Lemon, Chive, & Rhubarb Jam

Lemon, Chive, & Rhubarb Jam- Putting Up with ErinLemon, Chive, & Rhubarb Jam- Putting Up with Erin

My plan was to start this blog post by talking about the magic of everything rhubarb, but then I found this video!!! There’s no way that my words could faithfully capture its majesty, so you should probably just watch it. I’m a little disappointed in myself for not knowing about this viral madness back in 2013 when it was originally released, but being late to the trend is apparently my thing… I get it, rhubarb is pretty great, but WOW, troll voiced lady really really wanted that alley-side rhubarb.


Speaking of trolls, while I was out trolling for canning ingredients at the Seacoast Eat Local Portsmouth farmers’ market last Saturday I picked up some fresh rhubarb from Two Toad Farm and these beautiful chives (with blossoms) from Marcotte Farm in Brentwood, NH. Did you know that chive blossoms are edible? “Chive blossoms are a flavorful, aromatic and colorful edible flower that will appear in your herb garden in the springtime and also at farmers’ markets. They have a delicate flavor of onions and garlic and they can be used in all kinds of ways.”

Lemon, Chive, & Rhubarb Jam- Putting Up with Erin

Paired with zest and lemon juice, adding fresh cut chives and the blossoms to this rhubarb based jam results in a tart and savory jam spread. If you’re feeling creative, you can use hard cider instead of water here. Enjoy this lemon, chive, & rhubarb jam atop a mild goat cheese with crushed walnuts… oooh, or pick up a simple white fish from your local grocer and use this savory jam as a glaze. Yum!

Lemon, Chive, & Rhubarb Jam- Putting Up with Erin

Lemon, Chive, & Rhubarb Jam

Yield: 3 half pins


  • 4 cups sliced/diced rhubarb
  • 3 Tbsp minced chives
  • juice from 1 lemon
  • 1 tsp lemon zest
  • 2 cup white sugar
  • 1 box powdered pectin
  • 1/2 cup hard apple or pear cider (optional- could omit for 1/2 cup water)


  1. In a large-sized, non-iodized pot combine rhubarb, sugar, chives, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.
  2. Add cider and pectin then 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 or until desire jam consistency is achieved.
  3. Add lemon zest.
  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.

4 responses to Lemon, Chive, & Rhubarb Jam

  1. Thank you for this recipe! I’m deluged with chive flowers right now. I also have a ton of chives that were volunteer plants from last year’s less than stellar chive flower removal process.

    I’ll be buying some had cider and more rhubarb tomorrow. 🙂

  2. I would love to try this – when (and how much) of the chive flowers do you add? with all other ingredients or after the cooking, before ladleing into jars?

    • You can either add them in when you add the rest of the chives (i’d suggest this if blossoms haven’t flowered), or wait till several minutes before removing from the heat. The amount is entirely up to you.

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