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    Home » Recipes » Sauces

    Small batch rhubarb jam

    Published: Apr 15, 2021 · Modified: Jun 7, 2023 by Trish Bozeman · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes.

    Rhubarb jam in a mason jar topped with purple flowers

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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!

    Jump to:
    • What is small batch rhubarb jam?
    • Here's what you'll need
    • Variations and substitutions
    • How to serve
    • Recipe notes
    • Storing and freezing
    • FAQs
    • Recipe
    • Comments and reviews

    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!

    Chopping fresh rhubarb on a cutting board

    Here's what you'll need

    Ingredients:

    • 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.

    Equipment:

    • 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 â…› 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!
    A jar of rhubarb jam with purple flowers and a red towel

    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 (how about on some oat flour banana bread?)
    • 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?

    Top some on these oat flour pancakes, spread it on a dutch baby pancake, or spread some on these perfect scones!

    This jam is fabulous on your brunch table, tea party spread, or even given as a sweet food gift.

    Recipe notes

    • This recipe makes 1 pint, 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.
    Rhubarb compote swirled into yogurt

    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!

    FAQs

    Can I can it?

    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."

    Can I make it sugar free?

    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.

    How do I make it strawberry rhubarb jam?

    Swap half the rhubarb for strawberries! You may need to cook down the jam a bit longer and mash the strawberries a bit.

    Small batch rhubarb jam in a mason jar with flowers

    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.

    Recipe

    Rhubarb jam swirled into yogurt

    Small batch rhubarb jam

    Trish Bozeman
    3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes.
    4.20 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course condiment, Side Dish
    Cuisine American
    Servings 1 pint
    Calories 283 kcal

    Ingredients
      

    • 3 ½ cups chopped rhubarb, 1" pieces. About 4 medium stalks
    • ¼ cup water
    • ¼ cup sugar

    Instructions
     

    • 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.

    Nutrition

    Serving: 1pintCalories: 283kcalCarbohydrates: 69gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 21mgPotassium: 1230mgFiber: 8gSugar: 55gVitamin A: 436IUVitamin C: 34mgCalcium: 367mgIron: 1mg
    Keyword vegan, vegetarian
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Trish Bozeman

      November 03, 2023 at 1:33 pm

      5 stars
      Comment from Julie Walgate: Just made your jam waiting for it to set now😋Was just going to stew it the rhubarb, I added chopped sliced ginger to it as this was my mother favorite jam! Thank you for this great idea today.

      Reply
    2. Michelle Keller

      June 03, 2023 at 9:24 am

      I've used rhubarb for years & have never had a problem with "stringiness". If you use the rhubarb when its young & tender, there is no problem with strings. It's only when you let it get over mature & tough that there'd be a problem.

      Reply
    3. Al

      June 02, 2023 at 6:57 am

      Hello can this be frozen?

      Reply
      • Trish Bozeman

        June 02, 2023 at 9:42 am

        Yes! You can freeze it in a freezer safe container for up to 6 months.

        Reply
    4. Char

      June 29, 2022 at 5:40 am

      I am just starting to make this…
      Are you sure it’s a quart? The amount you start with isn’t even a quart. I’m confused.

      Reply
      • Trish Bozeman

        July 07, 2022 at 11:14 am

        It's a pint! Whoops sorry about that. I'll go in and change it now.

        Reply
    5. Helje

      June 11, 2021 at 3:55 am

      5 stars
      Found this recipe a few days ago and made it to side it for snack platter and it is sooo amazing. Perfect with different cheeses, but I love it just from the jar as well. Added a little bit more sugar to make it a little sweeter.
      Perhaps I put too much water, so it is not that thick, but still love it.

      Reply
    6. Deanna

      June 14, 2020 at 9:03 pm

      Can honey be subbed for sugar?

      Reply
      • Trish Bozeman

        June 17, 2020 at 10:29 am

        Absolutely! Although you may need a bit more honey than sugar. I would recommend starting with the amount in the recipe and adding more honey if needed to taste after it's cooked down.

        Reply

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