Pectin-Free Strawberry Rhubarb Jam Recipe - Allrecipes.com
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 4-ounce jars Change Servings

Directions

  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).
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.
ADVERTISEMENT

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!

 
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!

 

11 Ratings

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

 
Aug 15, 2013

Turned out perfect. Followed the directions exactly.

 
Aug 02, 2013

I really like this Jam, but it was too sweet for me, next time I will try using 5 cups of sugar instead. Otherwise it was easy to make and had a nice texture.

 
Jul 10, 2013

Super easy and came out great! Just don't forget to sanitize your jars before starting your jam!

 
Jun 17, 2013

I just finished making this, first time jam maker and canner! It was simple to follow. I let the rhubarb sit overnight in the 6 cups of sugar so it was really easy to cook without sticking to the bottom of the pot the next day. I had to lick the spatula! It is sooo tasty! Keeping my fingers crossed my jars seal!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

How to Make Strawberry Freezer Jam

See how to make super-simple strawberry freezer jam from scratch.

Rhubarb Berry Jam

See how to make blueberry and rhubarb jam.

How to Make Strawberry Jam

This recipe for fresh jam couldn't be easier—just three basic ingredients!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States