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    Home > Vegan Breakfast Recipes

    Homemade Rhubarb Jam

    Posted: Jun 5, 2018 ยท Updated: Aug 23, 2021

    Jump to Recipe Pin Recipe
    Vegan Homemade Rhubarb Jam, no pectin #vegan #jam #rhubarb HolyCowVegan.net

    Made with just rhubarb, sugar and a pinch of salt, this Homemade Rhubarb Jam is perhaps one of the easiest recipes you'll ever make and the tasty rewards will last you weeks. This makes a great gift as well. A vegan, soy-free, gluten-free and nut-free recipe.

    Glass jars filled with homemade vegan rhubarb jam with a spoon.

    Spring and summer are a great time to make your own preserves, especially if you have family members who love some jam on -- well, everything. And the reason I also love to make my own jam when possible is that the storebought kinds almost always have too much sugar or taste iffy or have that weird stiff texture or are laden with preservatives.

    Front photo of a glass jar of ruby-red rhubarb jam with a spoon with another jar in background.

    And making your own jam is so easy, so why wouldn't you? I am sure you're thinking right now of a domestic goddess -- or god -- standing over a pot of bubbling fruit, stirring away and mopping a sweaty brow, but in reality making jam is a piece of cake that you can often do while multitasking. And better still, it's almost foolproof.

    Rhubarb Jam is one of my favorites because it's one of the best ways to enjoy the delicious but subtle flavor of these seasonal red stalks. It is great smeared on buttermilk biscuits or strawberry scones or a PBJ. Or you can use it to top your favorite vanilla cake. The possibilities really are endless.

    I don't really like adding pectin to my preserves. For one it adds a weird texture and a weird taste, and I want nothing but the flavor of my fruit of choice -- or veggie, in this case -- to shine through. In most cases the pectin in the fruit itself is enough to thicken the jam to the perfect consistency. The jam will also firm up further when you refrigerate it.

    More vegan homemade jam recipes:

    • Raspberry Jam
    • Peach Jam
    • Banana Jam

    I also can't be bothered with sterilizing jars (domestic goddess territory!), so I usually only make enough jam to fill up a couple of jars which, in our home, will be safely disposed of within a week. If you want to make a larger batch, be sure to sterilize your jars to keep out the bacteria and the mold and all those other evil things that could potentially come between great jam and you.

    Here's the recipe now. Keep in mind that the color of your jam will depend on the color of your rhubarb stalks. If you use very red stalks, like I did, you will get a richer color, but green stalks, although perfectly good to use, will yield a milder colored jam. It'll be just as tasty, though.

    Closeup shot of homemade rhubarb jam in a jar with a white ribbon and spoon.
    Vegan Homemade Rhubarb Jam, no pectin #vegan #jam #rhubarb HolyCowVegan.net

    Homemade Rhubarb Jam

    Made with just rhubarb, sugar and a pinch of salt, this Homemade Rhubarb Jam is perhaps one of the easiest recipes you'll ever make and the tasty rewards will last you weeks. This makes a great gift as well.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Condiment
    Cuisine: American, nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Homemade rhubarb jam
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 2 cups (approximately)
    Calories: 33kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 4 ยฝ cups (approx 1 ยฝ pounds) rhubarb, finely chopped
    • 1 ยผ cups sugar (you can add more sugar for a sweeter jam, but I like the perfect sweet-tart flavor of this combination)
    • ยผ teaspoon salt
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    Instructions

    • Place the rhubarb in a saucepan along with the sugar and salt. Bring to a boil over medium-high heat, stirring frequently, until the rhubarb releases its juices and starts to bubble.
    • Lower heat to medium-low and let the jam simmer until the individual pieces of fruit are no longer visible and the mixture has achieved a jammy consistency and sticks to a ladle, about 20 minutes.
    • Turn off the heat, cool and then ladle into jars. Or eat.

    Nutrition

    Serving: 1tablespoon | Calories: 33kcal | Protein: 0.2g | Potassium: 49mg | Fiber: 0.3g | Sugar: 8g | Calcium: 10mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Diane

      June 08, 2018 at 3:35 pm

      5 stars
      OMG! Just made the jam. It is wonderful and so easy. Going to Maine for the summer where the rhubarb is plentiful. Will make for everyone I know! Thanks!

      Reply
      • Vaishali

        June 08, 2018 at 3:45 pm

        Awesome! So happy you liked it.

        Reply
    2. SuryaSmiles

      June 05, 2018 at 4:48 pm

      I just commented, but my comment doesnโ€™t appear?

      Reply
      • Vaishali

        June 05, 2018 at 10:15 pm

        Hi Surya, it usually can take a few minutes to hours for a comment to show, depending on when I check. I need to approve each one to fight spam-- otherwise the comment fields would be overcrowded with spammers selling random stuff. ๐Ÿ™‚

        Reply
    3. SuryaSmiles

      June 05, 2018 at 4:45 pm

      5 stars
      Vaishali - love that name I have to say - how long does this last in the fridge? Iโ€™m presuming you dint process it as in making regular jam? I do have a few gallon bags in the freezer waiting for rhubarb sauce later on, or bars or?

      Iโ€™ve also made chutney with rhubarb. Great with curries.

      Reply
      • Vaishali

        June 05, 2018 at 10:18 pm

        Thanks, Surya! ๐Ÿ™‚ Without sterilizing the jars it should last in the fridge for a week or two at most. But if you follow sterilizing and canning procedures, I think you can just keep it on the shelf until you open (although you should check on that-- I am not an expert).
        Love the idea of a rhubarb chutney-- sounds delicious.

        Reply
        • Ambica

          June 06, 2018 at 2:29 am

          If you process it in a boiling water bath; it is usually shelf stable for upto a year. If you are making small quantities an Asparagus pot is the way to go to process. Or you can cheat as I do- store jam in a straight sided mason jar and freeze it. Lasts upto a year. To use, thaw overnight in the fridge and use within 3 weeks.

          Reply
          • Vaishali

            June 06, 2018 at 8:50 am

            Ambica, such great tips. Thank you!!

            Reply
    4. Krithika

      June 05, 2018 at 4:23 pm

      Just curious, have you looked into using the Instant Pot for making jam?

      Reply
      • Vaishali

        June 05, 2018 at 4:36 pm

        Hi Krithika, that's a great idea and one I'm going to try-- I've seen some recipes online and wondered about controlling the liquid content, but I guess one could continue cooking on the saute function if too watery. That said, I find making the jam on the stove rather therapeutic and it involves just a minimum of involvement, time-wise.

        Reply
    5. Janet Carlson

      June 05, 2018 at 1:18 pm

      Have you tried the recipe using an alternative to sugar?

      Reply
      • Vaishali

        June 05, 2018 at 4:33 pm

        Hi Janet, you can certainly sub maple syrup here in an equal quantity, would be great, or coconut sugar. I use turbinado sugar which is minimally processed. But I haven't ever used any artificial sweeteners-- I don't like them in general, and I've always found store-bought jams with artificial sweeteners taste awful.

        Reply
        • Janet Carlson

          June 06, 2018 at 11:20 am

          Hi Vaishali, Thank you for your response! Maple syrup and coconut sugar sound like good options. I don't like artificial sweeteners either. Happy cooking!

          Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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