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READY IN 1+ days

Pectin-Free Strawberry Rhubarb Jam

Read Reviews (3)

"A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin." — yankeeinthesouth

Ingredients Edit and Save

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Original recipe makes 20 4-ounce jars Change Servings

4 1/2 cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
1/4 cup lemon juice

4 1/2 cups fresh strawberries, halved
20 4-ounce canning jars with lids and rings

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Directions

Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 1 day 45 mins

Footnotes

Cook's Note:
Properly preserved, jam keeps for up to a year if stored in a cool, dry place. Frozen or refrigerated it will keep even longer. Once opened, consume within 2-3 months.

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Reviews More Reviews

Jun 11, 2012

Great recipe! I am new at canning but this recipe was really good. Took some to work and everyone loved it. I work in a nursing home and they all told me it was perfect!

—mamaj

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Apr 10, 2013

A tad too sweet for me, and when the recipe says "stir frequently" it should say "stir CONSTANTLY." The mix cooked onto the bottom in the time it took me to attach the thermometer to the pot. Still, now I know and next time I will add a little more rhubarb and I think it will be perfect!

—lucretiaaos

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4 Ratings

Nov 29, 2012

I made this it was wonderful I also changed it to include raspberries by using only 2 and a 1/2 cups rubarb and 2 and a 1/2 cups raspberries and 4 and a 1/2 cups strawberries this was so good all the fruit was fresh out of my garden and frozen till I had time to make it for Thanksgiving and canned the rest the photo was taken after I was finished

—michaelcooper

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Nutrition

Calories
84 kcal
4%

Carbohydrates
21.5 g
7%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.4 g
2%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pectin-Free Strawberry Rhubarb Jam

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 84
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 47mg 1 %
** Total Carbohydrates 21.5g 7 %
** Dietary Fiber 0.4g 2 %
** Protein 0.2g < 1 %
** Sugars 20.7g
** Vitamin A < 1 %
** Vitamin C 14 %
** Calcium 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.