Rhubarb Jam Without Pectin Easy Homemade Preserves Recipe 5 Steps
An easy homemade rhubarb jam recipe that uses natural pectin from rhubarb stalks, sugar, lemon juice, and water to create a fresh, tangy preserve without commercial pectin powders.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups chopped rhubarb (about 500g / 1.1 lbs)
- 2 cups granulated sugar (400g)
- 2 tablespoons freshly squeezed lemon juice (30ml)
- 1/2 cup water (120ml)
Instructions
- Wash rhubarb stalks thoroughly and chop into 1/2-inch pieces.
- In a large heavy-bottomed pot, combine chopped rhubarb, sugar, lemon juice, and water. Stir gently to combine without crushing the rhubarb.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring frequently, for 20 to 25 minutes until the rhubarb breaks down and the mixture thickens.
- Test for jam set by placing a small spoonful on a cold plate from the freezer. Let it sit for a minute, then run your finger through it. If it wrinkles and holds its shape, the jam is ready. If not, simmer longer and test again.
- Remove from heat and ladle hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal jars tightly and let cool completely on the counter. Store in the refrigerator and enjoy within 3 weeks.
Notes
Do not skip the lemon juice as it activates natural pectin and balances sweetness. Keep heat moderate to avoid burning. Use a cold plate to test jam set. Fresh rhubarb is preferred for best texture. Jam thickens more as it cools. Store in fridge up to 3 weeks. Reheat gently if firm. Avoid freezing to maintain texture and color.
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 90
- Sugar: 20
- Sodium: 2
- Carbohydrates: 23
- Fiber: 1
- Protein: 0.5
Keywords: rhubarb jam, jam without pectin, homemade preserves, rhubarb recipe, easy jam recipe, natural pectin jam, spring preserves