I was reluctant to make strawberry rhubarb jam. However, after my attempt at making just rhubarb jam, I knew I needed to explore adding something else to rhubarb. Rhubarb jam alone doesn’t pack much flavor. It doesn’t make for a good jam in the morning on toast. It is sharp and citrusy, but that’s about it. By adding the bare minimum of strawberries, I was able to round out the flavor of rhubarb without losing the wonderful essence of rhubarb that I love. This recipe is so delicious. If you have a hard time finding 10 pounds of rhubarb, look at my notes below. You can always try the jam in smaller quantities using my ratios: 4:1 rhubarb to strawberry ratio and 4:1 fruit to sugar ratio.
Low Sugar, No Pectin Strawberry Rhubarb Jam
- 10 pounds rhubarb, washed and roughly chopped
- 2 1/2 pounds strawberries, washed, hulled, and quartered
- granulated sugar, 1/4 of the weight of the fruit [see note below] (about 1,425 grams / 7 cups)
- Place the strawberries and rhubarb and the sugar in a non-reactive pan or bowl, stir, cover and let macerate for at least 12 hours.
- Prepare water bath canner, jars, and lids. Don’t forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
- Place the fruit and sugar mixture in a large stock pot over medium-high heat. Let the rhubarb break down and cook until soft.
- Once the rhubarb has cooked a little, put the mixture through a food mill (I used the large setting on my OXO food mill).
- Transfer the fruit to a large shallow sauté pan (or electric skillet) and bring to a simmer.
- Simmer until the jam reaches desired gelling stage. Because I used a shallow electric skillet, it took me only about 30-45 minutes to reach the desired gelling stage.
- Once you have obtained desired gelling point, remove from heat and skim foam off if necessary.
- Ladle the jam into sterilized canning jars, leaving 1/4-inch headroom.
- Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Place jars in canner and return to a boil. Process for 5 minutes (0 – 1,000 feet elevation), 10 minutes (1,001 – 6,000 feet elevation), and 15 minutes (6,001 – 8,000 feet elevation).
- Turn off heat, remove canner lid and let jars sit in the hot water for another 10 minutes. This will prevent too much of the jam from pushing itself out the lids as it is cooling.
- Transfer jars to a towel-lined surface and let stand until completely cool, about 24 hours.
- Check lids and refrigerate any jars that are not sealed.
- I used a 4:1 rhubarb to starwberry ratio. In other words, if I had 4,000 grams of rhubarb, then I cleaned and added 1,000 grams of strawberries for a total of 5,000 grams of fruit. I also used a 4:1 fruit to sugar ratio. Given 5,000 grams of fruit, my sugar amount would be 1,250 grams. Make sense?
- This jam doesn’t cook much, so it can be somewhat “loose,” or liquid-y. If you cook it too long, you’ll lose some of the very fresh flavor. Accept the looseness and enjoy the flavor! The jam thickened up really nice for me and spreads really well.
- Use the widest and most shallow pan you have, the deeper the pan the longer you will have to cook your jam. It’ll be easier to reach your gelling stage with a wider pan.
- And finally, do NOT double this recipe!!