Low Sugar Strawberry Rhubarb Jam (No Store-Bought Pectin!)

This low sugar strawberry rhubarb jam is very easy to make. It's a quick and delicious jam. Also, this recipe has no store-bought pectin in it!
I list the recipe below as I made it in the video. If you have different quantities of fruit it's no problem! Just use as much rhubarb as strawberries. I don't recommend processing more than 4 pounds of fruit.
Keep a ratio of one part fruit to one half part sugar. So if you have a total of 2 pounds of fruit (strawberries and rhubarb), use one pound of sugar (or even a bit less will work!).
If you are processing a large amount of fruit, you can add a bit more lemon juice and a couple more seeds. The only thing that is going to change is the cooking time.
Ingredients:
12 oz strawberries, diced
12 oz rhubarb, diced
12 oz sugar
Juice of half a lemon
4-5 lemon seeds (for their natural pectin)
Instructions:
1. Add rhubarb, strawberries, and sugar to a pot. Place on the stovetop and turn the heat to mid-high. Bring to a boil. Lower the heat just a little bit and boil for 5-7 minutes.
2. Lower the heat to medium-low and keep cooking, stirring frequently for another ten minutes or so.
3. Use a potato masher to mash the fruit (or you can use an immersion blender). Add the lemon juice and lemon seeds and stir them in.
4. Cook for an additional 10 minutes or so. To check if the jam is ready, you can scoop some on a spoon and set it on the counter to cool for five minutes or so. Then, add it back to the pot and as it leaves the spoon you’ll be able to see how thick it is. Just remember that jam thickens a bit further as it cools completely in the jars.
5. To can this jam: wash the jars, lids, and rings well. Add the jam, leaving one-half inch of headspace. Use the bubble remover to remove air bubbles, use a damp paper towel to clean the rim of the jar before centering the lid and closing the jar with the ring finger tight.
6. Fill the water bath canner with enough water to cover the jars by about an inch. Set on the stovetop, turn the heat to high, and bring to a boil. Place the filled jars on the rack and lower it to the boiling water. Cover the pot. Process half-pint jars for 10 minutes (adjust processing time if you live above 1000 feet in elevation).
7. Turn the heat off and uncover the pot. Let the jars rest in the hot water for five minutes. Use the jar lifters to remove them from the pot and set on a kitchen towel on the counter to cool overnight.
8. Check that your jars are sealed by pressing on the center of each lid. Remove the rings and store them in the pantry for up to 18 months.
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[@AliW-xu4lv]

I love your videos. You help me so much, you're my go-to. Ive always had success when i follow your instructions. Having a trusted resource like your channel takes away so much worry. I love the simple and concise way you teach. Thank you!

[@ladyleeshome]

Awww! Thank you. Truly, you made my day. Sometimes, as an online content creator you wonder if someone on the other side (since you can't "see" them) is actually benefiting from your hard work. It's feedback like that that makes my heart full and makes me keep going. I am so happy you find this helpful! Thanks for taking the time to write this.

[@AliW-xu4lv]

@@ladyleeshome that's lovely! Glad I brightened your day. Your lovely reply made my day too! Its so lovely to connect with good people even when they are far away and you've never met them. Its like virtual hug. Thanks again for your great content.

[@lucyrodriguez2082]

I love the way you teach!

[@ladyleeshome]

Thank you! I’m glad it’s helpful!!

[@Cxrsedsoxl]

I love this video!!!!!

[@ladyleeshome]

Thanks!!

[@enerime]

Is it necessary to remove the bubbles? Also, does the lemon seed get softer so you don't bite into something hard? Oh yes, and forgot to ask, did you peel the rhubarb?

[@ladyleeshome]

Yes, it’s important to remove air bubbles before canning. And no, the lemon seeds stay hard. It’s easy to remove them before or after canning, either way is fine.

[@mkshffr4936]

Could possibly use apple for pectin?

[@ladyleeshome]

You could. Apple will definitely thickens it. It might be a little different texture tho.

[@mickey5779]

My concern is that it isn't runny when it sets. I've had the perfect jam but not sure how it's made and if pectin is used. I prefer a medium consistency that's just right. Some jams are super runny and others are super gel-like, both of which I don't like.

[@ladyleeshome]

It takes a bit of experience to figure out how much to cook the jam to reach the perfect consistency. But it’s totally possible with no pectin. I like it right in the middle too.

[@mickey5779]

@@ladyleeshome Thank you.

[@marinawilson7034]

Can I make it with out sugar

[@ladyleeshome]

Yes, you can make jam with honey instead. Here is a recipe for strawberry jam with honey: ladyleeshome.com/honey-strawberry-jam/ You can follow the same recipe, just add rhubarb instead of some of the berries.

[@marinawilson7034]

Do you peel the rubarb

[@ladyleeshome]

I don't.

[@mirandasummer548]

Why not put all that in a food processor before you cook it?

[@ladyleeshome]

You can. It’s another method, just makes more dishes 😄

[@cathycudney393]

if you pull your rhubarb out with the whole stalk the rhubarb will think "Oh I am missing a stalk I will grow a new one" if you cut it off and leave the root in the ground the rhubarb will not grow another one because it doesn't know that it is missing.

[@ladyleeshome]

Good way to explain how to harvest rhubarb!