Karen's Chunky Rhubarb Jam - No Pectin

5 from 1 vote

Karen's Chunky Rhubarb Jam - No Pectin

Such a Delicious Jam! Rhubarb's unique tart-sweet taste is heavenly scented - combined with some strawberries for the perfect balance. Lower in sugar and simply simmered to the ideal consistency

Prep Time12

Cook Time32

Total Time44

Course: jam, side condiment

Cuisine: American

Keyword: chunky rhubarb jam, Karen's Chunky Rhubarb Jam - No Pectin, No Pectin Rhubarb Jam, rhubarb jam with strawberries

Servings: one tablespoon portions; makes 4 half pint jars

Author: Karen Sheer a zest for life

Equipment

1, 4 quart Enameled Cast Iron Dutch Oven or any heavy pot, about 11" wide

Ingredients

1 pound fresh strawberries preferably organic
6 tablespoons pure cane sugar
2 teaspoons fresh lemon juice can use fresh orange juice
1 1/2 pounds fresh rhubarb stalks with vibrant red hue
1 1/4 cup pure cane sugar

Instructions

Recipe Overview:

Start with strawberries as a base. Add the rhubarb and sugar and cook uncovered until jam is set. Using a 11" wide pan makes the recipe quicker than a smaller pot. Recipe makes 4 cups of jam.
Clean and red the strawberries. Hull them and cut large ones in 1/4's and small ones in half. Add to a heavy 11" wide pot with 6 T sugar and 1 t. lemon juice.
Bring to a boil, stir up well, and lower heat to a simmer. Cook, stirring until just softened. Mash strawberries, I use a potato masher in the pot, until the berries are coarsely chopped. Cook until jam like and thick, another 8 minutes.
Wash and dry the rhubarb stalks, discarding any leaves. Slice the rhubarb into 3/4" slices. Add to the pot with 1 1/4 cups sugar - give a big stir and bring to a boil. Now, lower the heat to a simmer and cook, stirring every five minutes and cook for a total of 20 minutes.
Jam should be thickened and ready to fill into jars.

Pouring into Jars:

Add hot jam to 4 half pint jars or two pint jars. (A jam funnel works great!) Fill 1/4" to the top and fasten tops tightly. Cool, then refrigerate. Also, you might like to water bath can for longer storage.

Try the "Jam Test Trick"

Add a small plate in the freezer at the start of the recipe. When the jam seems done - take out 2 teaspoons and add a dollop to the frozen plate. It should set. Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap. If it's not ready, turn the pan back on, simmer for five minutes and test again.

Notes

Recipe makes 4 cups; of jam, fill 4, 8 ounce (half pint jelly jars), or 2 pint jelly jars.

See ALL my Rhubarb Recipes here

This recipe may not be reproduced without the consent of it's author, Karen Sheer.

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