Strawberry Rhubarb Jam Quick and Easy No Pectin Recipe

This Strawberry Rhubarb Jam recipe is easy and takes less than an hour to make a small batch of 3 to 4 pints. It’s sweet and gooey and the rhubarb adds just enough tartness to make it perfect.

Strawberry Rhubarb Jam is Sweet, Tart, and No Pectin Needed!

Because the fruit and sugar reduce quite a bit during the cooking time, which thickens this up nicely,  there’s no need to add any pectin. 

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Strawberries and rhubarb are a healthy combination. 

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The strawberry and rhubarb go together perfectly. The sweet strawberry and slightly tart rhubarb are one of my favorite flavor combinations.

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If you don’t grow your own, rhubarb is available right now in the produce sections of many grocery stores and is usually for sale at most farmers’ markets and roadside stands.

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Rhubarb is a good source of magnesium, fiber, vitamin C, vitamin K, calcium, potassium, and manganese.

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Strawberries are also high in fiber and manganese as well as high in vitamin C.

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Just chop up the strawberries and rhubarb, add the sugar and lemon juice, and boil for 20 minutes. Bam. Perfection. 

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The fruit will start to break down and within a few minutes of boiling will … 

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… look like this.

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Stir frequently! Especially in the last several minutes to prevent scorching. 

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That’s it. Pour it into clean pint-sized canning jars or something similar. 

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This only makes about 3 pints which most people will eat up very quickly. Because this has so much sugar in it, the jam will last for at least several weeks in the fridge without going through the canning process.

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Enjoy! 

Strawberry Rhubarb Jam Small Batch Recipe No Pectin

Strawberry Rhubarb Jam is easy and takes just 30 minutes to make a small batch of 3 to 4 pints. It's sweet, gooey and the rhubarb adds just enough tartness.

Course Breakfast, Jam, Sauce
Cuisine Vegan
Keyword jam
Prep Time 10 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 40 minutes
Servings 3 pints

Ingredients

  • 2 cups rhubarb, cut into 1/2" pieces
  • 2 cups strawberries, halved
  • 1 1/2 cups sugar
  • 1/4 cup lemon juice

Instructions

  1. Place all ingredients in a large, heavy-bottomed pot and bring to a rolling boil.

  2. Reduce heat slightly and then simmer, stirring frequently, for 20 minutes. Jam will reduce in volume and thicken.

  3. Let cool for 10 minutes and pour into clean glass jars or containers.

  4. Can be refrigerated for several weeks.

Try making this Strawberry Rhubarb Jam Cake!

Strawberry Rhubarb Jam Cake

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Lisa Viger

Hello! I'm Lisa, an artist, photographer, author, gardener, navel-gazer, and lover of the planet and all its inhabitants. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.

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