How I Finally Nailed Strawberry Rhubarb Jam — Easy No-Pectin Canning
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 32
- Calories
- 61 kcal
- Carbs
- 15.00 g
Ingredients
- 5 cupsrhubarb (about 3 large stalks, cut into 1⁄2" cubes)
- 2 cupshulled and halved strawberries (about 1 pint)
- 2 1/4 cupssugar
- 1 tablespoonfresh lemon juice (from about half of a large lemon)
Instructions
- 1
Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Continue to cook, stirring occasionally, until the jam has thickened.
- 2
Transfer jam to clean glass mason jars. If jam is refrigerated, it's best if used within 2 weeks. If frozen, be sure to allow enough head room in the jar for expansion.
- 3
While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids.
- 4
Transfer sterilized jars, lids, and bands to a clean dish towel.
- 5
Have a very large covered pot of boiling water ready.
- 6
Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands.
- 7
Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars to a dish towel and let cool, undisturbed, for 24 hours.
- 8
If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks.
- 9
Sealed jars will keep, in a cool, dark place, for up to a year.