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    Where Is My Spoon > Recipes > Preserves and Canning

    Rhubarb Strawberry Jam without Pectin

    Last modified: Jun 8, 2025 ยท Published by Adina, May 26, 2021 ยท 5 Comments

    Jump to Recipe
    pinterest image with title for strawberry rhubarb jam no pectin.

    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.

    rhubarb strawberry jam cooked without pectin in a small jar and on a spoon.

    Strawberry rhubarb jam without pectin is a delightful and tangy jam that I make every spring. It has a red, glossy, and luscious texture, making it perfect for spreading on toast and scones or using as a filling for pastries.

    Make more jam this season, for instance, Blueberry Rhubarb Jam, Rhubarb Butter, or Sugar-Free Jam with Rhubarb.

    Jump to recipe
    • Recipe ingredients
    • How to make strawberry and rhubarb jam?
    • How long to cook the jam?
    • Storage
    • Recipe FAQs
    • More rhubarb and berries
    • Recipe
    • Strawberry Rhubarb Jam without Pectin

    Recipe ingredients

    labeled ingredients for making rhubarb and strawberry jam with sugar, lemon and apple.

    Rhubarb and strawberries

    Apple and lemon: They are high in pectin and help the strawberry and rhubarb jam set.

    These jams are also made without pectin: Peach Jam without Pectin and Black Currant Jam.

    See the recipe card for full information on ingredients and quantities.

    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.

    Step #1: Combine all ingredients in a large pot.

    Step #2: Simmer the rhubarb strawberry jam for about 45-50 minutes, stirring occasionally, until the mixture thickens and reaches the desired consistency. Start checking the jam after 30 minutes.

    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.

    Step #3: Carefully ladle the hot jam into the sterilized jars, leaving a small headspace at the top. Wipe any spills or drips from the rims of the jars, then seal the jars.

    Step #4: 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

    Step #5: Remove the jars from the water and let them cool completely. The lids should pop down, indicating a proper seal.

    How long to cook the jam?

    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. If the trail remains and the jam wrinkles, itโ€™s ready, and you should stop the cooking process.

    checking the consistency of jam using the frozen plate test.

    Storage

    Store in a cool, dark place; the strawberry rhubarb jam without pectin will last about 1 year. Once opened, refrigerate the jam and consume it within a few weeks.

    Recipe FAQs

    Can I reduce the amount of sugar in the jam?

    Yes, but keep in mind that sugar doesnโ€™t just make the jam sweet - it also helps preserve it and gives it the right texture. If you use less sugar, the jam might not last as long, and the consistency could be a bit different.

    Can I freeze the rhubarb jam instead of canning it?

    Sure. Fill the jam into freezer containers (or freezer bags), leaving about one inch of headspace. Let cool completely, then freeze. It will keep for at least one year. Defrost in the fridge, refrigerate, and consume it within one or two weeks after defrosting.

    glossy red jam in a small glass with a spoon in it.

    More rhubarb and berries

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      Strawberry Rhubarb Tart
    • rhubarb and blackberry loaf cake sliced on a vintage platter.
      Rhubarb and Blackberry Loaf Cake
    • slice of rhubarb blueberry pie with oozing filling on a small plate.
      Rhubarb Blueberry Pie

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    glossy strawberry rhubarb jam without pectin being scooped with a spoon from a jar.

    Strawberry Rhubarb Jam without Pectin

    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.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Preserves and Canning Recipes
    Cuisine: American, German
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 5 -6 small jars
    Calories: 1053kcal
    Author: Adina

    Equipment

    • Large, wide, heavy-bottomed pot/saucepan
    Prevent your screen from going dark

    Ingredients 

    • 1 lb strawberries weighed after cleaning
    • 2.2 lbs rhubarb weighed after cleaning and peeling
    • 2 lemons zest of 1 and juice of both, Note 1
    • 1 apple not peeled, grated
    • 7 ยฝ cups granulated sugar

    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 strawberries + 2.2 lbs 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 ยฝ cups granulated 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 itโ€™s ready, and you should stop the cooking process. If it doesnโ€™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

    1. Lemons: It's preferable to use organic, unwaxed lemon as you will need the zest.
    2. 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.
    3. Foam: The jam will not last long if you haven't skimmed off the foam before filling the jars.
    4. 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.

    Nutrition

    Serving: 1jar | Calories: 1053kcal | Carbohydrates: 271g | Protein: 2g | Fat: 1g | Sodium: 11mg | Fiber: 6g | Sugar: 259g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. mjskitchen says

      May 22, 2018 at 2:49 am

      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!

      Reply
    2. Adina says

      June 11, 2015 at 7:59 am

      It is really worth a try, Chris. I think you will like it so much, you'll make it again next year. ๐Ÿ™‚

      Reply
    3. Chris Scheuer says

      June 10, 2015 at 10:04 pm

      One of my favorite combination though I've never had it in jam. It sounds delightful!

      Reply
    4. Adina says

      June 09, 2015 at 6:43 pm

      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... ๐Ÿ™‚ 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.

      Reply
    5. Rachel @ Simple Seasonal says

      June 09, 2015 at 4:59 pm

      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!

      Reply
    5 from 2 votes (2 ratings without comment)

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