Rosemary Rhubarb Jam- Putting Up with ErinRosemary Rhubarb Jam- Putting Up with Erin

Happy happenings to all the moms out there. I don’t know about you, but not only did I hang with mom today (bloody mary’s included), but she motivated me to get going on the early morning farmers’ market this weekend. While perusing the local market for a little putting up inspiration, a local farmer recommended that I visit another local produce market across the river in Kittery, Maine. One french press coffee and a maple doughnut later, I found my indecisive self at said local market excited by the potential of essentially everything and was texting a friend, “oh my geeze, I need to get out of this place” followed by a silly amount of exclamation marks.

Of the many yet slightly unexpected finds was fresh rhubarb. In the moment, I consulted the smart phone and came across Rosemary Rhubarb Jam. I myself have only ever experienced rhubarb in a “welcome to the neighborhood” strawberry rhubarb pie. This 4 ingredient, super easy jam recipe was definitely what I needed after my 3 month canning hiatus. In regards to the recipe, I discovered (first time making jam) that the 7-10 minute bubble + 2 minute boil time is a bit flexible. Depending on your stove, altitude, and number of glasses of wine in, you may need to vary the recipe to achieve your optimal jam set. Enjoy!

Rosemary Rhubarb Jam- Putting Up with Erin Rosemary Rhubarb Jam- Putting Up with Erin

Rosemary Rhubarb Jam


  • 4 cups chopped rhubarb
  • 3 cups sugar
  • 2-3 fresh rosemary sprigs
  • 2 fresh lemons (zested, juiced)


  1. In a large-sized, non-iodized pot combine rhubarb, sugar, rosemary, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.
  2. Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.
  3. Add lemon zest, and remove rosemary.
  4. Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.
  5. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.
  6. Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.

6 responses to Rosemary Rhubarb Jam

  1. Just got your recipe off pinterest and had to try it today- holy cow good!! The only thing that makes me sad right now is that there isn’t enough for me to hoard AND gift!

    • Correct. Soaking the rhubarb, with lemon, an sugar pulls out enough of the liquid from the rhubarb. If you’d like a thinner consistency you could add some water.

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