When I first made strawberry rhubarb jam, it was purely out of necessity.

strawberry rhubarb jam
The combination of rhubarb and strawberries makes for an excellent and easy to make jam.

As a young 20 something year old,  I had received a bundle of rhubarb from a friendly neighbor, and had absolutely no idea what to do with it. 

I had heard of rhubarb, but never had eaten it growing up. In fact, when I saw it in the store when I was a child, I thought it was a colorful type of celery. 

So, I looked up recipes in my favorite Canning and Preserving Cookbook and quickly figured out that the perfect partner to rhubarb was strawberries.  With several strawberries on hand, I decided to give strawberry rhubarb jam a try. 

Rhubarb is actually a tart vegetable that has natural thickening property. Therefore, no running to the store to find pectin or gel to thicken your jam. With only 4 ingredients, this jam is extremely easy to make. The tartness of the rhubarb is balanced out with the sweetness of the strawberries. 

I have actually decreased the amount of sugar required in this recipe over the years, because we use our own strawberries. Home grown, or fresh picked strawberries from a local farm, are much sweeter than store bought strawberries.  We have used as little as 2 cups of white sugar, depending on the sweetness of the berries each year. 

So when you don’t know what to do with all that rhubarb this year, give this simple strawberry rhubarb jam a try!

Pectin Free Strawberry Rhubarb Jam Recipe

strawberry rhubarb jam
Strawberries and rhubarb ready to be cut.

INGREDIENTS:

4 ½ cups Rhubarb, cut into ½ inch pieces

4 ½ cups strawberries, halved

4 cups white sugar

¼ cup bottled lemon juice

INSTRUCTIONS:

 

1. Mix rhubarb and sugar in a large stockpot and let stand for 2 hours.

2. Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve sugar. Cook jam at a full rolling boil until thickened, stirring often to prevent scorching (approximately 20 minutes) until a candy thermometer reads 220°F at the center of the mixture.

3. Remove jam from heat and stir to skim off any foam.

strawberry rhubarb jam
A delicious breakfast of strawberry rhubarb jam on an english muffin.

4. Sterilize your 8oz canning jars and fill them with the jam, leaving ¼ inch of head space. Be sure to run a plastic knife along the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a moist towel to remove any residue. Top with warm lids and screw on rings.

5. Using the water bath method, lower the jars into boiling water, making sure that the water is at least one inch above the top of the jars. Bring the water back to a full boil and process for 10 minutes.

6. Remove the jars from the pot and place onto a thick towel to cool. Wait for 24 hours before storing, making sure each jar sealed by pressing the top of each lid with a finger, that the lid does not move up or down at all.  Store in a cool, dry place for up to 1 year.

Enjoy!

Mary and Jim

To receive our articles each week, sign up to follow the blog via email in the right hand column above, “Like” us on Facebook, or follow us on Twitter. You can also check out our book, Growing Simple, available on Amazon.com. This post may contain affiliate links.


Strawberry Rhubarb Jam
Write a review
Print
Ingredients
  1. 4 ½ cups of rhubarb, cut in ½ inch pieces
  2. 4 ½ cups strawberries, halved
  3. 4 cups of white sugar
  4. ¼ cup bottled lemon juice
Instructions
  1. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours.
  2. Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve sugar. Cook jam at a full rolling boil until thickened, stirring often to prevent scorching (approximately 20 minutes) until a candy thermometer reads 220°F at the center of the mixture.
  3. Remove jam from heat and stir to skim off any foam.
  4. Sterilize your 8oz canning jars and fill them with the jam, leaving ¼ inch of head space. Be sure to run a plastic knife along the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a moist towel to remove any residue. Top with warm lids and screw on rings.
  5. Using the water bath method, lower the jars into boiling water, making sure that the water is at least one inch above the top of the jars. Bring the water back to a full boil and process for 10 minutes.
  6. Remove the jars from the pot and place onto a thick towel to cool. Wait for 24 hours before storing, making sure each jar sealed by pressing the top of each lid with a finger, that the lid does not move up or down at all. Store in a cool, dry place for up to 1 year.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

5 thoughts on “Strawberry Rhubarb Jam Recipe – Incredible Flavor, And No Pectin Required!

  • May 5, 2017 at 10:53 am
    Permalink

    how little can the sugar content be …for diabetics who love rhubarb and a tart taste?

  • May 4, 2017 at 9:43 pm
    Permalink

    It sounds great. Strawberry and rubard I believe will have a great taste. I do not know how to make jam. I know my wife does. If I ask her she will say that is easy. I can cook but I am not as talented as my awesome wife. My wife makes rubarb cobbler for us when we can find it. I really enjoy it.

  • April 26, 2017 at 2:22 pm
    Permalink

    Any way to turn this into a freezer jam recipe? With little ones running around, freezer jam is the way I like to make jam – less hot stuff happening in the kitchen.

  • April 25, 2017 at 10:09 am
    Permalink

    How many 8 ounce jars will this recipe make?

    • April 25, 2017 at 5:21 pm
      Permalink

      This will make approximately 5 to 6 jars.

Comments are closed.

Subscribe To Our Newsletter

Join Our Mailing List To Get Our Free Gardening Tips, Recipes and DIY Tips Delivered Straight To Your Inbox!

You have Successfully Subscribed!

%d bloggers like this: