EASY NO PECTIN RHUBARB JAM

It’s rhubarb season and this time of year always has me scrambling to come up with different ways to use up all the rhubarb that grows in my garden. Over the years I have compiled many different rhubarb recipes. I’ll be sharing some of them with you in the next couple of weeks but this one is an old standby just because it’s so easy and delicious. It’s an easy-peasy refrigerator (or freezer) rhubarb jam. I love it for its simplicity. Not only for how easy it is to make and that it doesn’t require canning but also because it only has two ingredients. Fresh rhubarb and sugar. That’s right, no pectin.

It’s called a jam but you can also use it as a sauce for dessert. It’s delicious served over ice cream, rice pudding, or even with yogurt but it’s also lovely with savory dishes. It makes a delicious sauce on those nights when you bbq chicken or pork.

Why You’ll Love This Recipe

• It’s quick and easy to make.
• It’s delicious and versatile. It can be used as a jam with bread, a compote over pound cakes, or even as an accompaniment to chicken or pork.
• It doesn’t involve canning.
• It doesn’t require pectin.

What Ingredients Do I Need

The beauty of this recipe is that it only requires two ingredients.

• Fresh rhubarb – I recommend using fresh rhubarb as frozen will be too watery.
• Granulated sugar

How To Make Refrigerator Rhubarb Jam

This is an extremely easy recipe to make. There are really only a few steps.

• Chop rhubarb into 1/2″ pieces.
• Macerate the chopped rhubarb with sugar overnight.
• Simmer the mixture over medium heat. It’s done when the jam has thickened and the rhubarb starts to break down.
• Pour into containers and refrigerate or freeze.

Yield

This recipe will make 12 ounces of jam or enough for three 4-ounce jars. It can also easily be doubled or even tripled by doubling or tripling the ingredients.

Recipe Tips And Tricks For Success

• Don’t skip or cut down on the maceration time. This helps bring the juices out of the rhubarb and helps the syrup start forming.
• The jam is done cooking when the mixture has thickened and the rhubarb has broken down but some smaller pieces still remain. To test if the jam is the right consistency you can perform the “wrinkle test”. Add a small spoonful of jam to a plate and run your finger through it. If it just “wrinkles” it is ready. If it floods back to fill the gap continue cooking.

Variations

• Use different fruit – You can use this same method for almost any fruit including strawberries, raspberries, and apricots. The cooking time may need to be lengthened depending on the firmness of the fruit.
• Adjust the amount of sugar – You can use less or more sugar as per your taste. I’ve intentionally stated 1 – 2 cups of sugar in this recipe as sweetness really is a personal taste. I myself prefer to use less sugar so I usually use around 1 1/4 cups of sugar. It also depends on how tart your rhubarb is. If it’s really tart you might want to increase the amount of sugar you use. It’s really up to you!

Storage Tips

The jam will stay fresh in the refrigerator for up to 4 weeks and in the freezer for around six months. I recommend using smaller jars or containers for storing to ensure you can use it all before its best-before date. As I have a small household, I prefer to use 4-ounce jars but if you’re a larger family and you like having jam with your toast in the morning you can use larger containers.

FREQUENTLY ASKED QUESTIONS;

Do you peel rhubarb when making jam? If you're using rhubarb harvested in the spring or early summer it does not need to be peeled. However rhubarb harvest later in the summer may have tougher stalks and may benefit from peeling before use.

Should I stir jam with a wooden or metal spoon? As wooden spoons are non-reactive they are best for making jam. 

Do you cook jam with the lid on or off? Once the mixture has come to a boil, continue cooking with the lid off. This helps the liquid evaporate.

No Pectin Rhubarb Jam

A delicious and easy rhubarb jam that doesn't require canning or pectin.

www.comfortandpeasant.com

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Resting Time 12 hours hrs

Total Time 12 hours hrs 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 ounces (355 ml)

Ingredients

  

• 2 lbs (1.14 kg) fresh rhubarb
• 1-2 cups (200-400 g) granulated sugar

Instructions

 

• Chop the rhubarb into 1/2 inch pieces and add to a medium-sized cooking pot.
• Add the sugar to the bowl and mix well making sure all the rhubarb is coated. Cover with plastic and let the mixture macerate in the fridge overnight.
• The next morning heat the mixture over medium heat until it starts to come to a boil. Turn the heat down and simmer for about 10 minutes or until the mixture has thickened to a jam-like consistency and the rhubarb has broken down. Note; If you plan on using this as a sauce, you'll want the mixture a little runnier.
• Carefully pour the mixture into sterilized canning jars leaving 1/2 inch room at the top. Store the jars in the fridge for immediate use or freeze for up to 6 months. If you prefer to make a shelf-stable jam, process in a water bath for 10 minutes.

Notes

Generally, 1 pound of rhubarb equals about 3 cups of chopped rhubarb. 

It makes a nice light meal and using chicken or vegetable broth and a little low-fat Greek yogurt to add creaminess helps keep the calorie count low.

Keyword Easy, fresh rhubarb, granulated sugar, No-Pectin, quick

This jam goes great with these easy Olive Oil Crepes. And for tips on growing, caring for, and harvesting your own rhubarb check out my guide to growing rhubarb.

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