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5 from 1 vote

Rhubarb and Apple Jam

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.
Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: British
Keyword: apples, dairy free, egg free, gluten free, jam, jelly, rhubarb, vegan
Servings: 15
Calories: 96kcal
Author: Tonje
Cost: Cheap


  • 400 g rhubarb
  • 2 apples
  • 300 g sugar (350 ml or 1 ½ cup)
  • 40 g lemon juice


  • 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.


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.


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.


Calories: 96kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 106mg | Fiber: 1g | Sugar: 23g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg