strawberry rhubarb jam no pectin recipe

Written ByJenny Smyth Posted on
strawberry rhubarb jam no pectin recipe
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The Best strawberry rhubarb jam no pectin recipe

I have to say, I’ve always been a fan of strawberry rhubarb jam. There’s something about the combination of sweet strawberries and tart rhubarb that just works. I remember my grandmother used to make it all the time when I was a kid, and it was always a treat.

She would use fresh strawberries and rhubarb from our garden, and it would be perfect for topping toast, yogurt, or even using as a filling for cakes and pastries. As I got older, I started making it myself, and it quickly became a staple in our household. My family loves it because it’s not too sweet, and the flavor is just right.

Plus, it’s so easy to make without using pectin, which is a big plus in my book. The process of cooking the strawberries and rhubarb down with some sugar and lemon juice is almost therapeutic, and the end result is always worth the effort. I love serving it on top of ice cream or using it as a filling for crepes.

It’s just one of those recipes that never gets old. My kids have even started helping me make it, which is always fun. They love getting their hands dirty and learning how to cook from scratch.

And let’s be real, who doesn’t love a good excuse to eat more fruit? It’s just one of those things that makes life a little bit sweeter. So if you’re looking for a recipe that’s easy to make and tastes amazing, look no further than this strawberry rhubarb jam no pectin recipe.

Strawberry Rhubarb Jam No Pectin

Strawberry Rhubarb Jam No Pectin

4.7 from 852 votes

This strawberry rhubarb jam is made without pectin, allowing the natural pectin in the fruits to thicken the jam. It’s perfect for spreading on toast, biscuits, or using as a filling in pastries.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jam

6 cups chopped strawberries
3 cups chopped rhubarb
4 cups granulated sugar
1/4 cup lemon juice

👨‍🍳Directions

1In a large pot, combine strawberries, rhubarb, and lemon juice.
2Cook over medium heat until the rhubarb is soft and begins to break down, stirring occasionally.
3This should take about 10 minutes.
4Add the sugar to the pot and stir until it is completely dissolved.
5Increase the heat to medium-high and bring the mixture to a full rolling boil that cannot be stirred down.
6This means the jam should boil vigorously and continuously.
7Once the jam reaches a full rolling boil, set a timer for 20 minutes.
8Continue to boil the jam, stirring occasionally to prevent burning.
9The jam will thicken as it cooks, and you should see it become more translucent and less foamy.
10After 20 minutes, remove the pot from the heat.
11Let the jam cool slightly, then use a ladle to fill sterilized canning jars, leaving about 1/4 inch of headspace.
12Wipe the rims of the jars with a clean cloth to remove any residue, then seal with lids.
13Prepare a water bath canner by filling it with water and heating it to a boil.
14Place the sealed jars in the canner, ensuring they are covered by at least 1 inch of water.
15Boil the jars for 10 minutes to create a proper seal.
16After boiling, carefully remove the jars from the canner and let them cool on a towel-lined countertop.
17You should hear the lids pop as they seal.
18Once cooled, store the jars in a cool, dark place for up to a year.

🔧Equipment

Large pot with lid
Wooden spoon
Canning jars with lids
Water bath canner

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 90g🥦Dietary Fiber: 5g🍬Sugars: 85g🥩Protein: 1g

📝Notes

Tips: For a smoother jam, you can mash the fruit with a potato masher before adding the sugar. If you prefer a chunkier jam, leave the fruit in larger pieces.

This strawberry rhubarb jam no pectin recipe is perfect for any occasion – whether you’re hosting a dinner party or just want something delicious to serve at your family gathering.

It’s also great for storing in your pantry for months to come – just be sure to label those jars properly!

One thing I love about this recipe is how well it reheats – whether you’re serving it over ice cream or as a filling for cakes, it’s always a crowd-pleaser.

❓ Frequently Asked Questions About Strawberry Rhubarb Jam No Pectin

Q: What is pectin?

Pectin is a naturally occurring substance found in fruit that helps to thicken jams and jellies.

Q: Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb in this recipe. Just thaw them first and pat dry with paper towels before using.

Q: How long does this jam keep?

This jam will keep in the fridge for up to 6 months or in the freezer for up to 1 year.

Q: Can I make this recipe with other types of sugar?

You can use other types of sugar like honey or maple syrup if you prefer. However, keep in mind that they may affect the flavor slightly.

Q: Do I need to sterilize my jars before filling them with jam?

Yes, you should sterilize your jars before filling them with jam by submerging them in boiling water for 10-15 minutes.

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