11 Small Batch Rhubarb Jam Recipes: Easy and Delicious Homemade Spreads

Nothing beats the sweet-tart magic of homemade rhubarb jam! This vibrant spring veggie (yes, it’s a vegetable, not a fruit!) cooks down beautifully into a glossy, flavorful spread that’s perfect for toast, yogurt, oatmeal, or even cheese boards. Unlike store-bought versions, making your own means you control the sweetness and can play with flavors—classic strawberry-rhubarb, bright, citrusy orange, or warm spiced ginger all bring out different sides of rhubarb’s natural tartness.

These small-batch jam recipes are perfect for using up fresh rhubarb from the garden or a farmers’ market haul without needing pectin or complicated canning. With just a few ingredients and a simple stovetop simmer, you’ll have a homemade spread that’s great for breakfasts and desserts and even as a glaze for meats or roasted vegetables.

Jam-Making Tips for Perfect Rhubarb Jams

Making homemade rhubarb jam is easier than you might think! Here are a few quick tips to ensure a perfectly set, flavorful jam every time:

• Test for doneness: To check if your jam is ready, place a spoonful on a chilled plate and push it with your finger or a spoon. If it wrinkles slightly, it’s done! If not, simmer for a few more minutes and test again.
• Avoid overcooking: Jam continues to thicken as it cools, so don’t let it cook too long, or it may end up too firm.
• Sterilize your jars: To prevent spoilage, place clean glass jars in boiling water for 10 minutes before filling them with hot jam. Let them air dry on a clean towel.
• No pectin needed: Rhubarb naturally contains some pectin, so it thickens well on its own. However, adding lemon juice helps with both flavor and texture.
• Storage tip: Homemade jam lasts about 3 weeks in the fridge or up to a year if processed in a water bath.

Here are some of my favorite homemade rhubarb jams. These rhubarb jams are small-batch, easy to make, and full of flavor. From the classic strawberry rhubarb to unexpected flavors like lavender or pineapple, there’s something for everyone!

Rhubarb and Cardamom Jam

This homemade Rhubarb and Cardamom Jam is a delightful balance of tart and sweet, with a hint of warm spice from the cardamom. It’s perfect for spreading on toast, pairing with cheese, or swirling into yogurt. With its simple ingredients and easy-to-follow steps, this jam is a must-try for anyone who loves homemade preserves.

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ½ teaspoon ground cardamom (or four whole cardamom pods, lightly crushed)
• ½ cup water

Instructions

1. Wash and chop the rhubarb into small, even pieces. If using whole cardamom pods, lightly crush them to release their flavor.
2. In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, lemon zest, cardamom, and water. Mix well to distribute the sugar.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 20–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. If using whole cardamom pods, remove them at this stage.
4. To check if the jam is ready, place a small amount on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still too runny, continue simmering for a few more minutes.
5. Remove the jam from the heat and carefully pour it into sterilized jars while hot. Seal with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks or process in a water bath for a longer shelf life. Serve with toast, pastries, or even alongside cheese boards!

Rhubarb and Ginger Jam

This homemade Rhubarb and Ginger Jam is a delicious combination of tart rhubarb and warm, spicy ginger, creating a perfectly balanced spread. With its rich flavor and natural sweetness, it’s ideal for toast, pastries, or even pairing with cheese. This simple, no-pectin recipe is easy to make and a must-have for any homemade jam lover!

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh ginger, finely grated
• ½ teaspoon ground ginger (optional, for extra warmth)
• ½ cup water

Instructions

1. Wash and chop the rhubarb into small, even pieces. Grate the fresh ginger and zest the lemon.
2. In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, lemon zest, grated ginger, and water. Mix well to dissolve the sugar and evenly distribute the ingredients.
3. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20–30 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jam-like consistency.
4. To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still runny, let it cook for a few more minutes.
5. Remove the jam from the heat and carefully pour it into sterilized jars while still hot. Seal with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, scones, or as a sweet complement to cheese and crackers!

Rhubarb and Orange Jam

This homemade Rhubarb and Orange Jam is a perfect balance of tangy rhubarb and sweet citrus, creating a vibrant and flavorful spread. The natural sweetness of oranges enhances the tartness of rhubarb, resulting in a bright and refreshing jam with a smooth, glossy texture. Ideal for spreading on toast, mixing into yogurt, or as a delightful topping for desserts, this jam is an easy and rewarding homemade treat!

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• 2 large oranges, zested and juiced
• ½ cup water
• 1 teaspoon vanilla extract

Instructions

1. Wash and chop the rhubarb into small pieces. Zest and juice the oranges, making sure to remove any seeds.
2. In a large saucepan over medium heat, combine the rhubarb, sugar, orange juice, orange zest, and water. Stir well to dissolve the sugar and evenly distribute the ingredients.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens to a jam-like consistency.
4. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still runny, let it cook for a few more minutes. Add vanilla extract and mix well.
5. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, pastries, or as a citrusy twist to your favorite recipes!

Rhubarb and Strawberry Jam

This homemade Rhubarb & Strawberry Jam is the perfect balance of tart and sweet, combining the tangy bite of rhubarb with the natural sweetness of ripe strawberries. With its rich red hue and smooth yet slightly chunky texture, this jam is ideal for spreading on toast, pairing with scones, or adding to yogurt and desserts. If you love simple, fresh fruit jams, this easy recipe is for you!

Ingredients

• 3 cups fresh rhubarb, chopped into small pieces
• 3 cups fresh strawberries, hulled and halved
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

Instructions

1. Wash and chop the rhubarb into small pieces. Hull and halve the strawberries. Zest and juice the lemon.
2. In a large saucepan over medium heat, combine the rhubarb, strawberries, sugar, lemon juice, and lemon zest. Stir well to dissolve the sugar.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the fruit softens and the jam thickens. Use a spoon to mash some of the fruit for a smoother consistency while leaving some chunks for texture.
4. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still runny, cook for a few more minutes. Add vanilla extract and mix well.
5. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life. Serve on toast, English muffins, scones, or as a delightful topping for pancakes and desserts!

Rhubarb and Vanilla Jam

This Rhubarb & Vanilla Jam is a beautifully fragrant and naturally sweet preserve with a hint of floral vanilla. The tart rhubarb balances perfectly with the rich warmth of vanilla, creating a smooth and glossy jam that is ideal for spreading on toast, swirling into yogurt, or serving with scones. If you love homemade, small-batch jams, this easy recipe is for you!

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• 1 vanilla bean pod (or one tablespoon pure vanilla extract)
• 2 tablespoons fresh lemon juice

Instructions

1. Wash and chop the rhubarb into small pieces. If using a vanilla bean pod, slice it lengthwise and scrape out the seeds.
2. Combine the rhubarb, sugar, lemon juice, and water in a large saucepan over medium heat. Mix well to dissolve the sugar. If using a vanilla bean pod, add both the seeds and the pod itself to the mixture. If using vanilla extract, wait to add it until the end of cooking.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the rhubarb softens and the jam thickens to a glossy, spreadable consistency.
4. To test if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s too thin, continue cooking for a few more minutes.
5. Once the jam is cooked, discard the vanilla pod. If using vanilla extract, stir it in now for the best flavor.
6. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
7. Store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life. Serve on toast, with pastries, or as a delicate topping for desserts!

Rhubarb and Raspberry Jam

This homemade Rhubarb & Raspberry Jam is a perfect blend of tart rhubarb and sweet, juicy raspberries. The combination creates a vibrant, ruby-red jam with a rich, slightly chunky texture that’s bursting with fresh fruit flavor. This easy-to-make preserve is perfect for spreading on toast, mixing into yogurt, or adding to baked goods. If you love homemade jams with natural ingredients, this recipe is a must-try!

Ingredients

• 3 cups fresh rhubarb, chopped into small pieces
• 3 cups fresh raspberries
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

Instructions

1. Wash and chop the rhubarb into small pieces. Rinse the raspberries and zest the lemon.
2. In a large saucepan over medium heat, combine the rhubarb, raspberries, sugar, lemon juice, and lemon zest. Mix well to evenly distribute the sugar.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 20–25 minutes, stirring occasionally, until the fruit breaks down and the jam thickens. Use a spoon to mash some of the fruit for a smoother consistency while leaving some chunks for texture.
4. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still too thin, continue simmering for a few more minutes.
5. Add the vanilla extract and mix well. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, pastries, or as a topping for desserts!

Rhubarb and Blueberry Jam

This homemade Rhubarb & Blueberry Jam is the perfect balance of tart and sweet, combining the tangy notes of rhubarb with the deep, juicy flavor of blueberries. With its rich, deep purple hue and glossy, smooth texture, this jam is a delicious addition to toast, yogurt, or even as a filling for pastries. If you love fresh fruit preserves with a homemade touch, this easy recipe is for you!

Ingredients

• 3 cups fresh rhubarb, chopped into small pieces
• 3 cups fresh blueberries
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract

Instructions

1. Wash and chop the rhubarb into small pieces. Rinse the blueberries and zest the lemon.
2. In a large saucepan over medium heat, combine the rhubarb, blueberries, sugar, lemon juice, and lemon zest. Stir well to distribute the sugar evenly.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the fruit softens and the mixture thickens into a jam-like consistency. Use a spoon to mash some of the fruit while leaving some pieces for texture.
4. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s too thin, continue simmering for a few more minutes.
5. Add the vanilla extract and cinnamon. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, with pancakes, or as a filling for baked goods!

Rhubarb and Pineapple Jam

This homemade Rhubarb & Pineapple Jam is a delicious blend of tart rhubarb and sweet, tropical pineapple, creating a perfectly balanced, fruity preserve. Its vibrant golden-red hue and glossy, slightly chunky texture make it a delightful spread for toast, scones, or even as a topping for desserts. If you love bright and refreshing fruit jams, this recipe is a must-try!

Ingredients

• 3 cups fresh rhubarb, chopped into small pieces
• 3 cups fresh pineapple, finely chopped
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

Instructions

1. Wash and chop the rhubarb into small pieces. Peel, core, and finely chop the fresh pineapple. Zest and juice the lemon.
2. In a large saucepan over medium heat, combine the rhubarb, pineapple, sugar, lemon juice, and lemon zest. Stir well to evenly coat the fruit with sugar.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the fruit softens and the jam thickens. Use a spoon to mash some of the fruit while leaving small chunks for texture.
4. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s still too thin, continue simmering for a few more minutes.
5. Add vanilla extract and mix well. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
6. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, pancakes, or as a fruity topping for yogurt and desserts!

Rhubarb and Lavender Jam

This Rhubarb & Lavender Jam is a delightful blend of tart rhubarb and fragrant lavender, creating a beautifully aromatic and subtly floral preserve. The deep, rich color and glossy texture make it perfect for spreading on toast, pairing with pastries, or adding to yogurt. If you love unique, homemade jams with a touch of elegance, this recipe is for you!

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried culinary lavender (or one tablespoon fresh lavender buds)
• ½ teaspoon vanilla extract
• ½ cup water

Instructions

1. Wash and chop the rhubarb into small, even pieces. If using fresh lavender, remove the buds from the stems and wash them carefully.
2. In a small saucepan, bring the water to a gentle simmer. Remove from heat and add the lavender, allowing it to steep for 5 minutes. Strain the lavender buds out, keeping only the infused water.
3. In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, lemon zest, and lavender-infused water. Stir well to dissolve the sugar.
4. Bring the jam to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens to a jam-like consistency. Use a spoon to mash some of the fruit while leaving small chunks for texture.
5. Check for doneness: To test if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s too thin, continue simmering for a few more minutes.
6. Add vanilla extract and mix well. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
7. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on warm scones, toast, or as a unique topping for desserts!

Rhubarb and Rose Jam

This Rhubarb & Rose Jam is a delicate and fragrant blend of tart rhubarb and floral rose, creating an elegant and beautifully aromatic preserve. The deep ruby-red hue and smooth, glossy texture make it a perfect spread for toast, pastries, or even a luxurious dessert topping. If you love floral-infused jams with a unique twist, this recipe is for you!

Ingredients

• 4 cups fresh rhubarb, chopped into small pieces
• 2 cups granulated sugar
• ½ cup food-grade dried rose petals (or ¼ cup fresh, unsprayed rose petals)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon rose water
• ½ teaspoon vanilla extract
• ½ cup water

Instructions

1. Wash and chop the rhubarb into small, even pieces. If using fresh rose petals, rinse them gently and pat dry.
2. In a small saucepan, bring the water to a gentle simmer. Remove from heat and add the rose petals, allowing them to steep for 10 minutes. Strain the petals out, keeping only the infused water.
3. In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, lemon zest, and rose-infused water. Stir well to dissolve the sugar.
4. Bring the jam to a gentle boil, then reduce the heat to low. Let it simmer for 25–30 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens to a jam-like consistency. Use a spoon to mash some of the fruit while leaving small chunks for texture.
5. To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with a spoon, it’s done. If it’s too thin, continue simmering for a few more minutes.
6. Add the rose water and vanilla extract. Remove from heat and carefully pour the jam into sterilized jars while still hot. Seal them with lids and let them cool at room temperature.
7. Store in the refrigerator for up to 3 weeks, or process in a water bath for a longer shelf life. Serve on toast, with croissants, or as a delightful accompaniment to cheese boards and desserts!

Rhubarb and Chia Seed Jam

This Rhubarb & Chia Seed Jam is a naturally sweet and tangy spread made with fresh rhubarb and nutrient-packed chia seeds. The chia seeds act as a natural thickener, creating a beautifully textured jam with a hint of tartness from the rhubarb. This quick and easy jam is perfect for spreading on toast, stirring into yogurt, or using as a healthy topping for pancakes and desserts. If you’re looking for a simple, no-pectin jam, this recipe is for you!

Ingredients

• 3 cups fresh rhubarb, chopped into small pieces
• ¼ cup honey or maple syrup (adjust to taste)
• 1 teaspoon fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds
• ½ cup water

Instructions

1. Wash and chop the rhubarb into small, even pieces. Zest and juice the lemon.
2. In a medium saucepan over medium heat, combine the rhubarb, water, honey (or maple syrup), lemon juice, and lemon zest. Stir well and bring to a gentle simmer.
3. Let the mixture cook for 10–15 minutes, stirring occasionally, until the rhubarb breaks down into a soft, jam-like consistency. Use a spoon or fork to mash the rhubarb to your desired texture.
4. Remove the pan from heat and stir in the chia seeds. Mix well to distribute them evenly. Let the jam sit for 5–10 minutes to allow the chia seeds to absorb the liquid and naturally thicken the jam.
5. Add the vanilla extract and mix well. Taste and adjust sweetness if needed by adding more honey or syrup. Transfer the jam to a clean glass jar and let it cool completely before sealing with a lid.
6. Store in the refrigerator for up to 1 week. Serve on toast, pancakes, oatmeal, or as a healthy fruit spread for baked goods!

Best Ways to Use Rhubarb Jam

These easy homemade jams are more than just a toast topper! Try them in:

1. Oatmeal raisin bread or lentil bread rolls.
2. Yogurt or oatmeal – Swirl it in for a fruity, tangy kick.
3. Pancakes & waffles – Use as a natural syrup alternative.
4. Cheese boards – Pairs beautifully with brie, goat cheese, or sharp cheddar.
5. Desserts – Drizzle over cheesecake, ice cream, or pound cake.
6. Glazes for meat – Brush over chicken, pork, or salmon for a sweet-savory finish.
7. Sandwiches – Try it with peanut butter, almond butter, or even a turkey sandwich for a sweet-tart contrast.

Final Thoughts

Homemade rhubarb jam is a great way to make the most of this seasonal favorite. Its balance of sweet and tart makes it more than just a spread—it works in yogurt, pastries, or even as a glaze for meats.

One of my go-to flavors is rhubarb and vanilla bean, where the vanilla smooths out the tanginess without overpowering it. Small changes, like a squeeze of citrus or a pinch of spice, can completely transform a batch.

If you haven’t made jam before, rhubarb is a great place to start. Grab some fresh stalks, try a flavor that stands out to you, and enjoy the simple process of making a homemade spread.