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Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Strawberry-Rhubarb Jam Recipe – No Powdered or Liquid Pectin Added

June 6, 2014 by Stephanie 7 Comments

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Since the rhubarb was growing like crazy in the garden, I decided it must be time to start canning. Strawberry-Rhubarb jam has been my favorite jam since I was a kid and oddly, I haven’t made it since the first year I started canning.

I didn’t have a go-to recipe to use and when searching the web, I found that pretty much all of the recipes I came across either had a TON of sugar added (like 8 or more cups, isn’t that nuts?!) or used liquid/powdered pectin. One even used strawberry jello instead of real strawberries <gag>. So, I experimented and the results were great.

Ingredients:

  • 4 cups of chopped rhubarb
  • 5 cups of quartered strawberries
  • 1/4 cup fresh squeezed lemon juice
  • 1 cup of filtered water
  • 3 cups of organic sugar (or 2 cups of raw honey)

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Once you have all of your ingredients ready, toss the strawberries into a heavy-bottomed sauce pan and use a potato masher to smash up the berries. Then toss in all of the remaining ingredients.

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Heat to a boil and cook over medium-high heat for 15-20 minutes. You must stir often to avoid burning the sauce.

Strawberry Rhubarb Jam recipe - No added liquid or powdered pectin - all organic

That’s it!

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

For more inspiration on how to use up your rhubarb, here is the rhubarb and apple jam recipe I created last spring!

Filed Under: Canning, Organic, Recipes Tagged With: canning recipe using honey, Homemade jam, Homemade organic jam, Homemade strawberry rhubarb jam, How to make jam, how to make jam from scratch, jam with no added pectin, jam without added pectin, no sugar jam, organic jam, organic strawberry rhubarb jam, rhubarb jam, strawberry rhubarb jam, strawberry rhubarb jam made with honey, weck jars

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Reader Interactions

Comments

  1. courtneykillpack says

    June 17, 2014 at 9:05 am

    I’m excited to know you don’t have to use process sugar to make jam, I think honey would taste so much better! Thanks for sharing!

    Reply
  2. Kungphoo says

    June 17, 2014 at 10:36 am

    looks easy to do and looks like it tastes good.. Thanks for sharing!

    Reply
  3. jshallow01 says

    June 17, 2014 at 10:51 am

    Yum! I love strawberry rhubarb jam!

    Reply
  4. Kristin says

    June 17, 2014 at 9:39 pm

    I’ve always wanted to try my hand at making jam!

    Reply
  5. Danielle Stewart says

    June 18, 2014 at 1:41 pm

    This is great. I wish I had the patience to make my own things like this.

    Reply

Trackbacks

  1. 2015 Canning/Fermenting Season Yield | MinnesotaFromScratch says:
    October 20, 2015 at 1:58 pm

    […] year has been my top producing year for canning and fermenting! I made two batches of strawberry rhubarb jam, three huge batches of garlic dill pickles, 35 jars of pickled jalapenos (possibly more), cinnamon […]

    Reply
  2. 6 Delicious and Unique Recipes Featuring Rhubarb | MinnesotaFromScratch says:
    April 6, 2017 at 3:33 pm

    […] and chopped) frozen from last year’s harvest. Year after year I make dozens of jars of strawberry-rhubarb jam and apple-rhubarb jam and today I’m in the mood for something new. After some time spent […]

    Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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