Rhubarb Jam Recipe and Growing Rhubarb in your Garden (2024)

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Apr 27, 2018 · 52 Comments

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Rhubarb Jam Recipe & How to Garden Rhubarb

It’s time to dig out my rhubarb recipes. Spring is here. The snow is almost all gone with just a bit of the icy white stufflingering around the edge of the fields. I spent yesterday cleaning out around theperennialplants and adding a new layer of compost to my rhubarb plants. They are looking great again this year and I will start harvesting them in a couple of weeks. I brought these plants with me when we moved herefrom New Hampshire over 20 years ago and they are still going strong. I divide them every 3 or 4 years to increase the patch.Usually I do this in the very early spring while the plants are still dormant. I dig up the crown by putting a shovel in the ground about 6 inches in depth near the base of the plant and lift the entire crown out of the ground. I then divide the crown with my hands to fist sized pieces and replant them. Then I let the “new” plants mature for a couple of years before I harvest them so the rhubarb can get a good firm hold.

Rhubarb Jam Recipe and Growing Rhubarb in your Garden (1)

Preserving Rhubarb for later use

When we lived in New Hampshire, the rhubarb peaked just about the timethat the strawberries did so it was fun to make strawberry rhubarb pie. But here in northern Maine the rhubarb peaks in May long before the strawberries are ripe (in the late June/early July) so I freeze some rhubarb to use later in my favorite rhubarb recipes. To freeze rhubarb, I wash the rhubarb stems in warm running water and then I trim them and cut them into 1 inch lengths. To retain the color and flavor, I blanch the cut-up rhubarb for 1 minute in boiling water and then immerse it in ice water to stop the cooking process. After that you can either syrup pack or dry pack it for freezing. Sugar helps preserve the quality of the frozen fruit, so if I am storing it for a long time I will sugar pack it. If I will be using it in a month or two I will dry pack it.

Preserving Rhubarb without using sugar

To sugar pack the rhubarb pieces, sprinkle sugar over them and toss gently. Let the rhubarb stand for 10-15 minutes to draw out the juice, which dissolves the sugar, and then pack the rhubarb and juice into containers or freezer bags. To dry pack the rhubarb, I pack it tightly into containers or bags without any sugar, seal it, and then freeze it. I like this method because I like to bake my desserts with sugar substitute as Bill has to watch his sugar intake. So with this preparation I have a nice little supply of rhubarb that I can use all summer and into fall in my favorite rhubarb recipes as the different fruits ripen in our garden and orchard.

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How to make Rhubarb Jam

Along with the frozen rhubarb, I also make some jars of rhubarb jam, rhubarb bread and rhubarb muffins. Rhubarb is one of the first things that I preserve by canning each year. I use the water bath method to can rhubarb jam. Here is one of my favorite rhubarb recipes. Follow the recipe below to make the jam.

More Rhubarb Recipes here on The Wilderness Wife Blog –

Rhubarb Crumble – It’s a Spring Thing!

Best Moist Strawberry Rhubarb Bread Recipe

Rhubarb Jam

Print Recipe

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This recipe is adapted from a rhubarb jam recipe in the book, “Good Maine Food” by Marjorie Mosser, published in 1940. It’s a great source of authentic Maine recipes. I found it on Ebay.

Author: The Wilderness Wife
Yield: 5 pints 1x
Category: Jam
Cuisine: American

Ingredients

Scale

4 lbs. of rhubarb cut in 1″ pieces
4 c. sugar
1 1/2 c. water
3 large lemons

Cook ModePrevent your screen from going dark

Instructions

Slice the lemons very thin. Reserve seeds whole.
Put lemon and rhubarb in large bowl.
Put seeds in a cheesecloth bag and add to mix.
Cover fruit with sugar.
Let stand for 24 hours.
Cook in a large pot over medium-high heat for 15 minutes, stirring as little as possible.
Skim the foam of the top of the cooking mixture.
After the 15 minutes, reduce the heat to medium and cook for 30 minutes longer, watching to be sure the jam does not scorch.
Remove seed bag and throw away.
Pour into sterile pint jars.
Place in water bath canner and process for 10 minutes (dependent on your altitude).

Reader Interactions

Comments

Patty says
January 6, 2019 at 3:59 PM

Can rhubarb be used in container gardens?
Reply
- Sheryl Thompson says
  February 14, 2019 at 1:32 PM
  
  I wouldn’t recommend it. It is a perennial but the roots do need room to grow and it can become a very sizeable plant. It is also very important to have the “crown” at the right depth.
  Reply
Chas says
May 17, 2018 at 5:25 PM

I love rhubarb and am looking forward to making this recipe. Thanks for sharing on To Grandma’s House We Go – I’ll be featuring you next week!
Reply
Jean | DelightfulRepast.com says
May 17, 2018 at 11:28 AM

Sheryl, I love rhubarb, but have never grown it. Pinned this post to my Garden board for future reference.
Reply
Lorelai @ Life With Lorelai says
May 12, 2015 at 1:42 AM

I’ve never tried rhubarb…this looks yummy. Thanks for sharing at the #HomeMattersParty – we hope to see you again next week. 🙂
~Lorelai
Life With Lorelai
Reply
Lou Lou Girls says
May 9, 2015 at 5:57 PM

I’m loving this! Great collection. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother’s Day! Lou Lou Girls
Reply
Kyla @HouseOfHipsters says
May 9, 2015 at 3:28 PM

I cannot get enough rhubarb and I swear, it’s kinda hard to find. I guess I took it for granted that it always grew in my parent’s backyard. Thanks for linking up at Found & Foraged. See you tonight at 8PM!
Reply
Travel Animal Doctor says
May 6, 2015 at 8:49 AM

Oh my goodness I love rhubarb. Thank you for sharing tips on gardening rhubarb.
Reply
See Also
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Sarah R. says
May 5, 2015 at 1:34 PM

Yum, yum, yum! I just love rhubarb everything. 🙂 Thank you for bringing your brilliance to Snickerdoodle Sunday- hope you’ll come back this weekend with your latest makes!
Sarah (Sadie Seasongoods)
Reply
cheryl keyes says
May 3, 2015 at 10:07 AM

Hi Sheryl Cool to see another mainer here.. I just checked my rhubarb yesterday and it is looking good.. I have to laugh because here in maine most people call it root bub.. am I right? anyway I enjoy reading your blog .. Cheryl k
Reply
- Sheryl T says
  May 3, 2015 at 1:53 PM
  
  That’s true….we almost have another language here in Maine! I moved here to Aroostook County from southern New Hampshire 25 years ago and in the beginning I was really puzzled at some of the local terminology. I am well steeped in Maine-isms now, although here in Aroostook County, I will always be one of the people from “away”. It’s wicked good to hear from you!
  Reply
Patricia Davis says
July 31, 2014 at 12:14 PM

Just found your website and bonded immediately as I live in
Eliot, Me. We have considered moving north because it is
becoming too civilised and taxised in this area. Love to read
your comments. Pat
Reply
- Sheryl T says
  August 6, 2014 at 7:08 AM
  
  Welcome fellow Maniac! I can relate to the over-civilization and the tax thing. When we were lived in southern NH, we had a postage stamp sized lot and the taxes were 5 times what they are here…..and now we have a house that is twice as big and 60 acres of land! It is a trade-off though! Things were very convenient there whereas you have to travel miles up here for everything…healthcare, shopping, groceries but we love it here! I would never go back!
  Reply
Stephanie says
May 11, 2014 at 12:49 AM

I love homemade jam recipes and this one looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
Reply
Audrey says
May 6, 2014 at 9:05 PM

I tried to grow rhubarb once and it never come up. I was so disappointed I never tried again. But maybe I will get some from the farmers market and try this jam.
Reply
Erlene says
May 6, 2014 at 5:13 PM

I’ve never had rhubarb and I’m so curious as to what it tastes like. I’ve seen so many recipes with this in it. Thanks for sharing on Merry Monday linky party.
Reply
Cynthia L. says
May 6, 2014 at 8:46 AM

I have always wanted to grow rhubarb, but we have never lived in one place long enough! This recipe looks great. I think I will go to the farmers market and see if I can find some rhubarb and make this! Thanks for sharing at the In and Out of the Kitchen Link Party! I look forward to seeing what you drop off next week!
Reply
Jess says
May 5, 2014 at 12:09 PM

What a great time to post recipes like this! 🙂
Thanks again for joining the Link Up this week!
Reply
Susie @Bowdabra says
June 8, 2013 at 6:52 PM

Hey there! Thanks so much for stopping by and linking up another one of your yummy recipe! Stop by again next week and link up another awesome project!
Have a great week!
Susie@bowdabra
http://bowdabrablog.com
Reply
Cathy says
June 1, 2013 at 2:37 AM

I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. The party is open every Thursday night and closes Wednesday’s at midnight.
http://apeekintomyparadise.blogspot.com/. AND starting Wednesday June 4th I will be hosting a Wordless Wednesday link party. Hope you will join us!
Have a wonderful week!
Hugs, Cathy
Reply
Lynn says
May 31, 2013 at 11:44 AM

I have never done anything with rhubarb and I don’t know why. You’ve got me interested. Thanks for sharing your information and recipe.
Reply
debra@ HOMESPUN says
May 31, 2013 at 6:15 AM

Always used to bake strawberry rhubarb pie…its been awhile though. I should do one soon! 🙂
Reply
sue says
May 29, 2013 at 8:28 PM

We just loved your post and your blog and we’re so glad to have you join us at our One Sharendipity Place Link-up Party this past weekend!! It has been so much fun finding your site and others like yours out there!! We hope you’ll join us again this weekend!!
Thanks again & God bless,
Sue @ thet2women.com
Reply
Katherines Corner says
May 27, 2013 at 8:45 PM

my hubby loves rhubarb! Thnak you for sharing at the hop xo
Reply
Peggy~PJH Designs says
May 27, 2013 at 4:28 PM

I’ve never had rhubarb but now I will give it a try. Thanks so much for the tips and recipe. I’m so glad you joined us this week at Transformed Tuesday. Have a great week.
Hugs,
Peggy~PJH Designs
Reply
Anyonita says
May 27, 2013 at 2:23 PM

OMG! Rhubarb jam?! I so need to make this! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
Reply
Jann Olson says
May 27, 2013 at 12:05 AM

I really appreciate you sharing this. I got a Rhubarb start from my daughter a couple years ago. I have used the leaves to make concrete bird feeders, but haven’t cooked with it yet. Mine does not seem to turn real red like the rhubarbs I remember as a child. I think it’s a different variety. Also, it keeps getting blooms that I keep breaking off because I heard that it ruins the rhubarb. Wanted to try making a pie tomorrow. I am sure that it is ready, (It’s huge), but wondering how I know it it’s ripe when it doesn’t turn real red? Any info you have I would greatly appreciate. Thanks for sharing with SYC.
hugs,
Jann
Reply
- Sheryl T says
  May 27, 2013 at 2:11 PM
  
  When rhubarb blooms, it has “bolted” and turns bitter. It is only good for cooking for a short 3 – 4 week period in the spring. That’s why I freeze it. Be careful of the leaves. They are poisonous (they contain oxalic acid and Anthraquinone Glycosides -nasty stuff) and can make you sick. Only the stalks should be eaten.
  Reply
Linda@With A Blast says
May 26, 2013 at 2:44 PM

I love Rhubarb, but had no idea how or what to make with them as the last time I had some my late Granny made some. Thank you so much for sharing this at our ALL MY BLOGGY FRIENDS party !
Reply
Faith Hope & Cherrytea says
May 26, 2013 at 2:40 PM

More thanks!
Reply
Annabel says
May 25, 2013 at 4:04 PM

I love rhubarb! Thanks for the tips and recipe!
Reply
Pam says
May 25, 2013 at 7:23 AM

Thanks for linking up at One Sharendipity Place! I’m crazing some rhubarb now!
Reply
Knitting with Olof says
May 24, 2013 at 10:44 PM

Oh I wish I could grow it here in Tulsa, OK but they just don’t like the heat and all of the drought. In Iceland I would help my parents make jam every year. Cans and cans with of jam. God I miss it.
Reply
- Sheryl T says
  May 26, 2013 at 8:32 AM
  
  I have heard that there is a variety that grows in the Texas panhandle area. I’m not sure of its name but if you can find out, I’m sure it would grow for you as you are north of that.
  Reply
momstheword says
May 24, 2013 at 12:26 AM

Looks yummy! I haven’t had rhubarb in ages! Thanks for linking up to “Making Your Home Sing Monday!”
Reply
Vickie says
May 22, 2013 at 10:46 AM

Mmmmmm – rhubarb and strawberry pie! Rhubarb crumble – yummmm! I have never grown rhubarb myself, but my grandmother used to. BTW, I’ve heard that some parts of rhubarb are poisonous – is that true?
Reply
Carol Covin says
May 21, 2013 at 10:25 AM

I remember my Mom’s rhubarb pies fondly, from when we lived in Chicago and had rhubarb in the garden. And, every summer, I love getting a rhubarb and strawberry pie at the Farmer’s Market, here in Virginia. But, as I also am cutting down on sweets, I wonder if you have any rhubarb recipes that aren’t sweet? Can you cook rhubarb as a vegetable? Do you ever put it in soup? Thanks.
Reply
sue says
May 20, 2013 at 5:00 PM

Looks delish! PINned your post to our Pinterest board!! Thanks for linking up with us at One Sharendipity Place this weekend!!
[emailprotected]
Reply
Lanaya @ Raising Reagan says
May 20, 2013 at 11:10 AM

My dad loves rhubarb. His favorite pie is rhubarb.
I’ll have to give his wife this recipe and see if she’ll make it for him!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
¤´¨)
¸.•*´
(¸¤ Lanaya | xoxo
http://www.raising-reagan.com
Reply
Leslie says
May 19, 2013 at 6:48 PM

We saw tons of rhubarb at the farmer’s market yesterday. My mom bought a rhubarb dessert that was so yummy. Love rhubarb!
Thank you for linking up to Raising Imperfection!
Make sure to check back on Friday to see if you were featured.
Leslie
http://www.violetimperfection.com
Reply
Jeannie says
May 18, 2013 at 9:24 PM

I don’t know if it will grow in our Texas heat. Do you? My adult daughter absolutely loves to eat it when we find a place that has it on the menu.
Reply
- Sheryl T. says
  May 19, 2013 at 8:12 AM
  
  I had a previous commenter ask about growing in Arizona. Rhubarb is a cold climate perennial and needs the constant cold weather temps below 40F to have good healthy new growth in the spring. It wilts when the temps get in the 90’s. In warmer climates, it does grow but very spindly and not the quality you would want for cooking and eating. I have heard that there is a variety that grows well in the Texas panhandle so check with your County Extension to see if they have any info.
  Reply
Paula says
May 18, 2013 at 4:58 PM

Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula
Reply
Darlene says
May 18, 2013 at 4:53 PM

Hi Sheryl, I didn’t know you could freeze rhubarb or make jam from it. That’s pretty cool. Thanks for sharing.
I am stopping by from the Show-Licious Linky Party and I am a new follower.
http://darlenebnemeth.blogspot.ca
http://mylittleshopoftreasures.blogspot.ca/
Reply
- Sheryl T says
  May 18, 2013 at 5:41 PM
  
  Everyone thinks Strawberry Rhubarb Pie when they hear Rhubarb but there are many ways to enjoy it! I’m making rhubarb crumble for our dessert tonight. I’ll be photographing it and putting that recipe up this week.
  Reply
Dona says
May 18, 2013 at 4:42 PM

I live in Arizona…..and feel dumb as a post right now. Is rhubarb a cold climate veggie? We love it, but haven’t had any since we left California. Can’t even find it frozen here!! Is it possible to grow it here? Our winters are fairly short, but do get very cold. If you can help me with this a whole bunch of us would be eternally grateful!
Reply
- Sheryl T says
  May 18, 2013 at 5:34 PM
  
  Yes, rhubarb is a cold climate perennial. I don’t think it would do well in your climate. It needs to have winter temperatures below 40 degrees F for it to go dormant and stimulate new growth in the spring. Temperatures that average lower than 75 degrees F in the summer are its upper limit for it to have decent growth. If it was able to survive your hot climate, it would have very spindly growth. It will wilt in constant temperatures above 90 degrees F. There is a variety that grows in the panhandle region of Texas but it is different from what we grow up north. Ask your local grocer if they can order it in for you. They bring in produce from all over in these days of air freight. Just get enough to freeze and can!
  Reply
StacieMakeDo says
May 18, 2013 at 3:37 PM

This looks like a tasty jam recipe! Thank you for sharing it. I am very curious about the bag of seeds. Do you know what the purpose is? Does it add flavor or ???
Reply
- Sheryl T says
  May 18, 2013 at 3:41 PM
  
  I was told that the seeds add to the pectin content so the jam isn’t runny.
  Reply
  - StacieMakeDo says
    May 18, 2013 at 3:44 PM
    
    Oh! That is very interesting. I hope to try this recipe as I just picked a large bunch of rhubarb about an hour ago.
    Thanks for the quick reply 🙂

Trackbacks

[…] Now back in southern New Hampshire, the season for Strawberries and Rhubarb came together beautifully so I could make fresh strawberry rhubarb pie, strawberry rhubarb muffins, strawberry rhubarb bread, and my rhubarb jam all in the late spring/early summer. Here in northern Maine the strawberries don’t come in till early July and by then my rhubarb has bolted and is starting to go to seed. My solution is to harvest the rhubarb, process it for freezing so my ingredients are ready when the local strawberries are at peak ripeness. For information on freezing rhubarb visit this page – Rhubarb Recipes and Growing Rhubarb in your Garden […]
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[…] Rhubarb Recipes and How to Garden Rhubarb by Wilderness Wife […]
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