Small batch rhubarb jam

Thick, sweet, and full of that sour-tangy rhubarb flavor, this simple rhubarb 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 preserve this jam in the freezer since it is a very small batch and it's not a tested canning recipe. 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. You can double the ingredients easily to make more as well if you have more rhubarb to use up.

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Yield: 1-1/2 cups

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:

Ball Regular Mouth Jar Storage Caps

Created using The Recipes Generator

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

*Note that I call this a "freezer jam" because I preserve and store it in the freezer, but it is not a true freezer jam which is made differently and uses pectin. I use the term "freezer jam" here to differentiate between canning and freezing.

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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)

Want even more rhubarb recipes? Check out this round-up of 25 Rhubarb Recipes that aren't Strawberry Rhubarb Pie!