Rhubarb Jam without Pectin
This simple rhubarb jam has just two ingredients and no added pectin.
Servings: 3 half pint jars
Ingredients
- 2 lbs Rhubarb chopped into 1/4 inch pieces (about 6-7 cups)
- 1/2 to 2 cups sugar see note
Instructions
- Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
- Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
- Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
- Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)
- Pour the jam into prepared canning jars with 1/4 inch headspace. Either store in the refrigerator/freezer for immediate use, or process in a water bath canner for 10 minutes for a shelf stable rhubarb jam.
Notes
This recipe yields roughly 3 half pint jars, and can be doubled if desired, but do not increase the recipe past double or the jam may not cook properly. A very low sugar jam uses about 1/2 cup sugar for 2 lbs rhubarb, but adjust the sugar level to your taste. Using 2 full cups of sugar will yield slightly more than 3 half pints.
Pounds of Rhubarb to a Cup: Generally, one pound of rhubarb equals about 3 cups of chopped rhubarb (or 2 cups cooked rhubarb). Stalk sizes can vary dramatically, but on average it takes 7-8 rhubarb stalks to make one pound of rhubarb.