Easy Strawberry Rhubarb Jam (No Pectin, Refined Sugar-Free)
This easy Strawberry Rhubarb Jam beautifully captures the bright sweetness of strawberries and tartness of rhubarb in a jar. Naturally sweetened with maple syrup and made without pectin or refined sugar, it’s a wholesome way to enjoy early summer flavors.
Ingredients
- 2 cups rhubarb chopped
- 2 cups strawberries hulled and chopped
- 1 cup maple syrup
- Zest and juice from 1 lemon 2-3 Tablespoons
Instructions
- In a heavy-bottomed pot, add rhubarb, strawberries, maple syrup, lemon juice, and zest. Bring the berries to a boil over medium-high heat, stirring frequently. Cook until thickened and jammy, for about 45-60 minutes. Reduce the heat if necessary to maintain a steady boil.
- Check if the jam is set by using a candy thermometer or a frozen plate. If the jam reaches 220°F, it’s ready. Or spread a scoop of jam on a frozen plate and check the consistency after a few minutes by running a finger through the jam. If your finger leaves a track in the middle of the jam, it’s ready. Use a spoon to skim off the foam on top if necessary.
- Transfer the jam into clean glass jars and let cool. Seal with lids and refrigerate. Store in the refrigerator. Enjoy within 1-2 weeks.
Video
Notes
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1TablespoonCalories: 43kcalCarbohydrates: 11gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 81mgFiber: 0.5gSugar: 9gVitamin A: 12IUVitamin C: 9mgCalcium: 26mgIron: 0.1mg
Tried this recipe?Let us know how it was!