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three jars and a spoonful of small batch rhubarb jam
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Rhubarb Jam

Small batch homemade Rhubarb Jam can easily be made with fresh rhubarb, lemon juice, pectin, sugar, and an optional vanilla bean. The result is the most beautiful pink, spreadable, sweet and tart jam.
Course Breakfast
Cuisine American
Keyword jam, rhubarb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 48 servings
Calories 20kcal

Ingredients

  • 4 cups thinly sliced rhubarb I used three large fat stalks and it made 4 heaping cups
  • 1/2 cup water
  • 1 lemon juiced
  • 1 vanilla bean split lengthwise, optional but recommended
  • 1 cup granulated sugar
  • 2 tsp pectin Use a low sugar brand (Pomona recommended)

Instructions

  • Thinly slice the rhubarb. The quickest and easiest method is to use the slicing blade on a food processor.
  • Using a 4-quart sauce pan, combine the sliced rhubarb, water, lemon juice, and vanilla bean (if using). Heat over medium high heat while stirring continuously to prevent burning until the rhubarb completely breaks down. Add additional water, if needed, as it will evaporate during the cooking process and help soften the rhubarb. This should take about 10 minutes.
  • While the rhubarb is cooking, combine the sugar and pectin. Once the rhubarb is done, add the sugar and pectin mixture and bring to a boil over medium high heat while stirring continuously. Be very careful as it can bubble but it shouldn't foam. Cook only long enough to dissolve the sugar which should take just a few minutes and then remove from heat.
  • Transfer to clean glass jars. Jam will gel as it cools. Either store in refrigerator or process in a water bath canning set up while the jam is hot. Refrigerated jam should last 2-3 weeks whereas water bath canned jam should last at least one year.

Notes

Recipe makes between 3-4 cups of jam. Serving size is based on 1 Tablespoon.
Cooking and Recipe Tips:
  • Rhubarb: Be sure to only use the stalk and discard any of the leaves. The best way to pick rhubarb is to twist it from the base of the plant. To store, place cut bottoms in a small amount of water, much like a cut flower.
  • Vanilla bean: These are optional because they are expensive, but highly recommended. They add the most beautiful black specs against that gorgeous pink color, and the flavor is amazing. I don't even remove the vanilla bean pod from the final jam.
  • Cooking process: I recommend stirring with a flat bottom wooden spoon. It will help you scrape anything that wants to stick to the bottom. Use the highest heat possible but reduce the temperature if it appears to be hot enough to burn.
  • Pectin: Because this is a low sugar recipe, you need to use a low sugar pectin. Pomona brand is what I use.
  • Storage: If only making one batch, you can store the jars in the refrigerator and consume within a few weeks. For larger batches and/or longer term storage, process hot jam in a canning water bath for at least 10 minutes.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg