Rhubarb-Jam Spreads
Are Sweet and Tangy Spreads

How to make simple rhubarb-jam recipes complimented with strawberry, lemon, and pineapple for a tasty rhubarb spread.

These jam recipes are so simple and easy to make. Wonderful on toast!

Give any one of these great combinations a try!

As with any jam recipe, make sure before you begin that your jars and bottles have been well sterilized. Do the lids and caps as well.


3 cups white sugar

5 cups finely chopped rhubarb

1 package strawberry jell-o

Combine the sugar and rhubarb and let it soak together overnight.

Boil down the mixture for 20 minutes always stirring.

Remove from the stove and add the strawberry jell-o stirring until dissolved.

Pour into your bottles or jars.

Let cool and refrigerate.

rhubarb strawberry jam


1/3 cup water

Zest (grated peel) of two lemons

4 cups diced rhubarb

3 cups white sugar

1 tsp. cinnamon

Combine all ingredients except sugar in a large saucepan and bring to a boil over medium heat. Gently simmer covered for 30 minutes stirring often.

Add the sugar a little at a time while stirring constantly and increasing the heat. Adjust the heat to a slightly lower temperature if necessary. Continue to stir as the jam reduces and the sugar dissolves for approximately 15 or 20 minutes.

Remove from heat and pour into sterilized jars but not completely to the top. Let cool, cap, and refrigerate.



1 can crushed pineapple with juice

5 cups chopped rhubarb

5 cups white sugar

1 pkg. strawberry jell-o

Simmer rhubarb on medium to low heat until very tender. Gradually add the sugar, pineapple and juice.

Cook at least 5 minutes stirring often. Slowly add the strawberry jell-o.

Bring to a boil and reduce heat again for 5 minutes stirring often. Remove from heat and bottle. Let cool and refrigerate.


This makes alot of Jam! At least 8 cups.

5 cups rhubarb finely chopped

4 1/2 cups blueberries

1 cup water

1/3 cup pectin

1 1/2 tblsp. lemon juice or orange juice

6 cups sugar

Mix the blueberries, water and rhubarb with the water in a large soup pot. Simmer on low heat covered for approximately 15 - 20 minutes. Give the mixture a stir occasionally.

As the rhubarb and berries soften, add the pectin and increase the heat to bring to a boil. Stir constantly. Add sugar, and keep it gently boiling. Add lemon or orange juice and let boil for 3 or 4 more minutes. Keep stirring.

Remove from heat and skim for a few minutes before pouring into your sterilized jars.

rhubarb-strawberry jam


6 cups chopped rhubarb

3 1/2 tblsp. minced ginger

1 package of pectin

4 1/2 cups white sugar

Place the rhubarb and water in a pot and cook over low heat until the rhubarb is tender. Add the pectin and ginger until it reaches boiling point. Stir constantly.

Add the sugar, and continue to stir until mixture boils again.

Stir and let cook for at least 2 or 3 minutes. Remove from heat. Pour into sterile jars.

Making rhubarb Jelly

Demonstration of making rhubarb jelly. Photo taken by Troy in 1916 for Miss Canon, and used as the cover illustration for Reading Course Bulletin 107


6 cups diced rhubarb

Zest of 2 lemons

3 1/2 cups white sugar

Juice from 2 lemons

Combine the above ingredients and let stand for a day.

Over medium heat, cook down the mixture until thickened. Stir frequently to avoid sticking.

Let cool and pour into well-sterilized jam or jelly jars.

You can add a layer of melted wax to the top to seal if you like.

Invert your jars after filling. This simply means to make sure a vacuum has been established. Do this for 5 minutes.

See Rhubarb Marmelade with Whiskey


10 cups chopped rhubarb
8 cups white white sugar
1 package of dates chopped
4 cups chopped oranges

Peel oranges and remove seeds and white pith. chop into pieces and finely chop the peelings as well. Combine all ingredients and bring to a low boil on low heat. Cook down until well thickened. Remove and let cool. Refrigerate.

For more Homemade Jam Recipes, Check Here.

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