One Jar of Rhubarb Jam


I’m intimidated by the idea of putting up (canning) jam. I’ve done it, mind you, but it is very time consuming, expensive, and I do not own a canning pot, jars, jar tongs, etc. So, I will leave it to you, fair reader, to can the jam, I’m gonna do something easier like scale Everest.

But in the past couple years of cooking, I keep coming back to this idea: modest quantities. Well, what if I made one jar of jam? If I made jam as I needed it, it wouldn’t need to be sterilized. And in the winter… well, I’ll just stick to eating salty things. I like this plan.

First I needed to research and clarify what exactly it is that I put on toast. Ahem:

JAM: fruit and sugar. It has fruit bits. Pectin or gelatin are optional.

JELLY: fruit juice, sugar, and pectin or gelatin

PRESERVES: jams or jellies with large pieces of the fruit.

MARMALADE: jelly. Sometimes with bits of  rind.

COMPOTE: fruit cooked in syrup.

That figured out, I got creative(ly foolish), and tried rhubarb, sugar, water, and WAY too much pectin. I cooked it, and then threw it in the blender. It lost much of its tartness and the texture was the consistency of something between jello, rubber, and vaseline. A bit revolting, frankly.


So, I tossed that and tried again. Here’s what i did.


  • 2 stalks of rhubarb
  • 1/4 cup water
  • 1/3 cup sugar

Cut rhubarb into small pieces. Put all ingredients in a pot. Bring it to a boil. Boil for 5 minutes. Pour it into a jar. Put jar in the fridge.


That’s it. Now you you have a freakin’ awesome jam. Wait, you’re skeptical that it’s that easy? Too bad for you and your skepticism. It is.

4 comments to One Jar of Rhubarb Jam

  • [...] four months due to the release of Spacetrawler. But Sunday night I got back in the saddle and made Rhubarb Jam. It took 10 minutes and was awesome. [...]

  • JPKalishek

    Look into Freezer Jam.
    Though with Rubarb, one should really cook it a bit, Freezer Jam can be made without cooking the whole mixture. You just boil some water for the pectin and pour it over the fruit.
    Let sit 24 hours.
    Stack in the freezer and enjoy
    My mom makes it alot. The folks live in a RV so are space limited, and she makes simpler things to save time and space.

    Freezer Jam

    3 ingredient cookies:

    1 cup peanut butter
    1 cup white sugar
    1 egg

    and last but not least:

    Microwave Peanut brittle

    the brittle tastes as good as any peanut brittle you will find.
    one of my bosses makes his brittle from scratch, and demanded the recipe as he takes the long way to make his, and hers was “as good” (I say better :)

  • JOK: Freezer Jam! Right. I’ve heard of this, and my brain never made the connection. Sounds a good method.

    The last part of your post I’m confused by. Did I miss the cookies? And the brittle, do you just mix and heat?

    Got a bunch more Rhubarb and did a number of jars. The water I used ended up being too much, and so I had to cook it longer and so it became more evenly mooshed (the batch i blogged about above was more jelled with chunks). Although, the later batch had a better balance of sugar to Rhubarb, so i prefer it taste-wise.

  • JPKalishek

    My Grandma’s house has several rhubarb plants around it. We used to just dip the end in sugar and eat it raw. Mom never really did much jam from rhubarb, but she and my paternal grandma would add some to the mix when making current berry jelly. Talk about a pucker factor there! even loaded with sugar, it was very tart. The berries were from the shrub in Gran’s back yard. I wonder if it is still there (my uncle owns the house as a rental, gran passed away almost 10 years ago, but I grew up next door). There were black berry and raspberry bushes next to the house, as well. All those were added to the current jelly to make it slightly milder.

    I did find a freezer rhubarb recipe in my million recipes program:
    1 c. water
    1 c. blueberry pie filling
    5 c. chopped rhubarb
    5 c. sugar

    Boil until tender. Add 1 can blueberry pie filling. Cook for 7 to 8 minutes. Stir constantly. Add 2 packages raspberry Jello. Pour into containers, let set out overnight. Freeze.

    I don’t have mom’s recipe for the brittle, but I think it is like this one:


    * 1 cup white sugar
    * 1/2 cup light corn syrup
    * 1 cup salted peanuts
    * 1 teaspoon butter
    * 1 teaspoon vanilla extract
    * 1 teaspoon baking soda


    1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
    2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

    Mom has a large Pyrex measuring bowl she uses to make it.

    Directions from my Mom’s recipe for the 3 ingredient cookies:

    1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, or grease with butter.
    2. Combine the peanut butter, white sugar and egg. Mix until smooth.
    3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not over bake! These cookies are best when they are still soft and just barely brown on the bottoms.

    I miss Little Dee already! I did order the 4 books to get a fix anytime I need one. But I hope Spacetrawler goes good for ya.