ginger (for a warm, peppery note)
• 1/4 tsp ground cloves (a little goes a long way)

Instructions

1. In a large pot, combine rhubarb, sugar, and water. Stir gently to mix.
2. Heat the mixture over medium heat until the sugar dissolves, stirring occasionally to prevent burning.
3. Once the sugar has dissolved, add lemon juice, cinnamon, ginger, and cloves. Stir well to incorporate the spices.
4. Bring the mixture to a boil, then reduce heat to low. Simmer for 20-25 minutes, stirring frequently, until the jam thickens. (Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.)
5. Remove from heat and let cool slightly before transferring to jars. (Tip: Sterilize jars beforehand for longer shelf life.)
6. Seal the jars while the jam is still warm to create a vacuum seal. (Tip: Invert the jars for a minute to ensure the lid is sealed properly.)

Your Spiced Rhubarb Jam is a vibrant, chunky spread with a perfect balance of sweet and tart, spiced just right. Slather it on toast, swirl into yogurt, or get fancy by pairing it with cheese for a next-level charcuterie board.

Peach Rhubarb Jam

Mmm, what’s better than capturing the essence of summer in a jar? This Peach Rhubarb Jam is your ticket to a tangy-sweet symphony that’ll have your toast singing praises. Perfect for those who like their mornings with a side of sass and their desserts with a dash of daring.

Ingredients

• 4 cups diced peaches (ripe but firm, for the best texture)
• 2 cups chopped rhubarb (fresh or frozen, no need to thaw)
• 1 cup granulated sugar (adjust to taste, depending on your sweet tooth)
• 1 tbsp lemon juice (freshly squeezed, to brighten the flavors)
• 1/2 tsp vanilla extract (the secret whisper of depth)
• 1/4 tsp cinnamon (optional, for a spicy little kick)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, rhubarb, sugar, and lemon juice. Stir to mix well.
2. Let the mixture sit for 30 minutes at room temperature to macerate, allowing the fruits to release their juices.
3. After macerating, place the pot over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, reduce the heat to low and continue to cook for about 45 minutes, or until the jam thickens and passes the spoon test (when a spoonful holds its shape on a cold plate).
5. Stir in the vanilla extract and cinnamon (if using) during the last 5 minutes of cooking.
6. Remove from heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly.

Kick your breakfast up a notch with this jam’s vibrant flavor and chunky texture. Slather it on pancakes, swirl it into yogurt, or, for the bold, pair it with sharp cheese on a cracker. Summer in a jar never tasted so rebellious.

Cherry Rhubarb Jam

Fancy a jam that’s got more personality than your average toast topper? Meet your new breakfast BFF: Cherry Rhubarb Jam, where tart meets sweet in a dance so delicious, you’ll want to spoon it straight from the jar (no judgment here).

Ingredients

• 2 cups cherries, pitted and halved (fresh or frozen, but fresh is the cherry on top)
• 2 cups rhubarb, chopped into 1/2-inch pieces (think pencil thickness)
• 1 cup granulated sugar (because life’s sweet enough, but jam shouldn’t be tart)
• 1 tbsp lemon juice (freshly squeezed, please, no sad bottled stuff)
• 1/2 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. In a large, heavy-bottomed pot, combine cherries, rhubarb, sugar, and lemon juice. Stir to mix. Let it sit for 30 minutes to macerate—this is when the magic starts.
2. After 30 minutes, place the pot over medium heat. Bring to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is your best friend here.
3. Once simmering, reduce heat to low. Cook for 45 minutes, stirring every 10 minutes. The jam should thicken and reduce by about a third. Tip: If it’s splattering like a mini volcano, lower the heat.
4. Remove from heat. Stir in vanilla extract. Let cool for 10 minutes. Tip: Taste test now—adjust sweetness with a pinch more sugar if needed, but remember, it’ll sweeten as it cools.
5. Transfer to clean jars. Let cool completely before sealing. Store in the fridge for up to 2 weeks, or freeze for longer storage.

Perfectly chunky yet spreadable, this jam is a riot of flavors—bold cherry with a rhubarb punch. Slather it on pancakes, swirl into yogurt, or, let’s be real, eat it by the spoonful when no one’s looking.

Apple Rhubarb Jam

So, you’ve decided to dive into the sweet, tangy world of homemade jam, and let me tell you, Apple Rhubarb Jam is like the superhero of spreads—bold, vibrant, and packed with personality. It’s the perfect way to jazz up your morning toast or, let’s be real, eat straight from the jar when no one’s looking.

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, because size matters here)
• 3 cups peeled and diced apples (Granny Smith for tartness, or Honeycrisp for sweetness)
• 2 cups granulated sugar (because we’re sweetening the deal)
• 1/4 cup lemon juice (freshly squeezed, unless you’re in a pinch)
• 1 tsp ground cinnamon (for that warm, hug-in-a-jar feeling)
• 1/2 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. In a large pot, combine rhubarb, apples, sugar, and lemon juice. Stir to mix well. Tip: Let it sit for 10 minutes to start breaking down the fruits naturally.
2. Place the pot over medium heat and bring to a simmer, stirring occasionally. Tip: Keep an eye on it—rhubarb has a drama queen tendency to stick.
3. Once simmering, reduce heat to low and cook for 30 minutes, stirring every 5 minutes. Tip: The jam should thicken slightly but remember, it will set more as it cools.
4. Stir in cinnamon and vanilla extract, then cook for an additional 5 minutes. This is when the magic happens, folks.
5. Remove from heat and let cool for 10 minutes before transferring to jars. Tip: Sterilize your jars first unless you’re into the wild side of bacteria.

Oh, the glory of this jam! It’s a perfect balance of tart and sweet, with a texture that’s chunky yet spreadable. Try it swirled into yogurt or as a daring glaze for grilled chicken—trust me, it’s a game-changer.

Blackberry Rhubarb Jam

Zesty and zingy, this Blackberry Rhubarb Jam is like a summer fling in a jar—sweet, tangy, and impossible to forget. Perfect for slathering on toast or spooning over vanilla ice cream, it’s a vibrant way to preserve the season’s bounty.

Ingredients

• 4 cups fresh blackberries (frozen works too, just thaw first)
• 2 cups chopped rhubarb (about 3 stalks, trim off any leaves—they’re toxic!)
• 2 cups granulated sugar (adjust if you prefer less sweetness)
• 1 tbsp lemon juice (freshly squeezed for that bright kick)
• 1/2 tsp butter (to reduce foaming, optional but handy)

Instructions

1. In a large, heavy-bottomed pot, combine blackberries, rhubarb, sugar, and lemon juice. Let sit for 30 minutes to macerate—this draws out the juices and starts the flavor party.
2. After macerating, add the butter to the pot. Turn the heat to medium-high and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
3. Once boiling, reduce heat to maintain a steady simmer. Cook for 20-25 minutes, stirring occasionally, until the jam thickens and passes the spoon test: when a spoonful cooled on a plate wrinkles when pushed.
4. While the jam cooks, skim off any foam that forms on top for a clearer, prettier jam.
5. Once thickened, remove from heat and let cool slightly before transferring to sterilized jars. Seal tightly and process in a water bath for 10 minutes if canning for long-term storage.

Perfectly spreadable with a punchy balance of sweet and tart, this jam is a rebel with a cause—to make breakfast exciting. Try it swirled into yogurt or as a bold glaze for grilled chicken to shake up your meal routine.

Cardamom Rhubarb Jam

Alright, let’s dive into the whimsical world of homemade jams with a twist that’ll make your taste buds do a happy dance. Cardamom Rhubarb Jam isn’t just a condiment; it’s a bold declaration that breakfast will never be boring again.

Ingredients

• 4 cups chopped rhubarb (about 1 lb, fresh or frozen)
• 2 cups granulated sugar (adjust to taste for sweetness)
• 1 tbsp lemon juice (freshly squeezed for zing)
• 1 tsp ground cardamom (or more for a spicy kick)
• 1/2 cup water (to prevent sticking)

Instructions

1. In a large pot, combine rhubarb, sugar, lemon juice, cardamom, and water. Stir to mix.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce heat to medium-low and simmer for 20-25 minutes, stirring frequently to prevent burning. Tip: The jam is ready when it coats the back of a spoon.
4. Remove from heat and let cool for 5 minutes. Tip: Skim off any foam for a smoother texture.
5. Pour the jam into sterilized jars, leaving 1/4 inch headspace. Seal tightly. Tip: For longer storage, process jars in a water bath for 10 minutes.

Yum! This jam boasts a velvety texture with a perfect balance of tart rhubarb and warm cardamom. Slather it on toast, swirl into yogurt, or get fancy with a cheese board—your kitchen, your rules.

Lemon Rhubarb Jam

Oh, buckle up, buttercup, because we’re about to dive into the zesty, tangy world of homemade Lemon Rhubarb Jam that’ll make your toast sing and your pancakes do a happy dance. This jam is the perfect blend of sweet and tart, with a punch of lemon that wakes up your taste buds like a morning alarm—except you’ll actually want to hit snooze on this flavor!

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, because size matters here)
• 2 cups granulated sugar (because we’re sweet, but not that sweet)
• 1 lemon, zested and juiced (for that sunny disposition)
• 1/2 cup water (just enough to get the party started)

Instructions

1. In a large pot, combine the rhubarb, sugar, lemon zest, lemon juice, and water. Stir to mix well. Tip: Let it sit for 10 minutes to macerate—this is when the sugar and rhubarb become best friends.
2. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally. Tip: Keep an eye on it like it’s the season finale of your favorite show—no distractions!
3. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the jam thickens and the rhubarb breaks down. Tip: To test if it’s ready, place a small amount on a cold plate; if it wrinkles when pushed, it’s jam time!
4. Remove from heat and let cool slightly before transferring to jars. Seal tightly and store in the refrigerator.

So, what’s the verdict? This jam is a vibrant, chunky spread with a bold lemon kick that pairs perfectly with buttery scones or swirled into yogurt for a breakfast that’s anything but basic. Spread it, spoon it, or eat it straight from the jar—we won’t judge.

Mint Rhubarb Jam

Now, let’s dive into the whimsical world of ‘Mint Rhubarb Jam’—a concoction so vibrant, it’ll make your taste buds dance the cha-cha. Perfect for those who love a tangy twist with a refreshing minty finish, this jam is your ticket to breakfast glory.

Ingredients

• 4 cups chopped rhubarb (fresh or frozen, but fresh packs more punch)
• 2 cups granulated sugar (adjust to taste if you’re not into sweet surprises)
• 1/4 cup water (just enough to get the party started)
• 2 tbsp fresh mint leaves, finely chopped (the fresher, the better—no sad, wilted herbs here)
• 1 tbsp lemon juice (for that zesty zing)

Instructions

1. In a large pot, combine rhubarb, sugar, and water. Stir gently to mix. Tip: Let the sugar sit with the rhubarb for 10 minutes before heating to draw out natural juices.
2. Turn the heat to medium and bring the mixture to a boil, stirring occasionally. Once boiling, reduce heat to low and simmer for 20 minutes, or until the rhubarb breaks down completely. Tip: Keep an eye on the pot to prevent any jam-jumping escapades.
3. Add the chopped mint and lemon juice, stirring well to incorporate. Simmer for an additional 5 minutes. Tip: Taste and adjust mint or lemon if you’re feeling adventurous.
4. Remove from heat and let cool slightly before transferring to jars. The jam will thicken as it cools, so patience is key—unless you’re into runny jam, no judgment here.

Fabulous! This Mint Rhubarb Jam is a delightful balance of tart and sweet, with a refreshing minty undertone. Spread it on toast, swirl into yogurt, or, for the bold, spoon it straight—we won’t tell.

Pineapple Rhubarb Jam

So, you’ve decided to dive into the whimsical world of jam-making with a twist, huh? Pineapple Rhubarb Jam is here to jazz up your breakfast routine with its tangy-sweet symphony, proving that sometimes, the most unexpected duos steal the show.

Ingredients

• 2 cups diced rhubarb (fresh or frozen, but fresh packs more punch)
• 1 cup crushed pineapple (drain the juice, but save it for a cocktail later)
• 1 1/2 cups granulated sugar (because life’s too short for less sweetness)
• 1 tbsp lemon juice (freshly squeezed, please, no cheating)
• 1/2 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. In a large, non-reactive pot, combine the rhubarb, pineapple, and sugar. Let them sit for 30 minutes to get cozy and draw out the juices.
2. After the mingling time, place the pot over medium heat. Stir occasionally until the sugar dissolves completely—no gritty surprises allowed.
3. Once the sugar is dissolved, crank up the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent any jam-jailbreaks.
4. Reduce the heat to maintain a simmer and add the lemon juice and vanilla extract. Stir to combine. Let it simmer for 20-25 minutes, or until the jam thickens to your liking. Pro tip: To test the jam’s readiness, place a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s showtime.
5. Remove from heat and let it cool slightly before transferring to sterilized jars. Seal tightly and store in the fridge for up to 3 weeks—if it lasts that long.

Great job, jam maestro! This Pineapple Rhubarb Jam boasts a vibrant balance of tart and sweet, with a texture that’s luxuriously chunky yet spreadable. Slather it on toast, swirl it into yogurt, or, for the adventurous, pair it with sharp cheese on a cracker for a snack that sings.

Plum Rhubarb Jam

Get ready to jam—literally—with this Plum Rhubarb Jam that’s about to become the star of your breakfast table. It’s the perfect blend of sweet and tart, with a color so vibrant it’ll make your toast jealous.

Ingredients

• 2 cups chopped rhubarb (fresh or frozen, but fresh packs more punch)
• 2 cups chopped plums (skin on for extra color and texture)
• 1 cup granulated sugar (adjust to taste, but remember, rhubarb is tart!)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1/2 tsp vanilla extract (the secret weapon for depth)

Instructions

1. In a large pot, combine rhubarb, plums, sugar, and lemon juice. Stir to mix well.
2. Let the mixture sit for 30 minutes to macerate—this helps draw out the juices for a jammy consistency.
3. Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce heat to medium-low and simmer for 20-25 minutes, or until the jam thickens and passes the spoon test (when a spoon dragged through leaves a clear path).
5. Remove from heat and stir in vanilla extract for that aromatic finish.
6. Pour the jam into sterilized jars, leaving 1/4 inch headspace, and seal tightly.

Vibrant and velvety, this jam is a tangy triumph that pairs beautifully with buttery biscuits or swirled into yogurt for a fruity twist. Its bold flavor and luscious texture make it a versatile condiment that’s anything but ordinary.

Rosemary Rhubarb Jam

Who knew that the bold, piney punch of rosemary could play so nicely with the tart, tangy vibes of rhubarb? This Rosemary Rhubarb Jam is here to prove that opposites not only attract but can create something downright magical in your mouth.

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces, because size matters here)
• 2 cups granulated sugar (because we’re sweetening the deal)
• 1 tbsp fresh rosemary, finely chopped (or dried if you’re in a pinch, but fresh is chef’s kiss)
• 1 tbsp lemon juice (for that zesty zing)
• 1/2 cup water (just enough to get the party started)

Instructions

1. In a large pot, combine the rhubarb, sugar, rosemary, lemon juice, and water. Stir to mix. Tip: Let the mixture sit for 10 minutes to macerate; it’s like a pre-game huddle for flavors.
2. Place the pot over medium heat and bring to a simmer, stirring occasionally. Tip: Keep an eye on it like it’s the season finale of your favorite show.
3. Once simmering, reduce the heat to low and let it cook for about 20 minutes, stirring frequently. The jam should thicken and the rhubarb should break down. Tip: If you drag a spoon through the jam and it leaves a path that doesn’t immediately fill in, you’re golden.
4. Remove from heat and let cool slightly before transferring to jars. Tip: Sterilize your jars first unless you’re into the wild side of canning.

Unbelievably versatile, this jam swings from sweet to savory with ease. Slather it on toast for a breakfast upgrade, or pair it with cheese for a snack that’ll make you the hero of any gathering.

Thyme Rhubarb Jam

Craving something that dances on the line between tart and sweet, with a herbaceous twist? Our Thyme Rhubarb Jam is here to jazz up your breakfast toast or cheese board with its vibrant flavor and playful personality.

Ingredients

• 4 cups chopped rhubarb (about 1 1/2 lbs, fresh or frozen)
• 2 cups granulated sugar (adjust for sweetness)
• 1/4 cup water (just enough to prevent sticking)
• 2 tbsp fresh thyme leaves (or 1 tbsp dried, but fresh is best)
• 1 tbsp lemon juice (for that zesty kick)

Instructions

1. In a large pot, combine rhubarb, sugar, and water. Stir gently to mix.
2. Heat the mixture over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
3. Once the sugar is dissolved, increase the heat to medium-high and bring to a boil. Tip: A rolling boil is what you’re after here, not a timid simmer.
4. Reduce heat to medium and simmer for 20 minutes, stirring frequently to prevent sticking. The jam should start to thicken.
5. Add thyme leaves and lemon juice, stirring well to incorporate. Simmer for another 5 minutes. Tip: The lemon juice not only adds flavor but also helps preserve the jam’s vibrant color.
6. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. Tip: If it’s too runny, cook a bit longer, but keep an eye on it to avoid over-thickening.
7. Remove from heat and let cool slightly before transferring to jars. Seal tightly and store in the refrigerator for up to 2 weeks.

Lusciously thick with a perfect balance of sweet and tart, this jam is a dream on warm scones or as a surprising glaze for grilled chicken. The thyme adds an unexpected but delightful earthy note that’ll have everyone asking for your secret.

Whiskey Rhubarb Jam

Look out, strawberry jam—there’s a new sheriff in town, and it’s packing a punch with whiskey and rhubarb. This Whiskey Rhubarb Jam is the tangy, boozy spread you never knew you needed, perfect for jazzing up your morning toast or spooning straight from the jar when no one’s looking.

Ingredients

• 4 cups chopped rhubarb (about 1 lb, fresh or frozen)
• 2 cups granulated sugar (adjust to taste)
• 1/4 cup whiskey (bourbon works great too)
• 1 tbsp lemon juice (freshly squeezed for zing)
• 1 tsp vanilla extract (the good stuff)

Instructions

1. In a large pot, combine rhubarb, sugar, and lemon juice. Let sit for 1 hour to macerate, stirring occasionally.
2. After macerating, bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, stirring frequently to prevent sticking.
3. Add whiskey and vanilla extract, stirring well to incorporate. Continue simmering for another 10 minutes, or until the jam thickens to your liking. Tip: Test the jam’s consistency by placing a small amount on a cold plate; if it gels, it’s ready.
4. Remove from heat and let cool slightly before transferring to sterilized jars. Tip: Leave about 1/4 inch of headspace for sealing.
5. Seal jars and process in a boiling water bath for 10 minutes to preserve. Tip: Always check seals after cooling to ensure they’re airtight.

Now, this jam isn’t just a pretty face—it’s got the guts to back it up, with a bold rhubarb tang softened by sweet sugar and a whiskey kick. Slather it on biscuits, swirl into yogurt, or, let’s be honest, eat it with a spoon straight from the jar.

Conclusion

Now that you’ve explored these 20 delicious rhubarb jam recipes, it’s clear there’s a sweet and tangy option for every taste. Whether you’re a seasoned jam maker or trying your hand at it for the first time, we hope you find a recipe to love. Don’t forget to leave a comment with your favorite, and share the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos