Strawberry Rhubarb Jam Recipe (No Pectin!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
128 tablespoons
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Calories
31 kcal
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Course
Side Dish, Dessert, Condiments, Others
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Cuisine
American
Strawberry Rhubarb Jam Recipe (No Pectin!)
Description
The jam recipe starts by chopping rhubarb into half-inch pieces and preparing hulled, halved strawberries. These fruits, combined with granulated sugar, fresh lemon juice, and salt, are heated over medium heat to boiling, then simmered gently for about an hour. This slow cooking allows the fruit to break down and thicken gradually. Frequent stirring every 5 to 10 minutes is essential to prevent scorching on the pot's bottom.
After at least an hour, the jam's temperature is monitored until it reaches between 203 and 205°F, the point at which it achieves the proper set without added pectin. Vanilla extract is stirred in at the end to introduce a subtle fragrant note. The jam is ladled into clean jars, leaving headspace if freezing. Proper canning procedures should be followed if preserving shelf life.
The jam yields a rich fruit preserve with balanced sweetness and a brightness from lemon. Variations may include adding spicy or herbal accents like jalapeno, habanero, red pepper, lemon zest, or rosemary to customize flavor. Once cooled, the jam keeps well frozen for up to one year or refrigerated for 3 to 4 weeks after opening.
Ingredients
- 9 cups rhubarb sliced into 1/2 inch segments
- 6 cups strawberries hulled and halved
- 4 ½ cups granulated sugar
- ¼ cup lemon juice fresh
- 1 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
- Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
- Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn’t burn on the bottom.
- Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
- Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
- If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.
Notes
- Experiment with adding jalapeno, habanero, crushed red pepper, lemon zest, or fresh rosemary to vary the jam’s flavor.
- After cooling fully for 24 hours, frozen jam can be stored for up to one year.
- Once opened and refrigerated, use the jam within 3 to 4 weeks for best quality.
- Leave one inch headspace in jars if freezing to allow for expansion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128tablespoons
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 31kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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