Easy Strawberry Rhubarb Jam Recipe with Strawberry Jello (no pectin)

This easy strawberry rhubarb jam recipe is perfect for both new and experienced jam makers.

There’s nothing quite like homemade jam, especially when it’s a delightful mix of tart rhubarb and sweet strawberries. This strawberry rhubarb jam recipe is perfect for new or experienced jam makers it uses no pectin and is never runny!

This strawberry rhubarb jam doesn’t need any added pectin but has a secret ingredient that will make you look like a jam-making pro. You can use fresh or frozen rhubarb and strawberries for this recipe, making it versatile and convenient.

With this recipe you don’t need to add pectin because the strawberry Jello replaces that, and it never fails to set. Let’s dive into this yummy recipe!

Celebrate Spring with this Homemade strawberry rhubarb jam recipe

This simple Strawberry Rhubarb Jam recipe celebrates the classic spring flavor combination of sweet, ripe strawberries and tart rhubarb. While sun-ripened red strawberries are incredibly sweet when in season, this recipe works wonderfully with frozen fruit too.

The Ingredients

The ingredient list for this jam is short and sweet. Here’s what you’ll need:

• 5 cups of rhubarb: Cut into 1-inch pieces
• 5 cups of sugar
• 1 can (20 oz) of crushed pineapple: undrained
• 2 cups of strawberries: Hulled
• 2 boxes of strawberry Jello powder: 3 oz each

The Equipment

You don’t need any fancy equipment to make this jam. Here’s what you’ll need:

• Large pot
• Potato masher (optional)
• Clean jars (half-pint jars recommended)
• funnel for jars
• Ladle
• Hot water bath canner or large stock pot (optional)

As part of the Amazon affiliate program if you make a purchase through a link, I may receive a commission at no extra cost to you.

Step-by-Step Instructions

1. Prepare the Rhubarb and Strawberries: Start by washing the rhubarb and strawberries thoroughly. Cut the rhubarb into 1/2-inch pieces and hull the strawberries.
2. Combine Ingredients: In a large pot, combine the rhubarb, strawberries, sugar, and crushed pineapple with its juice. Stir well to ensure the sugar is evenly mixed in.

Cook the Mixture: Put the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once it reaches a full rolling boil, reduce the heat to medium and let it boil for about 10 minutes. Use a potato masher or the back of a spoon to break down the fruit as it cooks. You can skip this step if you like bigger chunks of strawberry in your jam.

Add Strawberry Jello: Stir in the strawberry Jello powder and mix to completely dissolved.

Check for Doneness: This is an optional step. To test if your jam has set, use the plate test. Place a small plate in the freezer for a few minutes, then spoon a bit of the hot jam onto the cold plate. If it wrinkles when you push it with your finger, it’s ready. I skip this step with this jam. It always sets for me.

Canning Instructions

Sterilize Jars: While the jam is cooking, sterilize your jars. You can do this by placing them in a boiling water bath for 10 minutes. Ensure they are clean and hot before filling.

Fill the Jars: Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of space at the top. Remove any air bubbles by running a thin spatula or knife around the inside of the jars. Wipe the rims with a moist paper towel to ensure a clean seal.

Seal and Process: Place the lids on the jars and screw the bands on until fingertip-tight. Process the jars in a boiling water bath canner for 10 minutes. Ensure the water covers the jars by at least an inch.

Cool and Store: Remove the jars from the canner and let them cool in a dark place, undisturbed, for 12-24 hours. Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store the jars in a cool, dark place.

Using Frozen Fruit in this strawberry rhubarb jam recipe

You can totally make this jam using frozen strawberries, frozen rhubarb, or both. Prepping and freezing the fruit while it’s in season allows you to make the jam when it’s convenient for you.

It’s the best of both worlds: peak flavor produce combined with a cool winter kitchen that smells amazing. I recommend thawing the frozen rhubarb at room temperature for 30-60 minutes before use. It’s also best to completely thaw the strawberries before using them to mash them to the proper consistency.

Tips and Tricks

• Adjusting Sweetness: If you prefer a less sweet jam, you can reduce the amount of sugar. Keep in mind that sugar helps with the preservation process. If you put this jam in the freezer, you can cut the sugar by half.
• Enjoying Your Jam: This strawberry-rhubarb jam is perfect on toast, scones, or even as a topping for vanilla ice cream. It’s also a fantastic filling for a strawberry rhubarb pie.
• Long-Term Storage: Properly sealed jars can be stored for up to a year. Once opened, keep the jam in the refrigerator and use it within a few weeks.
• Freezer Jam Option: If you prefer freezer jam, simply let the cooked mixture cool and pour it into freezer-safe containers, leaving about 1/2 inch of headspace. Freeze for up to six months.

How to Fix Runny Jam

If for some reason this jam doesn’t set (It happens to the best of us) you could try adding pectin. This trick works for any jam recipe. The amount of liquid in fruit can vary from batch to batch, If, after 48 hours, the jam still hasn’t set, you can enjoy the jam as a syrup or you can redo the batch.

Bear in mind that everything will need to be cleaned and sterilized a second time. Open the jars and pour the contents back into the jam pot. For every 4 cups of runny jam, add another 1/2 cup of sugar and 1 tbsp powdered pectin.

Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce. Periodically check for thickening using the plate test.

Serving Suggestions

While I love this jam on toast or freshly baked biscuits, there are so many ways to enjoy it. Try a spoonful on plain yogurt, your morning oatmeal, or a bowl of vanilla ice cream. The sweet and tart flavors make it a versatile treat.

My Jam Making Journey

My jam-making journey started about twenty years ago with this Strawberry Rhubarb Jam. My grandmother made a family cookbook, and this recipe was one of her favorites that she included in it. Even as a newbie to canning then it was easy to make. My grandmother was a great cook and I know she would be happy to know that you are enjoying her recipe.

Conclusion to strawberry rhubarb jam recipe

This easy strawberry rhubarb jam recipe is sure to become a favorite in your household. With its delightful blend of tart and sweet flavors, it’s perfect for enjoying year-round, especially during the winter months when you crave a taste of summer. Good luck, and happy canning!

If you make this Strawberry Rhubarb Jam recipe, I’d love to hear about it in the comments section. Enjoy your homemade jam!

Other recipes you may like:

Old Fashioned Rhubarb Pie Recipe (so easy to make)

Easy Whipped Cinnamon Honey Butter – Only 4 ingredients!

Rhubarb strawberry jam