Pectin-Free Rhubarb Strawberry Jam

Name: Pectin-Free Rhubarb Strawberry Jam
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 cups
Cuisine: Canadian
Ingredients: 3 cups rhubarb (chopped); 2 cups strawberries (hulled and halved); 1 1/2 cups granulated sugar; 1 tbsp lemon juice (freshly squeezed)

60 min 4 cups Medium

All Recipes

Delight in homemade pectin-free rhubarb strawberry jam, perfect for toast or gifting.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

There's something undeniably delightful about making your own jam. This pectin-free rhubarb strawberry jam captures the essence of summer with its sweet-tart flavour and vibrant colour. Perfect for those who prefer a more natural approach, this version lets the natural pectin in the fruit do the work. This recipe is ideal for anyone looking to use up an abundance of garden rhubarb or those seeking a homemade gift idea. The combination of strawberries and rhubarb creates a balanced taste that pairs well with breakfast spreads or desserts.

Instructions

Prepare the Fruits

Wash and chop the rhubarb into small pieces. Hull and halve the strawberries.

Pro tip: Ensure all fruit pieces are uniform for even cooking.

Combine Ingredients

In a large pot, combine rhubarb, strawberries, sugar, and lemon juice.

Pro tip: Use a non-reactive pot to prevent any metallic taste.

Cook the Mixture

Place pot over medium heat and stir until sugar dissolves, about 5 minutes.

Pro tip: Stir constantly to prevent sticking.

Simmer the Jam

Increase heat to medium-high and bring the mixture to a boil.

Pro tip: Boil gently, stirring frequently to avoid burning.

Check Consistency

After 15-20 minutes, test the jam by placing a spoonful on a cold plate. If it wrinkles when pushed, it's ready.

Pro tip: If not set, continue boiling and testing every 5 minutes.

Jar the Jam

Pour hot jam into sterilized jars, leaving 1/4 inch space at the top. Seal with lids.

Pro tip: Carefully wipe jar rims before sealing to ensure a good seal.

💡

Tips & Tricks

Use fresh, ripe strawberries for the best flavour.
Stir continuously to avoid burning the jam.
Test jam consistency by placing a spoonful on a cold plate.

Frequently Asked Questions

How do you make pectin-free strawberry rhubarb jam?

This recipe uses the natural pectin in fruits combined with sugar to thicken the jam without added pectin.

Can I use frozen strawberries for jam?

Yes, you can use frozen strawberries. Thaw them before starting the recipe.

How long does homemade strawberry rhubarb jam last?

Unopened, it lasts up to a year in a cool, dark place. Once opened, refrigerate and use within three weeks.

What is the best way to sterilize jam jars?

Boil jars and lids in water for 10 minutes, then dry them in a low oven until needed.

How many calories are in a serving of rhubarb strawberry jam?

A serving of this jam contains approximately 120 calories.

Why does my strawberry rhubarb jam taste bitter?

Overcooking or using underripe rhubarb can cause bitterness. Ensure balanced use of sugar and ripe fruits.

Serving Suggestions

Serve this rhubarb strawberry jam on freshly baked bread or scones for a delightful breakfast or afternoon treat. It also pairs beautifully with cheese boards, offering a sweet contrast to savoury cheeses. This jam can be made ahead and stored in sterilized jars to preserve its freshness. Once opened, keep it refrigerated and consume within three weeks. Unopened jars can be stored in a cool, dark place for up to a year.

Nutrition per serving

120

Calories

0.5g

Protein

0.1g

Fat

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