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Vegan Homemade Rhubarb Jam, no pectin #vegan #jam #rhubarb HolyCowVegan.net
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5 from 4 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: American, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 cups (approximately)
Calories: 33kcal


  • 4 ½ cups (approx 1 ½ pounds) rhubarb, finely chopped
  • 1 ¼ cups sugar (you can add more sugar for a sweeter jam, but I like the perfect sweet-tart flavor of this combination)
  • ¼ teaspoon salt


  • 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.


Serving: 1tablespoon | Calories: 33kcal | Protein: 0.2g | Potassium: 49mg | Fiber: 0.3g | Sugar: 8g | Calcium: 10mg