Pectin-Free Strawberry Rhubarb Jam

4.6
(92)
84 Reviews
12 Photos

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Submitted by yankeeinthesouth
Updated on September 9, 2023
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Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
1 day
Total Time:
1 day 45 mins
Servings:
60
Yield:
20 4-ounce jars
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Ingredients

Original recipe (1X) yields 60 servings

  • 4 ½ cups rhubarb, cut into 1/2-inch pieces

  • 6 cups white sugar

  • ¼ cup lemon juice

  • 4 ½ cups fresh strawberries, halved

  • 20 4-ounce canning jars with lids and rings

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).

Cook’s Note

Properly preserved jam will keep 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.

149 home cooks made it!

Nutrition Facts (per serving)

84 Calories
0g Fat
22g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 84
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 0g 0%
Vitamin C 9mg 9%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.