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Easy Strawberry Rhubarb Jam Recipe With Vanilla Bean 3 Ingredients No Pectin

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A simple and delicious homemade strawberry rhubarb jam made with just three ingredients and no pectin, featuring the warm flavor of vanilla bean.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved
  • 3 cups rhubarb stalks, chopped into 1/2-inch pieces
  • 1 1/2 cups granulated sugar
  • 1 whole vanilla bean, split and scraped
  • Optional: 1 tablespoon fresh lemon juice

Instructions

  1. Rinse the strawberries and rhubarb thoroughly. Hull the strawberries and cut them in halves or quarters depending on size. Chop the rhubarb into 1/2-inch pieces. Set aside.
  2. Split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the tiny seeds inside. Set both seeds and pod aside.
  3. In a large heavy-bottomed pot, mix the strawberries, rhubarb, sugar, vanilla seeds, and the scraped vanilla pod. Stir gently to combine evenly.
  4. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning. Once boiling, reduce to a simmer. Cook uncovered, stirring often, until the fruit softens and the mixture thickens, about 30-40 minutes.
  5. Remove the vanilla pod and discard. Test the jam by placing a small spoonful on a chilled plate and tilting it. If it holds its shape and wrinkles slightly when pushed, it’s ready. If not, simmer a few minutes longer and test again.
  6. Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe rims clean and seal with lids. Let cool to room temperature before refrigerating.

Notes

Stir frequently to prevent burning and ensure even cooking. Use the chilled plate test to check jam set. Skim off foam if it forms for clearer jam. Vanilla bean adds superior flavor compared to vanilla extract. For lower sugar, reduce sugar by one-third and add lemon juice to improve set.

Nutrition

Keywords: strawberry jam, rhubarb jam, homemade jam, vanilla bean jam, no pectin jam, easy jam recipe, spring preserves

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