Strawberry Rhubarb Jam Recipe

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Homemade strawberry rhubarb jam made without pectin. Sweet, tart, and simple to prepare, this jam is perfect for breakfast, snacks, or gifting.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: servings*

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 & 1/2 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.

*Calories calculated based off of 2 tablespoon servings