Looking for a simple, old-fashioned jam that captures the heart of summer in every spoonful? This Pectin-Free Strawberry Rhubarb Jam is just that—bright, fruity, and lusciously thick without any added pectin. It’s the perfect balance of tart rhubarb and sweet strawberries, slow-cooked into a spreadable delight that tastes like sunshine in a jar.
Made with just four ingredients and no complicated steps, this is a great recipe for beginners or seasoned canners alike. Whether you’re spreading it on toast, swirling it into yogurt, or gifting it in a pretty jar, this jam brings joy in every bite.
Why You’ll Love This Recipe
This jam is a timeless treat you’ll want to keep on hand all year long. Here’s what makes it special:
No Pectin Needed – Naturally thickened, no artificial additives required.
Fresh Summer Flavor – Rhubarb and strawberries blend into a bright, irresistible medley.
Simple Ingredients – Just fruit, sugar, and lemon juice.
Perfect for Gifting or Storing – Great for canning or sharing from the heart.
Foolproof Method – Beginner-friendly and rewarding.
Prep & Cooking Time
This recipe is simple and hands-off for most of the process, but gives big results.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes (includes 2-hour rest)
Ingredients
You only need four pantry-friendly ingredients to create this luscious jam:
- 4 ½ cups rhubarb, cut in ½-inch pieces
- 4 ½ cups strawberries, halved
- 4 cups white sugar
- ¼ cup bottled lemon juice
Step-by-Step Instructions
- Macerate the Rhubarb: In a large heavy pot, combine rhubarb and sugar. Let it sit for 2 hours to soften and release juices.
- Add Strawberries and Boil: Stir in lemon juice and strawberries. Bring mixture to a boil, stirring to dissolve the sugar.
- Cook Until Thickened: Maintain a rolling boil, stirring frequently to prevent scorching. Cook about 20 minutes or until a candy thermometer reads 220°F and the jam has thickened.
- Skim and Jar: Remove from heat and skim off any foam. Ladle jam into sterilized 8oz jars, leaving ¼ inch headspace. Remove air bubbles and wipe rims clean. Seal with lids and bands.
- Water Bath Method: Lower jars into boiling water (water should cover jars by 1 inch). Boil for 10 minutes.
- Cool and Store: Remove jars to a towel-lined counter. Let cool for 24 hours. Check seals by pressing lids—they shouldn’t flex. Store sealed jars in a cool, dark place for up to 1 year.
How to Serve
This homemade jam is a versatile treat. Here’s how to enjoy it:
- On Toast or Biscuits – A sweet way to start your morning.
- Swirled in Yogurt or Oatmeal – Adds a fruity kick and color.
- With Cheese – Pairs beautifully with soft cheeses like brie or goat cheese.
- As a Dessert Filling – Use in cookies, thumbprint tarts, or layered cakes.
Tips & Variations
- Frozen Fruit Works: Substitute frozen rhubarb or strawberries if fresh isn’t available.
- Less Sweet Option: You can reduce sugar slightly, but jam will be looser.
- Flavor Additions: Try a hint of vanilla, orange zest, or cinnamon.
- Check Doneness: Place a spoonful on a chilled plate—if it wrinkles when pushed, it’s done.
Final Thoughts
Pectin-Free Strawberry Rhubarb Jam is sweet, tart, and full of home-cooked charm. It’s a beautiful way to preserve the flavors of spring and summer—one jar at a time. Whether you’re making this to enjoy yourself or to gift to loved ones, it’s sure to become a treasured seasonal recipe.
Make it once, and your pantry will never feel complete without it.
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Pectin-Free Strawberry Rhubarb Jam
- Total Time: 45 minutes
Description
This pectin-free strawberry rhubarb jam is sweet, tangy, and full of fresh summer flavor. Made with just four simple ingredients, it’s easy to prepare and perfect for canning, gifting, or spreading on toast.
Ingredients
- 4 ½ cups rhubarb, cut in ½ inch pieces
- 4 ½ cups strawberries, halved
- 4 cups white sugar
- ¼ cup bottled lemon juice
Instructions
- Combine rhubarb and sugar in a large heavy pot and let it stand for 2 hours.
- Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve the sugar. Cook the jam at a full rolling boil until it thickens, stirring frequently to prevent scorching (approximately 20 minutes) until a candy thermometer reads 220°F at the center of the mixture.
- Remove the jam from heat and stir to skim off any foam.
- Sterilize your 8oz canning jars and fill them with the jam, leaving ¼ inch of headspace. Be sure to run a plastic knife along the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a moist towel to remove any residue. Top with lids and screw on the bands.
- Using the water bath method, lower the jars into boiling water, ensuring that the water is at least one inch above the top of the jars. Bring the water back to a full boil and process for 10 minutes.
- Remove the jars from the pot and place them onto a thick towel to cool. Wait for 24 hours before storing, making sure each jar sealed by pressing the top of each lid with a finger, ensuring that the lid does not move up or down at all. Store in a cool, dry place for up to 1 year
- Prep Time: 15 minutes
- Cook Time: 30 minutes
