May 26, 2020

Small batch rhubarb freezer jam

Finished jar of rhubarb jam on plate.

Thick, sweet, and full of that sour-tangy rhubarb flavor, this simple rhubarb freezer jam requires only rhubarb, sugar, and water. It's a delicious jam for sandwiches, biscuits, crackers, and more.

It's rhubarb season again. Maybe you have rhubarb in your yard or you have a friend or relative who does. Maybe you get rhubarb in your CSA or from the farmers' market. Wherever you get rhubarb, there are so many ways to use it.

This jam is a lovely way to preserve just a little bit of that rhubarb for later in the year, or double the batch to make more. You can also keep it in the refrigerator and eat it right away if you prefer. For this batch one jar made it to the freezer and the other stayed in the fridge and was eaten up pretty quickly.

This jam is tart, which is what is special about rhubarb. You can add more sugar if you prefer it sweeter. We've been enjoying the jam with crackers and cheese for lunchtime snack plates. My kids love it and ask for it all the time.

I make this jam a freezer jam since it is a small batch. Plus, it's so much easier to pop it in the freezer rather than water bath can it. It's a terrific and easy recipe for novice jam makers as well who may find canning intimidating.

Close-up of finished jar of rhubarb jam.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

Yield: 1-1/2 cups

Small Batch Rhubarb Freezer Jam

Small Batch Rhubarb Freezer Jam

Thick, sweet, and full of that sour-tangy rhubarb flavor, this simple rhubarb freezer jam requires only rhubarb, sugar, and water. It's a delicious jam for sandwiches, biscuits, crackers, and more.

Ingredients:

  • 2 lbs. rhubarb, roughly chopped
  • 1 cup sugar
  • 1/3 cup water

Instructions:

  1. In a large pot, stir together all the ingredients. Heat over medium heat until it comes to a boil.
  2. Reduce the heat to a low bubble and cook, uncovered, stirring often, until the mixture reduces and thickens to the consistency of applesauce, about 25-35 minutes.
  3. Let cool and spoon into two half pint jars leaving about 1-inch of headspace. Freeze for up to one year, if desired.

Notes:

Add more sugar for a sweeter jam, add a little less for a more tart jam.

Recommended Products:

Created using The Recipes Generator

I hope you give this rhubarb jam a try! Let me know in the comments below.

Finished jar of rhubarb jam with some on a wooden spoon.

Check out these other rhubarb recipes:

Chocolate Chip Rhubarb Brownies

Rhubarb Oatmeal Bars

Whole Wheat Cardamom Rhubarb Scones

Old-fashioned Rhubarb Crumble

Rhubarb Applesauce (No Sugar Added)

10 comments:

  1. I love me some jam in my life and, this one looks amazing! ๐Ÿงก๐Ÿ’š๐Ÿ’›๐Ÿ’œ๐Ÿ’™

    ReplyDelete
  2. Sweet and tangy...and I love how thick it has turned out without added pectin. Fresh and yummy!

    ReplyDelete
  3. LOVE rhubarb season! This looks terrific -- easy jam, and fast to make. Winner!

    ReplyDelete
  4. Dear Amy, I love rhubarb and jam and rhubarb or rhubarb/strawberry jam is a must around here. Many people adore it and I always make some every year - your version looks just perfect!
    Have a wonderful weekend!
    Andrea

    ReplyDelete
  5. Amy, I love homemade jam and I will have to give this recipe a try. Rhubarb is one ingredient I don't use nearly enough, looking forward to making this and soon!

    ReplyDelete
  6. Oh yum I love strawberry freezer jam but never thought to make rhubarb

    ReplyDelete
  7. I have never had rhubarb jam...looks simple and so delicious. Thanks for sharing he recipe Amy.
    Have a great week!

    ReplyDelete
  8. I've never made jam without pectin. I definitely have to give this a try!

    ReplyDelete
  9. If I had my choice, I would definitely make this jam, but in order for my husband to eat it, I would have to add some strawberries. Hey, I can always just make a jar for me, right? :)

    ReplyDelete
  10. Don’t limit your scope to just rhubarb/strawberry. I just made a batch and threw in a plum and zest from a orange. The plum melted into the jam and I was able to dig out the pit and skin with a fork. Really turned out great. Consider raisins/dried cranberries, maybe figs to replace some sugar to lower the glycemic index ##.

    ReplyDelete

I love to hear from you!