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    Home » Recipes

    Strawberry rhubarb jam without pectin

    June 22, 2021 by Carrie 4 Comments

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    It's definitely summer time when you see the fresh rhubarb sold at the local Farmer's market or even grocery store. So take fresh strawberries and rhubarb and make a delicious strawberry rhubarb jam without pectin.

    This jam is sweet and made with fresh strawberries, rhubarb, and lemon juice. The only artificial ingredient is the sugar.This jam can be used on toast in the mornings, on cookies, or even in pie or tarts. It's super simple to make and will last 2 weeks in the fridge.

    Nonetheless, I don't think it will last that long in my fridge as my kids are eating me out of house and home this summer. I'm pretty sure I can make a strawberry rhubarb jam and peanut butter sandwich and it will be gone in 2 bites! 

    Strawberry rhubarb jam

    Rhubarb is another produce that is underestimated. I have always liked it and can vaguely remember my great aunt Marion bringing over pies to our house in the summertime as a kid. I'm pretty sure I would always sneak a bite and then come back for more in between playing. 

    If I am being honest, I have never really cooked with rhubarb before, but after making this strawberry rhubarb jam, I am sure disappointed in myself. It is sooooooo good and is now forever a part of my menu!

    Ingredients

    There are only 4 ingredients in this recipe!

    • Fresh strawberries
    • Rhubarb
    • Granulated sugar
    • Lemon juice: bottled is best actually because the acid level is more controlled versus fresh lemons as the size varies. 

    How to make the jam

    The jam making process is pretty simple. The cooking time is the longest process. 

    First, wash, hull and chop strawberries. Cut rhubarb stalks into ½ inch chunks. Add these along with sugar and lemon juice to saucepan. 

    Cook on medium until the mixture bubbles, then turn down to medium low. You always want a small simmer. Stir occasionally until the jam thickens (about an hour). 

    Lastly, place jam into mason jars and store in the fridge for up to 1 week. Serve over anything that tickles your fancy!

    Sweet strawberry and rhubarb jam.

    What is rhubarb?

    Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. Although Rhubarb is considered a vegetable, it is often put in the culinary uses of fruit. 

    The stalks are the edible part and are often cooked with sugar and used in pies, crumbles, and other desserts!

    Strawberry rhubarb jam

    Will the jam set without pectin?

    Yes, It's all about the pH people!

    When making jam and cooking fruits like strawberries with granulated sugar, pectin is released that was trapped inside the fruit cells into the jam mixture. Once the pectin is released and the strands are free, they repel each other and create a negative charge. Without the pectin coming together, the jam will not set. 

    However, this is where the lemon juice comes into play. It creates an acidic pH which helps neutralize the strands of pectin so they can come together to help the jam "set". 

    Variations and substitutions

    • Make a freezer jam and add the pectin.
    • Add a different fruit such as fresh raspberries.
    • Add chia seeds to spicy things up!

    FAQ's

    How long does strawberry rhubarb jam last?

    Sealed in a mason jar it will last a week in the fridge and a month in the freezer.

    Sweet strawberry and rhubarb jam without pectin.

    Strawberry Rhubarb Jam

    Carrie
    A four ingredient sweet jam made with sweet and fresh strawberries and rhubarb without the addition of pectin.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 32 servings
    Calories 81 kcal

    Equipment

    • Large saucepan
    • Spoon
    • mason jars

    Ingredients
      

    Strawberry Rhubarb Jam

    • 5 cups rhubarb
    • 1 pint strawberries
    • 3 cups granulated sugar
    • 1½ tablespoon lemon juice fresh

    Instructions
     

    Strawberry Rhubarb Jam

    • Wash, hull, and chop strawberries. Cut rhubarb into ½ inch chunks. Put strawberries, rhubarb, sugar, and lemon juice in a large saucepan over medium heat. Once mixture comes to a boil, reduce to medium low heat.
    • Continue to cook for about an hour or until the jam has thickened. Stirring only occasionally. Pour jam into mason jars and refrigerate and use within 2 weeks.

    Notes

    • Store in a sealed mason jar in the fridge for up to one week.

    Nutrition

    Serving: 32servingsCalories: 81kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 79mgFiber: 1gSugar: 20gVitamin A: 21IUVitamin C: 10mgCalcium: 19mgIron: 1mg
    Keyword Breakfast, jam, strawberries, rhubarb
    Tried this recipe?Let us know how it was!

    Fillings and frostings

    •  Thick hot fudge
    • Strawberry cake filling
    • Nutter Butter buttercream frosting

    Fun fact of the day!

    A toothpick is the object most often choked on by Americans. WTF?

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    Reader Interactions

    Comments

    1. shoyaatlanta com

      May 14, 2022 at 2:03 am

      This is the perfect site for everyone who would like to find out about this topic. You realize so much its almost tough to argue with you (not that I actually would want to…HaHa). You certainly put a fresh spin on a subject that has been discussed for a long time. Great stuff, just excellent!

      Reply
      • Carrie

        May 23, 2022 at 11:15 am

        Thank you!

        Reply
    2. causing stir

      May 16, 2022 at 3:39 am

      Awesome blog! Do you have any recommendations for aspiring writers? I'm planning to start my own blog soon but I'm a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? There are so many options out there that I'm totally confused .. Any recommendations? Thanks a lot!

      Reply
      • Carrie

        May 23, 2022 at 11:13 am

        I would definitely go with wordpress sites. Best option for google. Avoid hosts that are free as they are super slow. I recommend Bigscoots as a host. I had a lot of help for my site from freelancers off of Fiverr and friends to get my site going.

        Reply

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    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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