Rhubarb jam


Rhubarb jam

Rhubarb jam

Rhubarb jam is one of those childhood memories, it was our favorite jam made by our grandmother. 

Rhubarb in available in stores or in the garden at the beginning of summer: June-July. 

This jam can be stored for at least 6 months without cooling. After opening it must be stored in the refrigerator.

Course Breakfast
Cuisine Belgium, Breadmaker, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 pots
Calories 25 kcal


  • 2 bussels rhubarb
  • 1 kg gelling sugar



  1. Wash the rhubarb

    Rhubarb jam
  2. Remove the leaves (note: rhubarb leaves are poisonous, only the ripe stalks are suitable for consumption)

  3. Cut the stalks into 2 cm pieces

    Rhubarb jam
  4. Weigh the stalks

  5. Weigh the same weight of gelling sugar

Cooking on fire:

  1. Put the pieces of rhubarb in a cooking pot and add the gelling sugar

  2. Bring to a boil and simmer

  3. Check the consistency of the jam by taking a little jam with a spoon and spreading it on a plate. Draw a line through the jam: if the line is visible then the consistency is good and you can stop cooking.

  4. Pour the still hot jam into empty glass jars

  5. Close the jars and put them upside down, let them cool down

Cooking in the breadmaker:

  1. Put the rhubarb stalks and gelling sugar in the breadmaker

  2. Select the jam program

  3. When the program is complete, pour the still hot jam into the pots

  4. Close the jars and turn them upside down, allow to cool

Recipe Notes

2 bunches of rhubarb yield about 800 g of sliced ​​rhubarb stalks, to which we add the same weight in sugar. This yields 3 jam pots.