Description

A homemade no-pectin jam made from fresh strawberries and rhubarb, relying on natural fruit pectin and a slow simmer for thickening. Perfectly sweet and tangy, ideal for spreading on toast or gifting.

Ingredients

7 cups fresh rhubarb, chopped
7 cups strawberries, hulled and halved
4 cups granulated sugar
1/4 cup lemon juice
3/4 tsp salt
1 tsp ground black pepper
1/2 to 1 tsp vanilla extract
1/2 to 1 tsp almond extract

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Instructions

In a large pot, combine rhubarb, strawberries, sugar, lemon juice, salt, and pepper. Stir well.
Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce to a simmer and cook for 1 to 2 hours, stirring frequently until thickened.
Test the jam by placing a spoonful on a frozen plate—if it wrinkles when pushed, it’s ready.
Remove from heat and stir in vanilla and almond extracts to taste.
Ladle into sterilized jars, leaving 1/4 inch headspace. Wipe rims and seal with lids.
Process in a boiling water bath for 5-10 minutes or cool and freeze for later use.

Notes

Adjust sweetness and spice to your preference.
Using a frozen plate helps test jam set without a thermometer.
Jam thickens further as it cools—avoid overcooking.
Store sealed jars in a cool, dark place or refrigerate after opening.