Easy Small-Batch Rhubarb Jam Without Pectin Recipe Perfect for Beginners
A simple, quick, and forgiving small-batch rhubarb jam recipe that requires no pectin and uses basic ingredients. Perfect for beginners and those wanting to make jam without waste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 1 to 1.5 cups (8 to 12 tablespoons) of jam 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 1 pound (450 grams) rhubarb stalks, washed and chopped into 1/2-inch pieces
- 3/4 cup (150 grams) granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup (60 ml) water
Instructions
- Wash the rhubarb stalks thoroughly and chop into roughly 1/2-inch pieces.
- In a medium saucepan, combine chopped rhubarb, sugar, lemon juice, and water. Stir gently to mix.
- Let the mixture rest at room temperature for about 15 minutes to macerate.
- Place the saucepan over medium heat and bring to a gentle boil, stirring frequently.
- Reduce heat to medium-low and simmer uncovered, stirring every few minutes, for 20-25 minutes until thickened and glossy.
- Test the jam by dropping a spoonful onto a cold plate; if it wrinkles and doesn’t flood back, it is ready.
- Remove from heat and stir in vanilla extract if using.
- Let the jam cool slightly before transferring to clean jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Let the rhubarb macerate before cooking to reduce cooking time. Stir often to prevent burning. Use the cold plate test to check jam set. Vanilla extract is optional but adds depth. For smoother jam, mash lightly or use an immersion blender briefly. Sterilize jars to extend freshness. Variations include adding berries, spices, or reducing sugar with natural sweeteners.
Nutrition
- Serving Size: 1 tablespoon (20 gra
- Calories: 33
- Sugar: 7.5
- Carbohydrates: 8
- Fiber: 0.5
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