5 from 1 vote

This easy vegan rhubarb jam is made with just 4 ingredients and will add a delicious flavor burst to any breakfast porridge or smoothie, and will work just as well as a dessert topping or as a snack with some crackers!

Easy Vegan Rhubarb Jam

5 from 1 vote

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Author: Bianca | The Green Creator

Ingredients

▢ 7 cups approximately 700 grams fresh rhubarb, washed and cut into smaller pieces
▢ 1 cup 200 grams sweetener of choice, such as xylitol or coconut sugar (more to taste)*
▢ ¼ cup 60 ml freshly squeezed lemon juice
▢ ½ tsp pure vanilla extract

Instructions

Clean the rhubarb stalks. Remove any withered parts and dirt. Cut into smaller chunks so it’s easier to place in a saucepan.
Place the rhubarb in a medium saucepan along with the sweetener of choice.
Add in the lemon juice and vanilla. Bring to a boil over medium heat, while stirring frequently.
Once the rhubarb releases its juices turn down the heat a bit.
Let the rhubarb simmer until the rhubarb chunks dissolve and the texture becomes jam-like.
Once the mixture sticks to a ladle, the jam is done.
It’s important to cook it long enough so the excess water in the fruit can evaporate.
This should take about 20-25 minutes. If the rhubarb heats up too fast and starts to burn, add one teaspoon of water at a time to prevent burning.
Turn off the heat, let the jam cool, and then place into jars.
Let cool on the counter and once cooled off, place in the refrigerator for at least 3 hours to thicken.