Strawberry Rhubarb Jam Recipe – An Easy No Pectin Recipe

Every year one of the first recipes that I make from our spring garden is strawberry rhubarb jam. It is an easy and delicious preserve that pairs the sweetness of juicy strawberries with the tanginess of the stalks of rhubarb.

We love to use it as a spread on our morning toast and biscuits. However, it also has become one of my favorite additions when I make a charcuterie board. We use it as a topping on baguettes and crackers and it pairs perfectly with various types of cheese.

Although making any sort of jam at home might seem intimidating, it’s a surprisingly simple process. In fact, for this recipe all you need are 4 ingredients and one of those ingredients isn’t pectin! With the simple ingredient list and the easy cooking process, even the novice cook can master this recipe with very little effort.

What is Rhubarb?

However, before getting to the actual recipe, let me first explain a little more about Rhubarb to those who have never cooked with it.

Rhubarb is a perennial crop that thrives in cool climates. That is why it is commonly harvested in the months of April and May in most areas. See our article: How To Plant and Grow Rhubarb.

When the stalks mature they turn a beautiful red color and the plant has wide green leaves at the top. However, it is important to mention that the only part of the plant that is edible are the stalks themselves.

The leaves actually are poisonous to both humans and animals and therefore should be discarded.

Is Rhubarb a Fruit or Vegetable?

Although technically rhubarb is a vegetable, it is commonly declared a fruit as well. That is because the sour and tart taste is often compared to other fruits. And most often when prepared it is done in conjunction with another fruit, most often strawberries just like in this Strawberry Rhubarb Jam recipe.

No matter what you call it, rhubarb is the perfect fruit/vegetable to make jam. That is because it has a natural thickening property and when cooked down there is no pectin required to make the jam. The rhubarb itself thickens the mixture so it becomes the perfect consistency to be spread on your favorite toast, English Muffin or bagel.

And with only a few basic ingredients, this jam is extremely easy to make. So when you don’t know what to do with all that rhubarb this year or if you want to make jam for the first time, give this simple recipe a try!

Pectin Free Strawberry Rhubarb Jam Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS:

• 4 ½ cups rhubarb, cut in ½ inch pieces
• 4 ½ cups strawberries, halved
• 4 cups white sugar
• ¼ cup bottled lemon juice

INSTRUCTIONS:

The first step in making Strawberry Rhubarb Jam is to prepare and cut the rhubarb. Cut each stem (be sure to discard the leaves) in 1/2 inch sections.

Then place the rhubarb in a large stock pot and add the sugar. Let it stand for at least 2 hours so the rhubarb begins to break down.

Next, cut the strawberries in half or in four sections. Add them to the pot with the rhubarb and stir in the lemon juice. Just like in all canning recipes, it is important to use bottled lemon juice instead of fresh squeezed juice.

Bring the mixture to a boil and stir until the sugar is completely dissolved. Continue to cook the jam at a full rolling boil until thickened, stirring often to prevent scorching the bottom of the pan.

This process should take approximately 20 minutes. Use a food thermometer or a candy thermometer to test the center of the mixture, making sure that it doesn’t touch the bottom of the pot. Once it reaches 220°F, take the pot of Strawberry Rhubarb Jam off the heat. (Affiliate Link: Instant Read Food/Candy Thermometer).

Canning Instructions

Fill sterilized, half pint size canning jars with the hot jam, leaving 1/4 inch head space for expansion. Run a plastic knife down the inside of the jar to release any air bubbles.

Then wipe the rims of the jars with a moist towel to remove any residue. Top with lids and screw on the bands.

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

Once the 10 minute water bath time is up, use jar lifters to remove the jars from the pot and place onto a thick towel to cool.

Wait for 24 hours before storing the Strawberry Rhubarb Jam, making sure each jar sealed by pressing down on the top of each lid. If the lid does not move up or down at all, store in a cool, dry place for up to 1 year.

For any jars that did not seal properly, store in the refrigerator or freezer.

Frequently Asked Questions

Can I decrease the amount of sugar in this recipe?

If you use home grown, or fresh picked strawberries, you can decrease the amount of granulated sugar in this recipe. That is because they are much sweeter than store bought strawberries. I have used as little as 2 cups of granulated white sugar with great results.

Can I use a sugar substitute?

Although I have never tried using a sugar substitute for this recipe, many of our readers have commented on their success with doing so. The consensus that leads to the best results in taste and texture is to use erythritol and Splenda at a 2:1 ratio. Add 1 cup of erythritol and 1/2 cup of Splenda instead of the sugar called for in this strawberry rhubarb jam recipe. And as always, you can adjust the sugar substitute amount to your liking.

Do I have to can the jam?

By all means, feel free to make the jam and refrigerate or freeze it instead of canning. However, please note, that if you don’t process in the recommended water bath method, the jam is not shelf stable. And that includes even if you hear the lids seal/pop.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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