Small-Batch Rhubarb Jam (No Pectin)
This small-batch rhubarb jam recipe requires no added pectin and is perfect for preserving the season's bounty. It yields a delicious and tangy spread ideal for toast, scones, or yogurt.
Equipment
- Heavy-bottomed pot (or Dutch oven)
- Stirring spoon
- Chilled plate
- Sterilized jars
- Ladle
Ingredients
Main Ingredients
- 1 lb Rhubarb, chopped
- 1 cup Granulated sugar
- 1 tablespoon Lemon juice Freshly squeezed
Optional Add-ins
- 0.5 teaspoon Vanilla extract
- 1 teaspoon Ginger, grated
Instructions
Preparation
- Wash and chop the rhubarb into small pieces; no need to peel.
- Combine the chopped rhubarb, sugar, and lemon juice in a large, heavy-bottomed pot or Dutch oven.
Cooking the Jam
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
- Reduce heat to medium-low and simmer, stirring occasionally, for 20-30 minutes, or until the jam thickens to your desired consistency.
- To test for doneness, place a small spoonful of jam on a chilled plate, wait 1 minute, then drag your finger through it; if it wrinkles, it's ready.
Finishing and Storage
- Remove from heat and stir in any optional add-ins like vanilla or ginger.
- Ladle the hot jam into clean, sterilized jars, leaving 1/4 inch headspace.
- Seal the jars and store in the refrigerator for up to 3 weeks, or process in a boiling water bath for longer shelf life.
Notes
For a smoother jam, mash the rhubarb slightly during cooking. Adjust sugar to your preference, especially if your rhubarb is very tart. Ensure jars are sterilized properly for safe storage.