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A spoon in a jar of jam.

Strawberry Rhubarb Jam

Our strawberry rhubarb jam has no pectin and reduced sugar. You can make this recipe with fresh or frozen fruit any time of the year. Spread it on toast or biscuits or use it as a topping for ice cream. You can't go wrong.
Check out the notes for recipe variations.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 pints
Calories: 31kcal
Author: Dahn Boquist

Ingredients

  • 5 cups sliced strawberries
  • 5 cups diced rhubarb
  • 3-½ cups granulated sugar
  • ¼ cup lemon juice
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon salt

Instructions

  • Add the sliced strawberries, rhubarb, sugar, lemon juice and salt to a large heavy duty pot. Heat over medium heat, stirring frequently. The fruit will start to release juices and the sugar will dissolve. 
  • When the sugar dissolves, increase the heat to medium high and bring the mixture to a boil then reduce the heat to medium low or until the mixture has a gentle simmer.
  • Let the jam simmer for 30 minutes to 1-1/2 hours stirring occasionally. Initially, It will start to foam up then it will start to get thick and glossy. As it gets thicker, it will start to sputter and splatter. You can place the lid partially over the pot to prevent splatters from getting on the counter. Don’t cover the pot completely or steam will build up inside and make the jam watery. 
  • The amount of time it takes for the jam to thicken will depend on the size of your pot. A large wide pot with plenty of surface area will cook the jam faster. 
  • To test doneness, coat the back of a spatula with the jam and swipe your finger through the middle. If the jam doesn’t fill back in, it is set. You can also check with an instant-read thermometer. Jam sets when it reaches a temperature of 220°F. 
  • Transfer the jam to jars and let it cool for 1 hour at room temperature, then place it in the fridge.
  • You can keep the jam refrigerated for 3 months or in the freezer for 6 months. If you want to store the jam on the shelf, you will need to
    process the jam in a hot water bath.

Notes

  • Use a large, wide pot with plenty of surface area for the jam to simmer. If you use a narrow pot, the jam mixture will be deep and take longer to boil down.
  • You can use fresh or frozen fruit for this recipe. If you use frozen fruit, you will need to simmer the jam a little longer than fresh fruit. 
  • Stir the jam occasionally until it starts to thicken then stir it more frequently to prevent it from burning on the bottom. 
  • Some people like to check the setting point of jam by chilling a plate in the freezer and placing a dollop of jam on the chilled plate. When the dollop of jam cools down, push it with your finger. If the surface wrinkles, it is set.
  • This is a fairly low sugar jam. If you want to use less sugar than stated in the recipe, it won’t  get as thick. 
  • Use on toast, muffins, pancakes, ice cream, yogurt, or cheesecake.

For recipe variations

Try adding one or two of the following while the jam cooks.
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon cardamom 
  • 1/2 teaspoon nutmeg
Add the following when the jam is finished boiling:
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon of balsamic vinegar. 

Nutrition

Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 8g | Sodium: 17mg | Sugar: 7g