Easy Rhubarb Jam Recipe Without Pectin
This easy rhubarb jam recipe is made without pectin using fresh rhubarb, granulated sugar, and lemon juice. It cooks into a bright, sweet-tart, soft-set jam that is perfect for toast, biscuits, pancakes, yogurt, ice cream, and cookies.
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Servings: 3 -3 ½ cups
Ingredients
- 6 cups chopped fresh rhubarb
- 2 ½ cups granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Add the chopped rhubarb and granulated sugar to a wide Dutch oven or heavy-bottomed pot.
- Stir until the rhubarb is evenly coated with sugar.
- Let the mixture rest for about 30 minutes, or until the sugar begins drawing juice from the rhubarb.
- Stir in the fresh lemon juice.
- Place the pot over medium heat and cook, stirring regularly, until the sugar dissolves and the mixture begins to bubble.
- Reduce the heat to medium-low.
- Cook for 20 to 30 minutes, stirring frequently, until the rhubarb has broken down and the jam is thick and glossy.
- Mash the rhubarb with a spoon or potato masher if you want a smoother texture.
- Test the consistency by placing a spoonful on a cold plate. Let it cool for a minute. It should be thick and spreadable rather than watery.
- Remove the jam from the heat and spoon it into clean jars.
- Let the jars cool to room temperature before covering and storing them in the refrigerator or freezer.
Notes
Tips for the Best Rhubarb Jam
Cut the rhubarb into evenly sized pieces so it cooks at the same rate.
Use a wide pot when possible. The larger surface area helps excess moisture evaporate and allows the jam to thicken more efficiently.
Keep the heat moderate. High heat can scorch the sugar or darken the jam before the rhubarb has fully softened.
Stir frequently near the end of cooking when the jam is thickest.
Do not judge the final texture while the jam is still hot. Rhubarb jam becomes noticeably thicker after it cools.
If you prefer a completely smooth jam, carefully use an immersion blender before filling the jars.