Pectin-Free Strawberry Rhubarb Jam

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Are you tired of store-bought jams that are loaded with artificial additives?

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Pectin-Free Strawberry Rhubarb Jam
Prep
25 min
Cook
20 min
Total
24 hr 45 min
Servings
60

Method

  1. In a large heavy pot, combine rhubarb and sugar. Let it stand for 2 hours.

  2. Stir in lemon juice and strawberries.

  3. Bring the mixture to a boil, stirring to dissolve the sugar.

  4. Reduce heat to medium-high and continue cooking the jam at a full rolling boil for 20 to 25 minutes, stirring often to prevent scorching.

  5. Use a candy thermometer to check for doneness - the jam should reach 220 degrees F (105 degrees C).

  6. Remove the pot from heat and stir the jam for an additional 2 to 3 minutes to remove any foam.

  7. Sterilize the jars and lids by boiling them in water for at least 5 minutes.

  8. Pack the sterilized jars with the jam, leaving a 1/4 inch space from the top.

  9. Use a knife or thin spatula to remove any air bubbles from the filled jars.

  10. Wipe the rims of the jars with a moist paper towel to ensure there is no food residue.

  11. Place lids on the jars and screw on the rings.

  12. Prepare a large stockpot with a rack in the bottom. Fill halfway with water and bring to a boil.

  13. Carefully lower the jars into the boiling water, leaving a 2-inch space between them.

  14. Add more boiling water if needed to ensure the water level is at least 1 inch above the jar tops.

  15. Cover

About this recipe

Are you tired of store-bought jams that are loaded with artificial additives? Do you want to try making your own delicious jam at home? Look no further! In this article, we will explore the wonderful world of pectin-free strawberry rhubarb jam. Get ready to tantalize your taste buds with a burst of fruity goodness!

What is Pectin?

Before we dive into the recipe, let's talk about pectin. Pectin is a naturally occurring substance found in fruits. It acts as a thickening agent and is commonly used in jam-making to achieve that perfect gel-like consistency. However, not everyone is a fan of pectin due to its potential health concerns and the desire for a more natural approach. That's where pectin-free jam comes in!

The Beauty of Pectin-Free Jam

Creating pectin-free jam allows you to rely solely on the natural pectin content in fruits, like strawberries and rhubarb, to achieve the desired consistency. This means you have full control over the ingredients used and can enjoy a jam that is free from any artificial additives.

Imagine spreading a dollop of homemade pectin-free strawberry rhubarb jam on a warm slice of freshly baked bread. The sweet aroma fills the air as you take a bite, savoring the explosion of flavors. It's like a symphony in your mouth, with the tanginess of rhubarb perfectly complementing the sweetness of strawberries.

Making Pectin-Free Strawberry Rhubarb Jam

Making pectin-free strawberry rhubarb jam is easier than you might think. All you need are fresh strawberries, rhubarb, sugar, and a squeeze of lemon juice. The natural pectin in the fruit will work its magic, giving your jam that perfect texture.

Start by washing and chopping the strawberries and rhubarb. Combine them in a large pot with sugar and lemon juice, and let the mixture simmer until the fruits have softened and released their natural juices. Stir occasionally to prevent sticking.

Once the fruits have broken down and the mixture has thickened, it's time to transfer your jam into sterilized jars. Seal the jars tightly and let them cool at room temperature. Your homemade pectin-free strawberry rhubarb jam is now ready to be enjoyed!

In Conclusion

Creating your own pectin-free strawberry rhubarb jam is a rewarding experience that allows you to enjoy a delicious spread without any artificial additives. The combination of strawberries and rhubarb creates a flavor explosion that will leave you craving for more. So, why not give it a try and indulge in the fruity goodness?

Frequently asked questions

. Can I use frozen strawberries and rhubarb?

Yes, you can! Frozen fruits work just as well in this recipe. Just make sure to thaw them before using.

. How long does the jam last?

When stored in sterilized jars and refrigerated, pectin-free strawberry rhubarb jam can last for up to three weeks.

. Can I reduce the amount of sugar used?

Absolutely! Feel free to adjust the sugar according to your preference. Just keep in mind that sugar helps with preservation and achieving the desired consistency.

. Can I use other fruits instead of strawberries and rhubarb?

Definitely! You can experiment with a variety of fruits like raspberries, blackberries, or even peaches to create your own unique flavor combinations.

. How can I tell if the jam has reached the desired consistency?

Take a small amount of the jam and place it on a cold plate. If it thickens and holds its shape, it's ready. If not, continue simmering until the desired consistency is achieved.

. Can I double the recipe?

Absolutely! Just make sure you have a large pot to accommodate the increased quantity of ingredients.

. Can I use honey instead of sugar?

Yes, you can replace sugar with honey. However, keep in mind that honey may alter the flavor profile of the jam.

. Can I use this jam as a topping for desserts?

Definitely! Pectin-free strawberry rhubarb jam adds a delightful touch to desserts like cakes, pancakes, and even ice cream.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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