Strawberry Rhubarb Jam Without Pectin
A simple 3-ingredient strawberry rhubarb jam made without pectin, featuring fresh strawberries, tart rhubarb, and sugar simmered to a perfectly spreadable consistency.
Equipment
- medium saucepan
- wooden spoon
- knife and cutting board
- measuring cups
- glass jars
Ingredients
- 2 cups fresh rhubarb, cut into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1.5 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Place two small plates in the freezer to prepare for testing the jam later.
- In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat evenly.
- Let the mixture sit for 20–30 minutes until juices release from the fruit.
- Bring the mixture to a gentle boil over medium heat, stirring frequently.
- Reduce heat to medium-low and simmer for 25–45 minutes, stirring occasionally, until thickened.
- Test the jam by placing a spoonful on a frozen plate. If it holds shape when pushed, it is ready.
- Remove from heat and let cool slightly.
- Transfer to clean jars and let cool completely before sealing and refrigerating.
Notes
For best results, cook the jam slowly to reach proper thickness. Use the cold plate test or a thermometer (220°F). Add vanilla for extra depth if desired. Store in the refrigerator up to 3 weeks or freeze for longer storage.