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Homemade Strawberry Rhubarb Jam Without Pectin

Delightful Homemade Strawberry Rhubarb Jam Without Pectin

This Homemade Strawberry Rhubarb Jam Without Pectin is a simple, delicious spread with the perfect balance of sweet and tart flavors, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups ripe strawberries fresh or frozen
  • 2 cups fresh rhubarb trimmed and chopped
  • 1 to 1.5 cups sugar or adjust to taste
  • 1 tablespoon fresh lemon juice squeezed

Equipment

  • Heavy-bottomed saucepan
  • mixing bowl
  • Ladle
  • sterilized jars

Method
 

Step-by-Step Instructions
  1. Wash the strawberries and rhubarb. Remove tops from strawberries and chop them. Trim rhubarb and cut into small pieces.
  2. In a saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Stir until sugar begins to dissolve.
  3. Bring the mixture to a gentle simmer, stirring occasionally.
  4. Lower the heat and maintain a gentle simmer for about 35 minutes, stirring occasionally.
  5. Check the consistency by placing a spoonful on a cold plate and running your finger through it.
  6. Skim off any foam that forms while cooking.
  7. Once thickened, pour the jam into sterilized jars and seal tightly.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gPotassium: 30mgSugar: 12gVitamin C: 5mg

Notes

Store in the fridge for up to 3 weeks or freeze for 3 months. Thaw in the refrigerator when needed.

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