How to make strawberry and rhubarb jam?

Making strawberry rhubarb jam is as easy as combining fresh fruit, sugar, and lemon juice in a saucepan. Cook it slowly over medium heat until it thickens and reaches 220°F. No pectin is necessary, and the entire process takes about 45–60 minutes. Simply sterilize jars, fill while hot, and refrigerate, freeze, or can using a water bath.

Do you need to peel rhubarb before making jam?

No, peeling rhubarb is unnecessary. In fact, the colorful skin of the rhubarb adds beautiful reddish hues and extra flavor to the jam. Just be sure to wash thoroughly and cut into small ½-inch pieces for even cooking.

What fruit mixes well with rhubarb?

Aside from strawberries, rhubarb pairs well with: Apples (for a naturally sweet and thick texture) Raspberries (to intensify the berry flavor) Cherries (adds richness and body) Oranges (for a citrusy brightness) Blueberries (for a sweeter, unique spin)

How to make strawberry rhubarb jam without pectin?

To make strawberry rhubarb jam without pectin: Combine equal parts strawberries and rhubarb with sugar and lemon juice. Cook slowly until the mixture reaches 220°F. Use the plate test or spoon test to check for proper thickness. The key is patience—cooking longer allows the fruit's natural pectin to activate.

What thickens jam without pectin?

Natural pectin in fruits like rhubarb and lemon juice thickens jam when heated to the correct temperature. As the water evaporates, the sugars begin to gel. Stirring often and reducing the mixture gradually ensures your strawberry rhubarb jam thickens beautifully without needing any boxed pectin.

Why add lemon juice when making strawberry jam?

Lemon juice plays two crucial roles: Flavor enhancer : Brightens the sweetness of the strawberries and balances rhubarb’s tartness. Preservation and thickening : Its acidity helps stabilize the jam, activate natural pectin, and lower the pH, which is essential for long-term storage safety.

Strawberry Rhubarb Jam – The Best 5-Step Recipe Without Pectin

Description

This homemade strawberry rhubarb jam recipe is a sweet-tart preserve that’s simple to make and doesn’t require any pectin. Just four ingredients and an hour on the stovetop yield a naturally thickened jam perfect for spreading, canning, or gifting.

Ingredients

Scale

5 cups rhubarb, cut into ½-inch cubes (about 3 large stalks)
2 cups strawberries, hulled and halved (about 1 pint)
2¼ cups granulated sugar

1 tablespoon fresh lemon juice (from about ½ a lemon)

Instructions

Combine the chopped rhubarb, halved strawberries, sugar, and lemon juice in a large saucepan. Let sit for 10–15 minutes to macerate and release juices.
Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
Once bubbling, reduce heat to medium-low. Simmer gently, stirring frequently, for 45–60 minutes, or until the jam thickens and reaches 220°F.
Perform the plate test: place a spoonful on a cold plate, chill for 1 minute, and push with your finger. If it wrinkles, the jam is ready.

Let cool for 5 minutes before ladling into sterilized jars. Seal and refrigerate, freeze, or process in a water bath for long-term storage.

Notes

No pectin is needed thanks to the natural pectin in rhubarb and acidity of lemon juice.
For a deeper flavor, try adding vanilla extract, a pinch of cinnamon, or a few crushed raspberries.
Jam will continue to thicken slightly as it cools.
For water bath canning, boil sealed jars for 10 minutes and cool undisturbed for 24 hours.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Preserves & Jams
Method: Stovetop, Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon (20g)
Calories: 45
Sugar: 10g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.3g
Protein: 0.1g
Cholesterol: 0mg

Keywords: strawberry rhubarb jam, no pectin jam, homemade fruit preserves, rhubarb jam recipe