Delicious, naturally sweetened honey rhubarb ginger jam is made with just five ingredients and takes less than 40 minutes start to finish.
This sweet-tart jam is perfect for gifting as well as eating on everything from toast to ice cream. Directions are included for canning with a regular stockpot or choose to freeze the jam.
I didn't grow up with rhubarb, but once I started gardening and discovered how easy this perennial fruit was to grow I planted it and now I am hooked on this tart fruit (that's actually a vegetable, but it's mostly used as a fruit).
Rhubarb plants provide you with stalks for months that you can use to make things like orange-rhubarb muffins, rhubarb chutney, lemon rhubarb butter, and even a barbecue sauce made with rhubarb.
However I'm not a huge fan of large chunks of rhubarb cooked into pies or crisps. It's a texture issue (or stringy issue - whatever you want to call it).
So I either dice it up really small, or cook it down because then what's left is just that great rhubarb flavor.
Which is exactly what you'll get with this recipe for honey rhubarb ginger jam - lot of tart rhubarb flavor sweetened with honey and just a touch of ginger to add some zing.
Lower Sugar Rhubarb Jam
I used to think (like many others, I'm guessing) that because rhubarb was tart, you needed to use a lot of sugar in anything you made with it. Like a LOT - many recipes call for more sugar than fruit.
But the more I work to decrease the amount of sugar we eat in our homemade foods, the more we find we don't need all that sugar.
And using only a natural sugar allows the nice, complex flavor of rhubarb to not be completely covered up with heaps of sugar.
And this jam is so easy, making just a small batch of 3 half-pint jars, it's a great way to try out not only cooking rhubarb with less sugar, but also trying your hand at canning if you haven't before.
Honey Rhubarb Ginger Jam
Ingredients
Five simple ingredients are all you need:
- rhubarb (fresh or frozen), about 1-1/2 pounds
- honey
- lemon juice (required for acidity for canning, do not omit)
- ginger
- vanilla
How do you clean and prepare rhubarb?
If harvesting from a garden patch, cut off the poisonous leaves before bringing inside. Once inside, cut off the bottom root end and use a vegetable brush to gently clean each stalk under running water.
Then chop into the slices or dices needed for your recipe.
You do not need to peel tender early season stalks, but may want to if using tougher later season stalks.
Directions
These are the kind of recipes we love:
1. Throw all the ingredients into a saucepan and cook until thick and syrupy (which is only about 20 minutes).
2. Ladle into three half-pint jars and seal with canning lids and rings.
3. Lower jars into a pan of boiling water, covered, for 10 minutes. (Alternately, you can freeze the jars.)
TIP: You can use a regular stock pot for canning small batches - and if you don't have a rack that fits, use canning jar rings, like shown in the photo above, to keep the jars elevated from the bottom of the pot.
In less than 45 minutes you can have home-canned, honey-sweetened jam!
Canned, this jam will store for up to 18 months on the shelf. If you choose to freeze it, it should be good for a year before losing quality.
Wondering what to use this jam on?
It's wonderful on toast, of course, and also makes a delicious and different peanut butter and jelly sandwich.
Warmed a bit, it's a refreshing topping for vanilla ice cream.
The jam can also be used as a filling for jam bars. Just replace the fillings of this or this with the honey rhubarb jam - it makes them even easier!
I'm sure there's more - what would you use this jam for?
Honey Rhubarb Ginger Jam FAQ
Yes! This works just the same with fresh or frozen chopped rhubarb.
No, you don't need added pectin. The rhubarb mixed with the lemon juice and honey will thicken on it's own even though it's considered a low-pectin fruit/vegetable.
If you are using spring rhubarb, the stalks are generally tender enough to be used in jams, pies, and other baked goods without peeling. I never have peeled fruit for this jam.
However, if you are using later season rhubarb the strings of the stalks may be tougher and you may want to peel first.
No, you can freeze the jam in jars or freezer containers. Be sure to leave at least 1-inch space between the jam and the rim of the jar for expansion in the freezer.
Favorite Comment:
"Just finished making this rhubarb jam. My kids were licking the pan clean! Wonderful use for my huge rhubarb patch and LOVE the use of honey instead of unhealthy sugar. Thank you." -Karin
Easy Small Batch Honey Rhubarb Ginger Jam
Equipment
- Large saucepan
- Canner or large stockpot with rack
- Half-pint jars
- Ladle and wooden spoon
Ingredients
- 4 cups sliced rhubarb, fresh or frozen (about 1-1/2 pounds)
- 1 ½ cups honey
- 1 tablespoons lemon juice (do not omit)
- 1 teaspoon vanilla
- 3/4 teaspoon ground ginger*
Instructions
- Combine all ingredients in a large saucepan. Bring to a boil over med-high heat, lower heat and simmer until thickened and smooth, stirring often - about 15 minutes.
- Prepare 3 half pint jars and lids for canning** and start water to boil in a canner (or large stockpot with a rack on the bottom).
- Skim any foam, if needed (I usually don't need to) and ladle into one hot jar at a time leaving 1/4-inch headspace, wiping the rims and attaching lids.
- Process in the boiling water bath for 10 minutes. Turn off burner, remove lid and let jars sit in canner 5 minutes.
- Transfer jars to a towel-lined tray and let cool 12 to 24 hours. Check seals, label and store for up to 18 months.
Notes
Nutrition
More Rhubarb Recipes to Try
Kelcie says
Hey there. I’ve made this twice now and although it tastes wonderful, I never get it to thicken. I follow the recipe exactly. I’ve let it simmer up to 25 min and still it’s more like a syrup than a jam. Any advice is appreciated!
Jami says
Hmmm, that's never happened to me as the ingredients are mostly just the rhubarb and honey and this isn't something that relies on any kind of pectin. It's basically how you'd thicken something like tomato sauce, too. I'd boil for a bit longer and cook for longer. Not sure why that's happening to you!
Kelcie says
Thanks! I did another batch and did half strawberries and half rhubarb and it turned out great! Will try again with just rhubarb 🙂
Jami says
Oh, good!
Monica says
This will only be my 3rd season of canning and I really want to start canning with honey more! Is there a resource you can share with me on the safety of canning with honey instead of sugar? I'm having a hard time figuring out how to safely do that! I'm curious what types of precautions you had to take when creating a recipe like this? Can all fruit jams be made with honey safely, they may just not "jell-up" as nicely? Thank you for your help! This recipe sounds absolutely delicious!
Jami says
Here's a guide from Oregon State Extension that answers these questions (and more): https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50646preservingforspecialdiets.pdf
I basically test and test! With rhubarb it's easier because the cooking of the fruit thickens naturally (not just because of pectin, but because of its texture).
Dee says
Eager to make this. Love the rhubarb butter too. But I have a question on measurements of the rhubarb. In the body of the post it says 1 1/2 lbs and in the printable recipe the rhubarb is measured in cups. I have found that weight measurements and cup measurements often are not the same. Weight should be more accurate because cups will vary depending on the cut/dice of the rhubarb. Which are you using when making the jam? Thanks.
Jami says
Yes, that's true about the measurements, Dee. The recipe was created using the four cup measurement, but I've found that it's usually about 1-1/2 pounds so I added that for people who needed to purchase rhubarb.
Hope that helps - I added the pounds to the printable recipe, to to clarify!
Dee says
Thank you. Both are helpful. Sold by weight of course so I will experiment now and see if I get 4 cups.
Jami says
Oh, good - I hope you like this (I pretty much eat it on the spoon, lol)!
Terri says
I was wondering if this recipe would work with frozen rhubarb?
Jami says
Yes, both fresh and frozen work!
Helen says
I would love to make this recipe but can you please let me know what the unit of measurement 'c.' is? Do you mean a cup? I'm British sorry!
Jami says
Yes, "c." is for cup.
Karin says
Just finished making this rhubarb jam. My kids were licking the pan clean! Wonderful use for my huge rhubarb patch and LOVE the use of honey instead of unhealthy sugar. Thank you
Jami says
SO glad you tried this and like it Karin! It's one of my favs, too.
Jackie in Canada says
Jami this jam sounds wonderful. Have you ever tried using some fresh ginger in it?
If Terry happens to come back to read more of the comments, as long as her rhubarb stalks are still juicy she can keep using it. Sometimes they will get quite dry after they flower & then you really can't use it. Any time you see a flower forming, just break it off to extend your rhubarb season.
Barb says
So you don't have to add pectin to this recipe? I've never made jam without good 'ol Certo or SureJell. But I've never made rhubarb jam either!
Jami says
Nope, it thickens as it cooks, Barb!
Terry says
Hi, it's August and I have rhubarb plants with thick, stringy stalks and some flowers. Can I still use them to make this jam if I peel the stalks? I'm new to growing rhubarb and thought it was through for the season. I was just going to let it die back come winter and hope for a new harvest next spring.
Jami says
My stalks still looked good, but I've never had them flower, so I don't know if that would affect the taste (though I doubt it). If you have enough, I'd just pull the strings off (I do that usually anyway, 'cause texture issues, ha!) a little more thoroughly and use it anyway!
Terry says
Thank you! Can't wait to give it a try. One of the nice things about small batch canning is that I can experiment and learn but not waste too much if it doesn't work out.
Jami says
Totally agree, Terry! That and how quick it comes together make small-batch preserving so do-able.