Rhubarb Apple Jam Keeps the Doctor Away (and Keeps Things Moving!)


  • 2 cups rhubarb stalks, chopped
  • 1 large sweet apple (I used red delicious – preferably organic!), chopped + pitted
  • 1 cup sweetener of choice (maple syrup, honey, agave, coconut/white/brown sugar)
  • 1 tsp orange or lemon zest
  • ½ cup water
  • Optional: 1 pear or plum, chopped and pitted
  • Optional: fresh ginger grated, to taste


  1. Combine all ingredients in large saucepan, and let sit at room temperature for an hour.
  2. Bring to a boil and simmer for 30 minutes.
  3. Transfer to sterile hot mason jars and tighten cap; store in refrigerator.
  4. Use as topping for crackers/cookies/cakes/bread or any other way you use jam!

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