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Rhubarb Jam – Basic Recipe That Always Sets

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Your rhubarb jam just won't set? Don't worry, you're not alone! Rhubarb is naturally low in pectin. But with a few simple tricks it turns out beautifully spreadable and properly firm. Let me show you how.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 jars of 250 ml
Course: Breakfast, Kitchen Basics
Cuisine: German
Calories: 545
Ingredients Method Nutrition Video Notes

Ingredients
  

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

Method
 

  1. Preparation: Wash, peel and chop the rhubarb into small pieces.
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  2. First cooking stage: Add half the jam sugar (250 g) with the lemon juice and vanilla extract to the rhubarb. Bring slowly to the boil and simmer gently for 10–15 minutes.
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  3. Second addition of sugar: Add the remaining jam sugar (250 g) and boil hard for a further 4 minutes.
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  4. Setting test: Spoon a little jam onto a cold plate. If it hasn't set after 1–2 minutes, bring everything back to the boil and stir in 1–2 tsp citric acid.
  5. Filling the jars: Pour into sterilised jars while still hot, seal tightly and stand upside down for a few minutes.

Nutrition

Calories: 545kcalCarbohydrates: 138gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 12mgPotassium: 760mgFiber: 5gSugar: 128gVitamin A: 261IUVitamin C: 34mgCalcium: 223mgIron: 1mg

Video

Notes

How to sterilise preserving jars reliably in the oven:
Clean the jars and lids thoroughly
Wash jars and lids in hot soapy water or in the dishwasher. No fruit residue or label glue should remain.
Let the jars dry off
Stand the clean jars on a tea towel until no water is left pooling inside.
Preheat the oven
Set it to 120 °C / 250 °F, top and bottom heat.
Sterilise the jars
Place the jars without lids, opening facing up, on a baking tray or rack, making sure they don't touch. Leave them in the oven for 15–20 minutes.
Boil the lids and rubber seals
Boil both separately in water for 5 minutes. Lids should not go in the oven, as the seal can be damaged.
Fill while hot
Take the jars out of the oven while still hot and fill them straight away with the hot jam.

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