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Rhubarb is a versatile perennial vegetable in which it is often used like a fruit to make desserts such as a crisp, muffins, pies, or used to make jams, sauces, syrups, and chutney. If you have an abundance of rhubarb and had your fill on pie making, consider using it for jam! It stores super well and also makes great gifts! Next, I will show you how to make rhubarb jam in these few easy steps.
Harvest the rhubarb
This particular plant is is a younger perennial but over 2 years old. Don’t harvest rhubarb from a plant that is less than 2 years old. The best time to harvest from this plant is when the stalks of the leaves have reached at least 10 inches. Leave at least 1/3 of the stalks on the plant. The plant will continue to grow throughout the summer. To remove the stalk from the plant, use your hand to gently remove the stalk from the base. You will see in the picture below that the stem base is a lighter in color and thicker.
If you can’t get a nice break, it is ok to use a knife but try to cut as close to ground as possible. Then, the leaves on the stalk must be cut. It is poisonous and do not feed to your chickens or other livestock. The leaves contain oxalic acid which can cause kidney failure in humans. Granted, you would have to eat alot of the leaves, but just throw in your compost. It doesn’t hurt the compost.
Prepare the Rhubarb
Wash all the stalks in cool water to remove any dirt and bugs. Trim off the ends. Cut into small pieces for a faster cook down. Measure 4 cups of rhubarb with 4 cups of sugar and mix in a stock pot kettle. Cover the kettle with a towel and let it sit overnight. Double K Homestead Life doubles the recipe for a larger batch.
The next day
Bring the ingredients to a boil. Keep stirring. Boil for 10-15 minutes.
Add 1 pkg of (3 0z) strawberry jello. Stir until dissolved. Now it is time to add the jam to the jars. Skim away as much foam as you can.
Canning process
If you are not familiar with the water bath method, I would highly recommend reading the blue ball of canning.
The easiest way to sterilize your jars is using a dishwasher on sterile cycle but at Double K Homestead Life, stove top method is utilized. Bring the water to 212 degrees and boil jars for 12 minutes. All jars must be completely immersed. The above picture is for demonstration purposes of what not to do.
At Double K Homestead Life, jars are sterilizing an hour ahead of time of the rhubarb boiling.
Carefully ladle the hot mixture in to the hot jars. Wipe the rims of the jars. Place the hot lid and ring onto the jar and hand tighten. Again, I can’t stress enough if you are not familiar with water bath canning, to review the Blue Ball book. Check out Double K Homestead store for supplies!
Water bath for 5 minutes if using jelly or pint jars, and 10 minutes if using quart jars. Remove the jars from the water bath canner with a tongs. Place on a towel on your counter-top. Get ready to hear the ping of the jar lid! That is the sound of success!
Final steps
The next day, remove rings, and check lids. The lids should not flex up down in center, and not be easily removed by finger pressure. Do not store the rings on the jars. Next, write the date on your lid and store in a cool dark cupboard or canning room for up to either 12 months or 18 months depending on the lid you purchased. Finally, once the jam has been opened, store in the fridge. Enjoy!
The first time my auntie explained the process of making her jam, I developed a whole new respect for the stuff! Kudos for developing this artful skill!
Thank you! I hope to share this with a daughter in law one day!
My son and I love rhubarb, especially with strawberries in a baked crisp. My husband swears we’re trying to poison him with it (the leaves you know) but it’s just so delicious we ignore him and eat to our hearts content!
It is one of things we have to stuff ourselves with because around here, the plants are only harvested till mid June. Plus, with ice cream, can’t beat it!
My mother used to grow rhubarb in her garden. That brings back memories from long ago.
We were so fortunate to have been able to get a few plants from my father in law after my husbands mom passed away. He has since mowed and pulled most of them. Every year we go out to the patch, and we talk and remember my hubbys mom and he would share the stories of how ‘famous’ his moms rhubarb was in town.
I can’t wait for the Rhubarb to come this year!! Growing up we had a HUGE garden and canned everything. I’m growing cucumbers this year to can some pickles (my favorite food).
It is super rewarding, right, to grow alot of your own food! Have fun with the pickles!
I love making jam!
Hi! What is your favorite jam to make?
Yummy! What an art this is. Very informative article!
Thank you Jacki! I appreciate the compliment!
We always made rhubarb jam growing up, but I’ve never heard of using strawberry jello – great idea that replaces the gelatin and sugar – great article!
Hello! I wonder if the grandmas used the jello because maybe Sure Jell Pectin wasn’t readily available and jello used to be pretty inexpensive. My late grandma also used raspberry jello too.
I discovered rhubarb a couple of years ago and loved it. This looks yummy. I have only made a crisp. I may have to attempt this.
Water bath canning is pretty easy to learn if you have not started. Rhubarb is pretty popular around here and also sales really well at farmers market. Are you able to grow a plant at your home?
Thank you so much for pinning this! I LOVE rhubarb, but know nothing about working with it. I’m definitely pinning this post.
Hello! My pleasure! I hope the article will help you feel inspired to try a hand at making jam!
Growing up we had wild rhubarb plants in our backyard. I didn’t like the smell of them and for that reason I’ve stayed away…but the jam just looks so good!
I don’t think I would harvest wild rhubarb. only the homegrown varieties. We have some wild stuff on the edges of grove and just leave that alone. The rhubarb does have a strong smell and but it is super good with desserts etc
I’ve never eaten rhubarb before, but see so many yummy recipes with it! I may need to try it!
Yes, your family would love you for it!
Great instructions. We used to have rhubarb plants when I was little. My mom, grandma and aunt would all make delicious desserts like strawberry/rhubarb pie. Your artcle brought back great memories.
Oh, that is so sweet of you! If you lived closer, I would bring a jam over!
Thank you for such a detailed rhubarb how-to. I have a large stand of rhubarb that is about 15 years old and am ashamed to say have never used any other than my Dad breaking off a stem and eating it with salt, LOL!
He is a brave soul to eat it raw! Lol. If you decide to try the rhubarb jam process, contact me if you have questions!
I have honestly never had rhubarb (although my grandfather loved it) and didn’t know it was a vegetable, lol! So thank you for teaching me something new, I’ll have to give it a try some day!
You are welcome!
Oh my, you would think with as much as I LOVE rhubarb I would have already tried this. Gotta save it for this year’s canning. Love, Love, Love
This is an excellent how to post! I have never tried rhubarb but my hubby has and he says its delicious.
Thank you!I appreciate the kind words!
This is pretty interesting! I’ve never put rhubarb in anything, but my grandpa likes strawberry rhubarb pie.
Thank you!I Strawberry rhubarb pie is a classic!
Such great memories! I used to eat rhubarb raw from my grandmother’s garden. Good thing I didn’t eat the leaves!😮
You are a brave soul to eat it raw and Yes, that could of been a bad situation for your kidneys! Isn’t great to have those little memories of our grandparents?
I have never tried rhubarb jam before. This looks amazing!
Thank you! If you have a chance to go to a farmers market, purchase a jar of rhubarb jam! You will be in for a treat!
Gotta love a good farm to table recipe!!!
Absolutely!!
Yummy! I’ve had rhubarb in a strawberry cobbler growing up and loved that cobbler soo much! I’m interested in trying it this way. My mother in law is the jam/jelly maker…I will
Have to pass this along to her!
Thank you! I hope she enjoys it and I bet she would love to make the jam with you!
A few years ago my mother in law made a rhubarb pie.. (I didnt even know what rhubarb was) I was so pleasantly surprised! I will be sharing this recipe!
Thank you Amber! I bet you made your mother in laws day! Thanks for the share!
Great post!!!! I make jam too. 🙂
Thank you! It is a fun project to do and I also like doing it for gifts.
I can’t wait to try this. My family loves Rhubarb and so I typically stock up in the spring and freeze it. It is such a great flavor.
Awesome! It is starting to erupt in our MN soils! woot woot!
Very detailed instructions! I’ve never had rhubarb anything! Can you imagine? The jam looks great though.
If you see a rhubarb jam at a farmers market or buy online, you are in for a treat!
Oh my yummy!!! My mom used to make jam and my dad would make something called rhubarb soup. I just replanted my rubarb due to an overzealous husband… Cross your fingers that it will grow.
My grandma used to make rhubarb sauce, I wonder if it is the same as your dads? I have my fingers crossed for you! How is the greenhouse coming along?
Such an interesting process! I’ve never made jelly or jam but I’ve always wanted to try my hand at it. This is a great tutorial!
Thank you Katie! I appreciate your kind words and perhaps one day you will be able to give it a try.
I love making jam and that looks good!
Thanks Amanda! I am counting down the weeks before the rhubarb is ready and gearing up for canning season!
What a process, but I bet extremely rewarding once complete! I have never tried rhubarb – to my knowledge. Guess I’m going to have to find a way to remedy that.
It is super rewarding and we always admire the ping of the jar and it is a great feeling when others enjoy it as well!
Yumm!! Rhubarb jam!! Thanks!