Description

This homemade rhubarb jam is sweet, tangy, and full of fresh spring flavor. With just a few ingredients and no pectin needed, it’s an easy small-batch jam you can make in under an hour. Great for spreading on toast, layering into desserts, or gifting to friends.

Ingredients

4 cups chopped fresh rhubarb (about 1 lb)
1 1/2 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest (optional)
1/2 tsp vanilla extract (optional)
Pinch of salt

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Instructions

In a medium saucepan, combine chopped rhubarb, sugar, lemon juice, and zest (if using).

Stir over medium heat until the sugar dissolves and the rhubarb starts to release its juices.

Bring to a gentle boil, then reduce heat to a simmer.

Cook uncovered for 25–30 minutes, stirring often, until the rhubarb has broken down and the mixture thickens.

Stir in vanilla and a pinch of salt, then remove from heat.

Let cool slightly, then transfer to clean jars. Refrigerate for up to 3 weeks or freeze for longer storage.

Notes

No pectin needed — the natural fruit and lemon juice thicken the jam.
Want a smoother texture? Use an immersion blender before cooling.
You can mix in strawberries or ginger for a twist.