Skip to Content
I may earn a commission if you click on links in this post and make a purchase.

Rhubarb Mint Jam

On Saturday, I had the urge to can.  The urge would not be denied despite the lack of a whole lot of options to can.  In the end, I decided to raid my neighbor’s rhubarb patch (she gave me permission years ago to take whatever I want).  Rhubarb jam would scratch my canning itch and give me some yummy goods for upcoming food trades.

[sc:Adsense ]


As usual I wanted to something a little different and consulted my copy of The Flavor Bible and found that rhubarb and mint are good compliments.  It wasn’t a flavor combination that came immediately to my mind, but I did have mint in our herb bed and decided to give it a whirl.  The resulting Rhubarb Mint Jam is quite good.

Rhubarb Mint Jam - Homespun Seasonal Living

[sc:Adsense ] 

Rhubarb Mint Jam

Take advantage of the early spring homegrown flavors with this Rhubarb Mint Jam


  • 2 ¼ Pounds Rhubarb, chopped
  • 6 ½ Cups Sugar
  • ½ Cup Mint Leaves, loosely packed
  • 1 Cup Water
  • 1 Package of Powdered Pectin


In a small saucepan combine 1 cup of the sugar, mint leaves and water. 

Simmer for 10 minutes. 

Cover and remove from heat. Allow to steep for 30 minutes. 

Strain, reserving the mint sugar syrup.

In a jam pot, combine the chopped rhubarb and mint sugar syrup. Cook until the rhubarb is soft. 

Stir well and add the pectin. Boil, stirring constantly for 2 minutes. 

Pour in the remaining 5 1/2 cups sugar all at once and boil for another 1 minute.

Pour into sterilized jars and seal. 

Process in a water bath for 10 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sharing is caring!


Saturday 24th of July 2021

I hade rhubarb and mint I needed to use up and thought I would give this recipe a try. I was hesitant on the use of mint in this but glad I went for it as it turned out great, delicious. Definitely a keeper. Thank you for sharing.

Kathie Lapcevic

Sunday 25th of July 2021

I'm so glad you enjoyed it!


Monday 6th of July 2020

I am making this right now and following the directions but don’t seem to have enough liquid (syrup) for boiling the rhubarb. Suggestions? Will the rhubarb cook down and release water?

Kathie Lapcevic

Tuesday 7th of July 2020

The rhubarb should juice out and cook down to release water.


Sunday 31st of May 2020

This is so yummy, what a great way to use up the copious amounts of mint and rhubarb I have in my garden!

ime Goetz

Saturday 13th of July 2019

This recipe sounds very yummy but I think I'd like it better if it was made with the rhubarb, mint, n strawberries! I've bought tea lights and mini motives in this combination, minus the mint, n they smelled AMAZING!!! Thanks Kathie for sharing this, I will definitely make this but I'm gonna use less rhubarb n add strawberries PLUS the mint! BTW, wish we were neighbors cuz I have your same spirit! ;)

Kathie Lapcevic

Saturday 13th of July 2019

I am sure strawberries would be great. Strawberries and rhubarb are always a nice combination. Enjoy!

Ann Coxall

Thursday 16th of August 2018

I am just about to make my second batch as my husband loved this unusual recipe. It's even better now I have found a cup weight conversion chart as being English I had no idea which cup to use! Thanks Ann

Kathie Lapcevic

Sunday 19th of August 2018

Oh I'm so glad to hear it turned out well for you.

Skip to Recipe