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My review
Pectin-Free Strawberry Rhubarb Jam
yankeeinthesouth
"A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin."
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Ingredients
1 d 45 m servings 84 calsOriginal recipe yields 60 servings (20 4-ounce jars)
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Directions
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Prep
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Cook
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Ready In
- Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
- Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Footnotes
- Cook's Note:
- Properly preserved, jam keeps for up to a year if stored in a cool, dry place. Frozen or refrigerated it will keep even longer. Once opened, consume within 2-3 months.
Nutrition Facts
Per Serving: 84 calories; 0.1 g fat; 21.5 g carbohydrates; 0.2 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 6570 Ratings
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Most helpful positive review
5/19/2014
I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. The recipe divided evenly to 4 Cups of sugar wi...
Most helpful critical review
8/23/2016
Okay first off you really should be weighing the fruit. 1 cup can really vary depending on how large your rhubarb and strawberries are to begin with and also what size you cut them to. Second,...
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5/19/2014
I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. The recipe divided evenly to 4 Cups of sugar wi...
6/5/2015
I'm definitely giving this recipe a 5 stars! I did make changes after reading reviews. I personally like a more tart jam, so I made changes to my likening. I used 6 cups chopped rhubarb, 3 cups ...
4/10/2013
A tad too sweet for me, and when the recipe says "stir frequently" it should say "stir CONSTANTLY." The mix cooked onto the bottom in the time it took me to attach the thermometer to the pot. St...
6/11/2012
Great recipe! I am new at canning but this recipe was really good. Took some to work and everyone loved it. I work in a nursing home and they all told me it was perfect!
8/13/2014
easy, sets well, used 1 cup less sugar than listed. excellent taste. will use again
8/23/2016
Okay first off you really should be weighing the fruit. 1 cup can really vary depending on how large your rhubarb and strawberries are to begin with and also what size you cut them to. Second,...
7/1/2015
I made this yesterday and followed the directions exactly . Wow that's a lot of sugar but I figured that sinceyou eat so little at a time it would be okay . The flavor is incredible BUT the cons...
6/15/2015
I used 1 cup less sugar and boiled it for 45 minutes. It turned out perfect. My mom loved it so much I gave her a pint and plan to make more tomorrow!
6/9/2014
I had about 8 lbs of rhubarb and 6 lbs of strawberries so I made this the other day while making pies. It is one of the best jams I've ever made and it was so easy. I love no added pectin recipe...