Rhubarb Jam

Rhubarb Jam


  • 2 pounds of local rhubarb
  • 2 ¼ cups of granulated sugar
  • ¼ teaspoon of kosher salt
  • Tablespoon of fresh lemon juice


  1. Trim and cut the rhubarb into half inch pieces.
  2. Over medium-high heat, combine the rhubarb, sugar and salt in a large saucepan.
  3. Cook for 8 minutes. Stir until the rhubarb releases juices and the mixture comes to a boil.
  4. Reduce to medium heat and continue cooking. Stir often until foam subsides and jam thickens (about 15-18 minutes).
  5. Stir in lemon juice.
  6. Transfer the mixture into a clean glass jar and let it cool at room temperature. Then, let it cool completely.


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