Sure! Here’s a full rhubarb jam recipe—simple, sweet, and tart. It requires just a few ingredients and no commercial pectin.
Homemade Rhubarb Jam Recipe (No Pectin)
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Yield: About 3 cups (can be doubled)
Ingredients:
4 cups chopped rhubarb (about 1.5 lbs or 675g)
2 cups granulated sugar (adjust to taste)
2 tablespoons lemon juice (fresh preferred)
Optional: 1 tsp lemon zest or 1 tsp vanilla extract for added flavor
Instructions:
1. Prepare the rhubarb
Wash and trim the rhubarb stalks (remove any leaves – they’re toxic).
Chop into ½-inch pieces.2. Macrate the fruit
In a large bowl, combine the chopped rhubarb and sugar.
Let sit for at least 1 hour (or overnight in the fridge). This draws out the juice and helps the sugar dissolve.3. Cook the jam
Transfer the mixture to a large, heavy-bottomed pot or saucepan.
Add the lemon juice.
Bring to a boil over medium-high heat, stirring occasionally.4. Simmer
Reduce heat and let it simmer gently for 35–50 minutes, stirring regularly.
The jam will thicken and reduce. You’ll know it’s done when:
It coats the back of a spoon.
A drop placed on a cold plate wrinkles when pushed (gel test).
5. Optional: Blend or mash
For a smoother texture, use a potato masher or immersion blender.6. Jar and store
Pour hot jam into sterilized jars.
Let cool completely before refrigerating.
Store in the fridge for up to 3 weeks or freeze for longer storage. If canning: Use proper sterilized jars and water-bath can the jam for 10 minutes to make it shelf-stable.
Variations:
Strawberry Rhubarb Jam: Replace half the rhubarb with fresh or frozen strawberries.
Ginger Rhubarb Jam: Add 1 tablespoon fresh grated ginger.
Rhubarb Vanilla Jam: Stir in 1 tsp vanilla extract at the end of cooking.
