Kidspot Kitchen

Kidspot Kitchen

Easy rhubarb jam recipe

This rhubarb jam is super simple and you will be so proud when you get to say "I made it!". It's your answer to using up all that Rhubarb from your fruit and vegetable patch

Serving Size:

Makes 3 cups



  • 3 cups chopped rhubarb (about 6 medium stalks)
  • 2½ 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 ½ 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.