Best 3 Pectin Free Strawberry Rhubarb Jam Recipes

STRAWBERRY RHUBARB JAM RECIPE (NO PECTIN!)

Steps:

• Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
• Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
• Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn't burn on the bottom.
• Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
• Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
• If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.

FLAVORFUL STRAWBERRY-RHUBARB JAM

Steps:

• In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.