Pectin is a plant-based soluble fiber that helps to create the gelled consistency of your favorite jams. In nature, it helps to give structure to the plant's cell walls, but in cooking, it acts as a gelling agent.

How do I can homemade jam?

Your best bet is likely the water bath method . You'll need a large stock pot, jars, lids, a funnel, and a tool to retrieve the jars and lids from the hot water without burning your hands. Some tongs with rubber ends help here. Start by washing your jars and lids thoroughly, then put the jars and lids in a pot ( make sure the lids aren't on the jars! ) and bring the water to a simmer. Turn the heat off, and retrieve jars and lids from the pot. Let dry on a clean dish towel. Use a funnel to ladle your jam into the jars, leaving about 1/4 to 1/2 inch of space between the jam and the top of the jar. Run a chopstick around the inside diameter of the jar to get rid of any air bubbles. Use a clean towel to wipe off any water that's on the edge of the lid or the jar, and lid your jars. Place the jars back in to the pot (make sure they're covered by about an inch of water) and bring the water back to a gentle boil for 10 minutes. Remove from the water and set on a thick kitchen towel, and let them cool. Once cooled, push down on the lid to check for a vacuum seal.

How long does properly canned jam last?

If properly canned, this strawberry rhubarb jam can last for up to 2 years at room temperature. Be sure to store in a cool, dry place. Once opened, the jam will last for about 2-3 months in the fridge.

How do I make freezer jam? (No water bath required)

Ladle your jam into clean jars, being sure to leave about 1/4 to 1/2 an inch of space between the jam and the top of the jar. Then place your lids on the jars and put them in the freezer, where they'll store for about a year. To thaw out freezer jam, move it to the fridge overnight and enjoy it in the morning!

How do I know when jam is set?

There are two main ways to know if your jam is set: 1) The freezer test : put a plate in the freezer when you start cooking your jam. When you think the jam is done, plop a spoonful of your jam onto the cooled plate. Let it sit for 60-120 seconds, and if it looks like it's beginning to set, it's done. If you forget to put the plate in the freezer, you can spoon some jam onto a plate, and move it to the freezer for a few minutes. If the jam has begun to gel, it's done. 2) The spoon test : Dip a spoon into the jam, lift it out, and then turn it sideways. If the jam comes off the spoon as a "sheet" rather than in individual drops, it's done. 3) Temperature : If your jam has reached 220˚F / 105˚C during cooking, odds are you'll be OK.

Can I use frozen strawberries?

You can definitely use frozen in lieu of fresh. Since the strawberries are getting thoroughly heated and broken down, you won't notice much of a flavor difference.

Easy Strawberry Rhubarb Jam (No Pectin)

Description

This easy strawberry rhubarb jam is sweet, tart, and delicious, and is made without any added pectin. This is the perfect spring and summertime spread for bread, toast, muffins, and more.

Ingredients

Units Scale

3 cups fresh rhubarb, thinly sliced
3 cups diced strawberries
1 Granny Smith apple, peeled and diced into 1/4" cubes
1 cup granulated sugar
1 tablespoon freshly squeezed lemon juice

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Instructions

Add all of the ingredients to a medium sauce pan and stir thoroughly.
Cook over medium high heat, stirring frequently for 7-8 minutes until the fruit begins to soften and release some juices.
Reduce heat to low and simmer for 50-60 minutes, stirring several times. Let the jam cool completely before storing and/or enjoying. It will thicken up as it cools. (Canning instructions + freezer storage info below.)

Notes

How to can jam for long term storage using the water bath method:

Start by washing your jars and lids thoroughly, then put the jars and lids in a pot (make sure the lids aren't on the jars!) and bring the water to a simmer. Turn the heat off, and retrieve jars and lids from the pot. Let dry on a clean dish towel.
Use a funnel to ladle your jam into the jars, leaving about 1/4 to 1/2 inch of space between the jam and the top of the jar. Run a chopstick around the inside diameter of the jar to get rid of any air bubbles. Use a clean towel to wipe off any water that's on the edge of the lid or the jar, and lid your jars.
Place the jars back in to the pot (make sure they're covered by about an inch of water) and bring the water back to a gentle boil for 10 minutes.
Remove from the water and set on a thick kitchen towel, and let them cool. Once cooled, push down on the lid to check for a vacuum seal.

Storage for properly canned jam: Store in a cool, dark, dry place for up to 2 years unopened. Once opened, store in the refrigerator for 2-3 months.

Freezer method: If you don't want to follow the canning process, you can instead freeze this jam for up to a year. Defrost overnight in the fridge before using.

Prep Time: 5 minutes
Cook Time: 60 minutes
Category: American
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 35
Sugar: 7.9 g
Sodium: 0.7 mg
Fat: 0.1 g
Carbohydrates: 8.9 g
Fiber: 0.6 g
Protein: 0.2 g