Easy rhubarb jam

Easy rhubarb jam




  • 3 cups chopped rhubarb (about 6 medium stalks)
  • 2 and a half cups white sugar
  • 1/2 cup water
  • 1 pkt Cottees strawberry jelly crystals


Chop rhubarb in smallish chunks, put in saucepan and add water.

Stir continuously and boil until rhubarb goes soft. This takes about 4 minutes.

Add sugar and boil, stirring until it dissolves – about 2 minutes.

Turn off heat and pour in jelly crystals, stir until dissolved.

Pour into sterilised jars if canning or freezerware/tupperware if storing in fridge or freezer.


  • I know that half a cup of water doesn’t seem enough but it is. Trust me!
  • If you have never made jam and thought it was too hard, this Rhubarb jam recipe may make you change your mind.
  • We will be eating this on our ricotta hotcakes for breakky tomorrow morning!
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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