Summer is sweet and this strawberry rhubarb jam recipe just made it a little sweeter (no pectin required)!
This easy recipe makes a jam without all the fuss and no pectin needed. Made with tart pink rhubarb stems, juicy sweet strawberries, and a bit of lemon juice and sugar.
Sweet Strawberry Rhubarb Jam
I love rhubarb and the sweet childhood memories of sitting in my grandma’s yard dipping the sour stalks into sugar as snacks. This veggie has a tart flavor and is the perfect base for homemade jam.
- This easy jam needs just 4 ingredients.
- There is no pectin needed to make this jam, so no need to run out to the store.
- This is so easy to make, simply chop and simmer.
- This jam will keep for 2 weeks and can also be frozen for up to 6 months.
Use this jam to spread on morning toast, scones, or biscuits. Or make some classic thumbprint cookies.
Ingredients in Strawberry Rhubarb Jam
Strawberries – Use fresh strawberries when possible, spring and early summer are the seasons of everything berry. If making jam in the off-season and fresh berries aren’t available, frozen berries will work but will need a bit of extra cooking time.
Rhubarb – Rhubarb is another one of those spring vegetables. Those long pink slender stalks are a tart companion to the sweet strawberry. Frozen rhubarb works just as well in this recipe.
Sugar – We use granulated sugar for this recipe and haven’t tried it with substitutions or other sweeteners. When boiling, the sugar almost ‘candies’ which thickens the jam.
Lemon Juice – Just a little spoonful is all that is needed, you can substitute with a teaspoon of vanilla extract if you’d like.
How to Make Strawberry Rhubarb Jam
Homemade jam made with sweet fried berries and rhubarb is a sweet summer treat.
- Bring the rhubarb, sugar, and lemon juice to a boil in a saucepan.
- Reduce heat and let simmer.
- Add the strawberries and continue to cook (per the recipe below).
Remove from stove and let cool before serving with your favorite scones or on toast!
Tips for the Best Jam
For jam to thicken properly (especially without the pectin), it needs to cook long enough. There should not be much liquid remaining in the pot.
In order to set up, the jam needs to reach 220°F on a thermometer or check it using the plate method below.
If you don’t have a thermometer, test a small amount of jam on a cold plate. Place a glass/ceramic plate in the freezer for 5-10 minutes. Add a large spoonful of jam to the chilled plate and let it sit for a couple of minutes. The jam should set to a thick consistency, if it does not, simmer for an additional 5-10 minutes and check again.
Storing Homemade Jam
This is a fridge/freezer jam and we have not tried canning it.
Fridge: This jam will keep in the refrigerator for 2 weeks.
Freezer: Or freeze in an airtight container for up to 6 months.
Spread it over homemade bread or even stir it into ice cream.
Got Rhubarb?
Here are a few more ways to enjoy your rhubarb crop!
Did you make this Strawberry Rhubarb Jam Be sure to leave a rating and a comment below!
Strawberry Rhubarb Jam
Equipment
Ingredients
- 3 cups rhubarb diced ½ inch
- 1 ⅔ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 ½ cups fresh strawberries halved
Instructions
- Combine rhubarb, lemon juice, sugar, and 1 tablespoon of water in a medium non-stick saucepan. Bring to a boil, reduce heat to a simmer and cook 25-30 minutes.
- Add strawberries and simmer for an additional 30-40 minutes or until the mixture reaches 220°F or test using the method below in the notes.
- Remove the pot from the stove and let cool 20 minutes, stirring occasionally.
- Place the jam into jars or plastic containers and refrigerate up to 2 weeks or freeze up to 6 months.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry
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I made this recipe this morning because I had extra rhubarb and strawberries on hand. Delicious! 5 small jars and a medium jar in my freezer. Will be enjoying those this winter.
I am so glad you enjoyed this recipe Claire! Such a treat to be able to enjoy throughout the winter.
I doubled the recipe and it turned out perfect. Will definitely make this often.
I am so glad you enjoyed this recipe Marlene!
Holly, How would I go about canning this recipe for long term. It’s looks amazing and I have 2 large rhubarb plants.
Thank you so much for all your wonderful recipes and beautiful pictures.
I have not tried canning this recipe so I can’t say for sure Anita. If you try it I would love to hear how it turns out!
I am so glad you are enjoying the recipes!
What type of container do you find works best for storing in the freezer? I know you recommend air tight, but that can mean a lot of things.
I store jam in mason jars in the freezer, but be sure to leave about an inch of room in the jar for expansion.
The jam was very easy to make and tastes yummy. I did not change the recipe, I should have doubled everything. It’s a keeper
Thanks Terri, So glad the jam was a hit!
Can I cut down on the sugar? If so, how low can one go?
Yes, you can but as mentioned in the post, this will change the texture from jam to more of a fruit spread. We tested this with sugar as low as 1 cup. You may also need to increase the cooking time.
I would suggest using the ‘cold plate’ method mentioned in the post to check how the jam will set up.
Sorry about that, Holly. I noticed it in the post AFTER I submitted lol. I tried it with 1 cup sugar and to be honest it came out AMAZING! Consistency and all! Thanks for all you do xo
So glad you loved it Sofia!
Hi Hollie , I love your recipes! I was wondering in the rhubarb/ strawberry jam I would be using frozen since I don’t have access to fresh. Do I let the rhubarb thaw first or use frozen and does it have to cook longer? Thanks, Carol
Yes, the rhubarb can be frozen. I would suggest to thaw and drain juices before boiling.