Here’s how to make the best strawberry rhubarb jam, without pectin! Made from fresh strawberries and seasonal rhubarb, you will be thinking about this jam all year ’round.
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Last Spring on the blog, I made the most incredible Strawberry Rhubarb French Toast Casserole. My family has been dreaming of that breakfast casserole since I first made it last May. I had such a small amount of rhubarb that I had to save every morsel of it for only the best recipes.
This year, I planned ahead and planted my own rhubarb patch! Knowing how much we enjoyed the strawberry rhubarb combination, I made sure that I would have enough rhubarb to experiment with multiple different recipes!
The first thing I tried making was jam and let me tell you, this stuff is incredible.
How to make jam without pectin
Pectin in naturally occurring starch that is found in apples and various citrus fruits. Pectin is what helps to thicken up jams and jellies. But pectin is not necessary when it comes to making these yummy spreads!
The secret to creating jam without pectin is a little bit extra sugar and time.
Spending a little extra time reducing your jam will help to thicken it without adding pectin.
What you need to make Strawberry Rhubarb Jam
Strawberries
Rhubarb
Sugar
Lemon Juice
How to make Strawberry Rhubarb Jam
Prepare your fruit by washing off any debris and then cutting into smaller chunks.
Add the berries and rhubarb into a pot or dutch oven and begin boiling the fruit. Next, add in the sugar, all at once and then add the lemon juice.
Stir the fruit and sugar together constantly until the sugar and fruit is dissolved into a liquid.
Continue to boil the liquid to reduce it by half. Stir frequently to avoid sugar and fruit getting stuck to the bottom or sides of your pot.
When the liquid has finished reducing, remove the jam from the heat and you may move on to the next step.
How to can Strawberry Rhubarb Jam
Like all jams and jellies, strawberry rhubarb jam should be canned using a waterbath method.
Prepare six “>half-pint canning jars and lids by washing them thoroughly and sterilizing them.
Ladle the hot jam into the hot jars, wipe down the rims and secure the canning lids and rings.
Place the jars into your canner and cover them with 1 to 2″ of water. Bring the jars to a boil and process them for 10 minutes in the boiling water.
Turn off the heat after the 10 minutes is over and remove the lid of the canner.
Wait 5 minutes before removing the jars.
Allow the jars to cool before labeling them and removing the rings to store.
Strawberry Rhubarb Jam
Here's how to make the best strawberry rhubarb jam, without pectin! Made from fresh strawberries and seasonal rhubarb, you will be thinking about this jam all year 'round.
Ingredients
- 2 cups strawberrys, stems removed
- 2 cups strawberries
- 1/4 cup lemon juice
- 6 cups sugar
Instructions
Prepare your strawberries and rhubarb by washing them, removing the leaves and cutting them to smaller pieces.
Add the fruit into a large pot or dutch oven.
Next, add in the lemon juice and sugar to the pot and bring to a boil. Stir constantly to avoid burning the sugar.
Once the fruit and sugar has liquefied, turn down the heat to a simmer and let the jam reduce by half. Stir occasionally.
While the jam is reducing, prepare your canner, jars and lids for canning. .
When the jam is ready, ladle the jam into your clean and hot canning jars. Add on the lids and rings and then move the jars into your waterbath canner. Cover the jars with 1 to 2" of water.
Bring the jars to a boil and process them for 10 minutes.
Remove them from the heat and wait 5 minutes before removing the jars from the canner.
More recipes for the Spring
Strawberry Rhubarb French Toast Casserole
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