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small batch rhubarb vanilla jam - featured image

Easy Small Batch Rhubarb Vanilla Jam Recipe Without Pectin for Perfect Homemade Preserves

  • Author: Lena
  • Total Time: 40 minutes
  • Yield: About 1 small jar (approximately 1 cup) 1x

Description

A simple, small batch rhubarb vanilla jam recipe that requires no pectin, perfect for homemade preserves with a fresh, unpretentious flavor and a gentle set.

Ingredients

Scale
  • 2 cups chopped rhubarb stalks (about 250 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon fresh lemon juice
  • 1 vanilla bean pod (split and scraped) or 1 teaspoon pure vanilla extract
  • 1/4 cup water (60 ml)

Instructions

  1. Wash the rhubarb stalks thoroughly and trim off the ends. Chop into 1/2-inch pieces to yield about 2 cups (250 grams).
  2. In a medium saucepan, combine rhubarb, sugar, lemon juice, and water. If using a vanilla bean, split it lengthwise and scrape the seeds into the pot along with the pod. If using vanilla extract, add it later.
  3. Place the pan over medium heat and bring to a gentle simmer. Stir frequently to prevent sticking as the sugar dissolves and rhubarb breaks down.
  4. Simmer uncovered for 25-30 minutes, stirring occasionally and mashing some rhubarb to achieve a jammy texture. The mixture should thicken and become glossy.
  5. Test the consistency by spooning a small amount onto a cold plate and tilting it; if it wrinkles and holds shape, it is ready. If not, simmer a bit longer, watching carefully to avoid burning.
  6. If using vanilla extract, stir in 1 teaspoon off the heat to preserve aroma.
  7. Remove and discard the vanilla bean pod if used.
  8. Pour the jam into sterilized jars or containers. Let cool to room temperature before sealing and refrigerating. The jam will thicken further as it cools.

Notes

Use fresh lemon juice to activate natural pectin. Stir gently to maintain some texture. If jam is not thickening, continue simmering gently. Vanilla extract should be added off heat to preserve aroma. Sterilize jars before storing. Jam keeps up to two weeks refrigerated. Variations include adding berries, honey, or spices like cinnamon.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Preserves
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons (30 gr
  • Calories: 60
  • Sugar: 14
  • Carbohydrates: 15
  • Fiber: 1

Keywords: rhubarb jam, vanilla jam, small batch jam, homemade preserves, no pectin jam, easy jam recipe, rhubarb vanilla jam

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Find it online: https://neurioxdesign.com/easy-small-batch-rhubarb-vanilla-jam-recipe-without-pectin-for-perfect-homemade-preserves/