Strawberry Rhubarb Jam No Pectin Recipe (with Step by Step Photos)
This strawberry rhubarb jam is made without pectin and has only 4 ingredients (fresh strawberries, rhubarb, sugar, and lemon juice). It has a mixed sweet and tart flavor and a little bit of chunky texture. If you are interested in making a small batch of jam without the canning process then this recipe is perfect for you. Follow the below given recipe with easy steps and make this jam at home.
Preparation Time:25 minutes
Cooking Time:20 minutes
Serves:1¼ cups (approx.)
| Ingredients: |
| 1 cup diced Strawberries |
| 1 cup diced Rhubarb |
| 1/2 cup Sugar |
| 1 tablespoon Lemon Juice or Lime Juice |
Directions:
Dice strawberries and rhubarb into small pieces.- Place 1 cup diced strawberry, 1 cup diced rhubarb, 1/2 cup sugar, and 1 tablespoon lemon juice in a medium bowl.
- Mix well and keep aside for 20 minutes.
- Transfer the strawberry, rhubarb, and sugar mixture to a saucepan. Heat it over medium flame until it starts boiling.
- Once it starts boiling, reduce the heat to low and simmer until the mixture is thickened and rhubarb is cooked. Stir at regular intervals to prevent the jam from burning.
- The color of the mixture will turn darker when it is done cooking. When you run the spatula and it leaves the clear track then the jam is ready.
- Turn off the flame. Transfer the jam to a clean sterilized glass jar. Let it cool down to room temperature. Cover the jar with a lid and refrigerate it. It stays good for up to 3 weeks in the refrigerator and 3 months in the freezer.
Tips and Variations:
- If you like smooth texture, use an immersion blender or mash the mixture with a spatula in step-5.
- If you are storing the jam in the freezer – once you remove it from the freezer, store it in the refrigerator and consume it within 2-3 weeks.
- For variation, add lemon zest, orange zest, or grated ginger.
- This recipe can be easily scalable; the cooking time will increase for a large batch.
Taste: Sweet and mild tangy
Serving Ideas: Use this jam as a spread on the bread toast or stir in with overnight oats or plain Greek yogurt to make a flavored yogurt.