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Pectin-Free Strawberry Rhubarb Jam
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
1485 minutes
Summer in a jar: no pectin needed for this easy strawberry-rhubarb jam.
Ingredients:
  • 4.5 cups rhubarb, cut into 1/2-inch pieces
  • 6 cups white sugar
  • 0.25 cup lemon juice
  • 4.5 cups fresh strawberries, halved
  • 20 4-ounce canning jars with lids and rings
Instructions:
  • Combine rhubarb and sugar in a large heavy pot, allowing it to sit for 2 hours. Add lemon juice and strawberries, then bring to a boil while stirring to dissolve sugar. Cook over medium-high heat until thickened, stirring regularly for 20 to 25 minutes or until a candy thermometer reads 220 degrees F (105 degrees C) when inserted into the jam.
  • Take the jam off the heat and gently stir for an additional 2 to 3 minutes, then remove any foam that forms on the surface.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the sterilized jars with the jam, leaving 1/4 inch of space at the top. Gently run a knife or spatula along the inside of the jars to release any air bubbles. Clean the jar rims with a damp paper towel to ensure no food debris remains. Seal tightly with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Carefully lower the jars onto the rack in the pot, ensuring a 2-inch space between them. If needed, add more boiling water until the jars are covered by at least 1 inch. Cover the pot, bring the water back to a boil, and process for 10 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wooden surface, leaving space between each one. Allow the jars to cool for 24 hours on wire racks to seal properly. Once cooled, check the lids by pressing down firmly with your finger to confirm a tight seal.

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