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You can make a fruity, sweet sour, aromatic rhubarb jam yourself without preserving sugar. It is perfect as a spread or for filling pastries. A detailed rhubarb jam recipe with exact quantities and step-by-step instructions can be found below.
With or without preserving sugar
My rhubarb jam, just like my blackcurrant jam, I made with apple pectin** and without preserving sugar. Normally, preserving sugar consists of ordinary sugar, pectin and citric acid.
Of course, you can make the rhubarb jam with preserving sugar. Make sure that the sugar does not contain any unnecessary additives. Replace sugar and apple pectin in the recipe with the same amount, i.e. about 1 kg of preserving sugar 2:1.
Determine consistency
If you like a fine jam without chunks, you can puree it after cooking. After pureeing, bring it back to a boil and boil it bubbling for another minute.
You can use the amount of pectin to determine how thick you want your jam to be. Follow the packaging instructions for your pectin.
The longer you cook the jam, the thicker it will be.
For rhubarb season
You can extend the rhubarb season with this jam recipe. If you make the jam in stock, you can even enjoy it all year round. That way, you’ll have the springtime spread on your dining table in the winter.
By the way, try my other recipes with it during the rhubarb season, like
With other fruits or herbs
By the way, you can replace a part of rhubarb in the recipe with other fruits. This will give your jam a special flavor.
For example, rhubarb jam with strawberries, raspberries or oranges is very tasty.
You can also experiment as you like with herbs. For example, how about rhubarb jam with mint or basil.
On bread or for pastries
The rhubarb jam is perfect as a fruity spread for breakfast. You can serve it with
The jam also tastes delicious with pancakes. Enjoy it for example with
In addition, the rhubarb jam is ideal as a filling for various pastries. You can take it in the recipe for piroshki with apple jam instead of apple jam. Also try to use it to make the slices “Shkolnoe”, buns with jam and crumbs or shortbread korzhiki.
In addition, you can use the jam to make the vegan nut chocolate jam loaf cake or the vegan jam cookies.
This homemade rhubarb jam is
- fruity,
- delicate,
- sweet sour,
- incredibly tasty,
- aromatic,
- easy and quick to make,
- without preserving sugar,
- ideal as a spread or for pastries.
Simple rhubarb jam recipe
The rhubarb jam recipe you’ll find in the recipe box here at the end of the post is pretty simple. You only need three main ingredients for it.
First, you peel rhubarb, cut it into pieces and put it in a large saucepan. Now mix sugar with pectin and add it to the rhubarb. Add lemon juice, lemon zest and vanilla to taste.
Heat the rhubarb mixture slowly until the juice is formed. Then bring it to a boil and simmer for about 5 minutes until the rhubarb is cooked off.
Then, pour the jam into sterilized canning jars and let it cool.
How to make rhubarb jam: tips and tricks
- You can adjust the amount of pectin slightly depending on the desired consistency of the jam.
- When buying pectin, make sure that it is pure pectin without sugar or other additives. Study the list of ingredients on the packaging.
- You can replace pectin and sugar together in the recipe with the same amount of preserving sugar 2:1.
- Vanilla can be omitted.
- If you want fine jam, puree it after cooking and then cook it for 1 minute more.
- Store the homemade rhubarb jam preserved in a cool and dark place. Store already opened preserving jars** with the jam in the refrigerator.
Have you made rhubarb jam yourself using this recipe? I look forward to hearing your results, your star rating, and your comment below here about how it turned out and tasted.
Try some more fruity recipes:
- Raspberry Danish mini pastry braids – fluffy with fruity filling
- Strawberry chocolate muffins – quick summer recipe
- Strawberry syrup recipe – how to make summer fruity all-rounder
Rhubarb jam
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 2 kg rhubarb peeled
- 1 kg sugar**
- 40 g pectin**
- juice of 1 organic lemon freshly squeezed
- zest of 1 organic lemon
- 1/4 tsp vanilla bean**
Instructions
- Clean, peel rhubarb and then weigh 1 kg of it.
- Cut the rhubarb into cubes and put it in a large saucepan.
- Mix sugar with pectin.
- Add the sugar mixture, lemon juice, lemon zest, and vanilla to the rhubarb in the saucepan and heat slowly over low heat, stirring, until juices have formed and the sugar has dissolved.
- Now bring the rhubarb mixture to a boil and cook, bubbling, for about 5 minutes, until the rhubarb has cooked down.
- Immediately fill the hot rhubarb jam into sterilized preserving jars or screw jars, seal them, place them on the lids for about 15 minutes and then let them cool.
Notes
- You can adjust the amount of pectin slightly depending on the desired consistency of the jam.
- When buying pectin, make sure that it is pure pectin without sugar or other additives.
- Pectin and sugar together can be replaced by the same amount of preserving sugar 2:1.
- Vanilla can be omitted.
- If you want fine rhubarb jam, puree it after boiling and then boil it for another 1 minute.
- Note the detailed tips and tricks for making the rhubarb jam at the top of the post.
If you are using Pinterest, you can pin the following picture:
