This delicious homemade strawberry rhubarb jam recipe does not include any added pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius. If you decide to share, that is. 😉
"This recipe is simply amazing! Who knew pepper would add so much to jam? Brilliant! I used fine ground white pepper, and it worked beautifully. I also used bottled lemon juice and added a tiny bit more than the recipe. Thank you so much for all the wonderful info you shared with this article!"
Lauren
Jump to:
- This is the Best Summer Jam Recipe
- 4 Secret Ingredients That Make the Best Strawberry Rhubarb Jam
- How to Make Strawberry Rhubarb Jam Without Added Pectin
- How to Get the Most Thickening Power from Naturally Occurring Pectin:
- How to Know When Jam is Set
- How Long Does Homemade Jam Last?
- More Summer Fruit Recipes
- 📖 Recipe
- 💬 Comments
This is the Best Summer Jam Recipe
I have made at least one batch of homemade strawberry jam every summer for decades. But, until a couple of years ago, it never occurred to me to add rhubarb.
Once I did, I knew I'd never go back to plain strawberry because this stuff is crazy good. Even my rhubarb hating husband can't get enough.
"I made a very small batch last weekend, and bought more rhubarb to make a large batch today. It’s so good! Strawberry-rhubarb pie is my specialty, love this crustless option to get the same flavor."
Louise
My 6 Favorite Ways to Eat This Strawberry Jam:
- Spread over a warm from the oven Flaky Homemade Buttermilk Biscuit
- Slathered over thick slices of toasted Homemade White Bread OR hearty slices of Homemade Whole Wheat Bread
- On my favorite fluffy, Everyday Quick Pancakes
- In Peach Almond Thumbprint Cookies - Use strawberry rhubarb jam in place of peach jam
- As a delicious filling for soft layers of Vanilla Cake
- As a replacement for cherry jam in these Cherry Shortbread Crumble Bars
4 Secret Ingredients That Make the Best Strawberry Rhubarb Jam
There are four ingredients that you should absolutely positively add to this jam that will take it from good to I-am-going-to-quit-my-job-and-go-into-the-jam-business-because-this-stuff-will-make-me-a-fortune. Ready?
- Vanilla extract
- Almond extract
- Salt
- Pepper
Wait. Salt and pepper? Please don't click away. For the life of me, I don't understand why all jam recipes don't include salt. Hardly any of them do, which is madness. Madness, I tell you.
Salt is a necessary component to pretty much everything delicious - savory AND sweet. Perhaps especially sweet. Salt balances and rounds out the flavors of sweet foods. Even more importantly, salt makes food taste more like itself. When added in the right proportion, salt brings out the flavor in food, intensifying the food's best qualities.
In this recipe, just ¾ of a teaspoon of salt intensifies the strawberry and rhubarb flavors to a somewhat shocking degree. If you really wanted to test that statement (hey there, skeptic, I'm talking to you), make two batches - one with salt and one without - and you will absolutely, positively be able to taste the difference. Or, you can just trust me and get on with it.
Ok. Salt in jam is a good idea. But pepper? Yes. A thousand times, YES!
Just 1 teaspoon of ground black pepper enhances the natural sweetness in the fruit while adding an oh-so-subtle kick and complexity that's going to seriously step up your jam game. (What? You don't have a jam game? Well, you do now.)
Adding Black Pepper to Fruit is Not Unusual
Stop at a roadside fruit cart in Mexico or South America and there's a good chance your fruit will be sprinkled with salt (!) and chili powder. And black pepper in cookies - especially sugar cookies and ginger cookies - is phenomenal.
In Mark Bittman's iconic book, How to Cook Everything, he includes a recipe for strawberries macerated in balsamic vinegar and a couple grinds of black pepper, spooned over vanilla ice cream.
It's the kind of recipe that makes you feel like the secrets of the universe have been suddenly revealed to you. What??? All I had to do to make strawberries and ice cream taste this good is add some vinegar and black pepper???
That's the kind of experience you're going to have if you add some salt and pepper to your jam.
Ok. Enough with salt and pepper. Let's talk pectin.
How to Make Strawberry Rhubarb Jam Without Added Pectin
Is Pectin Necessary for Jam?
Yes. Pectin is a naturally occurring starch that forms in the cell walls of fruit and vegetables, giving them structure.
When combined with acid and sugar, and heated to 220 degrees F (104 degrees C), it forms a gel that thickens fruit jam, jelly, and preserves.
Do You Have to Add Pectin to Fruit Jam?
No. For the most part, the amount of naturally occurring pectin in fruit is sufficient and there's no need add more.
BUT (there's always a but) - it's important to understand how to draw all that natural pectin out of the fruit you're cooking so that the jam will "set" - i.e., thicken into jam.
In general, the firmer the fruit, the more pectin it contains. Apples, for example, contain a high amount of pectin, while strawberries do not.
Rhubarb, is a big fat rule breaker, because it's BOTH firm and low in pectin. So, because neither strawberries or rhubarb contain much pectin, it's important to understand how to maximize the thickening power of what's in there.
How to Get the Most Thickening Power from Naturally Occurring Pectin:
- Cook this jam to 220 degrees F (104 degrees C). It's important to make sure that the jam reaches 220 degrees F (104 degrees C), which is jam's "set" point.
- Add lemon juice. Lemon juice is key to great jam because the acid draws out all the pectin in the fruit and then helps all those strands of pectin bind together so that the jam thickens and "sets". Bonus - lemons themselves contain a high amount of pectin. So, just by adding lemon juice, you'll naturally raise the amount of pectin in your jam.
- Add all the sugar. Yes, this recipe contains 4 cups of sugar, which is more than some recipes and less than others. For this recipe, 4 cups (800g) was the perfect amount. Sugar does a whole lot more in jam than sweetened it up. Sugar binds the water in the fruit so that it can't interfere with thickening. Reducing the amount will leave you with more of a strawberry rhubarb sauce instead of jam.
- Cook it long enough. You've simply got to let some of the excess water in the fruit evaporate, a process that only happens if you cook it long enough. "Long enough" will vary. For me, with the particular batch of fruit that I used in the strawberry rhubarb jam that you see here, "long enough" was about an hour and a half. If you're working with less (or more) juicy strawberries, or live in a different climate or at a different altitude than I do, "long enough" might be different. So how do you know when you've reached "long enough"?
How to Know When Jam is Set
Jam thickens as it cools. So, the jam that's bubbling away on the stovetop might be "done", meaning it's cooked long enough to thicken up after you've taken it off the heat and ladled it into jars. But how do you know???
Before you begin cooking your jam, place a small dish in the freezer. After about an hour of cooking, remove the dish and spoon a teaspoon or two of jam onto the frozen dish.
Let it sit for a minute or so, then run your finger through the jam to test it's consistency. The frozen plate will cool the jam down quickly, helping you know right away whether or not the jam is done or needs to cook for a bit longer.
How Long Does Homemade Jam Last?
If you process your strawberry rhubarb jam in a hot water bath, it should keep for up to two years, as long as you store it in a relatively cool, dark place. If you choose to freeze it instead, the jam will maintain fantastic taste and texture for up to 6 months, and probably as long as a year.
Unprocessed jam stored in the refrigerator (or processed jars that have been opened) should keep for at least 3 weeks.
I really want to stress the importance of following safe canning practices. Botulism is nothing to mess with! If you are new to canning and preserving, read through this informative post about the 11 Canning Mistakes That Can Kill You before you begin.
More Summer Fruit Recipes
- Homemade Peach Preserves {No Added Pectin}
- Strawberry Cream Pie
- Almond Plum Cake
- Sweet Cherry Crumb Pie
- Mixed Berry Cobbler with Sugar Cookie Topping
- Peach Cobbler Muffins
"Love this recipe!!!!! This jam is phenomenal. Adding salt and pepper is brilliant. I'll never make it any other way." - Dolly
Kathy
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Happy baking!
📖 Recipe
Strawberry Rhubarb Jam Recipe {No Pectin}
This delicious homemade strawberry rhubarb jam recipe does not include any added pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Ingredients
- 7 cups (700g) fresh rhubarb, cut into ½-inch pieces
- 7 cups (1162g) fresh or frozen strawberries, stems removed and cut in half
- 4 cups (800g) granulated sugar
- ¼ cup (60ml) freshly squeezed lemon juice
- ¾ teaspoon salt
- 1 teaspoon ground black pepper (*see note)
- ½ - 1 teaspoon pure vanilla extract (to taste)
- ½ - 1 teaspoon almond extract (to taste)
Instructions
- Put the pieces of rhubarb and strawberries in a large heavy bottom saucepan. Add the sugar, lemon juice, salt, and pepper, and stir to combine. Bring to a boil over medium heat, stirring occasionally.
- Once the jam begins to boil, partially cover the pan, adjusting the lid so that it covers about 80% of the pan. Adjust the heat as necessary to maintain a gentle simmer rather than a violent boil. (*See note)
- Put a small dish in the freezer. Cook the jam for at least one hour, and up to two hours, stirring frequently, especially towards the end of cooking. (Be cautious as you stir; as the jam begins to thicken, it will splatter.)
- After an hour of cooking, remove the frozen dish from the freezer and spoon a teaspoon or two of jam onto it. Let the jam sit on the frozen dish for a minute or so to cool, then run your finger through it to test the consistency. If it's still quite runny, put the dish back in the freezer and keep cooking, re-testing it every 15 minutes or so. (*See the note below about what to do if the jam doesn't set.)
- When the jam has thickened up enough, remove the pan from the heat and stir in the vanilla and almond extracts. Start with ½ teaspoon of each, taste and add as much more as you like. At this point you can add more black pepper if you like as well.
To freeze Strawberry Rhubarb jam:
- Ladle the jam into jars, leaving about 1-inch of room at the top of the jar, and let sit out on the counter, uncovered for an hour or two, until cooled to room temperature. Screw the lids onto the jars and place in the freezer. The jam will keep in the freezer for 6-12 months.
To process Strawberry Rhubarb Jam in a hot water bath:
- Pour the jam into sterilized, dry glass jars leaving about ¼ inch of room at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
- Bring a large pot of water, or water-bath canner,, to a rolling boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely.
- Once the jars are cool, check the seal by gently pressing down on the center of the lid. if it pops up and down (often making a popping sound), it is not sealed. If that should happen to a jar or two, just store the preserves in the refrigerator and use it within 3 weeks. (Or freeze for 6-12 months) Properly sealed jars can be stored in a cool dark place for up to 2 years.
Notes
How much black pepper should you use in this recipe?
If you are sensitive to the flavor of black pepper, or feel that the pepper you have is particularly spicy, start with ½ teaspoon and add more to taste if you like. You can also use white pepper, which tends to be much milder than black pepper.
On the other hand, if the pepper you have is mild, or if you just want a more pronounced "kick", feel free to add more than the 1 teaspoon that the recipe calls for.
What to do if your jam isn't reaching 220 degrees F (104 degrees C):
I've heard from a few readers who have had a difficult time getting their jam to 220 degrees F (104 degrees C). If you're jam isn't reaching that temperature, don't be afraid to turn the heat up a bit. If you do turn up the heat, be sure to stir it more often so the jam on the bottom of the pan doesn't burn.
It's also important to make sure you're using a thermometer with the correct temperature calibration. If the temperature reading on your thermometer is off, it can be difficult to know if your jam is getting to the right temperature.
What to do if your jam doesn't set:
Wait 48 hours. Let the jam sit for 48 hours because sometimes it takes that long for the pectin to set up. If it still didn’t set, you can re-cook it with a bit of additional pectin. For every 4 cups of jam, whisk together ¼ cup sugar and 1 tablespoon powdered pectin. Add the jam to a saucepan and add the sugar/ pectin mixture. Stir to dissolve the pectin and bring the jam to a boil. You want it to boil vigorously for about 5-10 minutes, stirring often.
If you put a plate in the freezer ahead of time, you’ll be able to check to see when the jam is ready. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
Can you replace the sugar with honey or agave?
One reader wrote in to tell me that she substituted the sugar for a mixture of honey and agave and had great results. Here's what she said, "I did make it with honey and agave (I only had a little of each) and I did ¾ cup of each sweetener to replace 1 cup sugar. It tastes great and when I did the frozen plate test it got to the desired jam texture." Thank you Brooke!
Add a touch of Citrus Flavor:
Add a tablespoon or two of orange, lemon or lime zest to this strawberry jam to give it a bit of bright citrus flavor!
Recommended Products
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Premium Canning Kit | 7-Piece Stainless Steel Canner Set includes Essential Tools: Ladle, Canning Funnel, Jar Lifter, Bubble Remover, Kitchen Tongs, Jar Wrench
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Ball Regular Mouth Mason Jars 8 oz, 12 Pack Canning Jars
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Granite Ware Covered Preserving Canner with Rack, 12-Quart
Nutrition Information:
Yield: 48 Serving Size: 2 tbspAmount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 0g
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Chevy says
How much water do you add?
Rebecca Blackwell says
Hi Chevy! There's no water in this recipe. The juice from the fruit and the liquid from the sugar is all you need!
Karen says
Would not set. Could not get it to 220. Cooked it over 2 hours. Taste it good but have to use a spoon.
Rebecca Blackwell says
Hi Karen! Sorry to hear that the jam wouldn't set! I have a solution for you that I think will work....
1. Wait 48 hours. Let the jam sit for 48 hours because sometimes it takes that long for the pectin to set up.
2. If it still didn’t set, you can recook it with a bit of additional pectin. For every 4 cups of jam, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
3. Add the jam to a saucepan and add the sugar/ pectin mixture. Stir to dissolve the pectin and bring the jam to a boil. You want it to boil vigorously for about 5-10 minutes, stirring often.
4. If you put a plate in the freezer ahead of time, you’ll be able to check to see when the jam is ready. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
I hope that helps! xo
Cooking Canadian Mama says
This is now my favourite jam recipe-thank you! It's amazing every time and I don't put the almond extract.
Can I use this recipe for blueberries? How would it be adapted.
Rebecca Blackwell says
Hi there! I'm so happy to hear that you like this recipe! Thank you so much for taking the time to let me know! I'm sure this would work for blueberries and don't think you'll need to make any adjustments. I'd use about 4 lbs (1800g) of blueberries (approximately), and keep all the other ingredients the same. Blueberries are high in natural pectin, so the jam should set well. The only thing to pay attention to is how long the jam will need to cook. Blueberries can vary quite a bit in how much juice they contain. If you have a juicy bunch, you'll just need to cook the jam longer. If they are on the drier side, the jam won't take as long to set. Use the "freezer test" (a plate that's been sitting in the freezer) to test when the jam is set and you should be good.
Please let me know if you have any other questions! And, I'd love to hear how your blueberry jam comes out for you! xo
Holly says
Hello! I made a batch using this recipe over the weekend and it was incredible! That said, I’m now tripling to fill mini jars as wedding favors for our upcoming wedding in August.
Question: since the quantities are so large and the pot I’m using so tall, I may add some pectin to ensure it sets while not scorching the bottom. Would that be your suggestion, as well? Or, should I use two smaller pots to start, and then combine as the solids reduce? I guess the third option is to make 3 batches, but I’ve already thrown it all into a pot. 🙄 Thoughts?
Rebecca Blackwell says
Hi Holly! So happy to hear that you like this recipe! And, what a fantastic idea to give little jars as gifts for wedding guests!
To answer your question, there's no harm in adding some pectin, especially since you're making such a large batch. It's probably unnecessary... but the little added assurance is worth it. No matter what, be sure to stir the pot often to ensure that the fruit on the bottom of the pot isn't scorching. Be patient.... with that much jam, it might need to cook for quite a while.
And, use the "freezer test" to make sure it's set - Put a plate in the freezer; pull the plate from the freezer and scoop a spoonful of jam onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
Please let me know if you have any other questions!
Tina says
Believe it or not, as an adult in her mid fifties (ugh) I never had rhubarb. I got some from a friend this summer and googles recipes. That is how I came upon yours! This jam was so absolutely delicious! I gave some to family members, and it was a huge hit! I begged my friend for more rhubarb from her garden. I am now freezing that so that I can make this for Christmas gifts. Not sure I will be able to hold off on making it again. I am a huge fan of bread baking, so this jam with homemade bread made me so happy! Thanks for sharing! I will definitely be trying more of your recipes.
Rebecca Blackwell says
Hi Tina! I love this! I am so happy to hear that this is what you chose to make as your virgin rhubarb recipe and that it worked out well for you! Homemade bread with homemade jam is one of my favorite indulgences. Pure luxury. For the past few years, I've frozen some rhubarb for the exact same reason you mention here. I have also wondered if I could wait that long to make it again, but then it seems like I blink and it's November... so, no problem. 🙂 Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Brooke says
I made this last year and LOVED it so I want to make it again. However, my sister in law is allergic to sugar have you ever tried honey or agave instead? Or any tips if I do try it?
Thanks!
Rebecca Blackwell says
Hi Brooke! How terrible for your sister in law! I haven't tried it in this recipe specifically, but you can substitute hone for sugar in jam and preserves. Keep in mind that honey is sweeter than sugar, so use less... I'd suggest 2 cups for this recipe. I hope that helps! Please let me know if you have any other questions! And if you try this with honey instead of sugar, I'd love to know how it worked for you and what you thought of the flavor! xo
Cecile says
Hi Rebecca, I have a question about the temperature: I live at high altitude, do I still need to get the temperature to 220F ?
Rebecca Blackwell says
Hi Cecile! The general rule when making jam at high altitude is this: For each 1000 feet of altitude above sea level, subtract 2 degrees (F). So, depending on how much above sea level you are, the jam should set if it's a few degrees below 220. Having said that, make sure to do the freezer test to ensure the jam is set regardless of the temperature. I lived in Denver for most of my life and even though Denver is a mile above sea level, I almost always had to boil it to close to 220 degrees. 🙂 Please let me know of you have any other questions! And, I'd love to hear what you think of this recipe after you make it! xo
Angele Yetman says
Good Morning!! In the midst of making my second batch as the first one has disappeared. First time making rhubarb strawberry jam and I must say this recipe was wonderful! Very easy to follow and very helpful, between the directions and your comment replies. You have just gotten yourself a new fan!!! Stay safe!
Rebecca Blackwell says
Hooray!!! I am so happy to hear that you like this recipe so much Angele! Your comment just totally made my whole day. Thank you so much for taking the time to write this review! xo