Making strawberry rhubarb jam without pectin is absolutely possible. This aromatic and easy-to-make jam is one of the best preserves you could make this summer.
Strawberry rhubarb jam without pectin is a delightful and tangy spread that combines strawberries' sweetness with rhubarb's tartness.
It has a vibrant red color and a glossy, luscious texture, making it perfect for spreading on toast, scones or using as a filling for pastries.
And if you have a lot of rhubarb in your garden, read this article on What to Do with Rhubarb?
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Can you make jam without pectin?
You always need pectin to thicken jam or jelly. Typically the naturally occurring pectin in fruit is enough to make the preserves jelly.
What you will not need to make this jam is added pectin (the link opens in a new tab). Although rhubarb and strawberries are very low in natural pectin, you will need no powdered pectin.
Instead, you will use an apple and a lemon to help the preserves thicken. They are rich in pectin, which will be enough to help with the jellying process. That and the longer cooking time.
Check out more jam recipes made without pectin: Peach Jam without Pectin, Black Currant Jam, Simple Apricot Jam, Blueberry Rhubarb Jam, Sugar-Free Jam with Rhubarb, Blood Orange Jam, Black Currant Jelly, Cherry Butter, Rhubarb Butter, German Plum Butter, or Lemon Jelly.
Recipe ingredients
- Strawberries: Fresh strawberries that are juicy, fragrant, and have a naturally sweet taste.
- Rhubarb: This tart vegetable with thick, green-reddish stalks is cooked until it becomes tender and slightly tangy, providing a delightful contrast to the sweetness of the strawberries.
- Granulated sugar to sweeten the jam and help preserve it. It draws out the natural juices from the strawberries and rhubarb, creating a syrupy consistency as it cooks. The amount of sugar used can be adjusted according to personal preference for sweetness.
- Apple: Apples are naturally high in pectin, which helps achieve a desirable consistency without the need for commercial pectin.
- Lemon zest and juice are added to enhance and balance the flavors. It also acts as a natural preservative. In addition, lemons contain pectin, which helps set the pectin naturally present in the fruits, aiding in the jam's thickening process.
How to make strawberry and rhubarb jam?
- Test plate: Place a small plate in the freezer; it will help you see if the strawberry and rhubarb jam is done.
- Prepare ingredients: Clean and chop the rhubarb and the strawberries (1), and place them in a wide, heavy-bottomed pot. Add sugar, the zest of one lemon, the juice of both lemons, and the grated apple (2).
- Simmer: Bring the mixture to a boil while stirring often (3), turn the heat down to medium, and allow the jam to simmer for about 45-50 minutes, stirring occasionally, until the mixture thickens and reaches the desired consistency.
- Adjust the heat if needed to maintain a gentle simmer, where small bubbles break the surface of the liquid without it reaching a rolling boil.
- Remove the foam that will build with a slotted spoon (4).
- Start checking the jam after 30 minutes.
- Sterilize jars: While the jam is cooking, sterilize your jam jars by boiling them in water for a few minutes. Then, set them aside to dry.
- Transfer the jam: Carefully ladle the hot jam into the prepared jars, leaving a small headspace at the top. Wipe any spills or drips from the rims of the jars, then seal the jars (5).
- Process in a water bath or can them in a canner: Place the jars in a large pot of boiling water, ensuring they are fully submerged, and process for about 10 minutes or adjust to your altitude (6).
- Remove the jars from the water and let them cool completely. The lids should pop down, indicating a proper seal.
- Store in a cool, dark place; the jam will last about 1 year. Once opened, refrigerate the jam and consume it within a few weeks.
How to know how long to cook the jam?
The only problem that might arise when making a jam is deciding when the jam has thickened enough. It will be too runny if you don't boil it long enough. But if you cook it too long, it will harden in the jars.
The cooking time depends significantly on how much jam you make, how big your pot is, and how much pectin the fruit contains.
Use the chilled plate test: Place a small spoonful of the hot jam onto a chilled plate (from the freezer) and let it cool for a minute. Then, run a finger through the middle of the puddle on the plate (7).
- If the trail remains and the jam wrinkles, it’s ready, and you should stop the cooking process.
Expert Tips
- Cut the rhubarb and the strawberries into small, uniform pieces. This allows for quicker cooking and a more consistent texture in the final jam.
- Stir frequently to prevent the rhubarb strawberry jam from sticking to the bottom of the pot. This also helps distribute heat evenly and ensures the jam doesn't burn.
- Skim off the foam: Much foam will form during the cooking time. Make sure you remove it using a spoon or a ladle. The preserves will not last long if you haven't skimmed off the foam before filling the jars.
Recipe FAQs
A wide, heavy-bottomed pot or saucepan will provide more surface area for evaporation, which can help the jam cook and thicken more efficiently.
Yes. However, remember that sugar not only adds sweetness but also acts as a preservative and aids in the jam's texture and shelf life. Therefore, reducing the sugar may result in a shorter shelf life and a slightly different consistency.
Store in a dark, cool place like a cellar or pantry, away from direct sunlight or extreme temperatures.
The jam will last about one year if canned and stored correctly. Before opening a jar, ensure that it’s still sealed. If it’s not, or if there are any signs of spoilage, discard the jam.
Sure. Fill the jam into freezer containers (or freezer bags), leaving about one inch of headspace for expansion. Let cool completely, then freeze. The preserves will keep for at least one year. Defrost in the fridge, refrigerate and consume it within one or two weeks after defrosting.
How to use it?
- Spread on toast, bread, or bagels.
- Swirl a spoonful into yogurt or oatmeal.
- You can also use it in baking recipes as a filling between cake layers, for pastries, and cookies, or as a topping for tarts and cheesecakes. Try making some Thumbprint Cookies filled with strawberry rhubarb jam without pectin.
More rhubarb and berry combinations
Strawberry Rhubarb Jam (No Pectin)
Equipment
- Large, wide, heavy-bottomed pot/saucepan
Ingredients
- 1 lb strawberries weighed after cleaning, 450 g
- 2.2 lbs rhubarb weighed after cleaning and peeling, 1 kg
- 2 lemons zest of 1 and juice of both, Note 1
- 1 apple not peeled, grated
- 7 ½ cups granulated sugar 1 ½ kg
Instructions
- Place a small plate in the freezer.
- Prepare ingredients: Wash, hull, and chop the strawberries. Clean the rhubarb stalks and cut them into small pieces. Grate the zest of one lemon and juice both of them. Grate the apple. 1 lb/ 450 g strawberries, 2.2 lbs/ 1 kg rhubarb, 2 lemons, 1 apple
- Cook: Place strawberries, rhubarb, lemon zest and juice, apple, and sugar in the pan, stir well. Bring to a boil while stirring often, and allow the jam to simmer for about 45-50 minutes, stirring frequently (Note 2), until the mixture thickens and reaches the desired consistency. Adjust the heat if needed to maintain a gentle simmer, where small bubbles break the surface of the liquid without it reaching a rolling boil.7 ½ cups/ 1 ½ kg sugar
- Skim off foam that will build with a slotted spoon (Note 3).
- Start checking the jam after 30 minutes.
- Test the consistency by placing a small amount of jam on the plate from the freezer. Run a finger through the middle of the puddle on the plate. If the trail remains and the jam wrinkles, then it’s ready, and you should stop the cooking process. If it doesn’t cook the jam for a few more minutes, check again.
- Sterilize jars: While the jam is cooking, sterilize your jam jars by boiling them in water for a few minutes. Sterilize the lids as well. Then, set them aside to dry.
- Transfer the jam: Carefully ladle the hot jam into the prepared jars, leaving a small headspace at the top. Wipe any spills or drips from the rims of the jars, then seal the jars.
- Process in a water bath or can them in a canner: Place the jars in a large pot of boiling water, ensuring they are fully submerged, and process for about 10 minutes. Remove the jars from the water and let them cool completely. The lids should pop down, indicating a proper seal (Note 4).
- Store in a cool, dark place; the jam will last about 1 year. Once opened, refrigerate it and consume it within a few weeks.
Notes
- Lemons: It's preferable to use organic, unwaxed lemon as you will need the zest.
- Stir frequently to prevent the rhubarb strawberry jam from sticking to the bottom of the pot. This also helps distribute heat evenly and ensures the jam doesn't burn.
- Foam: The jam will not last long if you haven't skimmed off the foam before filling the jars.
- Freeze the jam instead of canning it: Fill the jam into freezer containers (or freezer bags), leaving about one inch of headspace for expansion. Let cool completely, then freeze. The preserves will keep for at least one year. Defrost in the fridge, refrigerate and consume it within one or two weeks after defrosting.
mjskitchen says
My favorite jam! Yours is gorgeous. My recipe is very similar but I don't add the apple. I know that it's high in pectin, but it really make that much of a difference? Now I'm really curious. Thanks for the idea and recipe!
Adina says
It is really worth a try, Chris. I think you will like it so much, you'll make it again next year. 🙂
Chris Scheuer says
One of my favorite combination though I've never had it in jam. It sounds delightful!
Adina says
Thank you, Rachel. Although I try to eat healthier and do enjoy the chia seed jam version as well, I do admit that when it comes to jam nothing beats the real stuff... 🙂 Normally I try to use a ratio of 3:1 (3 parts fruit and 1 part sugar), that is sweet enough for me and you can taste the fruit even more. In this case I did 1:1 because I was a bit worried that the rhubarb would be too sour. And I reallly like the way it turned out.
Rachel @ Simple Seasonal says
What a gorgeous batch of jam! When it comes to jams and jellies I just can't get onto the chia seed and maple syrup bandwagon myself. I eat it infrequently enough that when I spoon into a sticky jar I want the real stuff with it's bright flavor and perfect consistency!