Rhubarb Jam

Ruth-Anne Ford

This rhubarb jam recipe keeps the wonderful tanginess of the rhubarb. I like to use rhubarb jam for cookies, flavoring buttercream for Seattle wedding cakes and of course on toast. I also love to gift jam for Holiday presents so I try to make several batches a summer.  


3lbs. rhubarb - cleaned and sliced to 1/2 inch - about 10 cups
4 cups sugar

1 package Sure-Jell for Low Sugar Recipes (pink box)

Makes about 6 half pint jars

- Follow instructions on the Sure Jell Packet.

  • The rhubarb will take several minutes to break down, be patient and keep on a medium low temp until it breaks down. 
  • If you don't have enough jam to fill your last jar, just put whatever you have remaining in a jar and refrigerate. 

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1 comment

  • This is so good!


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