This rhubarb freezer jam is excellent on toast, swirled into yogurt, or as a sweet topping for ice cream. The bright, tangy flavor of rhubarb combined with the zestiness of orange makes this jam a delightful condiment that’s both easy to make and a pleasure to eat. Enjoy your homemade treat!
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If you enjoy rhubarb recipes please try Rhubarb Lemonade, Rhubarb Fruit Leather, or Rhubarb Dump Cake with Cake Mix.
Why You Will Like This Recipe
Aldi had Pyrex glass bowls in their aisle of shame last week and that was perfect timing because I’ve been wanting to try some of these trending viral recipes. Pyrex dishes like these are microwave safe and you can even cook with them in the oven and air fryer. You can even store this freezer jam in the bowls.
Rhubarb jam is a delightful and versatile preserve that can be used in many culinary applications. Here’s a list of foods that pair wonderfully with rhubarb jam:
Ingredients Needed
- Rhubarb, finely chopped
- Granulated sugar – Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Package (1.75 oz) fruit pectin for less or no sugar needed recipes
- Water
- Zest and juice of 1 large orange
How to Make Rhubarb Jam
Step 1: Preparation: Begin by washing the rhubarb stalks thoroughly, then chop them into small pieces to measure four cups. Grate the zest from the orange and squeeze out the juice, setting both aside.
Step 2 Cooking the Rhubarb: In a large saucepan, combine the chopped rhubarb, orange zest, orange juice, and water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for 2-3 minutes, or until the rhubarb is soft and begins to break down.
Step 3 Adding Pectin and Sugar: Sprinkle the pectin evenly over the simmering rhubarb mixture while stirring continuously. Once the pectin is fully incorporated, add the sugar gradually, continuing to stir. Bring the mixture back to a full rolling boil that cannot be stirred down. Boil it for 1 minute, then remove the pan from heat.
Step 4 Filling the Jars: Skim off any foam with a metal spoon. Ladle the hot jam into clean, freezer-safe containers, leaving a half-inch space at the top for expansion during freezing. Wipe the rims clean, then cover with tight-fitting lids.
Step 5 Cooling and Storing: Let the jars stand at room temperature until the jam is set and cooled, which may take up to 24 hours. You can then store the jam in the refrigerator for immediate use for up to three weeks, or freeze it for long-term storage up to one year.
What can I make with Rhubarb Freezer Jam?
- Toast and Bagels: Spread a generous layer of rhubarb jam on your morning toast or bagel for a sweet start to the day.
- Yogurt and Oatmeal: Stir some rhubarb jam into your plain yogurt or morning oatmeal for a burst of flavor.
- Pancakes and Waffles: Use rhubarb jam as a topping instead of the traditional maple syrup. It adds a unique tanginess that complements the sweetness perfectly. Try this with Healthy Oatmeal Pancakes – Dairy Free.
- Cheese Pairing: Rhubarb jam goes particularly well with creamy cheeses like Brie or goat cheese. Serve as part of a cheese platter.
- Pastries: Fill croissants, turnovers, or Danish pastries with rhubarb jam for a delicious treat.
- Ice Cream Topping: Drizzle rhubarb jam over vanilla ice cream for a simple yet extraordinary dessert.
Each of these uses showcases the versatility of rhubarb jam, making it a pantry staple that enhances a variety of dishes.
Glass Pyrex bowls – these dishes are great cause like I said above, you can use to for the microwave, air fryer, or oven to cook in. They are also great for storage containers.
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
If you tried this Rhubarb Freezer Jam or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Rhubarb Freezer Jam
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Yield: 8 1x
Category: Easy
Method: Stove Top
Cuisine: American
Description
This rhubarb freezer jam is excellent on toast, swirled into yogurt, or as a sweet topping for ice cream.
- 4 cups rhubarb, finely chopped
- 2 cups granulated sugar
- 1 package (1.75 oz) fruit pectin for less or no sugar needed recipes
- 1 cup water
- Zest and juice of 1 large orange
Instructions
- Preparation: Begin by washing the rhubarb stalks thoroughly, then chop them into small pieces to measure four cups. Grate the zest from the orange and squeeze out the juice, setting both aside.
- Cooking the Rhubarb: In a large saucepan, combine the chopped rhubarb, orange zest, orange juice, and water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for 2-3 minutes, or until the rhubarb is soft and begins to break down.
- Adding Pectin and Sugar: Sprinkle the pectin evenly over the simmering rhubarb mixture while stirring continuously. Once the pectin is fully incorporated, add the sugar gradually, continuing to stir. Bring the mixture back to a full rolling boil that cannot be stirred down. Boil it for 1 minute, then remove the pan from heat.
- Filling the Jars: Skim off any foam with a metal spoon. Ladle the hot jam into clean, freezer-safe containers, leaving a half-inch space at the top for expansion during freezing. Wipe the rims clean, then cover with tight-fitting lids.
- Cooling and Storing: Let the jars stand at room temperature until the jam is set and cooled, which may take up to 24 hours. You can then store the jam in the refrigerator for immediate use for up to three weeks, or freeze it for long-term storage up to one year.
Notes
Toast and Bagels: Spread a generous layer of rhubarb jam on your morning toast or English muffin or bagel for a sweet start to the day.
