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 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
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, itโs ready, and you should stop the cooking process.
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
Yes, but keep in mind that sugar doesnโt 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.
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.
Strawberry Rhubarb Jam without Pectin
Equipment
- Large, wide, heavy-bottomed pot/saucepan
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 itโs ready, and you should stop the cooking process. If it doesnโt 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. ๐
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... ๐ 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!