Recipe by yankeeinthesouth
"A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin."
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4 1/2 cups
rhubarb, cut into 1/2-inch pieces
4 1/2 cups
fresh strawberries, halved
4-ounce canning jars with lids and rings
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!
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 .
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!
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!
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!
easy, sets well, used 1 cup less sugar than listed. excellent taste. will use again
I am making my second batch of this wonderful jam. Be prepared for it to be consumed quickly.
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
* Percent Daily Values are based on a 2,000 calorie diet.
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
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