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Rhubarb Jam

Rhubarb jam made with dried apricots and orange juice
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: French
Keyword: Dried apricots, Jam recipe, Orange juice, Rhubarb
Servings: 6 people


  • 4 cups rhubarb 460 g - peeled and cut in cubes
  • ¼ cup dried apricots 65 g - cut in cubes
  • 4 tbsp orange juice 45 g
  • 3 cups sugar cubes 410 g - or 1½ cups + 2 tbsp brown or crystallized sugar


  • In a pot, macerate all the ingredients together overnight so that the sugar dissolve.
    Rhubarb and dried apricot cubes, orange juice and sugar cubes in a pot
  • The next day, bring to a boil on medium heat, stirring with a wooden spoon from time to time.
    When it starts boiling, reduce to low-medium heat and simmer for about 40 minutes.
    Cooking rhubarb jam
  • When the jam is ready, skim the foam and pour in sterilized jars. Close with the lid straight away and turn upside down - don't burn yourself!
    Allow to cool down and store in a dry, cool place for up to 12 months. Refrigerate once opened.
    Rhubarb jam in a jar, upside down