{"id":3565,"date":"2014-06-09T08:05:57","date_gmt":"2014-06-09T12:05:57","guid":{"rendered":"https:\/\/bakeschool.com\/?p=3565"},"modified":"2024-10-29T12:55:51","modified_gmt":"2024-10-29T16:55:51","slug":"rhubarb-juniper-berry-jam","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/rhubarb-juniper-berry-jam\/","title":{"rendered":"Small-Batch Rhubarb Jam Recipe Without Pectin"},"content":{"rendered":"\n

Learn how to make a small batch of rhubarb jam without pectin with this easy recipe. You can infuse the jam with juniper berries that bring a unique twist to this classic jam, or classic vanilla beans will also work beautifully here. You can even use frozen rhubarb to make this, if that's all you've got!<\/p>\n\n\n\n

\"Two<\/figure>\n\n\n\n

I like to dedicate the late spring and summer months to preserving the season, making small batches of jam whenever I have the chance. In the late spring, I usually make honey apricot jam<\/a> and this rhubarb jam, whereas later in the summer, I focus on blueberry jam<\/a>, strawberry and red currant jam<\/a>, plum jam<\/a>, and even jalape\u00f1o jam<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Ingredients To Make Small Batch Rhubarb Jam<\/h2>\n\n\n\n
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The beauty of making jam at home is that all you need are two ingredients: fruit and sugar:<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n