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Overhead view of strawberry rhubarb jam in a jar.

Easy Strawberry Rhubarb Jam (No Pectin)


  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 30 servings 1x
  • Diet: Vegan

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

Instructions

  1. Add all of the ingredients to a medium sauce pan and stir thoroughly. 
  2. Cook over medium high heat, stirring frequently for 7-8 minutes until the fruit begins to soften and release some juices.
  3. 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

Keywords: easy strawberry rhubarb jam