Pectin Free Strawberry Rhubarb Jam

Follow our step-by-step guide on how to make Pectin Free Strawberry Rhubarb Jam.

1. Step 1

   To start your delightful jam-making adventure, grab a large, heavy pot and combine fresh rhubarb with sugar.

2. Step 2

   Let this sweet mixture sit for about two hours; this waiting time allows the rhubarb to release its delicious juices, creating a flavorful base for your jam.

3. Step 3

   Once the rhubarb has softened, stir in some zesty lemon juice and halved strawberries for a burst of flavor.

4. Step 4

   Now, it’s time to bring your mixture to a gentle boil over medium heat.

5. Step 5

   Stir frequently to ensure the sugar dissolves completely and the ingredients meld beautifully.

6. Step 6

   When the mixture reaches a rolling boil, increase the heat to medium-high and let it bubble away for 20 to 25 minutes.

7. Step 7

   Keep stirring often to prevent any sticking or scorching.

8. Step 8

   To check if your jam is ready, use a candy thermometer; it should reach a temperature of 220°F (105°C).

9. Step 9

   Once it’s reached that perfect temperature, remove the pot from the heat and give the jam a good stir for another 2 to 3 minutes.

10. Step 10

    This helps to incorporate air and gives your jam a lovely texture.

11. Step 11

    If you notice any foam on the surface, simply skim it off with a spoon.

12. Step 12

    Next, it’s time to prepare your canning jars and lids.

13. Step 13

    Sterilize them by boiling in water for at least five minutes to ensure everything is clean and safe for your delicious jam.

14. Step 14

    Carefully pack the hot jam into the sterilized jars, leaving about a quarter-inch of space at the top.

15. Step 15

    To eliminate any pesky air bubbles, run a knife or thin spatula around the inside of the jars.

16. Step 16

    Wipe the rims with a damp paper towel to remove any residue, ensuring a good seal.

17. Step 17

    Place the lids on top and screw on the rings until they are snug but not overly tight.

18. Step 18

    Now, let’s get ready for the water bath canning process.

19. Step 19

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

20. Step 20

    Bring the water to a boil over high heat.

21. Step 21

    Carefully lower your filled jars into the pot, making sure there’s about two inches of space between each jar.

22. Step 22

    If needed, add more boiling water to ensure the water level is at least one inch above the tops of the jars.

23. Step 23

    Cover the pot and let the jars process in the boiling water for 10 minutes.

24. Step 24

    After the time is up, carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, leaving some space between each jar to cool.

25. Step 25

    Allow them to sit for 24 hours on wire racks, which will help them cool down and seal properly.

26. Step 26

    Once they’re cool, gently press the center of each lid to check for a tight seal.

27. Step 27

    And there you have it—your homemade rhubarb-strawberry jam is ready to be enjoyed! Spread it on toast, swirl it into yogurt, or simply savor it by the spoonful.

28. Step 28

    Happy canning!.