Go Back
+ servings
5 from 1 vote

Rosemary Rhubarb Jam

Servings: 3 Half Pints


  • 4 cups chopped rhubarb
  • 3 cups sugar
  • 2 generous fronds of rosemary
  • 2 lemons zested and juiced


  • In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
  • Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).
  • Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam).
  • Add the lemon zest and stir to combine.
  • Remove the rosemary fronds.
  • Pour jam into prepared jars.
  • Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
  • When time is up, remove jars to a towel-lined countertop and let cool.