Today, we’re diving into the wonderful world of homemade preserves with a delightful and vibrant recipe, Small Batch Rhubarb Jam. As spring ushers in a bounty of fresh produce, rhubarb stands out with its striking color and tangy flavor, making it the perfect star for a homemade jam.
This is simple, straightforward, and absolutely delicious. Join me as we explore this easy rhubarb jam recipe, complete with tips and answers to common questions to ensure your jam-making journey is smooth and successful.
Rhubarb jam is a fantastic way to capture the essence of spring in a jar. Its sweet and tangy notes make it a versatile spread, perfect for toast, scones, or even as a topping for desserts like cheesecake or ice cream. Plus, with just a few ingredients and a bit of time, you can create a batch of jam that will brighten your breakfast table and make thoughtful, homemade gifts.
I always love getting specialty food from family and friends. This is one of those easy recipes that makes a great gift. Make sure to add a pretty label.
Table of contents
Small Batch Rhubarb Jam
This recipe makes about 3 cups of jam, which should fill 3 8 oz jars. Since a half-pint jar holds 1 cup, this recipe will yield approximately 3 half-pint jars of rhubarb jam.
Can I add other fruits to this jam?
Yes, you can use strawberries, raspberries, or apples. Strawberry rhubarb jam is a very popular combination. Add a variety of fruits for a delicious twist. You can adjust the amount of sugar as needed to balance the tartness.
It’s rhubarb season here and this homemade jam is better than anything else I can get in the grocery store.
How to Make Small Batch Rhubarb Jam Recipe
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Kitchen Essentials
Ingredients
- 4 Cups Fresh Rhubarb chopped into ½-inch cubes, approximately 1 pound, if using frozen, thaw and drain
- 1 ½ Cups Granulated Sugar
- 2 Teaspoons Lemon Juice or orange juice
- 1/4 Cup Water
- Optional:
- 1 Teaspoon Vanilla Extract or a Pinch of Ground Ginger or All Spice for added flavor.
Instructions
- Prep the Rhubarb. Wash and chop the rhubarb into small, even pieces.
- Combine Ingredients. In a large saucepan, combine rhubarb, sugar, lemon juice, and water. Stir to mix.
- Cook the Jam. Over medium heat, bring the mixture to a boil, stirring frequently. Once boiling at a full rolling boil, reduce the heat to low and let it simmer.
- Continue to cook, stirring occasionally, for about 25-30 minutes, or until the rhubarb has broken down and the mixture has thickened to a jam-like consistency.
- Optional: Stir in the vanilla extract, ground ginger, or all-spice during the last 5 minutes of cooking.
- Taste test the jam while it’s cooking to ensure the sweetness suits your preference.
Test for Doneness
- To check if the jam is done, place a small spoonful on a chilled small plate and run your finger through it. If it wrinkles and holds its shape, it’s ready. If not, continue cooking and test again in a few minutes.
Jar the Jam
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage. See more details in the blog post on the water bath process.
Cool and Store
- Allow the jars to cool completely to room temperature before storing them in a cool, dark place. If not canning, let the jam cool and store it in the refrigerator for up to three weeks.
Your Own Private Notes
Notes
How can I ensure my jars are properly sterilized?
Wash jars and lids in hot, soapy water and rinse well. Place jars in a pot of boiling water for 10 minutes. You can also run them through a dishwasher cycle with a sterilize setting.Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. It’s best to thaw and drain it before using to remove excess moisture.Nutrition
Do I need pectin for this jam?
No, this recipe doesn’t require pectin. The natural pectin in rhubarb and the lemon juice helps the jam set.
Can I reduce the sugar in this recipe?
Sugar not only sweetens the jam but also helps with preservation and setting. Reducing the sugar may affect the texture and shelf life.
How do I know if my jam has set?
Use the wrinkle test: place a small spoonful of jam on a chilled plate and let it cool. If it wrinkles when you push it with your finger, it’s set.
How long does homemade rhubarb jam last?
Properly processed and sealed jars can last up to a year when stored in a cool, dark place. Once opened, the jam should be refrigerated and used within three weeks.
Canning Jam and The Water Bath Process
It’s important to remove air bubbles from the jam before sealing the jars. Here are the steps to do this.
Fill the Jars. Carefully ladle the hot jam into sterilized half-pint jars, leaving about 1/4 inch of headspace at the top.
Remove Air Bubbles. Use a non-metallic utensil, like a plastic or rubber spatula, to gently stir the jam in the jar. This will help release any trapped air bubbles. You can also gently tap the jars on the counter to help dislodge bubbles.
Adjust Headspace. After removing the air bubbles, check the headspace again and add more jam if necessary to maintain the 1/4 inch headspace.
Wipe the Rims. Wipe the rims of the jars with a clean, damp cloth to remove any residue that might prevent a proper seal.
Seal the Jars. Place lids on the jars and screw on the bands until they are fingertip tight.
Process the Jars. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and safe for long-term storage.
Freeze This Jam
You can freeze rhubarb jam. Freezing is a great option if you prefer not to use the canning method. Here are the steps to properly freeze rhubarb jam.
Prepare the Jam. Follow the recipe to cook the rhubarb jam.
Cool the Jam. Allow the jam to cool to room temperature after cooking.
Ladle into Containers. Use freezer-safe containers or jars. Leave about 1/2 inch of headspace at the top of each container to allow for expansion as the jam freezes.
Pour the cooled jam into the containers, leaving the necessary headspace. Remove any air bubbles by gently tapping the containers on the counter or using a non-metallic utensil. Seal the Containers.
Label and Freeze. Label the containers with the date and contents, then place them in the freezer.
Frozen rhubarb jam can be stored in the freezer for up to one year. For the best quality, use it within six months.
Thawing Frozen Jam. When you’re ready to use the jam, transfer the container from the freezer to the refrigerator and let it thaw overnight.
Once thawed, give the jam a good stir before using. Thawed jam should be consumed within 3-4 weeks and kept refrigerated.
Freezer jam is a convenient and effective way to preserve it without the need for canning.
We hope you enjoyed this delicious jam recipe. Here are a few more rhubarb recipes for you to explore.
This worked exactly as written, thanks!