Pectin-Free Strawberry Rhubarb Jam Recipe -
Pectin-Free Strawberry Rhubarb Jam Recipe
  • READY IN 1+ days

Pectin-Free Strawberry Rhubarb Jam

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 20 4-ounce jars Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    1 day 45 mins


  1. 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).
  2. Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
  3. 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.
  4. 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.
  5. 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).
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 19, 2014

I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. The recipe divided evenly to 4 Cups of sugar with perfect end-results . I soaked the rhubarb in one Cup of sugar overnight, then added 3 more the next morning and let it sit another hour, stirring 3 Xs. I tossed in the strawberries, freshly cut and NOT pre-soaked in sugar, which gave the starwberries a bit more voice in the mix, and also gave an 'almost' preservre-like density to my jam, which I think is ideal. As a tweak, I added 1/4 cup blueberry that was past baking quality. They were a bit fridge-dried so I also soaked these in 1/4 Cup of sugar, over might. They plumped into a 1/2 Cup of lovely, not over-shouting blueberries, that gave a scosh more sweetness and a deeper color to the final product. My end-result was the most 'regal' strawberry-rhubarb jam, ever - Devine inspiration in a container of slightly dreid up blueberries! I winged the lemon, juice, adding probably 1/4 Cup., and cooked the jam mixture at a low rolling boil for a bit onger than suggested - about 40 minutes - and it passed the 'line on a plate' test beautifully. My ingredient volumes, reduced into a jam, filled 5 8-oz jars, and this morning, my delicious tart and sweet jam had a medium-hard set to it, that my 2 teenagers self-served without making a mess (score); and they both headed out the door with a second piece of toast in-hand. That's a SCORE!

Most Helpful Critical Review
Jul 01, 2015

I made this yesterday and followed the directions exactly . Wow that's a lot of sugar but I figured that sinceyou eat so little at a time it would be okay . The flavor is incredible BUT the consistency is more of a sauce than a jam. For that reason I am a little disappointed. Looks like I'll need to make a 7-up pound cake to drizzle it over. For JAMS - it's back to the pectin way for me .

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!

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!

Jun 05, 2015

I'm definitely giving this recipe a 5 stars! I did make changes after reading reviews. I personally like a more tart jam, so I made changes to my likening. I used 6 cups chopped rhubarb, 3 cups mashed strawberries, 5 cups of sugar. It turned out perfect to my preference. Do not give a low rating if you do not let it boil and reach 220 degrees!! Mine se perfectly! Thank You, yankeeinthesouth for sharing! This recipe being saved for generations to come!

Aug 13, 2014

easy, sets well, used 1 cup less sugar than listed. excellent taste. will use again

Jul 19, 2013

I am making my second batch of this wonderful jam. Be prepared for it to be consumed quickly.

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


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  • 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.

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