Sweet and tangy, fresh and perfectly spreadable: this rhubarb jam impresses with its delicate flavour and consistent texture. The key trick ensures it sets perfectly – without any of the usual gelling frustrations. How to make rhubarb jam that sets properly – my favourite recipe.

• Rhubarb (fresh, peeled and chopped)
• 2:1 jam sugar
• Lemon juice
• Vanilla (as extract, vanilla pulp or vanilla sugar)
• Citric acid (optional, to enhance the gelling power)

Preparation

1. Preparation: Wash the rhubarb, peel if necessary, and cut into small pieces. Clean the jars thoroughly and sterilise them in the oven (see instructions below).

1. First cooking stage
   : Place the rhubarb in a large saucepan with half the jam sugar, the lemon juice and the vanilla. Heat gently, stirring continuously, and simmer for about 10 to 15 minutes until the rhubarb breaks down.

1. Add the second portion of sugar. Stir in the remaining jam sugar. Bring the mixture back to a rolling boil and boil for a further four minutes, stirring regularly.
2. Set test: Place a small amount of jam on a cold plate. If it does not set, add one or two teaspoons of citric acid and bring to the boil again briefly.
3. Filling: Pour the hot jam immediately into prepared, sterile jars, seal them tightly and turn them upside down for a few minutes.

Sterilising jars in the oven

1. Preheat the oven to 120 °C (top and bottom heat).
2. Place the clean jars (without lids) on a baking tray. Heat in the oven for 15 to 20 minutes.
3. Boil the lids separately in boiling water for five minutes.
4. Remove the jars from the oven whilst they are still hot and fill them straight away.

Tips and variations

• Flavourings: A small piece of fresh ginger or a little orange zest adds an interesting twist to the jam.
• Fruit combinations: Rhubarb goes very well with strawberries or raspberries. A 1:1 ratio works well.
• Serving suggestion: Delicious on fresh bread, with quark, or as a fruity topping on natural yoghurt.
• Shelf life: When stored in a cool, dark and dry place, the jam will keep for several months. Once opened, keep in the fridge.

Frequently asked questions about rhubarb jam

Why isn’t my rhubarb jam setting?
Rhubarb naturally contains little pectin, which is essential for setting. You can easily compensate for this by using 2:1 jam sugar, adding extra lemon juice and, if necessary, a little citric acid. Make sure you allow sufficient cooking time and that the mixture is boiling vigorously.

Can I use ordinary sugar instead of jam sugar?
In theory, yes, but you’ll need to add extra pectin or apple pectin powder. Jam sugar is the easiest and safest option.

How long does homemade rhubarb jam keep?
If stored in a cool, dark place with the lid tightly closed, it will usually keep for 6 to 12 months. Once opened, it should be kept in the fridge and used up within a few weeks.

Why should I turn the jars upside down?
Turning them upside down briefly helps to sterilise the rim of the lid as it passes through the hot jam. It can also help to create a vacuum inside the jar.

Can I combine rhubarb with other fruits?
Yes, it’s particularly popular combined with strawberries or raspberries. These fruits add extra flavour and natural sweetness.

Do I need to peel the rhubarb stalks?
Only if they are particularly thick, stringy or green. Red, young stalks can usually be used unpeeled – this actually gives them a nicer colour.

More delicious recipes

• Strawberry jam
• Apricot jam made from dried apricots

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Rhubarb and Vanilla Jam

Vivi

Is your rhubarb jam refusing to set? Don’t worry – you’re not alone! Rhubarb is naturally low in pectin. But with a few simple tricks, it turns out perfectly spreadable and beautifully firm. Let me show you how.

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Prep time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Kitchen Basics

Cuisine German

Servings 60 Portionen

Calories 36 kcal

Ingredients

  

1x2x3x

• 1 kg rhubarb peeled and chopped
• 500 g jam sugar 2:1
• juice of 1 lemon
• 1 tsp vanilla extract or seeds of 1 vanilla pod
• 1–2 tsp citric acid optional, for better setting

Instructions

 

• Preparation: Wash the rhubarb, peel if necessary and cut into small pieces.
• First cooking stage: Add half the jam sugar (250 g) with the lemon juice and vanilla extract to the rhubarb. Slowly bring to the boil and simmer gently for about 10–15 minutes.
• Second sugar addition: Add the remaining jam sugar (250 g) and boil vigorously for a further 4 minutes.
• Set test: Place a small amount of jam on a cold plate. If it doesn't set after 1–2 minutes, boil everything again and stir in 1–2 tsp citric acid.
• Filling: Pour immediately into sterilised jars while hot, seal tightly and turn upside down for a few minutes.

Video

Notes

Notes:
How to sterilise jars reliably in the oven:

Clean the jars and lids thoroughly in hot soapy water or the dishwasher.
Place the clean jars (without lids) on a baking tray and sterilise for 15–20 minutes at 120–130 °C. Boil the lids and rubber rings separately in boiling water for 3 minutes.
Remove the jars from the oven while still hot and fill straight away.

Nutrition

Calories: 36kcalCarbohydrates: 9gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 48mgFiber: 0.3gSugar: 8gVitamin A: 17IUVitamin C: 1mgCalcium: 14mgIron: 0.04mg

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