A small batch freezer rhubarb jam recipe with vibrant color, and a hint of vanilla and citrus. There’s no pectin and no canning for this freezer jam recipe. Simple. Easy. Done in about 30 minutes (hands on time). Slather it on Easy Sourdough Biscuits or Multigrain Sourdough Bread! This recipe is vegetarian, vegan and gluten free.
⭐️⭐️⭐️⭐️⭐️ Review: “Made this wonderful freezer jam as had just bought rhubarb at farmer’s Market. Wonderful, simple and yummy. Will make again.” ~ Jackie
Easy Homemade Rhubarb Freezer Jam
Spring and summer’s freshest fruits and veggies call on us to preserve the bounty! It’s that time of year.
Making homemade jam without commercial pectin means you can whip up a batch from ingredients you probably already have on hand.
Too, many fruits, and rhubarb, a vegetable, already contain pectin in varying amounts. The trick to homemade jam without commercial pectin is to capitalize on the pectin already there, add a little high pectin fruit if needed to the mix and cooking the jam to a proper temperature.
This Recipe Is
- done in 30 minutes hands on time
- vibrant in color – look for mostly crimson-red rhubarb for that color!
- stored in the freezer
- juicy!
To make freezer jam, all you need is fruit (in our case a vegetable), sugar and acid. Because rhubarb is low in pectin, I include a high pectin powerhouse that also happens to provide the acid needed in this recipe: citrus! Rhubarb and orange play well together, but I just had to add another component to bring out the best in this rhubarb freezer jam.
You guessed it – vanilla! It’s optional but recommended.
Jam made without commercial pectin is a little softer than jam made with it but still creates a spreadable, luscious homemade jam. If you love homemade condiments, you’ll enjoy this recipe!
Love Rhubarb? You’ll enjoy this naturally sweetened Maple Rhubarb Conserve Recipe
About the Key Ingredients
Each ingredient plays an important role in the jam making process. Let’s break it down:
- Rhubarb: a low pectin vegetable, it contributes bulk, color and flavor.
- Cane Sugar: activates the pectin, and sweetens and thickens the jam when cooked to proper temperature. It also acts as a preservative.
- Citrus: in this case, orange, provides flavor and a boost of pectin the jam needs to help it set. It’s also the acid in this recipe, helping to draw out the natural pectin in the rhubarb.
- Vanilla Bean: ties the rhubarb and citrus flavors together. It’s optional, but recommended!
Why Rhubarb Freezer Jam?
Since discovering freezer jam, it’s become my preferred method of making jam. Here’s why:
- You can make small batches of jam when fruit is in season.
- It’s quick to make – no water bath/canning or sealing.
- The color of the jam stays truer longer.
- The fruit tastes fresher.
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How to Make Rhubarb Freezer Jam
step by step
Kitchen Tools for Rhubarb Freezer Jam
Use a large, heavy-bottom sauce pot or a large Dutch oven, at least 4 quarts, larger if you have it. You’ll need a wooden spoon, three 1/2 pint mason jars, and preferably, a food thermometer. Here are the tools I use to make this recipe (these are affiliate links):
- 4 Quart Dutch Oven – my favorite and most used DO. It’s heavy bottomed so the jam is less likely to scorch.
- Digital Food Thermometer – I’ve used an this instant read thermometer since 2012 and looove it! It reads the temperature quickly so you can get back to cooking.
- Wooden Corner Spoon – to make sure the corners of the pan get attention when cooking the jam.
- Half Pint Mason Jars – these are the perfect size for a small batch jam recipe
- Jar Funnel – helps the jars receive the jam in an efficient and clean manner.
Traci’s Tips
- Because freezer jam is made without the addition of commercial pectin, this recipe creates a softer yet spreadable jam.
- For the jam to set properly, I recommend cooking the jam to a temperature of 220F. However, in a pinch, this recipe can be made using a freezer test technique (see notes on the recipe card).
- Vanilla Bean is wonderful in this rhubarb freezer jam, however it can be left out if desired.
- Because freezer jam has a short refrigerator life, use small containers to store your jam in so it’ll be used up quickly. I like 1/2 pint jars.
4 Ingredient Rhubarb Freezer Jam (No Pectin)
Ingredients
- 1 lb 10 oz (750g) Rhubarb, stalks
- 1 Tbs Orange Zest, from about 1 large orange
- 1/3 C (70g) Orange Juice, fresh squeezed, from about 1 large orange
- 1 3/4 C (400g) Organic Cane Sugar
- 1/2 Vanilla Bean , optional but recommended
Instructions
Prepare:
- For this recipe I use three 1/2 pint mason jars with screw top lids. Wash and rise the jars and lids in hot soapy water, or wash in the dish washer. Set aside to dry.
- Find a large heavy bottom nonreactive sauce pan (like stainless steel) or use a Dutch oven to make the jam, at least 4 quarts (3.8L), larger if you have the capacity. You want a heavy bottom so the jam doesn't burn and the pot large enough so that the fruit is at least 2 1/2 – 3 inches (7.6 cm) below the rim of the pot.
- Trim the rhubarb ends including the leafy parts (they are toxic) and discard. Wash the rhubarb stalks to rid it of any dirt or debris. Cut the rhubarb stalks to 1/2 – 1" (1.7 cm – 2.54 cm) pieces. If there are thick pieces, cut the rhubarb through the center lengthwise so that all the pieces are of about equal size. You should have about 5 1/2 C (685g) once the rhubarb is cut. Set aside.
- If using the vanilla bean, scrape out the seeds and set aside, reserving the pod.
To Make the Jam:
- To the heavy sauce pan or Dutch oven add the rhubarb, orange juice, zest, sugar and vanilla bean pod (empty of its seeds). Stir, coating the rhubarb – use your longest handle wooden spoon. On medium high heat, bring the mixture to a simmer. The sugar will start to melt and the rhubarb will begin breaking down. Once simmering, increase the heat to high and bring the mixture to a boil, stirring as needed (often) to prevent sticking to the bottom of the pot. Rotate the pan if needed to avoid burner hot spots. The mixture will boil vigorously at first, but as it cooks down, it will boil more slowly.
- You'll notice foam starting to form on the surface. Skim this off and discard (don't worry about getting all of it, just do the best you can). Continue cooking, stirring and adjusting the heat a bit as needed to avoid sputter and spattering, while keeping it bubbling. Use the spoon to mash the rhubarb to help break it down.
- Meanwhile, fill the sink with a very shallow pool of water. Cook until a temperature of between 220-222F (104-105C) is reached, using a food thermometer. This will take about 15-20 minutes (this recipe takes closer to 20 minutes on a gas stove top, and about 15 minutes on induction). See note* below if you don't have a thermometer. Remove from heat and dip the bottom of the pot in the shallow pool of water to stop the cooking process.
- Stir in the vanilla beans.
- Set a timer for 10 minutes and allow the mixture to cool slightly, stirring occassionally to help cool. You'll notice the jam start to thicken. Fish out the vanilla pod and discard or place it in one of the jars where it will continue to flavor the jam.
- Transfer jam to clean jars leaving about a 1/2" (1.3cm) head space so the jam has room to expand as it freezes. Lid and allow to cool to room temperature. Chill in the fridge overnight where it will thicken further and set, then transfer to the freezer.
How to Store the Jam:
- Jam can be enjoyed after chilling in the fridge for an hour or two. Store in the refrigerator for up to two weeks or in the freezer for six + months. Do not store at room temperature as this jam is not shelf stable.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Can you use sugar free strawberry jello in this recipe? Or will it not set up?
Hi Deb! I’ve not tried using sugar free strawberry jello in this recipe, so, I don’t know if the jam will set.
Hi! I am planning to make this recipe this week sometime. I’ve got rhubarb coming out my ears! Lol. Can I use vanilla paste instead of vanilla beans?
Ooh what fun! Yes, you can use vanilla paste. Stir it in at the end of cooking. I hope you love the jam!
Second year making this! It was a big hit last year with everyone, even my 5 year old. Great way to use some of the rhubarb that I grow in our backyard!
Hooray! Love hearing this Sarah! Thank you for sending a smile.