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Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer)
Come enjoy our simple strawberry rhubarb jam recipe – made with only fresh fruit, sugar and lemon juice. The perfect pairing of tart rhubarb and sweet summer strawberries is like nature’s candy! We love to add optional vanilla and ginger for an extra-special delicious twist.Using nearly half the amount of sugar as others do, our strawberry rhubarb jam recipe is considered low sugar but is still safe for canning. Or, you can simply store it in the freezer instead. I’ve included tips for both preserving methods. And even though it’s made without pectin, the jam is still plenty thick and delectably chunky.Did you know that rhubarb is technically a vegetable? Yet thanks it’s sour nature, it has a low pH (3.1) that makes it safe for canning in a similar manner as fruit. I was so excited to be able to make jam using our homegrown rhubarb this year, since last summer our resident California quail decided that the rhubarb patch was the perfect nesting spot – and we didn’t want to disturb them!Making Strawberry Rhubarb Jam without PectinYou do not need to add packaged pectin in order to make thick strawberry rhubarb jam. Our recipe relies on the maceration process, lemon juice, sugar, and a longer cooking time in order to thicken the jam, and it sets up beautifully!Even though both strawberries and rhubarb are fairly low in pectin, lemon juice is a great source of natural fruit pectin. Using bottled lemon juice is also essential for canning safety. Our recipe follows the lemon juice-to-fruit ratio recommended by National Center for Food Preservation, so don’t reduce it!IngredientsThis recipe yields about 6 half pints or 3 pints of strawberry rhubarb jam.2 pounds of fresh rhubarb stalks*
2 pounds fresh ripe strawberries*
3 cups white cane sugar
1/4 cup bottled lemon juice (4 Tbsp) – do not substitute with fresh-squeezed lemon juice since the pH can vary
1 tsp vanilla extract or 1 whole vanilla bean – optional but highly recommended!
1/4 tsp ground ginger power or 1 tsp fresh grated ginger – also optional*Whole fruit can be weighed before prepping, assuming minimal trimming is done (e.g. removing just the strawberry leaves and base of the rhubarb stems). You can use more or less rhubarb or strawberries depending on what is available to you, as long as it equals 4 pounds of fresh fruit total (e.g. 2.5 pounds strawberries and 1.5 pounds rhubarb). Choose fruit that is free of bruises or blemishes.Can I use less sugar in this recipe?Yes, you can safely reduce the volume of sugar by up to 1 cup (e.g. use 2 cups sugar to 4 pounds fresh fruit, like we do in our low sugar apricot jam and low sugar peach jam recipes) but note that this particular jam may not become as thick or set as well. Let us know in the comments if you try! Also keep in mind that our strawberry rhubarb jam recipe already calls for far less sugar than traditional jam recipes.Time and MacerationThis recipe uses maceration to help naturally thicken the jam. Since it’s important to let the fruit and sugar rest together for several hours or overnight, plan your jam-making schedule accordingly!When you mix sugar and raw fruit together and let it sit awhile, osmosis causes the fruit to break down, soften, and release their natural juices – similar to cooking, but without the heat! This is especially helpful if your fruit isn’t already super soft and ripe. It also gives the sugar more time to interact with the natural pectin in the fruit, thereby helping to thicken jam before it hits the stovetop. InstructionsWash the strawberries and rhubarb well, and then cut them into small pieces no larger than 1/4-inch. For more slender stalks of rhubarb, I simply dice down the stem as I would finely chop celery. For extra-thick stalks, I cut them in half lengthwise first and then proceed to cut into smaller pieces.
Add the cut strawberries and rhubarb into a large non-reactive mixing bowl, and then stir in the sugar. Mix thoroughly to combine.
Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. We usually prep in the afternoon, put the bowl in the refrigerator overnight (covered), and then let it sit at room temperature on the counter for several hours the following morning to warm up slightly before putting it on the stovetop. Instructions continued…If you’re canning the strawberry rhubarb jam, I suggest getting all your canning supplies (canning pot, sterilized jars, lids, etc) ready before proceeding. If you’re new to canning, please read up on the basics here.
In a large non-reactive pot, combine the macerated strawberry rhubarb mixture (and juices) with the called-for lemon juice, optional ginger, and vanilla bean*. However, if you’re using vanilla extract, wait to add it until the jam is almost done cooking, since boiling can reduce or change its flavor.
Turn the heat on high to bring the jam to a rolling boil for a couple of minutes. Then reduce to a medium-high heat and cook uncovered at a vigorous boil for another 20 to 25 minutes, until the volume has reduced by at least one-third. The jam should significantly thicken around the 20 to 22 minute mark. Cooking the jam at 212°F or higher is what makes it set!
Stir frequently, including the bottom and sides of the pot to prevent sticking or burning (especially in the final 10 minutes). I like to use a silicone spatula to make sure I’m scraping the entire pot well.
Monitor the consistency. If your jam doesn’t appear thick enough or has too many large chunks for your liking, consider blending a portion of it. About 15 to 20 minutes into cooking, we like to quickly blitz our strawberry rhubarb jam a few times with our trusty immersion blender – just enough to break up some of the large pieces, not to make it silky smooth. I like a chunky texture! You could also scoop out a small portion to blend in a regular blender if needed, and then return it to the pot.*To add a whole vanilla bean to this recipe, slice it down the middle, scoop out the inner seeds/flesh to add to the pot, and also add the outer pod to the pot – but remove the pod later before canning.Canning InstructionsRemove from heat, and transfer the hot jam into hot sterilized canning jars with the assistance of a clean canning funnel.
Fill jars nearly full, leaving ¼ inch headroom. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a clean damp paper towel to wipe the rims of the jars before adding lids.
Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. See chart below for processing times.
When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. (Do not stack or press on the top of the lids.)Recommended process time for Strawberry Rhubarb Jam in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pintsor Pints5 min1015Table from National Center for Home Food PreservationTips for Freezing Strawberry Rhubarb JamTo freeze strawberry rhubarb jam, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice.
We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze jam in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch of head space!
For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer. Storage and Shelf LifeStore the canned, sealed jam jars in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals.
Frozen strawberry rhubarb jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time.
Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled jam include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.Ways to Use Strawberry Rhubarb JamOn bread, toast, or PBJs. Learn how to make homemade sourdough bread here.
With plain yogurt and sourdough granola, hemp hearts, nuts and/or seeds.
On top of vanilla or coconut ice cream.
On sourdough pancakes, which is particularly tasty with pumpkin seeds, almonds, pecans or walnuts on top!
As a part of a glaze, topping, or filling for baked goods. Hellooo strawberry rhubarb thumbprint cookies!
With sweet-and-savory snacks, like with cheese on sourdough discard crackers or sliced baguette. Now go enjoy your jam! We hope you all enjoy this recipe as much as we do. Please feel free to ask any questions and leave a review below!
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Strawberry Rhubarb Jam (No Pectin, Low Sugar, Can or Freeze)
A simple strawberry rhubarb jam, perfect for canning or the freezer. Even though it's made and made without packaged pectin, this jam is still delectably thick!
Course Breakfast, Jam, Preserved Food, PreservesKeyword strawberry rhubarb freezer jam, strawberry rhubarb jam canning, strawberry rhubarb jam low sugar, strawberry rhubarb jam no pectin, strawberry rhubarb jam recipe
Prep Time 20 minutes minutesCook Time 25 minutes minutesMaceration (Resting) Time 12 hours hours
Servings 6 half-pint jars
EquipmentLarge mixing bowlLarge non-reactive potCanning pot (water bath)Sterilized canning jars and lidsJar lifter, canning funnel, etcOR freezer-safe storage containersImmersion blender (or blender) optional
Ingredients2 pounds rhubarb stalks*2 pounds fresh strawberries 3 cups organic white cane sugar1/4 cup organic bottled lemon juice (do not use fresh-squeezed juice)1 tsp vanilla extract (or 1 whole vanilla bean) optional 1 tsp fresh grated ginger (or 1/4 tsp dried ginger powder) optional
InstructionsWash the strawberries and rhubarb well, and then cut them into small pieces no larger than 1/4-inch.Add the cut strawberries and rhubarb into a large non-reactive mixing bowl, and then stir in the sugar. Mix thoroughly to combine. Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. Refrigerate and cover the bowl if more than a few hours. Prepare and sanitize all necessary canning equipment. Combine macerated fruit with lemon juice in a large non-reactive pot. Add optional ginger and/or whole vanilla bean** now, but WAIT to add vanilla extra until the few minutes of cooking. Bring to a rolling boil for couple of minutes, then reduce to a medium-high heat and cook uncovered at a vigorous boil for another 20 to 25 minutes, until the volume has reduced by at least one-third. The jam should significantly thicken around the 20 to 22 minute mark.Stir frequently, including the bottom and sides of the pot to prevent sticking or burning (especially in the final 10 minutes). Recommended: blend a portion of the jam to increase thickness. We like to keep it fairly chunky still though! Canning InstructionsTransfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).Process in pre-heated boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet – for pints or half pints) Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year for best quality. Once open, store unsealed jars in the refrigerator and use within one to two months.Freezing InstructionsAllow the jam to cool slightly in the pot before transferring it into freezer-safe containers of choice. Leave at least 1/2" of headroom.For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer.Frozen strawberry rhubarb jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Defrost in the refrigerator overnight, and use within one to two months of opening.
Notes*Whole fruit can be weighed before prepping, assuming minimal trimming is done (e.g. removing just the strawberry leaves and base of the rhubarb stems). You can use more or less rhubarb or strawberries depending on what is available to you, as long as it equals 4 pounds of fresh fruit total (e.g. 2.5 pounds strawberries and 1.5 pounds rhubarb).
**To add a whole vanilla bean to this recipe, slice it down the middle, scoop out the inner seeds/flesh to add to the pot, and also add the outer pod to the pot – but remove the pod later before canning.
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