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