Rhubarb Jam


This rhubarb jam, pure and simple, with the consistency of apple butter, is a rhubarb lover's delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!

Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
2 pints


  • 2 ½ pounds fresh rhubarb, chopped

  • 2 cups white sugar

  • ½ cup water

  • cup orange juice

  • 2 teaspoons grated orange zest


  1. Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.

  2. Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.

Nutrition Facts (per serving)

57 Calories
0g Fat
14g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 57
% Daily Value *
Total Fat 0g 0%
Sodium 2mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 0g
Vitamin C 4mg 22%
Calcium 31mg 2%
Iron 0mg 1%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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