Rhubarb Wild Plum Jam

Prep Time
Cook Time
Ready In

"From rhubarb-central. Makes 5 (8-ounce) jars"

Original recipe yields 5 servings


  • Serving Size: 1 (418.6 g)
  • Calories 702
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 6.6 mg
  • Total Carbohydrate - 180 g
  • Dietary Fiber - 3.8 g
  • Sugars - 174 g
  • Protein - 1.9 g
  • Calcium - 95.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 0.1 mg

Step 1

In a large pan combine the prepared plums, rhubarb, water and the lemon juice.

Step 2

Bring the above mixture to a boil over high heat, stirring constantly to avoid sticking and burning.

Step 3

When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.

Step 4

Slowly pour in the sugar, stirring constantly to avoid sticking and burning.

Step 5

Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.

Step 6

Then reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.

Step 7

Remove the mixture from the heat and skim off any foam.

Step 8

Ladle into sterilized jars to within 1/4" of the rim top, and wipe rim as necessary.

Step 9

Apply the prepared lids and rings, and tighten fingertip-tight.

Step 10

Process jars in a boiling water bath for 10 minutes, or as blue book says

Tips & Variations

No special items needed.



This is a delicious and easy recipe. I didn't have wild plums, so I used purple pluots. Although I have made jam with wild plums before which was delicious, which made me want to try this recipe. I accidentally put the sugar in at the start with the fruit but with more vigilant stirring it was great anyway. I cooked it for way longer than an hour.

review by:
(15 Oct 2021)