• Cooking Time: 20-30 minutes
  • Servings: 4 little jars from china
  • Preparation Time: 10 min. prep, overnight


Nothing beats those economic blues like making rhubarb jam. It's so simple and so good.


  • 2 lbs/6 cups Rhubarb (1bs equals 3 cups rhubarb)
  • 3 cups Sugar


  • Preparing:
  • Select the rhubarb that is the most red.
  • Wash and chop off any leaves or green parts and discard
  • Dice the rhubarb into quarter bits
  • Measure it and put it in a large bowl
  • Add half the amount of white sugar
  • Mix, cover, and let stand overnight on the counter
  • Refrigerate next day is you don’t want to cook
  • Cooking:
  • Stir the rhubarb in the bowl
  • Then, place in large cooking pot
  • Bring to boil, constantly stirring
  • Reduce heat and continue to stir
  • Break up large bits of rhubarb with spoon
  • When mixture thickens to jam like texture, turn off heat
  • Allow to cool on stove top uncovered
  • Mixture will thicken even more
  • Jars:
  • Spoon cooled jam in jars with tops that have seals
  • Storage:
  • Put in refrigerator

Categories: Jelly 

Author Credit: Elizabeth Gray

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