Jam is a delicious sweet spread commonly enjoyed on top of toast, crackers or sweet pastries. This rhubarb and apple jam is a classic flavor combination with an amazing taste of summer.
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This jam is made with 4 ingredients only, and contains no pectin. It’s a perfect jam recipe that anyone can succeed with, even if you have never made jam before. Stored correctly, it will last for a long time and is therefore perfect for using up an overflow of rhubarb and apples from your garden.
This recipe will make one medium sized jar of jam, which is perfect if you don’t plan on cooking in bulk but rather want to make a small sweet treat to last you a few days.
🥘 Ingredients
To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. Frozen fruit can also be used, but should be thawed in advance of cooking.
Alternative sweeteners can be used in place of sugar. Feel free to experiment to find the perfect amount to suit your preferences.
🔪 Instructions
Peel and dice the apples in small pieces. Clean and dice the rhubarb.
Add all the ingredients to a saucepan or pot on medium heat. The sugar will melt and turn into a liquid, which the fruit will boil in. Leave to simmer until the apples have softened completely, 10-15 minutes.
Give the jam a stir and gently mash the apple pieces with the back of a spoon. This jam will be slightly chunky. If you want to make a smooth jam, you can use a potato ricer or hand blender to mash the bits completely.
Remove the jam from the heat, and transfer to sterilized storage jars. Allow it to cool down before adding the lid on top and placing it in storage.
🍎 Apples
Any apples can be used in this recipe. I typically use Gala apples, or Granny Smith, as those are my family’s favorites. Feel free to experiment using different apples to discover what you like!
💭 Top tips
Here is my best advice to make the perfect jam:
- As this jam recipe contains no pectin, it will not stiffen and be gelatin-like, like some of the jams you can buy in the store. This means you don’t have to worry too much about cooking it right and reaching any certain temperature. Easy!
- You’re looking for a consistency similar to a puree, or applesauce. That’s when it’s done.
- The jam will solidify slightly as it cools down, and I therefore recommend adding it to storage jars while it’s still hot.
- You can add any seasoning such as cinnamon or stem ginger to taste if you wish.
🥗 Serving suggestions
Rhubarb and apple jam is perfect to serve on your favorite breads and pastries. Try adding it to English muffins, crumpets, scones, toasted bread, waffles or croissants.
You can also add some rhubarb preserve to oatmeal, use it as a filling for sweet Danish pastries, or add it to rhubarb crumble or rhubarb pies.
🍲 Leftovers
Stored correctly in sterilized and airtight jars, this jam will last for months or years. Store it in the fridge once opened, and consume within 7-10 days.
You can also store jam in the freezer using freezer safe containers for up to a year.
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📋 Frequently asked questions
Why is there so much sugar in jam? – Jam, like other preserves and condiments, need added preservatives. Sugar acts like a natural preservative in this recipe. It helps the jam get the right consistency, and also helps it last longer in the fridge. Sugar free jam that you buy in stores will contain artificial preservatives. If you choose to make a version of this recipe without sugar, it will only last a day or two in the fridge.
Why is this jam less gelatinous or jelly-like than storebought jam? – Storebought modern jam typically contains pectin which gives it the described texture. Pectin can be tricky to cook with, and doesn’t give the jam the authentic homemade feeling, so I typically don’t use it.
Can I add spices to jam? – Absolutely! Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste.
How do I sterilize the jars? – For jam to last long, they have to be stored in completely clean and sterile containers. It is often recommended to clean these containers thoroughly before use, or even to boil them in a large pot on the stovetop. If you’re unable to sterilize them properly, you can store the jam in the freezer for up to 6 months.
Recipe
Rhubarb and Apple Jam
Ingredients
- 400 g rhubarb
- 2 apples
- 300 g sugar (350 ml or 1 ½ cup)
- 40 g lemon juice
Instructions
- Peel and dice the apples. Clean and dice the rhubarb.
- Add all the ingredients to a saucepan or pot on medium heat. The sugar will melt and turn into a liquid, which the fruit will boil in. Leave to simmer until the apples have softened completely.
- Give the jam a stir and gently mash the pieces with the back of a spoon. This jam will be slightly chunky, and if you want to make a smooth jam you might have to use a hand blender to puree it.
- Remove it from the heat, and allow it to cool down slightly. Transfer to sterilized storage jars.
Notes
Leftovers
Stored correctly in sterilized and airtight jars, this jam will last for months or years. Store it in the fridge once opened, and consume within 7-10 days. You can also store jam in the freezer using freezer safe containers for up to a year.Top tips
Here is my best advice to make the perfect jam:- As this jam recipe contains no pectin, it will not stiffen and be gelatin-like, like some of the jams you can buy in the store. This means you don’t have to worry too much about cooking it right and reaching any certain temperature. Easy!
- You’re looking for a consistency similar to a puree, or applesauce. That’s when it’s done.
- The jam will solidify slightly as it cools down, and I therefore recommend adding it to storage jars while it’s still hot.
- You can add any seasoning such as cinnamon or stem ginger to taste if you wish.
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