This easy Strawberry Rhubarb Jam Recipe is perfect for using up that delicious spring produce without needing any pectin! Packed with a sweet and tart flavor from the rhubarb and strawberries, it’s delicious and incredibly simple to make. Perfect for canning or just storing in the fridge or freezer for later! This homemade jam is so good by the spoonful, but best enjoyed with fresh bread and butter for breakfast or afternoon tea.
Growing up, we always had fresh bread, butter, and a good strawberry jam. It was the one thing I looked forward to every day. Finishing school, heading to my grandmother’s house and enjoying her incredible homemade bread slathered with jam.
Now I am sharing my own spin on her classic recipe, using rhubarb. Something we didn’t really have in Algeria when I was a kit. But ever since discovering how beautifully tart rhubarb pairs with sweet strawberries, I’ve been making this version for years. It’s nostalgic, with a little twist that makes it feel fresh and new. I hope you enjoy it as much as we do in my home!
Since you are here and love delicious recipes, check out this Healthy Homemade Strawberry Chia Jam, these Chilled Crumbl Chocolate Strawberry Cheesecake Cookies, these Crumbl Strawberry Pop Tart Cookies, these Almond Thumbprint Cookies with Jam, this Chocolate Dipped Strawberries Recipe.
Ingredients for this easy Strawberry Rhubarb Jam Recipe without pectin
Here is the full list of ingredients you will need to make this delicious strawberry rhubarb jam recipe for beginners. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Strawberries – I used fresh strawberries, but frozen ones can be used as well.
- Rhubarb– You can use either frozen or fresh rhubarb, depending on what’s available in your area.
- Granulated sugar– Any white granulated sugar works for this recipe.
- Lemon Juice– The fresh lemon juice will tie the flavors together like no other.
- Salt– Always add a little salt to your sweet recipes to balance out the flavors.
- Vanilla Extract- This will add a nice depth of flavor to our homemade jam. When I have it, I like to use vanilla beans or vanilla bean paste here to give it an even fancier flavor.
Why is the amount of sugar so necessary when making jam?
Sugar is not just for sweetness when it comes to jam! It plays a massive role in this recipe. Not only does it help preserve the jam and enhance the flavor and color, but it also works with the fruit’s natural pectin to create that perfectly thick, spreadable jam consistency.
Sugar also helps prevent spoilage by creating an environment where bacteria can’t grow, which is why it is key for both texture and shelf life. Reducing sugar in this recipe is possible, but it would require adding some pectin and making other adjustments to achieve the same results.
How to make homemade Strawberry Rhubarb Jam Recipe
Here are the simple steps to prepare strawberry rhubarb jam. Make sure to scroll down to the recipe card at the end of this post for the prep and cooking times, and complete step-by-step instructions!
- Add chopped up strawberries, diced rhubarb stalks, sugar, salt, and lemon juice to a medium saucepan.
- Stir and let it sit and macerate for 20 minutes to release its juices.
- Bring the mixture to a gentle boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened. You do not have to worry about skimming any foam off the top in this recipe because we macerated our fruits beforehand.
- Mash using a potato masher for a chunky jam or blend with an immersion blender for a smoother, spreadable consistency.
- Let the hot jam cool before transferring it to clean jars and storing it in the fridge for up to 3 weeks. Check the FAQs for canning tips.
Homemade strawberry rhubarb jam expert tips
- Macerate for flavor: Allowing your fresh fruit to sit with sugar and lemon juice before cooking it draws out the moisture and intensifies the flavors.
- Use a wide saucepan: A larger surface area will help the moisture evaporate faster, making our jam thicker quicker.
- Cool test method: Keep a small plate in the freezer to perform the wrinkle test on, ensuring your jam is fully cooked.
- Mix up the fruit: This is a base recipe that you can play around with by adding raspberries, cherries, or whatever else your heart desires. Just keep the ratios similar.
- Sterilize your jars: If gifting or storing your jars of jam for longer, sterilize them. Jars can be boiled for 10 minutes to help prevent spoilage.
How to can this jam? (hot water bath method)
Want to make your jam shelf-stable for up to a year? Here’s a quick guide to help you!
You will need:
- Sterilized half-pint jars or pint jars with new lids and rings.
- A large pot, deep enough for jars to be fully submerged.
- Jar lifter or tongs
- Clean towel or cooling rack
Step-by-step strawberry rhubarb jam canning process:
- Wash the half-pints, lids, and rungs in hot soapy water, then boil them in a large pot for about 10 minutes. Make sure to keep them hot.
- Ladle the hot jam into the jars using a jelly funnel, leaving about ¼ inch of headspace. Wipe the jar rim with a damp cloth to ensure a proper seal.
- Place lids on top and screw the bands on until just fingertip-tight; do not over-tighten.
- Place the jars in a pot of boiling water with at least 1 inch of water covering the tops. Boil for 10 minutes (add 5 minutes if over 1000ft elevation, 10 minutes if over 6000ft)
- Carefully remove the jars and place them on a towel. Let them sit undisturbed for 12-24 hours. Once cool, press the center of each lid; if it doesn’t pop back, the jar is sealed. Refrigerate any tars that didn’t seal properly and use within he 3-week timeframe.
- Label sealed jars with the date and store them in a cool, dark place for up to 1 year. Once opened, keep refrigerated and enjoy within 2-3 weeks.
Frequently asked questions – FAQ
Can I make strawberry rhubarb jam without pectin?
Yes! This recipe uses natural pectin from the fruit and lemon juice. No need for added pectin.
How do you know when homemade jam is ready?
Use the wrinkle test on a cold plate test, or check that jam has thickened and coats the back of a spoon.
Can I freeze strawberry jam?
Of course, let it cool completely, pour it into a freezer-safe container, and freeze for up to 6 months.
Do I need to peel rhubarb before making jam?
No peeling needed. Just trip the ends and chop. The skin will help add a beautiful color and flavor.
How long does homemade jam last in the fridge?
This jam will keep in the refrigerator for up to 3 weeks if stored in a clean, sealed container.
Can I use frozen strawberries or rhubarb?
Yes! I didn’t have fresh rhubarb so I used frozen rhubarb in this recipe. The difference is that you might need to let your fruit macerate for a little longer to allow that syrup to come out.
What’s the best way to thicken jam naturally?
Simmering low and slow allows the fruit to break down and thicken naturally without the need for any extra thickeners.
Can I make a small batch of jam with this recipe?
Absolutely! Just divide all of the ingredients in half and follow the recipe as you would with a regular batch.
What can I enjoy this jam with?
This jam is delicious as is, but one of my favorite ways to enjoy it is with a slice of this sourdough croissant bread, toast, or biscuits, and some salted butter. You could also make a peanut butter and jam sandwich, in a strawberry shortcake, with yogurt, oatmeal, or even swirled into my homemade vanilla bean ice cream.
Delicious strawberry rhubarb jam recipe for beginners
Strawberry Rhubarb Jam Recipe
Ingredients
- 3 cups fresh or frozen strawberries hulled and chopped
- 3 cups fresh or frozen rhubarb chopped
- 1 & ½ cup granulated sugar
- a pinch of salt
- 2 tablespoon lemon juice
- Optional: 1 teaspoon vanilla extract
Instructions
- Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Give it a quick stir and let it sit for about 10–15 minutes. This helps draw out all the juices naturally before we even turn on the heat.3 cups fresh or frozen strawberries, 3 cups fresh or frozen rhubarb, 1 & ½ cup granulated sugar, 2 tablespoon lemon juice, a pinch of salt
- Place the pan over medium heat and bring the mixture to a gentle boil. Reduce to a simmer and let it cook for 20–25 minutes, stirring often. It’ll start out watery but thicken up beautifully as the fruit breaks down and the sugars concentrate.
- If you’re fancy, you can do the “wrinkle test”: place a small spoonful of jam on a cold plate, wait a minute, and push it with your finger. If it wrinkles, you’re golden. If not, keep simmering a little longer. (Or you can just eyeball it like I usually do.)
- Remove from the heat and add the vanilla extract if using.Optional: 1 teaspoon vanilla extract
- Use a potato masher for a chunkier texture or a quick blitz with an immersion blender if you want it more jammy and spreadable. Totally your call.
- Let the jam cool slightly, then transfer it to a clean jar or container. It’ll thicken more as it cools. Store in the fridge for up to 3 weeks.
Notes
Storage Ideas Based on Yield:
- Fill about 3–4 small 8 oz jars (half-pint mason jars)
- Or store in 1 large 16 oz jar + 1 smaller jar
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