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Easy Strawberry Rhubarb Jam Recipe (No Pectin Needed)

Easy Strawberry Rhubarb Jam Recipe (No Pectin Needed)

A small-batch strawberry rhubarb jam made with equal parts fruit, sugar, and fresh lemon juice. No commercial pectin is required, and the result is a glossy, soft-set preserve with a balanced sweet-tart flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh strawberries, hulled and chopped
  • 1 pound Fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 3 cups Granulated sugar
  • 2 tablespoons Fresh lemon juice
Optional
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. Hull and chop the strawberries. Trim the rhubarb and cut it into even 1/2-inch pieces.
  2. Place the strawberries, rhubarb, sugar, lemon juice, and optional salt in a large nonreactive saucepan. Stir well and let the fruit stand for about 30 minutes.
  3. Bring the mixture to a boil over medium-high heat, stirring frequently. Use a wide pan if possible so moisture can evaporate efficiently.
  4. Reduce the heat to maintain a vigorous simmer and cook uncovered for 20 to 30 minutes. Stir often and scrape the bottom of the pan to prevent sticking.
  5. Skim off excess foam if desired. Check the jam with a thermometer or chilled plate, and continue cooking for a few additional minutes if it has not thickened enough.
  6. Pour the hot jam into clean, hot jars, leaving appropriate headspace. Cool and refrigerate, or use a current tested water-bath canning procedure for longer storage.

Notes

Strawberries vary in water content, so use the chilled-plate test rather than relying only on the clock. Refrigerated jam is generally best within 2 to 3 weeks, or freeze it for several months. Do not reduce the lemon juice.