Rhubarb Jam

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5 from 2 reviews

This recipe is adapted from a rhubarb jam recipe in the book, "Good Maine Food" by Marjorie Mosser, published in 1940. It's a great source of authentic Maine recipes. I found it on Ebay.


  • 4 lbs. of rhubarb cut in 1" pieces
  • 4 c. sugar
  • 1 1/2 c. water
  • 3 large lemons


  1. Slice the lemons very thin. Reserve seeds whole.
  2. Put lemon and rhubarb in large bowl.
  3. Put seeds in a cheesecloth bag and add to mix.
  4. Cover fruit with sugar.
  5. Let stand for 24 hours.
  6. Cook in a large pot over medium-high heat for 15 minutes, stirring as little as possible.
  7. Skim the foam of the top of the cooking mixture.
  8. After the 15 minutes, reduce the heat to medium and cook for 30 minutes longer, watching to be sure the jam does not scorch.
  9. Remove seed bag and throw away.
  10. Pour into sterile pint jars.
  11. Place in water bath canner and process for 10 minutes (dependent on your altitude).