Summer is sweet and this strawberry rhubarb jam recipe just made it a little sweeter (no pectin required)!
This easy recipe makes a jam without all the fuss and no pectin needed. Made with tart pink rhubarb stems, juicy sweet strawberries, and a bit of lemon juice and sugar.
Sweet Strawberry Rhubarb Jam
I love rhubarb and the sweet childhood memories of sitting in my grandma’s yard dipping the sour stalks into sugar as snacks. This veggie has a tart flavor and is the perfect base for homemade jam.
- This easy jam needs just 4 ingredients.
- There is no pectin needed to make this jam, so no need to run out to the store.
- This is so easy to make, simply chop and simmer.
- This jam will keep for 2 weeks and can also be frozen for up to 6 months.
Use this jam to spread on morning toast, scones, or biscuits. Or make some classic thumbprint cookies.
Ingredients in Strawberry Rhubarb Jam
Strawberries – Use fresh strawberries when possible, spring and early summer are the seasons of everything berry. If making jam in the off-season and fresh berries aren’t available, frozen berries will work but will need a bit of extra cooking time.
Rhubarb – Rhubarb is another one of those spring vegetables. Those long pink slender stalks are a tart companion to the sweet strawberry. Frozen rhubarb works just as well in this recipe.
Sugar – We use granulated sugar for this recipe and haven’t tried it with substitutions or other sweeteners. When boiling, the sugar almost ‘candies’ which thickens the jam.
Lemon Juice – Just a little spoonful is all that is needed, you can substitute with a teaspoon of vanilla extract if you’d like.
How to Make Strawberry Rhubarb Jam
Homemade jam made with sweet fried berries and rhubarb is a sweet summer treat.
- Bring the rhubarb, sugar, and lemon juice to a boil in a saucepan.
- Reduce heat and let simmer.
- Add the strawberries and continue to cook (per the recipe below).
Remove from stove and let cool before serving with your favorite scones or on toast!
Tips for the Best Jam
For jam to thicken properly (especially without the pectin), it needs to cook long enough. There should not be much liquid remaining in the pot.
In order to set up, the jam needs to reach 220°F on a thermometer or check it using the plate method below.
If you don’t have a thermometer, test a small amount of jam on a cold plate. Place a glass/ceramic plate in the freezer for 5-10 minutes. Add a large spoonful of jam to the chilled plate and let it sit for a couple of minutes. The jam should set to a thick consistency, if it does not, simmer for an additional 5-10 minutes and check again.
Storing Homemade Jam
This is a fridge/freezer jam and we have not tried canning it.
Fridge: This jam will keep in the refrigerator for 2 weeks.
Freezer: Or freeze in an airtight container for up to 6 months.
Spread it over homemade bread or even stir it into ice cream.
Did you make this Strawberry Rhubarb Jam Be sure to leave a rating and a comment below!
Strawberry Rhubarb Jam
This strawberry rhubarb jam combined the sweetness of strawberries and the slightly sour rhubarb stalk, for the perfect match.
Combine rhubarb, lemon juice, sugar, and 1 tablespoon of water in a medium non-stick saucepan. Bring to a boil, reduce heat to a simmer and cook 25-30 minutes.
Add strawberries and simmer for an additional 30-40 minutes or until the mixture reaches 220°F or test using the method below in the notes.
Remove the pot from the stove and let cool 20 minutes, stirring occasionally.
Place the jam into jars or plastic containers and refrigerate up to 2 weeks or freeze up to 6 months.
Makes 2 ½ cups of jam. Nutrition information is for 1 tablespoon of jam.
Serving: 1tablespoon | Calories: 19 | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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