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.
"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." - Louis
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.
"Fabulous! I really wanted to not add all the secret ingredients and I am glad I did. I did start with an amazing flat of farm-sweet strawberries but do try this, you won't be sorry!" - Taya
Ingredients Needed to Prepare This Recipe
There are four ingredients that take this gorgeous summer jam 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
- Ground black 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.)
"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
You will also need:
- Fresh rhubarb.
- Fresh OR frozen strawberries
- Granulated sugar
- Lemon juice, preferably freshly squeezed
Adding Black Pepper to Fruit is a Culinary Secret Weapon
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 even better 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.
Also, black pepper in cookies - especially sugar cookies and ginger cookies - is phenomenal. Just sayin'.
"I've made this recipe several times now, and although I take pride in making a jam recipe my own, I have to say I have basically no changes to make to this. The vanilla, almond, and pepper are truly secret ingredients that send this recipe to the next level. Of all the jams I make, this one is by far the crowd favorite! After proper sterilization of jars, it lasts for several months, even after opened. Huge kudos to this recipe, my summers wouldn't be the same without it!" - Will
How to Make Strawberry Rhubarb Jam Without Added Pectin
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.
For the most part, the amount of naturally occurring pectin in fruit is sufficient and there's no need add more.
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 nor rhubarb contains much pectin, it's important to understand how to maximize the thickening power of what mother nature put in there. Here are some tips...
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"?
"This is the best jam I have ever made! I've given a jar to each of our children and they have the same opinion. Thank you for a wonderful recipe." - Shelly
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.
My 6 Favorite Ways to Eat Strawberry-Rhubarb 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
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.
Recipe FAQs
How much black pepper should I 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.
My jam has been cooking for a while and it's not reaching 220 degrees. What should I do?
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.
First, 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 I 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!
More Summer Fruit Recipes
My other favorite summer fruit jam is Homemade Peach Preserves, also made without any added pectin. With a couple of jars of strawberry-rhubarb and peach preserves in my pantry, I feel I can survive the winter.
After making a batch or two of peach preserves and strawberry-rhubarb jam, I always make a batch of Almond Thumbprint cookies. The orange and red centers of these cookies look like sparkling jewels.
When strawberries are at their peak, I look for any excuse to make a Strawberry Cream Pie. The filling for this pie is a combination of my favorite pastry cream recipe and fresh strawberry pie filling. It's bright, creamy, and packed with strawberry flavor.
And hey there rhubarb lovers, this rhubarb chutney is so good on sandwiches and roasted meats like pork tenderloin or roast chicken. It's also an incredible way to elevate cheese and crackers.
Cherries are my husband's favorite fruit, so not only do we go through bag after bag of them while they're in season, I always make sure to make at least one Cherry Crumb Pie and a batch or two of Cherry Crumble Bars which are basically cherry pie in cookie form.
And what's summer without a fruit cobbler? Both Peach Cobbler and Mixed Berry Cobbler have a chewy sugar-cookie-like topping that only takes about 5 minutes to make and is the kind of crowd-pleasing dessert you might find yourself returning to time and time again. Or, eat your cobbler in muffin form with these Peach Cobbler Muffins.
And, take full advantage of berry season with these Mixed Berry Muffins topped with buttery brown sugar streusel and this Triple Berry and Plum Pie.
"Love this recipe!!!!! This jam is phenomenal. Adding salt and pepper is brilliant. I'll never make it any other way." - Dolly
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
- Scroll up to the recipe FAQs for a list of the most common homemade jam-making problems and their solutions.
- Add a tablespoon or two of orange, lemon, or lime zest to this strawberry jam to give it a bit of bright citrus flavor!
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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
Iliana says
This sounds so good! I’m going to give it a try but really want to add some lemon and orange zest as you posted in one of your hints. When should I add the zest? And how much typically for just a hint of the citrus? Thanks!
Rebecca Blackwell says
Hi there! Lemon and orange zest are so good in this jam! I would add about a tablespoon of each in step #1 then taste the jam after it's been cooking for 30 minutes and add more if the flavor isn't strong enough for your liking. I hope that helps! Please let me know if you have any other questions. And I'd love to hear how this jam comes out for you!
Joey says
Question: a family member is allergic to almonds, will the flavour be good if I omit the almond extract? Thanks!
Rebecca Blackwell says
Hi Joey! Yes! You can totally omit the almond extract and the jam will still be delicious. The almond extract just adds a hint of almond flavors that are already there. Leaving it out is not a problem at all. Please let me know if you have any other questions! And I'd love to hear what you think of this jam after you make it!
Shelby says
This recipe is so yummy! I especially love spooning it over yogurt for breakfast. Thanks for such a great strawberry jam recipe!
Rose says
Wow! This recipe was spot on, turned out super good. I'll save it to make it again.
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
Corinne says
Could I just add a packet of pectin at the beginning of the process, rather than the long boiling method, to save some time? Is there a reason for not using the added pectin? My strawberry patch is producing way too much (yay!) and I'm running out of room in the freezer, so looking to make this yummy looking jam. Thanks!
Rebecca Blackwell says
You can absolutely use a packet of pectin, Corinne. You'll still need to boil the jam for a while... possibly even as long as you would if you hadn't added it if the berries are super juicy. But the added pectin will ensure that the jam will set no matter what. Please let me know if you have any other questions and I'd love to hear what you think of this jam after you make it! xo
Rose says
Thanks so much Rebecca for this delicious recipe. Are used 3 pounds of strawberries have and 2 pounds of rhubarb with the 4 cups of sugar.
It has turned out great and is very delicious. I think the best strawberry rhubarb jam I’ve made.
Rebecca Blackwell says
I am so happy to hear that this recipe is working out well for you Rose! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Brooke says
I did make it with honey and agave (I only had a little of each) and I did 3/4 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. It’s a little soupy in the jars after having been in the “canning bath” thing. But maybe that will change once it’s open and in the fridge (maybe not, I have no idea 😂) I had halved the recipe (in case it didn’t work) and it simmered for a little over an hour. All that to say I am VERY happy with the results!!!!
Rebecca Blackwell says
Hooray! I'm so happy to hear that this worked out! Thanks so much for taking the time to report back. I'm going to add a note in the recipe about this for anyone else wanting to substitute honey or agave for sugar. Thank you! xo
Sheila Weber says
I am wondering if it works to cut this in half, as I don't have enough of the strawberries or rhubarb I really want to make it right now as it sounds delicious!!!
Rebecca Blackwell says
Hi there! Yes - you can make less jam, no problem. Since you left this comment a few days ago, I'm hoping you went ahead and made some. How did it come out for you?
Mara says
The peach truck just came through and I have tons of peaches. I was thinking about peach and rhubarb jam. Do you think I could substitute the strawberries for peaches? I am also going to try your peach preserve recipe.
Rebecca Blackwell says
HI Mara! Yes! You could use peaches in this recipe instead of the strawberries and I think that would be delicious! However, I might suggest following the peach preserves recipe and just adding some rhubarb in place of some of the peaches. You could also use the same amount of peaches that the recipe calls for and just add some rhubarb AND some additional sugar. You want about the same amount of sugar as fruit by weight. Please let me know if you have any other questions! And, I'd love to hear how this comes out for you! xo
Courtney says
Hello! This looks like a great recipe, I just made strawberry jam yesterday and want to use the rest with some rhubarb and this sounds perfect.
Do you know what the measurement for the strawberries and rhubarb would be by weight? I prefer weighing ingredients especially with fruit since cups can vary so much.
Thanks!
Rebecca Blackwell says
Hi Courtney! 1 up of rhubarb is about 3 1/2 ounces and 1 cup of strawberries is about 7 ounces. But, you don't need to be super exact with the fruit measurements for this recipe. There are so many different factors at play here, such as how ripe the fruit is and how much water content it has. What's most important is just to pay attention as it cooks, allowing it to simmer until it's thickened up. If you put a small dish in the freezer, then pull it out and drop a dollop of jam on it when you think the jam might be done, the jam will cool quickly and allow you to test the consistency. The jam should be done after simmering for an hour or two, but if your fruit is super juicy, it might take longer. Please let me know if you have any other questions! xo
Nicole P says
Can’t wait to make this! If using frozen rhubarb do you use frozen or defrost and drain first? Thanks!
Rebecca Blackwell says
Hi Nicole! I suggest making things easy on yourself and just adding the rhubarb in frozen. The jam will take longer to cook - it will take longer to get to room temperature and there will be more water in the jam that needs time to evaporate. Just let it simmer as long as it needs to and remember to stir it from time to time. Having said that, you can also defrost and drain the rhubarb first. Either way will work great. Please let me know if you have any other questions! And I'd love to know what you think of this jam after you make it! xo
Beth says
Thank you! I will try again another time.
Mindi M says
I am planning on trying this recipe with bing cherries i picked yesterday and rhubarb out of my garden - have you tried?
Rebecca Blackwell says
Hi Mindi! Cherry rhubarb jam sound amazing! I haven't tried it, but now I really want to. A couple of tips.... you might want to increase the sugar by about 1/2 cup and it's possible you'll need to use a bit of powdered pectin - about 1 tablespoon should do it. You don't need to use the pectin to start - but if your jam doesn't set up, here's what to do:
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.
Please let me know if you have any other questions. And, I'd love to know how this comes out for you! xo
Sandee says
OMGoodness, one more question. Do you measure the 7 cups of strawberries whole first and then cut in half, or half the strawberries first then measure the 7 cups?
Rebecca Blackwell says
Hello again! I would suggest measuring the fruit after it's cut. So, cut the strawberries in half and then measure them.
Sandee says
I really a novice at jam making. Tried this recipe last year and it didn’t really set up, but maybe my measurements were wrong. How do you measure 7 cups of rhubarb before you you chop/dice it up?
Rebecca Blackwell says
Hi Sandee! Happy to hear you're trying this recipe again this year! I measure rhubarb as I'm chopping it, not before. How many stalks you'll need really depends on how large each stalk is... But, usually one stalk will get you somewhere between 1 and 1 1/2 cups of chopped rhubarb. Even if you were off a bit on your rhubarb measurements, I doubt that was the reason your jam didn't set up. Other culprits might be super juicy strawberries, not enough sugar, or not enough lemon juice. If you were off on your sugar and lemon juice measurements, that can cause the jam to not set up. Also, super juicy fruit can add excess liquid to the jam. If that's the case, just keep simmering it, which will allow the excess liquid to evaporate. Having said all that, if the jam doesn't set up again this year, here's what to do...
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.
Please let me know if you have any other questions along the way! Happy jam making! xo
Angelika Burt says
Omg, so glad I listened and tried this recipe! It's fantastic. The only thing is it didn't really thicken. I think I got panicky and didn't cook long enough at the rolling boil. I did check the temp (ok I did use my meat thermometer) and it was 220, but in hind site I checked in the middle. Is it too late to boil it again?? I'll be happy to eat it how it is.... but it would be nice if it were thicker. Can you tell I'm not a jam pro. 😉
Rebecca Blackwell says
Hi Angelika! Thanks for reaching out! I'm wondering if the jam might thicken as it cools... it's been a little over an hour since you left this comment. Have you noticed it thinking up since then?
Angelika Burt says
I cooked it yesterday, cooled overnight. I did the plate in the freezer..... times several lol. I did a lot of tasting. So I said the heck with it, boiled it again... made sure it really did get to 220. Now- if it's not thick I don't care, it tastes so good. I'm going to freeze the leftovers. I did put the extracts in at the beginning... oops, but will add some more vanilla when it cools. I seriously can't believe how good this is. Anyone who doubts the pepper and salt- just try it! You can't tell the pepper exactly but it adds so much. Now I'm going to have to get a candy thermometer, this is NOT the last time I will be making this. Thanks!!
Rebecca Blackwell says
Haha! I LOVE this! So happy you like this recipe so much! You've just totally made my day. 😊 xo
Shelley Dougherty says
This is the best jam I have ever made! I've given a jar to each of our children and they have the same opinion. Thank you for a wonderful recipe.
Rebecca Blackwell says
I am so happy to hear that Shelley! Thank you so much for taking the time to leave a comment letting me know you and your children enjoyed this recipe! I truly appreciate it! xo
Mel says
I must have read at least 30 different recipes before deciding on this one. I did not have pectin and didn’t want to go back to the store. I halved the recipe to save enough rhubarb to make a pie later. My strawberries and rhubarb were still pretty frozen after a short hour on the counter and I put them in the pot with juices. It was thick after an hour with no problem, so I didn’t need the frozen dish to test. I didn’t have almond extract so omitted that. Rhubarb is my husbands favorite but even I enjoyed this recipe! Will definitely make again when I get my hands on more rhubarb!
Rebecca Blackwell says
Hi Mel! I'm so happy to hear that you liked this recipe! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Susan says
OH NO! I was in a hurry and added the vanilla and almond extract with all the other ingredients. Is this going to ruin my jam setting up?
Rebecca Blackwell says
Hi Susan! No worries. The jam should be fine. When vanilla is cooked for a long time it can take on a slightly bitter flavor. In this case, I think there are so many other flavors going on in there, plus a hearty amount of sugar, that you should be fine. When the jam is done, taste it and add a bit more vanilla if you like. Vanilla, ironically, can round out sharp or bitter flavors. So if the initial amount you added does contribute to a slight bitterness, adding a touch more after cooking should balance it out. Please let me know if you have any other questions! And, I'd love to hear how it comes out for you! xo
Ellyn says
The pepper and salt we're really interesting additions for me. I really loved them! But the vanilla and almond extract we're a bit overpowering for my taste. Would probably go half a teaspoon on each. Thanks for the recipe!
Rebecca Blackwell says
So happy you liked this recipe Ellyn! This is one of those recipes in which everything can be adjusted to suit personal tastes. I'm happy to hear that you plan to play around with the amounts of extracts that taste right to you! Thank you so much for taking the time to leave a comment for me. I always love to hear from readers. xo
Theresa Pigeon says
I am wondering if I misjudge the 1/4 when filling my jars will they still be safe to store down stairs or should I freeze them?
Rebecca Blackwell says
Hi Theresa! Thanks for reaching out. As long as the jars are sealed, you should be fine. To know that they are sealed, press the middle of the lid with your finger. If the lid springs up when you release your finger, the lid is unsealed. If it stays down, you should be totally fine. Please let me know if you have any other questions! xo
Lauren Whitley says
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. I'm not sure if that made any difference till I try another batch. Thank you so much for all the wonderful info you shared with this article!
Rebecca Blackwell says
I am so happy to hear this Lauren! I just LOVE the little kick that pepper gives the sweet fruit. I'm so glad to hear that you do to. Also, I usually add a bit more lemon juice too just because I love tart flavors. The beauty of recipes like this is that you can play around with some of the flavoring ingredients to get something perfectly suited to your own tastes. Thank you so much for taking the time to leave a comment for me. It means so much to me! xo
Andrew says
I love this recipe. The 1t of pepper is a bit too strong for our palettes, but will definitely try again with maybe 1/4t instead.
Rebecca Blackwell says
I am so happy to hear that you like this recipe, Andrew! Also happy to hear that you're making adjustments to suit your tastes. This is definitely one of those recipes that can be adjusted based on personal preferences. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Sarah says
Thanks for sharing this recipe! I’m looking forward to making it. I’m using frozen strawberries (stems already removed) and fresh rhubarb. Is it necessary to defrost the berries before doing step #1? Or do I just put them in the saucepan frozen, with the fresh rhubarb?
Rebecca Blackwell says
Hi Sarah! So sorry for the delay in answering your question. By now you might have already made this, but just in case - There is no need to defrost the strawberries before adding them, however, the cook time will be longer than if you are using defrosted berries. As long as you're prepared for cooking the mixture a bit longer, you should be just fine. xo
Joyce DeHaan says
Hi, I was so intrigued by your recipe I just had to try it. My question: have you ever heard of problems arising from making it at higher altitude? I boiled my batch for nearly 3 hours and couldn't get the temperature above 204 F. In desperation I added tapioca to act as an additional pectin, and put the whole potful in a 350 F oven to try and get the temperature up. After nearly an hour in the oven it still didn't go above 204 F although it was boiling away and thickening in spots the way a pie does around the edges. The test on the frozen plate gave me something that would spread on toast but nothing that approached a gel. It's going to taste great but I'm not sure about the no pectin aspect. I live at altitude a mile high (5000 + feet).
Rebecca Blackwell says
Hi Joyce! Thanks so much for reaching out. I live in the Denver metro area, at 5200 feet, (are you in CO as well?) so I don't think altitude is the issue. A couple of questions... Is it possible that you accidentally added less sugar? Sugar binds the water in the fruit so that it can’t interfere with thickening. If you're certain you added the full 4 cups of sugar, is it possible you forgot to add the lemon juice? I am honestly perplexed about why the jam wasn't getting to a temperature over 204 degrees, but both a lack of sugar and lemon juice can affect the jam setting, so I thought we would start there. Once you stopped cooking the jam and let it cool, did it gel? What was the consistency like?
Joyce DeHaan says
Hi Rebecca, thanks for your reply. I made a bunch of adjustments to the recipe because I was trying to use up some fruit I had frozen from last year, so I may have gotten everything off kilter. It wouldn't be your recipe's fault, just my experimenting probably went outside the bounds. I don't have your expertise in how all the factors go together.
I used frozen whole raspberries instead of strawberries and the measurements might not have been comparable. So that might have led to my not using enough sugar. My rhubarb was also frozen leftovers from last year but was in great shape.
After I squeezed my fresh lemon juice I was a bit short so I substituted just a little lime juice from concentrate that I had on hand. So you can see I veered off course in a number of ways. Maybe the recipe no longer had a fighting chance, haha! Do you think that the sugar content affects the boiling temperature? Maybe the higher the sugar concentration, the higher the boiling temperature. If I didn't have enough sugar that might explain my problems.
Anyway, when the jam cooled it wasn't gelled but thick enough to spread on toast or a cracker, and the taste is fantastic. I'm new to the black pepper and extracts as ingredients. They add another whole flavor dimension! So all in all I am happy with the final product and next time I won't be so 'adventurous' and will stick to the original recipe. My mother always scolded me for coloring outside the lines - sometimes it works, others not so much.
Thanks for providing your recipe for inspiration! I'm in Idaho, not CO. But a fellow mountain dweller.
Thanks again ❤️
Rebecca Blackwell says
First of all, I LOVE that you forged ahead with this recipe using what you had on hand and making substitutions. I often feel that people are afraid to experiment in the kitchen and opt to just not make something if they don't have all the right ingredients. Most recipes are meant to be tampered with, in my opinion. The worst that can happen is that whatever you're making doesn't quite turn out. A very small tragedy in the scheme of things. 🙂 After reading your comment about all the things you changed I think there was too much water in proportion to the amount of sugar and natural pectin. The sugar and pectin in the fruit and lemon juice come together to thicken up the jam and cause it to "gel". Frozen fruit can work great in jam, but it often has a higher water content. In many cases, you just have to let it cook longer (which you did); but, in your case I think a bit more sugar and fresh lemon juice would have been helpful. (I believe there isn't much natural pectin in lime juice from concentrate.)
Regardless, I'm thrilled that you got something that's at least spreadable and that it tastes good. You might want to try pouring it over vanilla ice cream or using it as a syrup for pancakes. Thank you so much for taking the time to reach out and ask questions and respond to my questions! I love interacting with readers, even when a recipe doesn't quite turn out as planned. xo
Deb says
Salt and pepper is a great idea! However the pepper and extracts totally out does the strawberry rhubarb (in my opinion).
.We like the flavor of strawberry and rhubarb so to be fair I'll try it again with 1/2 or less pepper, vanilla and almond.
I cooked it for 90 min...it jelled great! This recipe yielded 10 cups of jam.
Thank you for the recipe 🙂
Rebecca Blackwell says
Hi Deb! I'm sure you'll agree that one of the best thing about baking and cooking from scratch is the freedom to customize recipes to your personal tastes and preferences. I'm so happy that you liked this recipe and have figured out what tweaks to make to suit your tastes. xo
Pam Clarkson says
I am about to make this recipe. Why am I putting the jars upside down when they come out of the hot water bath unlike most receipts?
Also how many pint jars will this recipe make?
Rebecca Blackwell says
Hi Pam! Setting the jars upside down after they come out of the hot water bath allows the super hot jam inside the jars to come in contact with the top of the jar and the lid. This allows sterilization to continue even after the jar has been removed from the boiling water. It also helps ensure that the jars will seal. Honestly, it's probably unnecessary. It's one of those "just in case" measures that doesn't take any additional time or effort, so I figure "why not"? But, it's totally optional and the jam will most likely be 100% fine regardless. 🙂 Please let me know if you have any other questions. And, I'd love to hear what you think of this Jam after you make it. xo
Kiesha says
Extremely good. I only made half the recipe. I used fine black pepper and no almond extract because I am sensitive to it's flavor. I may try a few drops next time. My daughter loved it. Now to try it on my grandma. Going to use it on short bread cookies for Christmas! Will make more!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Kiesha! Using it on shortbread cookies sounds positively delicious. I was hoping to use some in rugelach or thumbprint cookies for Christmas this year, but we ate it all! Gotta make more next summer. 🙂 Thank you so much for taking the time to leave a comment for me! I hope you had a Merry Christmas! xo
Kiesha says
Hello! I am going to make your jam recipe. My gram had never eaten rhubarb before (shocking, as she once had a farm) but I recently made a strawberry rhubarb pie and she loved it. Her canning days are long gone, but I want her to have some tasty homemade jam for her biscuit cravings. I wondered what kind of pepper you use.....finely ground or coarse grind? TIA!
Rebecca Blackwell says
Hi Kiesha! How wonderful of you to make this for your grandma! I've used both finely ground and course ground black pepper in this jam. It really just depends on what I have on hand, or happen to reach for. The key is to taste it and adjust to what tastes good to you. The pepper should add a bit of a kick - but not be easily identifiable. If using finely ground, start with a scant teaspoon - or maybe even 3/4 tsp. When the jam is nearly done cooking, dip out a small spoonful, let it cool, then taste it and add a bit more pepper if you like. Please let me know if you have any other questions! And, I would LOVE to know what your grandma (and you!) thinks of this jam! xo
Dena says
I'm looking foward to trying this recipe. I've just made some using another recipe and it hasn't set. I didn't want to cook it for too long as the fruit seems to lose flavour when I've done that before.Esp as it's not amazing quality to start with. Even this one I can't really taste the fruit clearly. Other than possibly not getting a violent rolling boil going initially, I did eveything else right. So frustrating. Do you find that your jam maintains its flavour even after 1.5 hrs of cooking? Thanks.
Rebecca Blackwell says
Hi Dena! I'm not sure what would be causing the flavor to lesson... unless the fruit itself isn't flavorful, cooking it for a long time should actually condense it's flavor, making it more powerful, not less. Every time I've made this jam it comes out bright and packed with flavor so I hope you'll try it! Please let me know if you have any questions... and I'd love to know what you think after you make it! xo
Susan Springer says
Just made the strawberry rhubarb jam. This is a great recipe. Just enough tart and sweet.
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Susan! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Ann Marie McNamara says
I didn’t realize I was supposed to wait until the jars cooled until checking the seal. The recipes I used said they should pop within 5-10 minutes after taking them out of the boiling water. When they didn’t after 15 minutes I tested them. Some pushed down and didn’t pop back up. I technically made the seal by doing that. Are they still safe?
Rebecca Blackwell says
Hi Ann! If the top of the jars didn't pop back up, I'd think that they are sealed and just fine. However, if you're at all unsure, just put the jars in the freezer. This jam freezes really well!
Kathy Furgal says
Love this recipe!!!!! I did not add the almond extract due to family with nut allergies. Will certainly use this again. Thanks.
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Kathy! Thank you so much for taking the time to let me know! I really appreciate it. xi
Carole says
Curious about the extracts. I’m about to try this yummy-sounding recipe, but my husband has a tree nut allergy. That means I’ll have to omit the almond extract. Wondering if the two extracts play on (complement) each other...should I omit both? Anyone try without one or both extracts?
Rebecca Blackwell says
Hi Carole! I would suggest just adding the vanilla. It will be just as delicious without the almond extract. Please let me know if you have any more questions, and I'd love to know what what you think of this jam after you make it! xo
Karyl Henry says
I've never tried rhubarb before, but your glowing description makes me want to go out and buy some! And you are so right about salt...it makes SUCH a difference in food!
Lori | The Kitchen Whisperer says
I love the “secret” ingredients; especially pepper! Pepper pairs absolutely beautifully with strawberries as it helps balance out the sweetness and make it more rounded flavor-wise.
Your colors are gorgeous btw! These would make perfect gifts when attending cookouts this summer too!
Rebecca Blackwell says
Thank you Lori! I've had that mat of green moss for months, just certain that one of these days, I'd make something that would seem appropriate to use it in photos. This jam was it! And yes- the jam would make great gifts. I recently put a bunch of rhubarb in the freezer just for that purpose. Thank you so much for your comment!
Kelly Anthony says
I love that there's no pectin required! Looking forward to becoming a jam genius thanks to all your secrets 😉 Thanks for the tips!
Sharon says
The best that the season has to offer, strawberries and rhubarb! Perfect on flaky biscuits or English muffins for breakfast.
Jenni LeBaron says
I've never worked with rhubarb before, which is crazy because it is such a vibrant flavorful ingredient to use. Delicious recipes like this make me positive I need to jump right in!
Rebecca Blackwell says
Yeeees! You just gotta. Strawberry and rhubarb area match made in heaven. 🙂 Thanks for taking the time to leave a comment! xo
Buffy says
I bought a bunch of rhubarb in our CSA box that arrived in Friday. On Sat, I used ~2/3 in a rhubarb ginger jam, then Sunday I bought fresh organic strawberries to make your jam with the other half. I’ll make half without pepper / almond extract and half as you suggest to compare and also because I think my kids will prefer the more standard version, thanks for your recipe and tips about pectin and jam making in general... much appreciated!
Rebecca Blackwell says
Thank you so much for taking the time to leave a comment for me! I appreciate it more than I can express! xo
Veena Azmanov says
I love strawberries and surely this Jam will be one of my favorite too. Homemade is the best option ever.
Dana says
Hi I was wondering if you could use frozen rhubarb?
Rebecca Blackwell says
Hi Dana! Yes! Frozen rhubarb will work fine. I have a couple bags in the freezer right now that I've reserved for exactly that purpose. 🙂 Please let me know if you have any more questions and how your jam comes out! xo
James Willett says
I did not use water bath. I just placed the warm jam in sterile ball jars. The jars sealed, but I am not sure how to store them and if they are safe to eat.
Rebecca Blackwell says
Hi James! If the jars sealed, you can just store the jars inside a pantry or cupboard and the jam will be safe to eat for about 12 months. It's best to store them in a place where they won't get direct sunlight or be exposed to heat. But, they should keep well at room temperature for quite a long time. Did you taste the jam before ladling it into jars? What did you think?
Patti Roy says
Jam is NOT shelf stable unless it has been properly processed in a boiling water bath. Please don't advise anyone to do so!
Rebecca Blackwell says
Hi Patti! I agree! I say this in the post, and offer instructions in the recipe to either process the jars of jam in a hot water bath or freeze them, but just in case anyone missed it, let me restate it:
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.
Heather says
I get so excited when it's rhubarb season! And so sad when it's over. I can't wait to make this jam, and have a little piece of it for when the season is over! Thanks for the tips on thickening too 🙂
Carrie | Clean Eating Kitchen says
My mum used to make rhubarb jam - it was my favorite thing! Love the addition of strawberries, popping this on my 'to make' list!
Rebecca Blackwell says
Hi Carrie! My grandma used to make strawberry rhubarb pies when I was a girl and I just loved them. This jam reminds me of those pies. Isn't it funny how food can be so nostalgic? I do hope you enjoy this jam as much as we do! Thank you for taking the time to leave a comment for me! xo
Louise says
I made a very small batch last weekend, 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. I didn’t have enough almond extract last time (still delicious), so I’m looking forward to trying it with the correct ingredients.
Rebecca Blackwell says
I am so happy to hear that you like this recipe Louise! We can't get enough of it around our house. 🙂 My grandma used to make strawberry rhubarb pie every year and it was so good. This jam reminds me of that pie, too. Thank you so much for taking the time to leave a comment for me! xoxo
Debbie says
You have some wonderful tips for someone that isn't experienced in canning. I love the combo of strawberry and rhubarb. I bet this is so yummy spread on a hot buttery biscuit.
Rebecca Blackwell says
Hi Debbie! Thank you! There really is nothing better than a warm biscuit spread with homemade jam. Makes me hungry just thinking about it. Thanks so much for taking the time to leave a comment on this recipe! xo
Deseree says
I love making homemade jams and will be adding this to my list to make this summer. It sounds amazing and I love the "secret" ingredients.
Rebecca Blackwell says
Thank you Deseree! It really is delicious. I hope you enjoy it as much as we do! xo
Meg says
I plan on trying this as soon as I can find rhubarb. Quick question, I canned a strawberry sauce that was also cooked on the stove. Over time, it lost its vibrant strawberry color and I was afraid to eat it. Have you ever had that problem? The jars did seal in the water bath.
Buffy says
I worked for an Italian food company that made an organic strawberry fruit spread - our it would definitely loose the bright red color over time. It should be fine to eat, and likely will still taste good too!
Beth says
I made this today, just as your recipe instructs. The taste is FANTASTIC, but I couldn't get the sauce to get to 220 degrees, only 216. I couldn't get it to set using the cold bowl method. It boiled for nearly 2 1/2 hours. So I added pectin to get it to set. Am I doing something wrong? Cooked on a very low setting so it was just simmering, lid in many different positions from 80% on to fully bon. I cook with a gas range.
Rebecca Blackwell says
Hi Beth! There are a couple of things that might be going on here.... the first is that the calibration of your thermometer might be off. It happens, unfortunately, and there's not a good way to tell if yours is off except to purchase (or borrow) another one and compare readings to see if they match. However, since your jam didn't set, I'm guessing that the jam just needed a bit more heat. It's possible you were cooking it at the perfect heat to maintain 216 and just a tiny bit more flame would have bumped it up a few degrees. Having said all that, adding pectin to get it set was absolutely the right thing to do. If you're working with strawberries that are super juicy, it can be difficult to get the mixture reduced enough to gel without burning it. Adding pectin is the right thing to do in that case, and should help you achieve the right consistency no matter what. I'm so happy to hear that you like the flavor! xo