Tuesday, May 28, 2013

{Recipe} No Pectin Rhubarb Jam (2 variations)


I hate using pectin in homemade jam. With pectin the manufacturer’s recipe has to be followed or else it doesn’t set and I don't want to eat that much sugar. Pectin also adds an unnecessary expense. No pectin jam is easier than most people think – all you have to do is boil the jam until you get a thick consistency! Here are the rhubarb jam recipes that I have made so far this spring.
Jam is pretty forgiving, you can use more or less sugar depending on your tastes, you can throw in a hand full of blueberries, huckleberries, or whatever suits your family, and you can make it as think or as thick as you would like.


 Variation #1 - Strawberry Rhubarb Jam

9 cups washed, hulled, and quartered strawberries (1 four pound package)
10 cups chopped rhubarb
½ cup bottled lemon juice
5 cups sugar
2 cups homemade applesauce (optional - but it makes the jam thicker with less boiling)

Put all the ingredients in a large pot and bring to a boil. As jam cooks, smash with a potato masher until there are no large chunks - be careful not to splash any hot jam onto yourself! Boil about 10-20 minutes or until desired thickness is reached. I boiled mine about 15 minutes but if you are not using the apple sauce you probably will need to boil it closer to 20 or more minutes. Remember it will thicken a bit as it cools. Ladle into hot sterilized jars and water bath per USDA guidelines.

Yields about seven and a half pints.



Variation #2 - Rhubarb Balsamic Jam

The fruit is optional but I used pretty green rhubarb so my jam was a weird ugly green/brown/pink color so I added the fruit to give it a better color and our family has enjoyed the taste of this jam a lot!

 8 cups chopped rhubarb
3 Tbsp lemon juice
3 Tbsp balsamic vinegar (I LOVE Tres Classique Vinegars - the wild blueberry balsamic is a great compliment to the rhubarb) Optional but adds a great flavor
3 cups sugar
2 handfuls of blueberries
3 large strawberries
1 cup homemade applesauce (optional – but it makes the jam thicker with less boiling)

Put all the ingredients in a large pot and bring to a boil. As jam cooks, smash with a potato masher until there are no large chunks - be careful not to splash any hot jam onto yourself! Boil about 10 to 20 minutes until desired consistency is reached. Remember it will thicken as it cools. Ladle into hot sterilized jars and water bath per canning guidelines.

Yields about three and a half pints.


14 comments :

  1. My husband LOVES rhubarb and I love the thought of doing it without pectin. Thanks for sharing!

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  2. Yum this looks delicious! My mouth is watering thinking of this on toast!

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  3. I do have a strawberry jam recipes but this one sounds so much better!!! I hate using pectin to many times my jam came out to runny and we had to use it as an ice cream topper instead.
    Thank you for the great recipe I can't wait to try it out!!

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  4. This is a great recipe. I am going to have to try this out.

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  5. lifeaccordingtoamandaMay 28, 2013 at 10:51 AM

    I didn't know you could make jam without pectin. I'll for sure have to try this out. Thanks!

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  6. I haven't yet made jam, but when I "almost" made jam, I saw that pectin was needed and didn't know what the heck it was or where to find it. I'm DIY challenged. It's good to know it's not necessary!

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  7. Pectin is a natural thickening agent that can be found in various fruits. Apples and lemons have a lot of pectin. Not sure how much of commercial pectin that is available at the grocery store is really natural since it is so processed. But its not a necessary ingredient; when our great grandmothers made jam they didn't run to the store to buy pectin :) IF you want to home can something from scratch then jam is a great thing to start with since its so easy. Also if canning scares you, you don't even have to can it. Just make sure everything you use is pretty sterile and it will keep in the fridge for 1-2 months or you can put it in a freezer safe container and freeze it for longer :)

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  8. thanks for the recipe. I pinned it. I love homemade jam

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  9. My mom loves rhurbarb so she would probably love the recipes! I've never made my own jam but looks good!

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  10. OMG the Rhubarb Balsamic recipe is making my mouth water. I'm bookmarking these for when I get brave enough to try canning. :)

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  11. I am not one who has ever attempted to make jam or jelly, but this does sound intriguing. My mo would probably love it.

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  12. my hubby loves Rhubarb, honestly, if never had it!

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  13. I am making this right now! Great recipe!! :)

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  14. This is great! Was just wanting to do some Rhubarb jam. I cannot eat strawberries, but my family loves them.

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