Rhubarb Jam, Chutney, and Preserves: Preserving the Crop
A glut of garden rhubarb is a culinary gift—tangy, colorful, and naturally high in pectin for brilliant preserves. From sweet, jewel-toned jam to savory-sweet chutney and the best compotes for your winter breakfasts, here’s how to make your rhubarb harvest last all year.
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Rhubarb Jam: Sweet, Simple, and Always a Hit
Classic Rhubarb Jam Recipe
Ingredients:
- 1kg rhubarb (about 2 lbs), chopped
- 1kg granulated sugar
- Juice of 2 lemons
- Optional: 1 vanilla pod, split (for a gourmet twist)
Method:
- Place chopped rhubarb in a large bowl with sugar and lemon juice. Leave overnight to draw out juices and soften fruit.
- Next day, tip everything into a preserving pan. Add the vanilla pod if using.
- Gently heat, stirring until sugar dissolves. Bring to a boil and simmer 10–20 min until thick and jammy.
- Test for setting point (a drop on a cold saucer wrinkles when pushed). Remove vanilla pod.
- Pour into sterilized jars, seal, and cool.
Tip: Beautiful as a spread or swirled into yogurt or porridge.
Rhubarb Chutney: Tangy, Savory, Perfect with Cheddar
Quick Rhubarb Chutney Recipe
Ingredients:
- 700g rhubarb, diced
- 300g onion, chopped
- 300g light brown sugar
- 400ml cider vinegar
- 1 thumb-sized piece ginger, grated
- 2 apples, peeled and chopped
- 1 tsp mustard seeds
- 1 tsp salt
Method:
- Place all ingredients in a deep saucepan.
- Stir over low heat until sugar dissolves, then simmer uncovered for 1–2 hours until thick and jammy.
- Stir occasionally to stop sticking.
- Spoon into sterilized jars, seal, and store in a cool, dark place—flavor improves after 2–3 weeks.
Tip: Pair with strong cheeses, cold meats, or curries.
Rhubarb Preserves & Compote
- For a quick preserve or compote, simmer 500g rhubarb with 100g sugar, a squeeze of lemon, and a splash of water until soft but still chunky.
- Store in a jar in the fridge for up to a week—delicious on toast, ice cream, or as a cake filling.
Preserving Tips
- Always use non-reactive (stainless steel) pans for fruit preserving.
- Sterilize jars by washing well and heating in the oven at 120°C/250°F for 10 min.
- Label preserves with date and type; store in a cool, dark place.
Wrapping Up
Rhubarb’s acidity and color make jams and chutneys that are as gorgeous as they are delicious—great for gifts, breakfast, or a tangy hit on your cheeseboard. Preserve spring’s best in a jar, and you’ll enjoy the joys of the season long after the last stalk is picked!