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+ servings
Rhubarb jam swirled into yogurt

Small batch rhubarb jam

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

Course condiment, Side Dish
Cuisine American
Keyword vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 quart
Calories 283 kcal
Author Trish Bozeman


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


  1. 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.

  2. 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. 

  3. Store in an air tight container in the refrigerator for up to 1 week.

Nutrition Facts
Small batch rhubarb jam
Amount Per Serving (1 entire quart)
Calories 283 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 21mg1%
Potassium 1230mg35%
Carbohydrates 69g23%
Fiber 8g32%
Sugar 55g61%
Protein 4g8%
Vitamin A 436IU9%
Vitamin C 34mg41%
Calcium 367mg37%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.