Rhubarb Jam

Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Rhubarb Jam Ingredients

4 cups cooked rhubarb (about 2½ lbs rhubarb stalks)
2 teaspoons calcium water
1 cup honey or 2 cups sugar
3 teaspoons Pomona’s pectin powder

Rhubarb Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.

3. Measure 4 cups cooked fruit back into saucepan.

4. Add calcium water and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option: Because rhubarb is acid enough for safe water bath canning, the addition of lemon juice is optional. If you want to put lemon juice in your jam, you can add up to ¼ cup for 4 cups of cooked rhubarb. Add the lemon juice in Step 4.

You may also like: Rhubarb-N-Zest JamRhubarb JellySavory Rhubarb Conserve, or Strawberry-Rhubarb Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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10 thoughts on “Rhubarb Jam

    • Hi Aimee-Jo,
      Yes, that’s correct. When doubling a Pomona’s Pectin recipe, you want to double all of the ingredients. Here is an FAQ from our website FAQ page that you might find useful.

      Can I double or triple a Pomona’s cooked recipe? Are there any potential limits or pitfalls when doubling or tripling a recipe?

      Yes, you can double or triple a Pomona’s cooked recipe. Be sure to double or triple all of the ingredients in the recipe.

      Potential Limits and Pitfalls when doubling or tripling a recipe:

      1. You must have a water-bath canner that is large enough to hold ALL of the jars you are filling. It is not safe canning practice to let some of the filled jars sit on the counter while you water bath others. As soon as all the jars are filled and have their lids on, they should ALL go into the boiling water in the canner.

      2. You must have a pot that is large enough to hold all of the fruit in the recipe plus the added ingredients, with enough extra room to stir vigorously while the mixture is boiling and not have the contents spill over.

      3. You must have a stove that is powerful enough to bring the fruit mixture to a full boil and to bring it back to a full boil in a few minutes after you stir in the pectin-sweetener mix. If the fruit mixture with the pectin in it takes too long to return to a full boil, the pectin can be de-activated and you will get runny jam.

      4. You must have a stove that is powerful enough to bring a large water bath canner with all of the filled jars in it back to a rolling boil in a few minutes so as not to de-activate the pectin by extended exposure to heat while waiting for the boil to come back.

      We do not recommend quadrupling a recipe unless you are specifically set up for it!

      See All Pomona’s FAQs

      Posted in: 3. Questions About How to Use Pomona’s Pectin

      T​hanks for using Pomona’s Pectin, and Happy Jamming!​

  1. I have made jams and jellies for years with the old pectin. You have to use so much sugar. When i found your pectin I was in heaven. I love this stuff. I will not make jam and jellies without it. Looking forward to your book.

    • Dear Lorie,
      Thank you so much for telling us how happy you are with Pomona’s Pectin. We very much appreciate receiving comments like yours. They keep us going!

      I’m glad that you found Pomona’s — and happy jamming!

  2. I have a recipe for Bluebarb, jam combining blueberries and rhubarb. Should I follow the pectin/calcium ratio for blueberry jam or for rhubarb?

    • Hi Gracie,
      We actually have a recipe for Blubarb Jam, taken from Preserving with Pomona’s Pectin, on our website. You can click on this Blubarb Jam and it will take you there.

      I hope this gives you the information you need. If not, just write back and let me know.

      Happy Jamming!

  3. Is it safe to add 1/2 teaspoon of cinnamon to the recipe? My mother always told me to stick to the recipe when canning, but the cinnamon would be so yummy. 🙂
    Thanks,
    Traci

  4. I made this jam for the first time today and it tastes great– just pulled my half pints out of the canner and it looks like there’s a little separation at the bottom of the jars. (juice and fruit). Is that normal?

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