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Easy Tangy Strawberry Rhubarb Jam Recipe No-Pectin 3 Ingredients

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A simple, no-pectin jam recipe using just strawberries, rhubarb, and sugar. This tangy and sweet jam is easy to make and perfect for seasonal celebrations.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and quartered
  • 4 cups rhubarb, chopped into 1/2-inch pieces
  • 2 1/2 cups granulated sugar

Instructions

  1. Rinse the strawberries and rhubarb thoroughly under cold water. Hull and quarter the strawberries, then chop the rhubarb into ½-inch pieces.
  2. In a large heavy-bottomed saucepan or Dutch oven, combine the strawberries, rhubarb, and sugar. Stir gently to coat the fruit with sugar. Let sit for 10-15 minutes to draw out juices.
  3. Place the pot over medium heat and bring the mixture to a steady boil. Stir frequently to prevent sticking or burning as the sugar dissolves and fruit breaks down.
  4. After about 30 minutes, reduce heat to low and simmer gently. Test the jam’s set by placing a small spoonful on a cold plate; if it wrinkles and doesn’t run quickly, it is ready. If not, continue simmering and test every 5 minutes.
  5. Remove from heat once desired consistency is reached. Let cool for 10 minutes before transferring to sterilized glass jars, leaving ¼ inch headspace.
  6. Seal jars tightly. Refrigerate if consuming within a few weeks or process in a boiling water bath for 10 minutes for longer storage.

Notes

Use fresh, ripe fruit for best natural pectin and flavor. Stir often to prevent burning. Test jam set with cold plate test. For smoother jam, mash fruit or use a food mill. Optional variations include reducing sugar with lemon juice, adding spices, or mixing berries.

Nutrition

Keywords: strawberry rhubarb jam, no pectin jam, easy jam recipe, homemade jam, fruit preserves, simple jam, natural pectin

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