rhubarb brown sugar jam

It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.

First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.

I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!


rhubarb brown sugar jam


  • 900g fresh rhubarb, chopped
  • 500g light brown sugar (add more or less depending on how sweet you want the jam)
  • 1 lemon, the zest and juice


  1. First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
  2. In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
  3. Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
  4. Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
  5. Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
  6. Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
  7. Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
  8. The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
  9. Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.

I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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Hey, I'm Katherine. Welcome to my portfolio, my creative space. Here, you'll find an amalgamation of all my work - recipe creation, ebooks, writing, photography, and videography.

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