There’s something so comforting about making jam at home. The sweet smell filling the kitchen, the gentle bubbling of fruit on the stove – it’s one of those simple pleasures that never gets old. I started making this rhubarb and apple jam years ago when my neighbor’s rhubarb patch was producing more than she could handle. Now it’s become a spring tradition in our house, and my kids know exactly when to expect that first batch.
What I love most about this combination is how the tart rhubarb and sweet apples balance each other out perfectly. It’s not fancy or complicated – just good, honest jam that works just as well on your morning toast as it does swirled into yogurt or oatmeal. And if you’re new to jam-making, this recipe is a great place to start. The natural pectin in the apples helps everything set up nicely, so there’s less worry about getting it just right.
Why You’ll Love This Rhubarb Apple Jam
- Quick homemade jam – You can make this jam in under 45 minutes – no need for complicated canning equipment or lengthy cooking processes.
- Perfect balance of flavors – The tart rhubarb pairs naturally with sweet apples and warm cinnamon, creating a jam that’s not too sweet and not too sour.
- Simple ingredients – With just 6 basic ingredients, you can create a homemade jam that tastes better than store-bought versions.
- Versatile spread – This jam works great on morning toast, stirred into yogurt, or as a topping for vanilla ice cream – making it a kitchen staple you’ll use again and again.
What Kind of Rhubarb Should I Use?
For jam-making, you’ll want to look for fresh rhubarb stalks that are firm and crisp, with a bright pink to red color – though the color won’t affect the taste, redder stalks tend to give your jam a prettier hue. Field-grown rhubarb is typically available in spring and early summer, while hothouse rhubarb can be found year-round in some stores. When picking your stalks, avoid any that are limp, stringy, or have brown spots. Remember to only use the stalks since rhubarb leaves are actually toxic and should always be removed and discarded. If you’re lucky enough to find some in season, you can chop and freeze extra rhubarb to make jam later in the year.
Options for Substitutions
Making this jam but missing something? Here are some helpful substitutions you can try:
- Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb works just as well – just thaw and drain it first. You can also replace rhubarb with strawberries for a classic apple-strawberry combo, though you might need less sugar as strawberries are naturally sweeter.
- Apples: Any cooking apple variety works here – Granny Smith, Honeycrisp, or Fuji are all good choices. If you’re out of apples, try using pears instead, keeping the same measurements.
- Granulated sugar: While regular white sugar is ideal, you can use cane sugar or even brown sugar (though this will change the color and add a slight molasses taste). Don’t reduce the sugar amount as it’s needed for proper preservation.
- Pectin: This is pretty important for the jam to set properly. If you’re using liquid pectin instead of powder, use 1 pouch (3 oz). For a natural alternative, you can add 1 large, grated green apple with its peel – it’s high in natural pectin but might need longer cooking time.
- Cinnamon: Feel free to swap cinnamon with apple pie spice, or try other warm spices like nutmeg or allspice (use half the amount). You can also leave it out if you prefer.
Watch Out for These Mistakes While Cooking
The biggest challenge when making rhubarb and apple jam is achieving the right consistency – using underripe fruit can prevent your jam from setting properly, so make sure both your rhubarb and apples are perfectly ripe but not overripe. A common mistake is skipping the testing phase – to check if your jam is ready, place a small plate in the freezer, then drop a spoonful of hot jam on it; if it wrinkles when pushed with your finger, it’s done. Many home cooks forget to sterilize their jars properly, which can lead to spoilage – always wash them in hot, soapy water and place them in a 225°F oven for at least 10 minutes before filling. For the best flavor balance, taste your jam before adding all the sugar, as the natural sweetness of apples can vary greatly, and you might need to adjust the amount accordingly.
What to Serve With Rhubarb and Apple Jam?
This sweet and tangy jam is perfect for your morning breakfast spread! Spread it thick on warm buttermilk biscuits, English muffins, or your favorite crusty bread. For a quick breakfast or afternoon snack, try it on top of plain Greek yogurt with a sprinkle of granola, or swirl it into your morning oatmeal for a fruity kick. If you’re feeling fancy, you can also use this jam as a filling for thumbprint cookies or as a topping for vanilla ice cream – the combination of warm spices and fruit is just right for dessert.
Storage Instructions
Preserve: For the best results, store your rhubarb and apple jam in sterilized glass jars with tight-fitting lids. When properly sealed and processed in a water bath, these jars will keep safely in your pantry for up to 12 months. Once opened, keep the jar in the fridge.
Refrigerate: If you’re planning to use your jam within a few weeks and don’t want to go through the canning process, you can store it in clean jars in the refrigerator. It’ll stay good for about 3-4 weeks – just remember to always use a clean spoon when scooping it out!
Freeze: Want to keep your jam longer without canning? Pour it into freezer-safe containers, leaving about 1/2 inch of headspace for expansion, and pop it in the freezer. It’ll keep well for up to 6 months. When you’re ready to use it, just thaw it overnight in the fridge.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 2-4 g
- Fat: 0-1 g
- Carbohydrates: 400-450 g
Ingredients
- 3 cups chopped peeled apples
- 1 tbsp ground cinnamon
- 1 package dry pectin (I prefer Sure-Jell brand)
- 1/2 cup water
- 3 cups chopped rhubarb
- 2 cups granulated sugar (I use Domino sugar for consistency)
Step 1: Prepare and Cook the Fruit Mixture
In a large saucepan, combine the rhubarb, apples, sugar, water, and a dash of cinnamon.
Mix the ingredients thoroughly.
Place the saucepan over medium heat and bring the mixture to a boil.
Once boiling, continue to cook for about 20 minutes, or until the fruit becomes soft and the flavors meld together.
Step 2: Add Pectin and Finalize Cooking
After the fruit has softened, stir in the pectin.
Bring the mixture back to a boil and continue boiling for 5 more minutes to ensure the pectin is fully dissolved.
This will help your jam set properly.
Step 3: Fill and Seal the Jars
Ladle the hot jam into sterile jars, leaving some space at the top.
Use a clean cloth or paper towel to wipe the rims of the jars to ensure a clean seal.
Place new lids on the jars and tighten them securely.
Step 4: Process the Jars
Place the sealed jars in a bath of simmering water, ensuring they are fully submerged.
Process the jars in the water bath for at least 10 minutes.
If you reside at a high altitude, check with your local extension for the recommended processing time.
This step ensures the jars are safely sealed for storage.
Step 5: Store and Enjoy
Once processed, remove the jars from the water bath and allow them to cool completely.
Store unopened jars in a cool, dark place to maintain their freshness.
After opening a jar, refrigerate any remaining jam.
Enjoy your homemade rhubarb and apple jam on toast, desserts, or as a sweet addition to your favorite dishes!
