Introduction

Spiced Rhubarb Jam offers a delightful balance of tart rhubarb and warm spices, perfect for spreading on toast or adding to desserts. This homemade jam captures the fresh flavors of spring with a comforting twist that’s easy to make and store.

A close-up of a glass jar filled with deep red, shiny jam, showing a rich and thick texture with small chunks inside. Above the jar, a wooden spoon held by a woman's hand dips into the jam, lifting a glossy spoonful with visible fruit pieces. The jar sits on a round wooden surface, and the background is softly blurred with purple flowers and dark tones, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ lbs diced rhubarb
2 ½ lbs granulated sugar

2 tbsp lemon juice
1 tbsp finely grated ginger

1 cinnamon stick
2 star anise

1 tsp butter (optional)

Instructions

Step 1: Wash and trim the rhubarb. Dice it and transfer to a large bowl. Add the sugar and stir well. Cover and let sit for at least 4 hours at room temperature or up to overnight in the fridge, stirring occasionally to help dissolve the sugar.
Step 2: Preheat the oven to 250°F. Clean your jars thoroughly and place them on a baking sheet in the oven for at least 15 minutes to sterilize. Heat the canning lids in a small saucepan of barely simmering water. Prepare clean tongs, a ladle, a funnel, a damp cloth, and a potholder for later use.

Step 3: Tie the star anise in a small piece of cheesecloth. Transfer the rhubarb mixture and its juices to a large pot. Add lemon juice, grated ginger, cinnamon stick, and the star anise bundle.
Step 4: Bring the mixture to a boil over medium-high heat, stirring constantly. Optionally add the butter to reduce foaming. Keep boiling, adjusting heat to prevent overflow, and skim off any foam as it appears.
Step 5: Continue boiling until the jam reaches 218°F, about 15 to 20 minutes. Immediately remove the pot from heat and place on a potholder.

Step 6: Using tongs, remove a hot jar from the oven. Ladle the jam into the jar using a funnel, leaving ½ inch headspace. Wipe the rim clean with the damp cloth.
Step 7: Remove a lid from the hot water with tongs, dry it, place it on the jar, and screw on the band tightly using a towel to hold the jar. Do not press down on the lid’s center. Repeat with remaining jars.
Step 8: After 1–2 hours, check seals. Properly sealed jars will pop and have an indented lid top. Refrigerate any unsealed jars and use within weeks. Label sealed jars and store in a cool pantry for up to a year.

Step 9: Before using, check seals again and inspect for mold or spoilage. Discard if any signs appear. Enjoy your spiced rhubarb jam!

Tips & Variations

To add extra warmth, try including a few cloves or a small piece of vanilla bean with the spices.
If you prefer a smoother texture, gently mash the rhubarb before cooking or blend slightly after it cools.

Use organic rhubarb when possible for the freshest flavor and fewer pesticides.

Storage

Store sealed jars in a cool, dark pantry for up to one year. Once opened or if unsealed, keep the jam refrigerated and use within a few weeks. To reheat, gently warm the jam on the stove or microwave, stirring occasionally for an even consistency.

How to Serve

The image shows two thick slices of golden brown toasted bread stacked on a round wooden plate, both topped with a creamy white melted cheese layer and bright red strawberry jam spread unevenly on top. One slice is cut in half to show the soft, fluffy inside and gooey melted cheese inside the bread. The plate is set on a wooden surface with a dark blurred background, where a jar of red jam covered with a beige cloth tied with blue and beige string is visible. Small purple and pink flowers add a soft touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my jam doesn’t set properly?

If the jam is too runny, you can return it to the pot and boil it a little longer to concentrate and thicken it. Be sure to stir frequently to prevent burning.

Can I omit the spices if I want a plain rhubarb jam?

Yes, you can omit the cinnamon, star anise, and ginger for a simple rhubarb jam with just fruit, sugar, and lemon juice. The spices add complexity but aren’t necessary for successful jam.