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No Pectin Strawberry Rhubarb Jam

A delightful jam that balances sweet strawberries with tart rhubarb, made without added pectin for a natural treat.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Preserves, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups Fresh strawberries, hulled and sliced Frozen strawberries can be used, but may require adjusting cooking time.
  • 1 cup Fresh rhubarb, chopped Fresh is best, but frozen rhubarb can be used if necessary.
Other Ingredients
  • 1 cup Granulated sugar Adjust to taste.
  • 2 tablespoons Lemon juice Enhances flavor and helps the jam set naturally.
  • a pinch Salt Balances flavors.

Method
 

Preparation
  1. Wash the strawberries, remove the stems, and slice them.
  2. Rinse the rhubarb and chop it into small pieces.
  3. Combine both fruits in a large bowl.
Maceration
  1. Sprinkle sugar and a bit of lemon juice over the fruit. Gently toss to mix.
  2. Allow this to sit for about an hour to let the fruit release its juices.
Cooking
  1. Transfer the mixture to a large saucepan over medium heat.
  2. Bring to a gentle boil, stirring frequently to prevent sticking.
  3. Reduce heat and let the mixture simmer for 15-20 minutes, stirring occasionally until thickened.
Final Steps
  1. Once thickened, add a pinch of salt and stir well.
  2. Remove from heat and let it cool slightly.
  3. Pour the jam into clean, sterilized jars while it's still warm. Seal with lids and allow to cool completely at room temperature.

Notes

Use the ripest strawberries and freshest rhubarb for the best flavor. Adjust sugar as necessary. Keep an eye on the jam while cooking to avoid overcooking.