Mixed Berry Rhubarb Jam Recipe without Added Pectin
You'll love this sweet mixed berry rhubarb jam that's bursting with summer's sweet and tart flavors in this fruit-forward jam. This homemade rhubarb jam is made with just 5 simple ingredients and all without commercial pectin for it to set. Instead, it relies on sugar and the natural pectin found in lemon juice to achieve a semi-soft . It's cooked on the stovetop until thick enough to spread.
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Equipment
- 1 water bath canner
- 6 half pint jars with lids and bands
- 1 jar lifter
- 1 ladle
- 1 funnel
- 1 large spoon
- 1 heavy bottom pot
Ingredients
- 2 pounds rhubarb cut into ½ inch pieces
- 1 pound berries I used ½ pound each of blueberries and strawberries
- 2½ cups granulated sugar
- 3 tbsp lemon juice
- ¼ tsp salt
Instructions
Prepare
- Begin by removing the large rhubarb leaves and washing the rhubarb stalks. Then cut the stalks into 1/2-inch pieces.
- Wash the berries and remove the stem from the strawberries and cut them into 1/2-inch pieces.
- Add the chopped rhubarb, cut strawberries, blueberries, and sugar to a large bowl, stirring to cover the fruit with the sugar.
- Cover the bowl and place in the refrigerator for at least 12 hours, up to 24 to macerate. This process draws out liquid and softens the fruit.
Cook
- Prepare 6 half-pint jars by washing them in hot soapy water. Add them to your water bath canner with the wire rack and bring them to a simmer over medium heat. You will want hot jars when you fill them with hot jam so there's less chance that the glass will crack.
- Place a small finger bowl or small plate into the freezer. These will help us to cool the jam quickly to test that it's the right consistency.
- When you're ready to can, remove the fruit from the refrigerator and pour it and all of the juice to a large heavy bottom pot along with the lemon juice and salt. The jam can double is size as it cooks so choose a pot with plenty of room in it, opting for a wide pot over a tall pot to allow the moisture to evaporate.
- Bring the jam to a boil over medium-high heat, stirring occasionally. Once the mixture starts to boil it will foam. Stir the foam in and reduce the burner to medium to low heat as the juices simmer rapidly, evaporating some of the liquid. The fruit will begin to break down and the juice will slowly become thicker.
- Right around the 20-minute mark is when you can begin to check if it's ready. The jam will be thickening, make sure that you stir often, scraping the sides so they don't burn. This is when I use a thermometer to check how close it is to being done, aiming for 212-215 degrees.
- If you don't have a thermometer, use the spoon test to check the jam. Dipping a spoon into the jam and lifting upwards, the jam will slide off the spoon in a sheet instead of individual drops when the jam is about ready. Another way to check to see if the jam is ready is to spoon a tiny bit onto a cold plate from the freezer and tilt it so that the jam slides down the plate. If it cascades quickly and appears runny, it still needs more time. However, if it moves slowly down the plate, it's set. The other way to check is to spoon a small amount of jam onto the cold plate and let it sit for a few seconds to cool. Run your finger through the jam and if it doesn't flood back together, but slowly inches back toward where you ran your finger, you've reached the setting point. You're ready to ladle the jam into the glass jars.
Can
- Lift the jars out of the canning pot and onto a kitchen towel. Place a funnel over the jar and ladle the hot jam into the hot jar, leaving 1/4 inch headspace. Wipe the top of the jars with a clean cloth to remove any jam to ensure that the lid can create a solid seal. Add the two-piece canning lid and twist until finger-tight.
- Place the jar into the wire rack and repeat until all of the jars are filled. Lower the rack into the canner and bring the water to a boil with the lid on. Once the water in the canner is at a full rolling boil, boil for 10 minutes, turn off the heat and let the jars sit in the water for 5 more minutes. Using a jar lift, remove the jars from the water bath canner, place on a wire rack to cool to room temperature. You will hear a chorus of popping sounds as the lids are pulled down as they seal.
How Do I Know If My Jars Have a Proper Seal?
- After the jars have sat for 24 hours, check the middle of the lid to make sure they are pulled down tight, creating the seal. Remove the bands and lightly lift up the lid with your fingertips, it should be snug and not move. Move to a dark, cool place to store.If the lid can move up and down when pressed, then the lid didn't seal and will need to be placed in the refrigerator immediately.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 392.8kcalCarbohydrates: 99.6gProtein: 1.7gFat: 1.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 104.6mgPotassium: 485.7mgFiber: 4.8gSugar: 91.4gVitamin A: 189.4IUVitamin C: 16.9mgCalcium: 137.4mgIron: 0.5mg
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