Strawberry Rhubarb Jam (No Pectin, Low Sugar, Can or Freeze)
A simple strawberry rhubarb jam, perfect for canning or the freezer. Even though it's made and made without packaged pectin, this jam is still delectably thick!
Equipment
- Large mixing bowl
- Large non-reactive pot
- Canning pot (water bath)
- Sterilized canning jars and lids
- Jar lifter, canning funnel, etc
- OR freezer-safe storage containers
- Immersion blender (or blender) optional
Ingredients
- 2 pounds rhubarb stalks*
- 2 pounds fresh strawberries
- 3 cups organic white cane sugar
- 1/4 cup organic bottled lemon juice (do not use fresh-squeezed juice)
- 1 tsp vanilla extract (or 1 whole vanilla bean) optional
- 1 tsp fresh grated ginger (or 1/4 tsp dried ginger powder) optional
Instructions
- Wash the strawberries and rhubarb well, and then cut them into small pieces no larger than 1/4-inch.
- Add the cut strawberries and rhubarb into a large non-reactive mixing bowl, and then stir in the sugar. Mix thoroughly to combine.
- Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. Refrigerate and cover the bowl if more than a few hours.
- Prepare and sanitize all necessary canning equipment.
- Combine macerated fruit with lemon juice in a large non-reactive pot. Add optional ginger and/or whole vanilla bean** now, but WAIT to add vanilla extra until the few minutes of cooking.
- Bring to a rolling boil for couple of minutes, then reduce to a medium-high heat and cook uncovered at a vigorous boil for another 20 to 25 minutes, until the volume has reduced by at least one-third. The jam should significantly thicken around the 20 to 22 minute mark.
- Stir frequently, including the bottom and sides of the pot to prevent sticking or burning (especially in the final 10 minutes).
- Recommended: blend a portion of the jam to increase thickness. We like to keep it fairly chunky still though!
Canning Instructions
- Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).
- Process in pre-heated boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet - for pints or half pints)
- Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year for best quality. Once open, store unsealed jars in the refrigerator and use within one to two months.
Freezing Instructions
- Allow the jam to cool slightly in the pot before transferring it into freezer-safe containers of choice. Leave at least 1/2" of headroom.
- For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer.
- Frozen strawberry rhubarb jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Defrost in the refrigerator overnight, and use within one to two months of opening.
Notes
*Whole fruit can be weighed before prepping, assuming minimal trimming is done (e.g. removing just the strawberry leaves and base of the rhubarb stems). You can use more or less rhubarb or strawberries depending on what is available to you, as long as it equals 4 pounds of fresh fruit total (e.g. 2.5 pounds strawberries and 1.5 pounds rhubarb).
**To add a whole vanilla bean to this recipe, slice it down the middle, scoop out the inner seeds/flesh to add to the pot, and also add the outer pod to the pot – but remove the pod later before canning.
Tried this recipe?Let us know how it was!