Strawberry Rhubarb Jam (no pectin)

rhubarb strawberry jam with toast and strawberries

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5 from 3 votes

Tart, sweet, and delicious old-fashioned Rhubarb Strawberry Jam, with no pectin.

Prep Time15

Cook Time45

Total Time1

Course: Appetizers, Snacks

Cuisine: American

Servings: (8-oz jars)

Calories: 44kcal

Author: Hilda Sterner

Ingredients

5 cups chopped rhubarb
3 cups chopped strawberries
7 cups granulated sugar
1 medium lemon (juiced and zested)
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon dried and ground orange peel (optional)

Instructions

Wash and slice enough rhubarb to equal five cups. Prepare strawberries by removing the leaves and slicing in quarters.
Place rhubarb in an eight-quart Dutch oven and sprinkle with some of the sugar. Add prepared strawberries and cover with the remaining sugar.
Add lemon zest and juice of one lemon. Quarter the juiced lemon and add to the pot, along with the cinnamon, cardamom, and dried and ground orange peel (if using). Cover with the remaining sugar.
Place the lemon seeds inside of a tea ball or soup bag and add to the pot. Lemon seeds are also loaded with pectin. Place the pot over low heat, uncovered, allowing the sugar to melt slowly.
Once the sugar begins to liquefy, gently stir so that the fruit does not get scorched.
When the mixture begins to boil, adjust the heat to low-medium and allow the preserves to simmer. Skim the foam that forms on the surface with a spoon.
A quick way to test the jam's consistency is to take a few tablespoons of the jam and place it in the refrigerator for five to ten minutes. If the jam does not jell, it needs to simmer further.
Meanwhile, place the jars into a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
When you're satisfied with the texture of the jam, remove the jars from the hot water and add the lids and rings. Remove the lemon rinds and carefully pour the hot jam into the sterilized jars, leaving a ¼ inch headspace.
Wipe off the rims and sides of the jars with a damp washcloth or paper towel. Screw the lids on hand tight and place the jars upright into the hot water. Process for an additional ten minutes.
Remove jars and place on a rack or a dish towel. Once the jars seal, tighten the lids and store in the pantry for up to a year.

Notes

I've noticed a lot of rhubarb-strawberry jam recipes use an equal amount of strawberries to rhubarb. If you use an equal amount, the strawberry flavor tends to overpower the rhubarb. You can either use equal amounts of the two or stick to the measurements above.
Resist the temptation to cook this jam longer, thinking it's not thickening. Instead, test a small amount at the 35-minute mark to see if it needs further cooking.
If you decide to reduce the amount of sugar in this recipe, you may want to add liquid pectin so that it will jell properly.
If you prefer a smoother texture, allow the jam to cool, then blend using an immersion blender. Once you have the desired texture, heat jam once more before canning and processing.
Rhubarb jam is pretty tart. If you prefer sweeter jam, add an additional cup of sugar and use 4 cups of strawberries and 4 cups of rhubarb.
If you want the flavor of the rhubarb and strawberries to really stand out, add a pinch of salt, and leave out the cinnamon and cardamom.

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