Rhubarb Jam

5 from 6 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 121 kcal


  • 500 g Fresh rhubarb
  • 200 ml Lemon juice
  • 250 g Preserving sugar 2: 1


  • Wash the rhubarb and cut into small pieces. Put the rhubarb, lemon juice and preserving sugar in a saucepan and bring to a boil (avoid boiling over) Then continue to simmer for about 4 minutes, stirring constantly.
  • Finely puree the jam with a hand blender. Immediately fill the prepared jars to the brim and seal.


Serving: 100gCalories: 121kcalCarbohydrates: 27.8gProtein: 0.4gFat: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Beef Shashlik Skewer from Grill

Asparagus and Vegetable Curry