RECIPE: Rhubarb Jam

Tried and tested seasonal recipes from our country cookery school kitchen.  Complete with hacks and ‘get ahead’ tips for EVERY cook. 

Garden rhubarb is ready to pick from late March onwards.  Perfect to serve alongside a slowly baked rice pudding or to dollop on top of a steamed sponge.

Makes enough to fill

2 x 350 g jars

Breakfast or Tea 

Prepare 10 mins

+ 2 hours standing



Cook 25 mins


Total 35 mins

+ 2 hours standing 



  • 450 g rhubarb
  • 450 g cane sugar
  • 1 tablespoon lemon juice


Trim the rhubarb stems removing each end.  Wipe clean and chop into 1.5 cm lengths.

Weigh the sugar into a large bowl.  Add the chopped rhubarb and mix together.

Leave for two hours while the sugar will slowly dissolve.

Transfer to a large preserving pan and place this over a low heat.

Stir gently until the last remaining sugar granules are fully dissolved.

Add the lemon juice.

Increase the heat and bring the jam to a rapid boil to reach setting point*.

Leave the jam to stand for five minutes, then carefully remove any scum that will have settled on the surface.

Ladle into sterilised jars and seal lids tightly.

Label and store in a cool, dark place.

Cooks Tip

Read more *preserving notes and kitchen hacks how to sterilise jars in our recipe blog. 

To make Rhubarb & Ginger Jam:

Once jam has reached setting point, leave jam to stand for five minutes.  Then carefully stir in three tablespoons finely chopped crystallized ginger.  Pot and seal.  

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