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It's new & improved! This year’s rhubarb jam is more concentrated, more tart, thicker, and of course more rhubarby!

I've gotten many requests for rhubarb jam over the years. I never was able to find a local grower, so I reached a bit further - all the way up to Oregon! We got some gorgeous fresh and lusciously red rhubarb from an organic farm near Portland and made it into pure rhubarb jam!

This jam isn't punch-you-in-the-face sour - I would consider it more on the tart end of the spectrum, with notes of plum and mulled wine and that very specific rhubarb flavor with a lingering tartness. Texture-wise, we chopped up the rhubarb nice and small, so it's smooth and spreadable (and not fibrous). 

The Pacific Northwest is ideal for growing rhubarb because rhubarb likes cold winters - colder than we get here in Northern California. A proper dormancy period for rhubarb is at least three weeks at 28-40 degrees (brrrrr!).

"Just picked a jar of the rhubarb jam yesterday and I have to say, it’s now in my top 3 jams ever!!! I have probably 6 rhubarb jams open in my fridge right now that will be going to my chickens after finding this one! So refreshing to find a rhubarb jam that isn’t so sweet as to completely drown out the flavor of the rhubarb! Perfection." 

- Lisa Reilly / @loveabulllisa



INGREDIENTS: organic rhubarb (grown in Oregon), organic unrefined cane sugar, fruit pectin

SIZE: net weight 10 oz (284 grams)

Nutrition Facts

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