There’s something incredibly nostalgic about making jam from scratch, and this strawberry rhubarb jam recipe has been a favorite in my kitchen for years. I first made it one spring when I had a surplus of ripe strawberries and garden-fresh rhubarb, and the result was pure magic—sweet, tangy, and bursting with real fruit flavor. This strawberry rhubarb jam recipe doesn’t use pectin, just simple ingredients you likely have on hand, and it comes together beautifully in under an hour.
Whether I’m spreading it on warm toast, layering it into yogurt, or gifting it in little jars, this strawberry rhubarb jam recipe always brings smiles. It’s the kind of recipe you’ll return to every season, and I’m so excited to share it with you.
Why This Strawberry Rhubarb Jam Recipe Is A Summer Favorite
This strawberry rhubarb jam recipe has a special place in my heart—it’s one of those old-fashioned preserves that never goes out of style. The way the sweet strawberries melt into tart rhubarb creates a flavor that’s both comforting and vibrant, especially when the fruit is at its peak in late spring and early summer.
I love how versatile this strawberry rhubarb jam recipe is; it’s perfect on warm toast, pancakes, or even dolloped into thumbprint cookies or yogurt. The gentle tang from the rhubarb makes it a beautiful balance to buttery pastries and creamy desserts. Whether I’m using backyard rhubarb or a fresh market haul, this strawberry rhubarb jam recipe is one of my favorite ways to hold onto the magic of the season.
Jump to:
- Ingredients
- Instructions
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Creative Twists
- Essential Equipment for Jam Making
- Storage Instructions
- The Secret to a Beautiful Texture in My Strawberry Rhubarb Jam Recipe
- FAQ
- A Sweet Ending: Final Thoughts on This Strawberry Rhubarb Jam Recipe
- Related
- Pairing
- Strawberry Rhubarb Jam Recipe
Ingredients
Fresh Fruit:
- Fresh strawberries, hulled and chopped into small pieces
- Fresh rhubarb stalks, trimmed and diced into ½-inch pieces
- Granulated sugar (adjust to taste)
- Fresh lemon juice
- Lemon zest (optional, for extra brightness)
Ingredient Notes & Substitutions:
The beauty of this no pectin jam recipe lies in its simplicity. Fresh strawberries provide natural sweetness and help the Strawberry Rhubarb Jam Recipe set properly due to their natural pectin content. Choose ripe but firm strawberries for the best texture and flavor.
For the rhubarb, look for stalks that are firm and crisp with a bright color. Avoid any that feel soft or have brown spots. You can substitute frozen rhubarb if fresh isn't available – just thaw and drain it first.
The sugar isn't just for sweetness; it also helps preserve the Strawberry Rhubarb Jam Recipe and contributes to the setting process. For a lower sugar version, you can reduce the amount to 2 cups, though the jam may be slightly less thick and have a shorter shelf life.
Fresh lemon juice is crucial as it adds brightness and helps the natural pectin work more effectively. Don't skip this ingredient – it makes a noticeable difference in both flavor and texture.
See recipe card for quantities.
Instructions
Prep and Macerate the Fruit
- Wash your strawberries thoroughly and remove the green tops, then chop them into bite-sized pieces – you want some texture in your finished jam, so don't make them too small.
- Trim the ends off your rhubarb stalks and dice them into pieces about the same size as your strawberries for even cooking.
- In a large, heavy-bottomed pot or Dutch oven, combine the chopped strawberries, diced rhubarb, and sugar.
- Stir everything together and let it sit for about 15 minutes to macerate. This allows the fruit to release its natural juices and start breaking down slightly.
Begin the Cooking Process
- Place your pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- The fruit will release even more juice as it heats up, creating a bubbling, fragrant mixture.
- Once you achieve a full rolling boil, reduce the heat to medium-low to begin the simmering phase.
- Skim off any foam that rises to the surface during this initial cooking stage.
Simmer and Thicken
- Let the jam simmer on medium-low heat for 25-35 minutes, stirring occasionally to prevent burning.
- The jam will gradually thicken as the water evaporates and the natural pectin activates.
- You'll know it's getting close when you can draw a spoon across the bottom of the pot and the jam holds its shape for a few seconds before flowing back together.
- To test for doneness, place a small plate in the freezer for a few minutes, then drop a small amount of jam onto the cold plate – if it wrinkles when you push it with your finger and doesn't run, it's ready.
Finish and Complete
- Remove the pot from heat once your easy strawberry rhubarb jam has reached the proper consistency.
- Stir in the fresh lemon juice and lemon zest if using – the lemon juice brightens the flavor and helps preserve the beautiful color.
- Let the Strawberry Rhubarb Jam Recipe cool slightly before transferring to clean jars if storing, or serve immediately while warm.
- If canning for long-term storage, fill sterilized jars while the jam is still hot to create a proper
- Step 1: Prep and Macerate the Fruit
Chop fruit and stir with sugar to macerate before cooking.
- Step 2: Begin the Cooking Process
Bring fruit mixture to a rolling boil, then reduce heat.
- Step 3: Simmer and Thicken
Simmer gently until jam thickens and holds shape.
- Step 4: Finish and Complete
Fill jars while jam is warm and let cool before storing.
Hints and Tips for Perfect Strawberry Rhubarb Jam Recipe
Here's a game-changing tip: use a wooden spoon for stirring. Metal spoons can react with the acid in the fruit and affect the flavor. Also, choose a pot that's wider rather than deeper – this allows for better evaporation and faster cooking.
Keep your heat at medium-low during the simmering phase. High heat can cause the bottom to burn while the top stays liquid. Patience is key to getting that perfect, thick consistency without any burnt flavors.
If you're planning to can your jam for long-term storage, have your sterilized canning jars ready and fill them while the jam is still hot. This helps create a proper seal and extends shelf life significantly.
Dietary Benefits & Serving Suggestions
This strawberry and rhubarb jam recipe is naturally gluten-free and vegan, making it suitable for many dietary preferences. Strawberries are packed with vitamin C and antioxidants, while rhubarb provides fiber and vitamin K. The combination creates a spread that's not only delicious but also nutritious.
Serve this homemade Strawberry Rhubarb Jam Recipe on warm buttermilk biscuits for a classic Southern treat, or spread it on sourdough toast for a tangy breakfast. It's absolutely divine swirled into plain Greek yogurt or oatmeal. For dessert, try it as a filling for thumbprint cookies or as a topping for vanilla ice cream.
The Strawberry Rhubarb Jam Recipe also makes an excellent glaze for roasted chicken or pork, adding a sweet-tart flavor that complements savory dishes beautifully.
Recipe Variations & Creative Twists
Strawberry Rhubarb Vanilla Jam: Add 1 teaspoon of pure vanilla extract during the last few minutes of cooking for a more complex flavor profile.
Spiced Version: Include a cinnamon stick or a few cardamom pods while cooking, removing them before jarring.
Lower Sugar: Reduce sugar to 2 cups for a more tart jam, though it won't keep as long.
Strawberry Rhubarb Freezer Jam: For a softer texture, mash the fruit more thoroughly and store in freezer containers for up to one year.
With Pectin Version: If you prefer using pectin, add 1 package of powdered pectin with the fruit and follow package directions for timing.
Essential Equipment for Jam Making
A heavy-bottomed pot or Dutch oven is crucial for even heat distribution and preventing burning. Stainless steel or enameled cast iron work best. You'll also need a wooden spoon for stirring and a ladle for filling jars.
If you're planning to can your jam, you'll need canning jars, new lids, and a water bath canner or large pot with a rack. A candy thermometer can be helpful for monitoring temperature, though it's not essential for this recipe.
For those without specialized equipment, a regular large pot works fine – just watch the heat carefully and stir more frequently to prevent sticking.
Storage Instructions
Fresh strawberry rhubarb jam can be stored in the refrigerator for up to 3 weeks in clean glass jars. Make sure to use clean utensils each time you serve it to prevent contamination.
For longer storage, this jam freezes beautifully for up to one year. Use freezer-safe containers and leave about ½ inch of headspace to allow for expansion. Thaw overnight in the refrigerator before using.
If you've properly canned your jam using sterilized jars and a water bath process, sealed jars can be stored in a cool, dark pantry for up to one year. Always check that the seal is intact before using stored jam.
The Secret to a Beautiful Texture in My Strawberry Rhubarb Jam Recipe
Here’s something I learned the sweet (and slightly messy) way while perfecting my strawberry rhubarb jam recipe—the magic is in leaving the fruit alone. Early on, I made the mistake of over-mashing everything, thinking I’d get a smoother jam. But what I really wanted was character—those tender chunks of strawberry and rhubarb that make every spoonful feel like you’re tasting summer itself.
Now, I let the fruit cook down gently, stirring with care and letting time do the work. It’s not just a tip—it’s a little love note to the ingredients, and it’s what makes this strawberry rhubarb jam recipe truly special every single time.
FAQ
How to make strawberry and rhubarb jam?
To make strawberry and rhubarb jam, gently simmer chopped strawberries and rhubarb with sugar and lemon juice until thickened. Stir occasionally and avoid over-mashing to keep the fruit chunky. The mixture naturally gels as it cooks. Once the jam reaches your desired consistency, spoon it into clean jars and refrigerate or water-bath can for longer storage.
How to make strawberry rhubarb jam without pectin?
Strawberry rhubarb jam without pectin is easy! Just combine fresh strawberries, chopped rhubarb, sugar, and lemon juice in a pot. Simmer slowly until it thickens naturally—thanks to the fruit’s own pectin and the acidity of the lemon. Stir often and watch for the jam to coat the back of a spoon before jarring it.
Do you need to peel rhubarb before making jam?
Nope, there’s no need to peel rhubarb for jam! The skin is thin and breaks down beautifully as it cooks, adding color and flavor. Just trim the ends and chop the stalks into small pieces. If the rhubarb is older or especially fibrous, you can remove any tough strings, but it’s rarely necessary.
Is strawberry jam better with or without pectin?
It depends on the texture you prefer. With pectin, strawberry jam sets firmer and cooks faster. Without pectin, you get a softer, more spoonable jam that allows the fruit’s flavor to shine through. Many home cooks love the rustic, fruit-forward texture of pectin-free jam—especially when pairing it with rhubarb for a natural thickener.
A Sweet Ending: Final Thoughts on This Strawberry Rhubarb Jam Recipe
This strawberry rhubarb jam recipe is more than just a jar of homemade goodness—it’s a celebration of simple ingredients, seasonal joy, and the kind of kitchen moments that turn into memories. With its bright, tangy-sweet flavor and no-fuss method, it’s a staple you’ll find yourself making again and again. I love gifting it with fresh scones, or even pairing it with creamy desserts like this Mini Blueberry Lemon Cheesecake for a fruity contrast that’s unforgettable. Or for something tropical and indulgent, serve it alongside this dreamy Mango Tiramisu—you won’t believe how well they go together! However you enjoy it, this strawberry rhubarb jam recipe brings a little homemade magic into every bite.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this strawberry rhubarb jam recipe:
Strawberry Rhubarb Jam Recipe
Equipment
- Large pot Heavy-bottomed for even cooking
- Wooden Spoon Best for stirring acidic fruits
- Ladle For jar filling
- 8 oz glass jars Sterilized, with lids
- Funnel (optional) Helps transfer jam neatly
- Freezer-safe plate For doneness test
Ingredients
- 2 pounds Strawberries Hulled and chopped into small pieces
- 1 pound Rhubarb Trimmed and diced into ½-inch pieces
- 3 cups Sugar Can reduce to 2 cups for a more tart flavor
- 2 tablespoon Lemon juice Freshly squeezed
- 1 tablespoon Lemon zest Optional, for extra brightness
Instructions
- Wash and chop fruit
- Macerate fruit with sugar for 15 minutes
- Bring mixture to boil, stir often
- Reduce heat, simmer 25–35 minutes
- Test jam thickness on cold plate
- Stir in lemon juice (and zest if using)
- Ladle into jars and seal or cool to serve
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