Strawberry Rhubarb Jam No Pectin
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.
| 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.