just lemon juice to aid the setting. Thank you Deseree! I decided to update the photographs of my Rhubarb & Strawberry Jam this week as I found myself with glut of rhubarb and strawberries that needed using up. Anyone try without one or both extracts? I love this recipe. Hi Angelika! 1 up of rhubarb is about 3 1/2 ounces and 1 cup of strawberries is about 7 ounces. Please let me know if you have any more questions and how your jam comes out! Making the jam without pectin does take more time than one made with pectin, but there is at least one important advantage. I am so happy to hear that you liked this recipe Kiesha! I’m so happy to hear that you like the flavor! My mum used to make rhubarb jam – it was my favorite thing! I couldn’t get it to set using the cold bowl method. Add the hulled and halved strawberries, sugar, and lemon juice to the instant pot, give everything a stir and then let it sit for 10 minutes. OMGoodness, one more question. Maybe the higher the sugar concentration, the higher the boiling temperature. I bet this is so yummy spread on a hot buttery biscuit. I truly appreciate it! This recipe yielded 10 cups of jam. This Strawberry Rhubarb Jam recipe is so easy to make and also easy to customize. Thank you! I am wondering if I misjudge the 1/4 when filling my jars will they still be safe to store down stairs or should I freeze them? You have some wonderful tips for someone that isn’t experienced in canning. Using it on shortbread cookies sounds positively delicious. Mash your strawberries and rhubarb to the consistency that you like. When vanilla is cooked for a long time it can take on a slightly bitter flavor. Hi Dena! Chop the rhubarb into 1/2 inch pieces and add to a medium-sized cooking pot. I seriously can’t believe how good this is. But pepper? And the fact that you don’t need any thickening agent makes this recipe even easier than a regular recipe. Wondering if the two extracts play on (complement) each other…should I omit both? And if you have leftover Rhubarb, be sure to make some Rhubarb … Love the addition of strawberries, popping this on my ‘to make’ list! Other culprits might be super juicy strawberries, not enough sugar, or not enough lemon juice. Also happy to hear that you’re making adjustments to suit your tastes. The pepper should add a bit of a kick – but not be easily identifiable. ★☆ Will definitely make again when I get my hands on more rhubarb! And you are so right about salt…it makes SUCH a difference in food! Yes – you can make less jam, no problem. Most people love strawberries and eat strawberry jam often. Please let me know if you have any other questions! What will you make with yours? I love this jam. (*See note). If the jars sealed, you can just store the jars inside a pantry or cupboard and the jam will be safe to eat for about 12 months. Is it necessary to defrost the berries before doing step #1? Yes! Fruits like pineapple, grapes, cherries and stone fruit such as apricots have very low levels of pectin. I used fine ground white pepper, and it worked beautifully. Vanilla, ironically, can round out sharp or bitter flavors. Just 1 teaspoon of ground black pepper enhances the natural sweetness in the fruit while adding an oh-so-subtle kick and complexity that’s going to seriously step up your jam game. Hi Nicole! I’m looking forward to making it. Rhubarb is one of the very first edibles to show up in the garden after a long winter. So happy you liked this recipe Ellyn! So, the jam that’s bubbling away on the stovetop might be “done”, meaning it’s cooked long enough to thicken up after you’ve taken it off the heat and ladled it into jars. If you were off on your sugar and lemon juice measurements, that can cause the jam to not set up. I make it by simply … I LOVE this! Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. 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