Homemade Strawberry Rhubarb Jam
This strawberry rhubarb jam recipe is made with simple, natural ingredients and doesn’t use any boxed pectin. The natural pectin in the fruit and lemon juice is all you need.
Ingredients
- 4 cups chopped fresh strawberries (hulled)
- 4 cups chopped rhubarb (trimmed)
- 3 cups organic cane sugar (or raw sugar)
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest (optional but recommended)
Instructions
- Prepare Your Ingredients: Wash and chop the strawberries and rhubarb into bite-sized pieces. You want them small enough to break down easily during cooking but large enough to keep some texture.
- Macerate the Fruit: In a large non-reactive bowl, combine the strawberries, rhubarb, sugar, and lemon juice. Stir until everything is evenly coated. Cover and let sit at room temperature for at least 2–3 hours (or overnight in the fridge). This draws out the juices and helps the sugar dissolve naturally.
- Cook the Jam: Pour the fruit mixture into a heavy-bottomed pot. Bring to a simmer over medium heat, stirring frequently to prevent burning. Let it simmer gently for 30–40 minutes, continuing to stir often. The jam will foam up—that’s normal. You can skim off the foam if you prefer.
- Test for Doneness: When the mixture thickens and reduces, test it by placing a spoonful on a cold plate and dragging your finger through it. If it holds the line, it’s ready. You can also use a thermometer—look for 220°F for proper gelling.
- Jar It Up: Pour the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude).