Homemade Pectin-Free Strawberry Rhubarb Jam Recipe

This easy and delicious homemade strawberry rhubarb jam recipe is perfect for spreading on toast, biscuits, or using in desserts. Made without pectin, this jam has a natural sweetness from ripe strawberries and a tangy kick from fresh rhubarb.

Ingredients

• 4 cups chopped strawberries
• 2 cups chopped rhubarb
• 3 cups sugar
• 1/4 cup lemon juice
• 1/4 tsp salt

Directions

1. In a large pot, combine strawberries, rhubarb, sugar, lemon juice, and salt.
2. Cook over medium heat, stirring constantly until sugar is dissolved.
3. Bring to a boil and cook, stirring frequently, until jam reaches desired consistency, about 30-40 minutes.
4. Remove from heat and let cool slightly before transferring to sterilized jars.
5. Store in the refrigerator for up to 3 weeks or process in a water bath for longer storage.

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