3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes.
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Hey, Rhubarbarians! Sharing one of our favorite recipes EVER today: small batch rhubarb jam!
If you've got 30 minutes, you can have a jar of homemade rhubarb jam in your hand. All you need is rhubarb, sugar, and water. That's it!
Why this recipe works: when rhubarb cooks with liquid, it breaks down into a jam consistency all on it's own. So, there's no need to get fancy, all you need is rhubarb, water, and sugar. Let the rhubarb flavor be the star and do it's thing!
What is small batch rhubarb jam?
It's a small amount of jam made with rhubarb! Simple, huh?
When making small batch jam, there's no need for preservatives or sealed cans. This recipe makes just enough to enjoy before it spoils.
Because there's no need for pectin, we simply cook the rhubarb in some sugar and water. Then, we store the jam in a sealed container in the refrigerator for up to one week.
Small batch rhubarb jam is a great way to use up that small amount of rhubarb you've been wondering what to do with!
Here's what you'll need
- Rhubarb: we prefer fresh, firm stalks. But frozen will work too!
- Sugar: to sweeten the tart rhubarb. Any sweetener of your choice will work!
- Water: to stew the rhubarb.
- Sharp chef's knife: for chopping the rhubarb.
- Cutting board: for chopping the rhubarb.
- Small to medium sauce pan: for cooking the jam.
- Measuring cups: for measuring the ingredients.
- Stirring utensil: we like wooden spoons or silicone spoonulas.
Variations and substitutions
- Swap the sugar for your favorite sweetener. Maple syrup, honey, agave, or your favorite sugar free sweetener. Adjust the sweetener to your taste.
- Can't find fresh rhubarb? Grab some frozen rhubarb from the freezer section at your grocery store! Reduce the water to ⅛ cup if using frozen.
- To make a strawberry rhubarb jam, just swap half the rhubarb for strawberries. You may need to cook the jam down a bit longer.
- Brighten it up by adding a squeeze of lemon juice!
How to serve
You can serve this rhubarb jam just as you would your favorite fruit jam.
- Serve on toast, scones, or other baked goods
- Stir into yogurt or ice cream
- Blend it into a smoothie
- Stir it into oatmeal
- Top it on some pancakes or waffles
- Spread it along the bottom of a fruit tart
- Eat it off of a spoon!
Looking for recipes that pair with rhubarb jam?
This jam is fabulous on your brunch table, tea party spread, or even given as a sweet food gift.
- This recipe makes 1 quart, but it's easy to double or even triple the recipe. You can make a large batch and seal the jars to preserve or freeze.
- Even when cooked down, rhubarb is a stringy vegetable. If you want to get rid of that stringiness completely, puree the jam after it's cooled.
- Rhubarb is very tart on it's own, and I like to keep it just a bit on the tart side. Feel free to adjust the sweetness level when the jam is still warm. Stir in more sugar if you need it sweeter.
Storing and freezing
Store the jam in an air tight container in the refrigerator for up to one week.
We recommend freezing over canning due to the small amount of jam. Freeze the jam in a freezer safe container for up to 6 months!
You can! However, we recommend freezing over canning due to the small amount of jam. See the freezing instructions in the section titled, "storing and freezing."
You will need some type of sweetener, as rhubarb is very tart. But feel free to use your favorite sugar free sweetener as a substitute for the sugar. Amounts may vary.
Swap half the rhubarb for strawberries! You may need to cook down the jam a bit longer and mash the strawberries a bit.
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Small batch rhubarb jam
- 3 ½ cups chopped rhubarb, 1" pieces. About 4 medium stalks
- ¼ cup water
- ¼ cup sugar
- Combine the rhubarb, water, and sugar in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the rhubarb breaks, about 10 minutes.
- Reduce the heat to medium low and let simmer until the rhubarb is completely broken down and jammy, about 15 minutes. Remove from heat and let cool.
- Store in an air tight container in the refrigerator for up to 1 week.
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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