Rhubarb Jam


Yield: 3 Cups


Work: 15 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools, wash Ingredients, then prep Ingredients as indicated.

  • Combine all Ingredients into a pan over medium heat, stirring until Honey is incorporated.

  • Reduce heat to medium low, cover, and cook until tender.

  • Remove from heat and let cool on counter until room temperature, then put in Airtight Container and chill in the Fridge.


  • Select the darkest red and thinner stalk for better color and flavor.

  • DON’T use any leaves - they are toxic.

  • Add any Herbs or Spices to this base recipe change the desired flavor for sweet or savory.

  • Increase or decrease the amount of Honey for desired sweetness.

  • If Lemons are available, use half a Lemon and zest in place of Vinegar.


  • 1 ½ Pounds Rhubarb, cut into ¼” pieces

  • 1 Cup Honey

  • 1/4 Cup Apple Cider Vinegar


  • Knife

  • Cutting Board

  • Measuring Cup

  • Large Pot

  • Spoon

  • Airtight Container


  • Airtight Container for up to 7 days in the Fridge or 6 Months in the Freezer.

Use Your Rhubarb Jam in the following Recipes: