Rhubarb is considered to be a low pectin fruit, although technically it is a vegetable. Pectin is a soluble fiber found in the cell walls of plants, and it acts as a natural thickening agent in jams and jellies. Fruits that are high in pectin, such as apples and citrus fruits, will naturally set into a jelly-like consistency when cooked with sugar.
However, rhubarb contains lower levels of pectin compared to other fruits. This means that when making rhubarb jam, it may not set as firmly without the addition of pectin or other natural thickeners. But fear not! There are ways to still make a delicious rhubarb jam without adding any pectin.
One method I use involves macerating the rhubarb in sugar overnight. Macerating simply means to soak the fruit in sugar, allowing it to draw out its natural juices. I slice the rhubarb into small pieces and mix it with sugar in a bowl. Then, I cover the bowl with plastic wrap and let it sit in the refrigerator overnight.
During this time, the sugar pulls the liquid out from the rhubarb, creating a syrup-like consistency. The next day, I transfer the rhubarb and syrup into a saucepan and gently simmer it over low heat. As the mixture cooks, the liquid reduces and thickens, eventually turning into a jam-like consistency.
The key to achieving a thicker jam without pectin is to cook the rhubarb mixture for a longer period of time, allowing the natural sugars and fibers to develop and thicken. It may take some patience and stirring, but eventually, the rhubarb will break down and the mixture will become thicker.
I find that this method not only creates a delicious rhubarb jam, but it also enhances the natural tangy flavor of the rhubarb. The longer cooking time intensifies the rhubarb’s tartness, resulting in a jam with a perfect balance of sweetness and tang.
It’s worth noting that while rhubarb may be low in pectin, it still contains some amount of this natural thickener. So, even without adding any additional pectin, rhubarb can still be cooked into a thick and spreadable jam.
Rhubarb is considered to be a low pectin fruit, but it is still possible to make a rhubarb jam without adding any pectin. By macerating the rhubarb in sugar overnight and then cooking it down over low heat, the natural sugars and fibers in the rhubarb will thicken the mixture into a delicious jam-like consistency. So go ahead and enjoy the tangy goodness of rhubarb in your homemade jams!
