How to Make Strawberry Rhubarb Jam without 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 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
“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
“Love this recipe!!!!! Will certainly use this again. Thanks!” – Kathy
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.
My 6 favorite ways to eat this 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
Want the secret to amazing 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 3/4 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.
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.
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Happy baking!
Strawberry Rhubarb Jam {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 1/2-inch pieces
- 7 cups (1162g) fresh or frozen strawberries, stems removed and cut in half
- 4 cups (800g) granulated sugar
- 1/4 cup (60ml) freshly squeezed lemon juice
- 3/4 tsp salt
- 1 tsp ground black pepper (*see note)
- 1/2 - 1 tsp pure vanilla extract (to taste)
- 1/2 - 1 tsp 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 1/2 tsp 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 1/4 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 1/2 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 1/2 tsp 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 tsp 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 1/4 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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McSunley Medium Stainless Steel Prep N Cook Water Bath Canner, 21.5 quart, Silver -
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
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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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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.
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!
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.
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
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.
Thank you Deseree! It really is delicious. I hope you enjoy it as much as we do! xo
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.
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
My mum used to make rhubarb jam – it was my favorite thing! Love the addition of strawberries, popping this on my ‘to make’ list!
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
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.
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
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 🙂
I love strawberries and surely this Jam will be one of my favorite too. Homemade is the best option ever.
Hi I was wondering if you could use frozen rhubarb?
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
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.
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?
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!
Yeeees! You just gotta. Strawberry and rhubarb area match made in heaven. 🙂 Thanks for taking the time to leave a comment! xo
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!
Thank you so much for taking the time to leave a comment for me! I appreciate it more than I can express! xo
The best that the season has to offer, strawberries and rhubarb! Perfect on flaky biscuits or English muffins for breakfast.
I love that there’s no pectin required! Looking forward to becoming a jam genius thanks to all your secrets 😉 Thanks for the tips!
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!
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!
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!
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?
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
Love this recipe!!!!! I did not add the almond extract due to family with nut allergies. Will certainly use this again. Thanks.
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
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?
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!
Just made the strawberry rhubarb jam. This is a great recipe. Just enough tart and sweet.
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
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.
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
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!
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
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!
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
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?
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
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 🙂
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
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).
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?
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 ❤️
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
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?
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
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.
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
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!
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
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?
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
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!
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
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?
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
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!
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
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.
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
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. 😉
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?
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!!
Haha! I LOVE this! So happy you like this recipe so much! You’ve just totally made my day. 😊 xo
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?
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
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?
Hello again! I would suggest measuring the fruit after it’s cut. So, cut the strawberries in half and then measure them.
I am planning on trying this recipe with bing cherries i picked yesterday and rhubarb out of my garden – have you tried?
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
Thank you! I will try again another time.
Can’t wait to make this! If using frozen rhubarb do you use frozen or defrost and drain first? Thanks!
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
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!
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
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.
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
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!!!
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?
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.
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
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!
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
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!
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
Hi Rebecca, I have a question about the temperature: I live at high altitude, do I still need to get the temperature to 220F ?
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