This Strawberry Rhubarb Jam recipe is easy and takes less than an hour to make a small batch of 3 to 4 cups. 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.
Strawberries and rhubarb are a healthy combination.
The strawberry and rhubarb go together perfectly. The sweet strawberry and slightly tart rhubarb are one of my favorite flavor combinations.
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.
Rhubarb is a good source of magnesium, fiber, vitamin C, vitamin K, calcium, potassium, and manganese.
Strawberries are also high in fiber and manganese as well as high in vitamin C.
Just chop up the strawberries and rhubarb, add the sugar and lemon juice, and boil for 20 minutes. Bam. Perfection.
The fruit will start to break down and within a few minutes of boiling will …
… look like this.
Stir frequently! Especially in the last several minutes to prevent scorching.
That’s it. Pour it into clean pint-sized canning jars or something similar. This will make about 3-4 cups or 1 1/2 to 2 pints.
This only makes about 3 cups which most people will eat up very quickly. Because this has so much sugar in it, the jam will last for at least a few weeks in the fridge without going through the canning process.
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 cups. It's sweet, gooey and the rhubarb adds just enough tartness.
Ingredients
- 2 cups rhubarb, cut into 1/2" pieces
- 2 cups strawberries, halved
- 1 1/2 cups sugar
- 1/4 cup lemon juice
Instructions
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Place all ingredients in a large, heavy-bottomed pot and bring to a rolling boil.
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Reduce heat slightly and then simmer, stirring frequently, for 20 minutes. Jam will reduce in volume and thicken.
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Let cool for 10 minutes and pour into clean glass jars or containers.
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Can be refrigerated for up to 2 to 3 weeks.
Try making this Strawberry Rhubarb Jam Cake!
Strawberry Rhubarb Jam Cake
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Sorry, one more question. If I want it a little thicker, what should I change?
Just cook it slightly longer. The liquid evaporates more and it’s a thicker jam.
Can this be frozen?
Hi Barb, Yes! Just put it in a freezer safe container.