I am grateful I found this jam without pectin recipe because it's the EASIEST refrigerator jam on the planet - No Pectin, No Added Sugar, No Boiling, No Canning, No Kidding! I just finished a batch and it's great. I did some of my own modifications and it still turned out just right.
As you can see, I got this recipe from Thankful Expressions. Thanks Pam for sharing with everyone.
I am currently staying away from sugar and flour in my diet. So first off, this no added sugar recipe had an immediate appeal. But alas, I don't like the taste of honey. So my first modification was to swap the honey for date syrup.
Second, I am not a fan of rhubarb; therefore, I did the only natural thing...I simply added more strawberries. I am sure this recipe would work just as well with other berries. I am even considering trying it with mango next time.
Third, I like my jams to be on the thick and chunky side. This meant to me I should probably add another tablespoon of chia seeds since that is what gives the jam its body. Turns out, I was right.
As with any jam, the quality of the fruit will determine the taste of the jam. In general, under ripe fruit has more natural pectin than fully ripe fruit. Plus, ripe fruit is naturally higher in fructose and the flavors are more developed. Therefore, the best scenario is to mix under ripe fruit with fully ripe fruit. This is the ideal scenario.
For me, I rarely have ideal situations in my kitchen. I usually make the jam from the extra fruit I have that might go bad if I don't use it. I am a bulk shopper and sometimes I buy more fruit than my family could reasonably consume. Lucky for me, this jam without pectin recipe fills a need...with speed!