This delicious homemade strawberry rhubarb jam recipe does not include any added pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius. If you decide to share, that is. 😉
"This recipe is simply amazing! Who knew pepper would add so much to jam? Brilliant! I used fine ground white pepper, and it worked beautifully. I also used bottled lemon juice and added a tiny bit more than the recipe. Thank you so much for all the wonderful info you shared with this article!"
Lauren
Jump to:
- This is the Best Summer Jam Recipe
- 4 Secret Ingredients That Make the Best Strawberry Rhubarb Jam
- How to Make Strawberry Rhubarb Jam Without Added Pectin
- How to Get the Most Thickening Power from Naturally Occurring Pectin:
- How to Know When Jam is Set
- How Long Does Homemade Jam Last?
- More Summer Fruit Recipes
- Strawberry Rhubarb Jam Recipe {No Pectin}
This is the Best Summer Jam Recipe
I have made at least one batch of homemade strawberry jam every summer for decades. But, until a couple of years ago, it never occurred to me to add rhubarb.
Once I did, I knew I'd never go back to plain strawberry because this stuff is crazy good. Even my rhubarb hating husband can't get enough.
"I made a very small batch last weekend, and bought more rhubarb to make a large batch today. It’s so good! Strawberry-rhubarb pie is my specialty, love this crustless option to get the same flavor."
Louise
My 6 Favorite Ways to Eat This Strawberry Jam:
- Spread over a warm from the oven Flaky Homemade Buttermilk Biscuit
- Slathered over thick slices of toasted Homemade White Bread OR hearty slices of Homemade Whole Wheat Bread
- On my favorite fluffy, Everyday Quick Pancakes
- In Peach Almond Thumbprint Cookies - Use strawberry rhubarb jam in place of peach jam
- As a delicious filling for soft layers of Vanilla Cake
- As a replacement for cherry jam in these Cherry Shortbread Crumble Bars
4 Secret Ingredients That Make the Best Strawberry Rhubarb Jam
There are four ingredients that you should absolutely positively add to this jam that will take it from good to I-am-going-to-quit-my-job-and-go-into-the-jam-business-because-this-stuff-will-make-me-a-fortune. Ready?
- Vanilla extract
- Almond extract
- Salt
- Pepper
Wait. Salt and pepper? Please don't click away. For the life of me, I don't understand why all jam recipes don't include salt. Hardly any of them do, which is madness. Madness, I tell you.
Salt is a necessary component to pretty much everything delicious - savory AND sweet. Perhaps especially sweet. Salt balances and rounds out the flavors of sweet foods. Even more importantly, salt makes food taste more like itself. When added in the right proportion, salt brings out the flavor in food, intensifying the food's best qualities.
In this recipe, just ¾ of a teaspoon of salt intensifies the strawberry and rhubarb flavors to a somewhat shocking degree. If you really wanted to test that statement (hey there, skeptic, I'm talking to you), make two batches - one with salt and one without - and you will absolutely, positively be able to taste the difference. Or, you can just trust me and get on with it.
Ok. Salt in jam is a good idea. But pepper? Yes. A thousand times, YES!
Just 1 teaspoon of ground black pepper enhances the natural sweetness in the fruit while adding an oh-so-subtle kick and complexity that's going to seriously step up your jam game. (What? You don't have a jam game? Well, you do now.)
Adding Black Pepper to Fruit is Not Unusual
Stop at a roadside fruit cart in Mexico or South America and there's a good chance your fruit will be sprinkled with salt (!) and chili powder. And black pepper in cookies - especially sugar cookies and ginger cookies - is phenomenal.
In Mark Bittman's iconic book, How to Cook Everything, he includes a recipe for strawberries macerated in balsamic vinegar and a couple grinds of black pepper, spooned over vanilla ice cream.
It's the kind of recipe that makes you feel like the secrets of the universe have been suddenly revealed to you. What??? All I had to do to make strawberries and ice cream taste this good is add some vinegar and black pepper???
That's the kind of experience you're going to have if you add some salt and pepper to your jam.
Ok. Enough with salt and pepper. Let's talk pectin.
How to Make Strawberry Rhubarb Jam Without Added Pectin
Is Pectin Necessary for Jam?
Yes. Pectin is a naturally occurring starch that forms in the cell walls of fruit and vegetables, giving them structure.
When combined with acid and sugar, and heated to 220 degrees F (104 degrees C), it forms a gel that thickens fruit jam, jelly, and preserves.
Do You Have to Add Pectin to Fruit Jam?
No. For the most part, the amount of naturally occurring pectin in fruit is sufficient and there's no need add more.
BUT (there's always a but) - it's important to understand how to draw all that natural pectin out of the fruit you're cooking so that the jam will "set" - i.e., thicken into jam.
In general, the firmer the fruit, the more pectin it contains. Apples, for example, contain a high amount of pectin, while strawberries do not.
Rhubarb, is a big fat rule breaker, because it's BOTH firm and low in pectin. So, because neither strawberries or rhubarb contain much pectin, it's important to understand how to maximize the thickening power of what's in there.
How to Get the Most Thickening Power from Naturally Occurring Pectin:
- Cook this jam to 220 degrees F (104 degrees C). It's important to make sure that the jam reaches 220 degrees F (104 degrees C), which is jam's "set" point.
- Add lemon juice. Lemon juice is key to great jam because the acid draws out all the pectin in the fruit and then helps all those strands of pectin bind together so that the jam thickens and "sets". Bonus - lemons themselves contain a high amount of pectin. So, just by adding lemon juice, you'll naturally raise the amount of pectin in your jam.
- Add all the sugar. Yes, this recipe contains 4 cups of sugar, which is more than some recipes and less than others. For this recipe, 4 cups (800g) was the perfect amount. Sugar does a whole lot more in jam than sweetened it up. Sugar binds the water in the fruit so that it can't interfere with thickening. Reducing the amount will leave you with more of a strawberry rhubarb sauce instead of jam.
- Cook it long enough. You've simply got to let some of the excess water in the fruit evaporate, a process that only happens if you cook it long enough. "Long enough" will vary. For me, with the particular batch of fruit that I used in the strawberry rhubarb jam that you see here, "long enough" was about an hour and a half. If you're working with less (or more) juicy strawberries, or live in a different climate or at a different altitude than I do, "long enough" might be different. So how do you know when you've reached "long enough"?
How to Know When Jam is Set
Jam thickens as it cools. So, the jam that's bubbling away on the stovetop might be "done", meaning it's cooked long enough to thicken up after you've taken it off the heat and ladled it into jars. But how do you know???
Before you begin cooking your jam, place a small dish in the freezer. After about an hour of cooking, remove the dish and spoon a teaspoon or two of jam onto the frozen dish.
Let it sit for a minute or so, then run your finger through the jam to test it's consistency. The frozen plate will cool the jam down quickly, helping you know right away whether or not the jam is done or needs to cook for a bit longer.
How Long Does Homemade Jam Last?
If you process your strawberry rhubarb jam in a hot water bath, it should keep for up to two years, as long as you store it in a relatively cool, dark place. If you choose to freeze it instead, the jam will maintain fantastic taste and texture for up to 6 months, and probably as long as a year.
Unprocessed jam stored in the refrigerator (or processed jars that have been opened) should keep for at least 3 weeks.
I really want to stress the importance of following safe canning practices. Botulism is nothing to mess with! If you are new to canning and preserving, read through this informative post about the 11 Canning Mistakes That Can Kill You before you begin.
More Summer Fruit Recipes
- Homemade Peach Preserves {No Added Pectin}
- Strawberry Cream Pie
- Almond Plum Cake
- Sweet Cherry Crumb Pie
- Mixed Berry Cobbler with Sugar Cookie Topping
- Peach Cobbler Muffins
"Love this recipe!!!!! Will certainly use this again. Thanks!"
Kathy
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Happy baking!
Strawberry Rhubarb Jam Recipe {No Pectin}
This delicious homemade strawberry rhubarb jam recipe does not include any added pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Ingredients
- 7 cups (700g) fresh rhubarb, cut into ½-inch pieces
- 7 cups (1162g) fresh or frozen strawberries, stems removed and cut in half
- 4 cups (800g) granulated sugar
- ¼ cup (60ml) freshly squeezed lemon juice
- ¾ teaspoon salt
- 1 teaspoon ground black pepper (*see note)
- ½ - 1 teaspoon pure vanilla extract (to taste)
- ½ - 1 teaspoon almond extract (to taste)
Instructions
- Put the pieces of rhubarb and strawberries in a large heavy bottom saucepan. Add the sugar, lemon juice, salt, and pepper, and stir to combine. Bring to a boil over medium heat, stirring occasionally.
- Once the jam begins to boil, partially cover the pan, adjusting the lid so that it covers about 80% of the pan. Adjust the heat as necessary to maintain a gentle simmer rather than a violent boil. (*See note)
- Put a small dish in the freezer. Cook the jam for at least one hour, and up to two hours, stirring frequently, especially towards the end of cooking. (Be cautious as you stir; as the jam begins to thicken, it will splatter.)
- After an hour of cooking, remove the frozen dish from the freezer and spoon a teaspoon or two of jam onto it. Let the jam sit on the frozen dish for a minute or so to cool, then run your finger through it to test the consistency. If it's still quite runny, put the dish back in the freezer and keep cooking, re-testing it every 15 minutes or so. (*See the note below about what to do if the jam doesn't set.)
- When the jam has thickened up enough, remove the pan from the heat and stir in the vanilla and almond extracts. Start with ½ teaspoon of each, taste and add as much more as you like. At this point you can add more black pepper if you like as well.
To freeze Strawberry Rhubarb jam:
- Ladle the jam into jars, leaving about 1-inch of room at the top of the jar, and let sit out on the counter, uncovered for an hour or two, until cooled to room temperature. Screw the lids onto the jars and place in the freezer. The jam will keep in the freezer for 6-12 months.
To process Strawberry Rhubarb Jam in a hot water bath:
- Pour the jam into sterilized, dry glass jars leaving about ¼ inch of room at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
- Bring a large pot of water, or water-bath canner,, to a rolling boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely.
- Once the jars are cool, check the seal by gently pressing down on the center of the lid. if it pops up and down (often making a popping sound), it is not sealed. If that should happen to a jar or two, just store the preserves in the refrigerator and use it within 3 weeks. (Or freeze for 6-12 months) Properly sealed jars can be stored in a cool dark place for up to 2 years.
Notes
How much black pepper should you use in this recipe?
If you are sensitive to the flavor of black pepper, or feel that the pepper you have is particularly spicy, start with ½ teaspoon and add more to taste if you like. You can also use white pepper, which tends to be much milder than black pepper.
On the other hand, if the pepper you have is mild, or if you just want a more pronounced "kick", feel free to add more than the 1 teaspoon that the recipe calls for.
What to do if your jam isn't reaching 220 degrees F (104 degrees C):
I've heard from a few readers who have had a difficult time getting their jam to 220 degrees F (104 degrees C). If you're jam isn't reaching that temperature, don't be afraid to turn the heat up a bit. If you do turn up the heat, be sure to stir it more often so the jam on the bottom of the pan doesn't burn.
It's also important to make sure you're using a thermometer with the correct temperature calibration. If the temperature reading on your thermometer is off, it can be difficult to know if your jam is getting to the right temperature.
What to do if your jam doesn't set:
Wait 48 hours. Let the jam sit for 48 hours because sometimes it takes that long for the pectin to set up. If it still didn’t set, you can re-cook it with a bit of additional pectin. For every 4 cups of jam, whisk together ¼ cup sugar and 1 tablespoon powdered pectin. Add the jam to a saucepan and add the sugar/ pectin mixture. Stir to dissolve the pectin and bring the jam to a boil. You want it to boil vigorously for about 5-10 minutes, stirring often.
If you put a plate in the freezer ahead of time, you’ll be able to check to see when the jam is ready. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
Can you replace the sugar with honey or agave?
One reader wrote in to tell me that she substituted the sugar for a mixture of honey and agave and had great results. Here's what she said, "I did make it with honey and agave (I only had a little of each) and I did ¾ cup of each sweetener to replace 1 cup sugar. It tastes great and when I did the frozen plate test it got to the desired jam texture." Thank you Brooke!
Add a touch of Citrus Flavor:
Add a tablespoon or two of orange, lemon or lime zest to this strawberry jam to give it a bit of bright citrus flavor!
Recommended Products
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 Canning Jars
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Granite Ware Covered Preserving Canner with Rack, 12-Quart
Nutrition Information:
Yield: 48 Serving Size: 2 tbspAmount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 0g
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.
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