No Pectin Strawberry Rhubarb Jam

Why You’ll Love This Recipe

No Pectin Strawberry Rhubarb Jam is a sweet-tart homemade preserve that showcases the bright flavors of fresh strawberries and rhubarb without the need for added pectin. This simple, rustic jam thickens naturally with sugar and lemon juice, making it a wholesome and accessible option for any home cook. Perfect for spreading on toast, topping yogurt, or gifting to friends and family.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesfresh rhubarblemon juicesugar

directions

Wash and hull the strawberries, then chop them into halves or quarters depending on size.

Clean the rhubarb and slice it into small pieces.

Combine the strawberries, rhubarb, sugar, and lemon juice in a large saucepan over medium heat.

Stir frequently as the mixture begins to release juices and the sugar dissolves.

Bring to a gentle boil, then reduce the heat to a simmer.

Cook the mixture, stirring often, until it thickens to a jam-like consistency, about 30-40 minutes.

To test readiness, place a spoonful on a chilled plate—if it wrinkles when pushed, it’s done.

Remove from heat and let cool slightly.

Transfer to sterilized jars and seal. Refrigerate for short-term use or process in a water bath canner for long-term storage.

Servings and timing

This recipe yields approximately 3 cups of jam.Preparation time: 15 minutesCooking time: 35-40 minutesCooling and jarring time: 20 minutesTotal time: 70-75 minutes

Variations

Add a splash of vanilla extract for extra depth.

Mix in some orange zest for a citrusy brightness.

Reduce sugar for a tangier flavor if preferred.

Include a pinch of cinnamon for a warm twist.

storage/reheating

Refrigerate in sealed jars for up to 3 weeks.Processed jars can be stored in a cool, dark place for up to 1 year.Once opened, refrigerate and consume within 3 weeks.Reheat gently if desired by warming a spoonful in the microwave for 10-15 seconds.

FAQs

Why doesn’t this recipe use pectin?

Strawberries and rhubarb naturally contain enough pectin when cooked with sugar and lemon juice.

Can I use frozen fruit?

Yes, just thaw and drain before using to avoid excess liquid.

Is this jam shelf-stable?

Only if processed in a water bath; otherwise, keep refrigerated.

Can I reduce the sugar?

Yes, but it may affect the thickness and shelf life.

Why isn’t my jam thickening?

Cook it longer or ensure you’re using enough lemon juice to activate natural pectin.

Can I double the recipe?

Yes, but you may need to cook it longer to achieve the right consistency.

Is lemon juice necessary?

Yes, it helps with thickening and preserves the jam’s color and flavor.

How can I make it chunkier?

Use less stirring and mash only some of the fruit during cooking.

Can I use a sugar substitute?

Natural alternatives like honey or maple syrup can work, but may alter flavor and texture.

Does it taste more like strawberry or rhubarb?

It has a balanced flavor, but you can adjust proportions to highlight your preference.

Conclusion

No Pectin Strawberry Rhubarb Jam is a delicious way to capture the essence of summer in a jar. With just a few ingredients and no special additives, this jam is a testament to the power of simple, homemade preserves. Whether you’re enjoying it on warm toast or gifting a jar to a friend, it’s sure to bring a smile with every bite.

Print