Easy Small Batch Strawberry Rhubarb Jam Recipe No Pectin Needed
A simple and forgiving small batch jam recipe that balances the tartness of rhubarb with the sweetness of strawberries, made without any pectin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 half-pint jars 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup water
Instructions
- Rinse strawberries and rhubarb under cool water. Hull and quarter the strawberries, chop rhubarb into 1/2-inch pieces (about 10 minutes).
- In a medium saucepan, combine strawberries, rhubarb, sugar, lemon juice, and water. Stir gently to combine.
- Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently to prevent sticking.
- Reduce heat to medium-low and cook for 30-40 minutes, stirring every few minutes, until jam thickens and passes the plate test (wrinkles when pushed with a finger).
- Optional: Press mixture through a fine mesh strainer or use a ladle to remove seeds for a smoother texture.
- Ladle hot jam into clean jars, leaving 1/4 inch headspace. Let cool at room temperature before sealing.
Notes
Use ripe fruit for best natural pectin and flavor. Stir frequently to avoid burning. Test jam set with the plate test. Jam thickens further as it cools. For a low-sugar version, reduce sugar to 1/2 cup and add a splash of orange juice. Jam keeps refrigerated for up to two weeks or can be frozen for longer storage.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1
Keywords: strawberry jam, rhubarb jam, small batch jam, no pectin jam, homemade jam, easy jam recipe, fruit preserves