Recipe: Rhubarb Jam

Rating: 4.6 stars based on 1338 reviews


  • 1 pound rhubarb, thinly sliced, about 4 stalks
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons grated lemon peel
  • 3 cups granulated sugar
  • 1/4 cup crystallized ginger, finely chopped
  • 1/3 cup coarsely chopped almonds, toasted*


  • In a heavy 5 to 6-quart kettle, combine the sliced rhubarb, lemon juice, grated lemon peel, sugar, and ginger; let stand for 4 hours.
  • Bring mixture to a boil over medium-high heat; cook, stirring often, for 10 to 15 minutes, or until a jelly thermometer registers 220° or use the cold saucer test.
  • Stir in the nuts and simmer for 1 minute, stirring.
  • Ladle the conserve into hot sterilized jars; seal. Jars can be refrigerated for up to 2 months, or freeze for up to 1 year.
  • For longer storage, this conserve must be processed in a hot-water bath for 10 minutes. Store in a cool, dark place.
  • Makes about 3 1/2 cups.


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