Classic Rhubarb Jam Recipes (No Pectin Needed)
This classic rhubarb jam recipe requires no pectin and results in a delicious, tangy spread perfect for toast or scones. The natural acidity of rhubarb and a long simmer create a beautifully thick jam.
Equipment
- large non-reactive pot
- wooden spoon
- chilled plate
- sterilized jars
- water bath canner (optional)
Ingredients
Main Ingredients
- 2 pounds rhubarb trimmed and cut into 1-inch pieces
- 2 cups granulated sugar
- 1 tablespoon lemon juice freshly squeezed
Instructions
Preparation
- In a large non-reactive pot, combine the chopped rhubarb, granulated sugar, and lemon juice. Stir well to coat the rhubarb with sugar.
Cooking the Jam
- Let the mixture sit for at least 30 minutes, or up to a few hours, to allow the rhubarb to release its juices.
- Place the pot over medium heat and bring to a simmer, stirring occasionally.
- Reduce the heat to low and continue to simmer, stirring frequently, for 45-60 minutes, or until the jam thickens to your desired consistency.
- To test for thickness, place a small amount of jam on a chilled plate and refrigerate for a minute or two; if it wrinkles when pushed, it's ready.
Canning (Optional)
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Seal with lids and process in a boiling water bath for 10 minutes to ensure a good seal.
Notes
The cooking time may vary depending on the ripeness of the rhubarb and your desired jam consistency. For a smoother jam, you can mash the rhubarb with a potato masher during cooking. Store opened jam in the refrigerator for up to 3 weeks or properly canned jars in a cool, dark place for up to 1 year.