The MOST Delicious Rhubarb Jam Recipe – With Fresh or Frozen Rhubarb

I have made it no secret that I LOVE rhubarb.  In case you missed them, I’ve shared about growing rhubarb and my recipe for rhubarb bars, strawberry rhubarb lemonade slush, and rhubarb raspberry ice cream sauce.

I still have some canned rhubarb juice to contend with but the other day I tackled my frozen rhubarb and made a couple of batches of rhubarb jam.

This jam is the perfect balance of tart/sweet and the cinnamon adds such a nice spice!

And it’s so nice to make this jam when you’re lacking strawberries.  I used my red rhubarb so it has a nice pretty color.

Before we get into the recipe, let me mention a few things.

Fresh or Frozen Rhubarb?

You can use either fresh or frozen rhubarb for this jam.  Below is a comparison of both.

FRESH – 1 small to medium stalk of rhubarb will cut up to around 1/2 of a cup for fresh rhubarb.  For this recipe, you will need about 10 to 12 stalks or enough to get about 6 cups of unprepared rhubarb, depending on the size of your rhubarb stalks.

FROZEN – 6 cups of diced and frozen rhubarb are usually sufficient for this recipe.  Place your frozen rhubarb in a bowl and let it thaw completely.  The rhubarb will seem to shrink down but you’ll remeasure your rhubarb after cooking it so you have the correct amount for your jam.  Just do NOT drain the juice after thawing as you will use that to prepare your rhubarb.


You can freeze this jam in freezer-safe containers/jars or process it in a water bath canner for long-term shelf storage.

By the way – it makes a GREAT gift for fellow rhubarb lovers!

Acidity Question

Rhubarb is a vegetable and it is actually acidic.  Because of this, an added acid (lemon juice, vitamin c., etc.) is not required.  You may find that your storebought pectin has ascorbic acid in it.

This added acid is not a concern when you make your jam.  I’ve had great results using pectin with ascorbic acid or without.  However, I do not recommend you add any acid to your jam as it isn’t necessary.

Now let’s get to making this the most delicious Rhubarb Jam recipe you’ll ever enjoy!


Rhubarb Jam Recipe

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cuisine Canning
Servings 12 jars


  • 6 c. rhubarb chopped (about 10-12 stalks worth)
  • 1 c. water
  • 1 box of fruit pectin
  • ½ tsp. butter
  • 6 ½ c. sugar
  • 1 tsp ground cinnamon


  • Place rhubarb and water in a 4-quart saucepan. Bring to boil on high heat. Reduce heat to medium; simmer for 2 min. or until rhubarb is tender.
  • Measure exactly 4 ½ cups of cooked rhubarb into a 6- or 8-quart saucepan.
  • Stir pectin into cooked rhubarb. Add butter to reduce foaming.
  • Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
  • Stir in sugar & cinnamon. Return to a full rolling boil, stirring constantly. Boil for exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off any foam with a metal spoon and ladle jam into prepared jars.
  • Process in a water bath canner.


If using frozen rhubarb, DO NOT drain the liquid.  You will use this PLUS the water called for to cook your rhubarb.

1 thought on “The MOST Delicious Rhubarb Jam Recipe – With Fresh or Frozen Rhubarb”

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