Rhubarb-Beer Jam Recipe

Spoon the tart jam over goat cheese, lamb chops and duck breast

To learn more about this recipe, see our related story, The Jar Star Speaks, in our Chicago edition. 

Recipe adapted from Paul Virant's The Preservation Kitchen (Ten Speed Press, 2012)

Rhubarb-Beer Jam
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Rhubarb-Beer Jam, recipe adapted from Paul Virant's The Preservation Kitchen (Ten Speed Press, 2012)
Prep Time
Cook Time
Total time: 1 hour
  • 3 pounds rhubarb, diced
  • 3 cups wheat beer
  • 1½ cups sugar
  • 2 tablespoons lemon zest
  • Juice of 1 lemon
  1. In a wide, heavy-bottomed pot set over medium-high heat, combine all the ingredients and bring to a simmer. Turn off the heat and let the mixture cool, then transfer to an airtight container and refrigerate overnight or up to 5 days.
  2. Strain the mixture through a sieve and into a wide, heavy-bottomed pot (save the rhubarb for later). Bring the liquid to a boil over high heat, stirring occasionally, until the liquid reaches 215°, about 12 minutes. Return the rhubarb to the pot and simmer, stirring occasionally to prevent scorching, until the jam lightly coats the back of a spoon and its temperature has returned to 215°, 10 to 15 minutes.
  3. In a large pot of simmering water, sterilize seven ½-pint jars. Once the jam is finished, use tongs to remove the jars from the pot and set upside down on a kitchen towel to drain. Turn off the heat and soak the lids and bands in the hot water. Turn the jars upright and pour the jam through a funnel to fill each jar with jam up to ½ inch from the rim. Wipe the rims clean with a kitchen towel and seal with the lids. Screw on the bands until snug.
  4. Place a canning rack into the pot of hot water and return to a boil. Use tongs to lower the jam-filled jars into the pot, making sure there is enough water to cover the jars by 1 inch. Boil the jars for 10 minutes and turn off the heat. Leave the jars in the hot water for 5 minutes, then use tongs to remove them. Cool completely before storing in a cool, dark, dry place.
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