There’s nothing like a sweet and simple rhubarb jam to brighten your day, and this recipe delivers it all with just 4 ingredients: rhubarb, sugar, lemon juice, and salt.

To make Rhubarb Jam in your slow cooker or crockpot, simply combine all ingredients, cook on high for about 4 hours, and stir occasionally until it thickens to your liking.

Spread it on toast or dollop over ice cream and oatmeal for a special treat. You’ll be amazed how this humble jar of jam can transform your breakfast into a dessert-like feast!

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Can I Use Frozen Rhubarb for This Jam?

Absolutely, frozen rhubarb works brilliantly for making Rhubarb Jam in the Slow Cooker. Just ensure it’s thoroughly thawed and drained to avoid excess liquid messing with the jam’s consistency.

Slow Cooker Rhubarb Jam Ingredients

• 1 cup (200g) of granulated sugar
• 1/4 teaspoon (1.25ml) of salt
• Juice of 1 lemon
• 3 1/2 cups (14oz/400g) of roughly chopped rhubarb, approximately 4 large stalks

How To Make Slow Cooker Rhubarb Jam

1. Prepare the Jars: Begin by thoroughly washing and sterilizing your jam jar and lid, keeping them in hot, not boiling, water until needed.
2. Combine Ingredients: In your slow cooker, combine the sugar, salt, lemon juice, and rhubarb, stirring well to ensure everything is evenly mixed.
3. Start Cooking: Set your slow cooker to high and cook the mixture for about 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
4. Thicken the Jam: Allow the mixture to thicken as it cooks, leaving the lid off. By the end of the cooking time, it should have a thick, jam-like consistency.
5. Jar and Seal: Carefully remove the jar and lid from the hot water, dry thoroughly, ladle the jam into the jar, screw the lid on tightly, then process in boiling water for 10 minutes to seal.

Recipe Tips

• Check Consistency: To test if your jam has reached the perfect consistency, drop a small amount on a chilled plate; if it gels, it’s done.
• Avoid Crystallization: To prevent sugar crystals from forming in your jam, stir slowly and avoid scraping any crystallized sugar from the sides of the cooker into your mixture.
• Enhance Flavor: Add a pinch of ground cinnamon or cardamom during the last hour of cooking to give a subtle spice that complements the tartness of the rhubarb.
• Use a Liner: Consider using a slow cooker liner for easy cleanup, especially since jam can be sticky and a bit of a hassle to scrub off.

Recipe Variations

• Strawberry Rhubarb Jam: Mix in two cups of chopped strawberries for a classic flavor combination; the sweetness of strawberries balances the tart rhubarb beautifully.
• Orange Zest Twist: Add the zest of one orange to your jam before cooking to infuse a bright, citrusy note that makes the rhubarb sing.
• Vanilla Bean Rhubarb Jam: Split a vanilla bean pod, scrape out the seeds, and toss them into your slow cooker for a luxurious and aromatic twist on the traditional recipe.
• Chia Seed Rhubarb Jam: Stir in two tablespoons of chia seeds after your jam has cooked; they’ll help thicken the jam further and add a nutritional boost.

What To Serve With Rhubarb Jam

Serve your Rhubarb Jam with freshly baked scones, cream cheese, toasted English muffins, vanilla ice cream, and crispy pork belly.

You can also pair it with goat cheese, dark chocolate, or a sharp cheddar to enhance its tartness and complexity.

How To Store Leftover Rhubarb Jam

Store your Rhubarb Jam in a clean, airtight container or mason jar in the refrigerator. Ensure the lid is tightly sealed to maintain freshness. The jam will keep well for up to 3 weeks when stored properly. Always use a clean spoon to help prevent contamination.

Check out More Slow Cooker Jam Recipes:

• Blackberry Jam in Slow Cooker
• Apricot Jam in Slow Cooker
• Apple Jam in Slow Cooker