No Pectin Strawberry Rhubarb Jam
This no pectin strawberry rhubarb recipe is so easy and uses only a few ingredients. You'll love adding this jam to your toast or English muffins in the morning. Enjoy the rhubarb and strawberry flavors even after the picking season is over.
Equipment
- water bath canner
- Canning Tools
- 4 8 oz jars
Ingredients
- 5 cups rhubarb cut into 1/2 inch pieces
- 2 cups strawberries cut in half or quarters
- 2 ¼ cups sugar
- 1 tbsp lemon juice
Instructions
- Wash and cut the strawberries and rhubarb.
- Combine all ingredients into a medium saucepan. Cook on medium heat until the juices are released from the strawberries and the mixture starts to boil.
- Lower the heat slightly so the mixture continues to boil lightly. Boil for about an hour, or until the mixture reaches 220ºF. When the jam is almost done, fill your water bath canner with water so that when you add the jars it will come just over the top of them. Bring the water to a boil.
- Ladle the jam into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.
- Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water back to a boil. Boil for 10 minutes and then let jars sit for 5 minutes with the lid off.
- Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pulling the lids. Lids should not come off or flex up and down. If the jars are sealed, store them for later use. If you find one that is not sealed, put the ring back on and store in the fridge.