Rhubarb jam

Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream

  • 25 mins preparation
  • 45 mins cooking
  • Makes 1 litre
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  • 1 kilogram fresh rhubarb
  • 2 cup white sugar
  • 2 teaspoon grated orange zest
  • 1/3 cup orange juice
  • 1/2 cup water
  • pikelets, whipped cream to serve (optional)


  • 1
    In a saucepan, combine rhubarb, sugar, orange zest, orange juice and water.
  • 2
    Bring to the boil, then cook over medium-low heat, stirring occasionally, for 45 minutes or until thick (jam will thicken more as it cools).
  • 3
    Ladle jam into hot, sterile jars and seal with lids.
  • 4
    Serve with hot pikelets and whipped cream.