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    Where Is My Spoon > Recipes > Preserves and Canning

    Rhubarb Strawberry Jam without Pectin

    Published by: Adina May 26, 2021 · Last modified: May 27, 2023 5 Comments

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    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.

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

    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?

    Table of Contents
     [show]
    • Can you make jam without pectin?
    • Recipe ingredients
    • How to make strawberry and rhubarb jam?
      • How to know how long to cook the jam?
    • Expert Tips
    • Recipe FAQ
    • How to use it?
    • More rhubarb and berry combinations

    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, Orange Jam, Black Currant Jelly, Cherry Butter, Rhubarb Butter, German Plum Butter, or Lemon Jelly.

    Recipe ingredients

    listed ingredients for making strawberry and rhubarb jam.
    • 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).
    collage of two pictures of chopped strawberries and rhubarb mixed with sugar in a bowl.
    • 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.
    collage of two pictures of cooking jam in a pot and the foam that's building.
    • 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.
    collage of two pictures of filling jam in jars and canning the jars.
    • 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.
    making the plate test for checking the consistency of jam.

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

    Recipe FAQ

    What is the best pot to use for making jam?

    A wide, heavy-bottomed pot or saucepan will provide more surface area for evaporation, which can help the jam cook and thicken more efficiently.

    Can I reduce the amount of sugar in the recipe?

    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.

    How to store?

    Store in a dark, cool place like a cellar or pantry, away from direct sunlight or extreme temperatures.

    How long does it keep?

    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.

    Can I freeze the jam instead of canning it?

    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?

    • sliced oat bread without yeast with a jar of jam behind.
      Oat Bread without Yeast
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      Homemade Crispbread Recipe
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    • 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.
    no pectin strawberry rhubarb jam in a jar and spread on crispbread.

    More rhubarb and berry combinations

    • Strawberry Rhubarb Bundt Cake
    • Rhubarb Crumble Tart with Strawberries
    • Rhubarb Loaf Cake with Blackberries
    • 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. Don’t forget to tag me #whereismyspoon when you try a recipe!
    rhubarb strawberry jam cooked without pectin in a small jar and on a spoon.

    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.
    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, 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

    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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    Reader Interactions

    Comments

    1. 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
    2. 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... 🙂 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
    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 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. 🙂

      Reply
    5. 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

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