Easy Strawberry Rhubarb Jam Without Pectin Recipe 3 Ingredients
I’ve recently discovered the delightful combination of strawberries and rhubarb, which inspired me to whip up a batch of homemade jam. The beauty of this Easy Strawberry Rhubarb Jam lies in its sheer simplicity—only three ingredients and no pectin required! I can hardly believe how easy it is to preserve this classic summer flavor. Starting…
I’ve recently discovered the delightful combination of strawberries and rhubarb, which inspired me to whip up a batch of homemade jam. The beauty of this Easy Strawberry Rhubarb Jam lies in its sheer simplicity—only three ingredients and no pectin required! I can hardly believe how easy it is to preserve this classic summer flavor.
Starting with the ingredients, I gathered some fresh strawberries, rhubarb, and sugar. To be precise, I used around 600 grams of hulled and halved strawberries and about 450 grams of chopped rhubarb. The sweet strawberries balance the tartness of the rhubarb perfectly, creating a deliciously bright jam that’s perfect for spreading on toast or dolloping onto desserts.
When it comes to making the jam, the process is straightforward. First, I combined the strawberries, rhubarb, and sugar in a large pot over medium heat. As the mixture heated up, the strawberries started to break down while the sugar melted, creating a lovely syrupy consistency. I paid close attention, stirring frequently to prevent anything from sticking to the bottom of the pot.
Once the fruits were softened, I kept the mixture at a gentle boil for about 20-25 minutes. The key here is to monitor the texture—it’s ready when it thickens up a bit and coats the back of a spoon, usually when you reach about 220°F (104°C). I made sure to skim off any foam that formed on the surface to keep the final product clear and pretty.
One tip I found extremely helpful was to prepare my jars while the jam was cooking. Sterilizing jars in the oven or boiling them in hot water ensures that my jam stays fresh longer. This way, I had everything ready to go as soon as the jam reached the perfect consistency. The vibrant pink color was undeniable, and I could hardly wait to taste it!
While assessing its flavor, I discovered the jam pairs beautifully with creamy foods. If you glance over at a sour cream pie, for example, you can see how nicely it would complement a richer dessert. Every spoonful is a bite of summer!
As I poured the hot jam into my prepared jars, I left just a little bit of space at the top for expansion. I immediately sealed them, flipping the jars upside down for about 5-10 minutes to create a vacuum seal. This is an old trick I learned that helps with preservation, and so far, it hasn’t let me down!
Conclusion
In the end, I was left with jars of gloriously vibrant strawberry rhubarb jam that would make any breakfast table shine. If you’re looking for more inspiration, explore this guide to strawberry rhubarb jam or check out the no-pectin recipe over at Of Batter and Dough. One limitation I encountered was that my jam didn’t thicken as much as I expected, a gentle reminder that cooking times can vary with differing heat sources or even fruit ripeness—so don’t hesitate to adjust as needed!
Strawberry Rhubarb Jam
Ingredients
Method
- Combine the strawberries, rhubarb, and sugar in a large pot over medium heat.
- Stir frequently while the mixture heats to prevent sticking.
- Keep the mixture at a gentle boil for about 20-25 minutes until thickened.
- Skim off any foam that forms on the surface.
- Prepare jars by sterilizing in the oven or boiling in hot water.
- Pour the hot jam into prepared jars, leaving space at the top for expansion.
- Seal the jars and flip them upside down for 5-10 minutes to create a vacuum seal.
