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no pectin jam in a jar with a silver spoon in it and strawberries behind.

Strawberry Rhubarb Jam (No Pectin)

A very aromatic and easy-to-make strawberry rhubarb jam without pectin, one of the best jam recipes you can make this summer.
Course Preserves and Canning Recipes
Cuisine American, German
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 -6 small jars
Calories 1053kcal
Author Adina


  • 500 g/ 1.1 lbs strawberries weighed after cleaning
  • 1 kg/ 2.2 lbs rhubarb weighed after cleaning and peeling
  • 2 organic lemons
  • 1 apple
  • 1,5 kg/ about 3.3 lbs/ 7 ½ cups granulated sugar


  • Wash and hull the strawberries, halve them. Clean and peel the rhubarb, cut it into small pieces.
  • Grate the zest of one lemon and juice both of them. Grate the apple as well.
  • Place a small plate in the freezer at the beginning of the cooking time.
  • Place all the ingredients in a large pan, bring to a boil while stirring often and let cook for about 50-60 minutes until the jam starts to thicken.
  • There will be quite a lot of foam forming during this time, remove it with a slotted spoon.
  • Start checking the jam after 30 minutes. Read the blog post for more information on how long to boil the jam.
  • Check the consistency of the jam by dropping a few drops of juice on the plate from the freezer. Put the plate back in the freezer and check again after 1 minute. The jam drops should wrinkle when pushed with the finger. If they don't wrinkle, keep cooking and checking until you get them to wrinkle.
  • While the jam is cooking sterilize the jars and the lids.
  • Pour the jam into the hot prepared jars and seal tightly.
  • If desired, can in a canner or in a hot water bath.



Serving: 1jar | Calories: 1053kcal | Carbohydrates: 271g | Protein: 2g | Fat: 1g | Sodium: 11mg | Fiber: 6g | Sugar: 259g