Strawberry Rhubarb Jam (no pectin)
Tart, sweet, and delicious old-fashioned Rhubarb Strawberry Jam, with no pectin.
Servings: 7 (8-oz jars)
Calories: 593kcal
Ingredients
- 5 cups rhubarb (chopped)
- 3 cups strawberries (chopped)
- 5 cups granulated sugar
- 1 medium lemon (juiced and zested)
- ½ teaspoon cardamom powder
- ½ teaspoon cinnamon powder
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, and cardamom. Cover with the remaining sugar.
- 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 for approximately 20 minutes. 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 water bath canner. 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 seeds, then carefully ladle 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 20-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.
- 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.
Nutrition
Serving: 1Jar | Calories: 593kcal | Carbohydrates: 153g | Protein: 1g | Fat: 1g | Sodium: 6mg | Fiber: 3g | Sugar: 147g
