Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.
This may have been the best jam, or preserves, or jelly… or whatever you want to call it… I have ever made. No. Ever enjoyed. It was that good. I will tell you why.
First of all, I used the best possible strawberries in the world. They are called Hood strawberries. Prized for their bright red color and exceptionally large size, Hood strawberries emerged from Oregon’s Hood River Valley in 1965. They grow best in the Western States, but if you really know what you’re doing in the garden, I’m sure you can figure out how to grow them in your neck of the woods. They only have one harvest each year as opposed to plants that continue producing all season long, and its like a feeding frenzy when they’re offered at the farmers markets.
But, I actually use more than twice the amount of rhubarb in this recipe than I do strawberries. I do this for a few reasons. First, rhubarb is much cheaper than strawberries (at least mine was). Second, if you’re not going to use pectin, you need a lot of sugar in order to get your jam to gel up. Strawberries are already incredibly sweet, so the addition of a ton of sugar is just nauseating. Rhubarb, however, is incredibly tart, so the addition of sugar makes everything right in the world. I saw a lot of recipes online that called for a heck of a lot more sugar than I used and let me tell you – if you’re using good quality sweet strawberries, I wouldn’t put any more sugar than what my recipe calls for. The balance was perfect as was the final consistency.
As much pleasure as I would have taken in devouring all four cups with a spoon and some crusty white bread, I decided to can four jars of this liquid gold for the winter months when I’m craving the summer bounty that had long since come and gone. I did, however, get enough extra to fill this little dish which made for some incredibly tasty treats. If you don’t want to can the jam, it will keep in the refrigerator for a couple of weeks, but let’s face it – canning is fun! So preserve it!
- 5 cups rhubarb (about 3 large stalks), cut into 1⁄2" cubes
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1⁄4 cups sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
- Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.
- While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
- Transfer sterilized jars, lids, and bands to a clean dish towel.
- Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.
- Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
- Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.
- If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.
Thank you for the recipe and the beautiful photos. I am trying your recipe this weekend. Love the rhubarb combo as most jam/preserves are to sweet.
Agreed! Thanks, Debi. -Krissy
My jars are finishing right now. 😀 I was going to make freezer jam and then I found your recipes. I had the perfect amount of rhubarb and strawberries. Now I’ve officially canned jam. Albeit a small batch. But definitely perfect for a newbie. Thank you for sharing. Now I need to make some scones for the extra little bit that didn’t fit. 😀 YUM!
I’d be happy to provide my mailing address for you to ship me said scones. 🙂 Thanks, Andrea! Krissy
Just made and very pleased my strawberrys were not the best but even so plenty enough sugar just like you said , and set up beautiful👍😀🍓
Made it today, everything worked out great, ty! It’s delish, didn’t know I liked rhubarb until today. Ťhanks again, great instructions too!
Thanks Lori!!! -Krissy
Wow! This is the best strawberry rhubarb jam I have ever had!
Thank you so much for the recipe and instructions. Very easy to make.
I am a newbie at canning, so I would recommend this recipe to anyone starting out or
To the expert canners out there. I’m going to have to make another batch lol
Thanks for the great comment, Becky!!! I totally agree with you. 🙂 Krissy
This recipe sounds delish! In the past, my strawberry rhubarb jam has not had the rhubarb punch that I am looking for- I bet this one will! I have a lot more rhubarb and berries than this recipe calls for. Can I double (or even triple) and still get it to set up?
Hi Betty, I don’t see why not! I’ve tried making jams without pectin for different fruits and they didn’t set up well, but I had no issues getting this one to gel. -Krissy
Hey thanks krissy to share us awesome post i really love strawberry and also love strawberry rhubarb jam.
May I use bottled lemon juice? Don’t have any lemons
Yes, but I always prefer fresh. Krissy
This post reminds me of my grandmother. When I was a child, my grandparents lived on an old cherry orchard with wild rhubarb growing everywhere. When it was at it’s peak, my grandma used to bake up strawberry rhubarb pies and jar after jar of strawberry rhubarb jam. I’ve never made it as an adult, but I don’t know why. Thank you so much for this recipe – I’m going to have to make it!
If I didn’t want to can and instead put in freezer, is there something else I need to do? Gelatin?
Just keep it refrigerated. It will keep for quite some time!
This is so easy n so delicious yummmo thanks for sharing
Easy and delicious! Did a double batch and it turned out perfect.
I made this earlier in the day- and have a second batch on the stove right now. So delicious! I’ve been eating it with a spoon. It had to use four stalks both times to reach 5 cups, though.
Hi! wanted to try this this weekend. you dont have to de-sting the rhubard?
Sorry for the late reply. I have no idea what that means. I just cut off the bottom and the tips, much like I do for celery.
OMG this stuff is amazing! Very easy to make.
This recipe is great! Since we have a lot of honey on hand, I used that instead of sugar. I love how simple this recipe is. Thanks for sharing it!
I typically cut and freeze our rhubarb, thinking I’ll use it for baking at a later time. It never fails – I always forget about it in the freezer!! Hubby suggested canning instead, and I’m so glad he did! 🙂
Is there a way to make this for diabetics? Thank you!
Sugar substitute… but I have no idea if it will turn out.
I’ve been looking for a strawberry rhubarb jam that is heavier on the rhubarb side. I am going to make this soon! One question about the instructions- cook for an hour? Or until it reaches 205? Am I looking for a certain texture? Seems like a long time to cook but I’m fairly new at jam making. I’ve never had a canning recipe with a temperature stated so I want to be sure I execute it properly. I will have to buy a candy thermometer I guess. Just a little confused about the cooking step. Thx
Sorry for the late reply. I never measured the temp of this jam (although I should have). I’ve made it several times and always just when by time and its always turned out the same.
I was a bit worried it wouldn’t set up with the lower sugar and no pectin, and unfortunately, it didn’t. Wondering how to get a less runny jam?
Did you cook it the full hour? I think a hotter temp might make it thicken up a bit too. On the bright side, your pancakes will taste awesome!
I have been making jam for decades, this is the best strawberry-rhubarb jam I have ever made or eaten. We did not have your variety of strawberries, but had local, picked today, fruit; wonderful. The ratio of strawberries to rhubarb is perfect. Thanks!
My daughter sent me some rhubarb from Alaska. It’s hard to find in Florida. I made your jam recipe. It is excellent! Thank you for sharing! I’ve been making jam for over 40 years and this is the first time I’ve ever made it without Surejell/pectin. It’s so yummy!!!
Just made this and oh-boy is it tasty!!! My first attempt at jam and it was super easy!! Should of doubled the recipe but being my first in jammin thought i better take it alil easy;) Thank you!!
This is a great recipe because the sugar is less than half the amount of fruit. I’ve seen some recipes in which the sugar is twice the amount of fruit! We have such a bumper crop of black raspberries that my husband suggested I harvest some of the rhubarb and use up a bunch of the berries. The rhubarb is past its prime, so I had less rhubarb (3 cups) than black raspberries (4 cups). I canned all of it–but we eagerly scraped it out of the pan and licked every spatula and spoon–even the canning funnel! It is fabulously good! Thank you so much for your recipe. By the way, Kerr and Ball say that tests have proven that the lids don’t need to be heated, just washed well. Just one less thing to do.
Tried it..GREAT!!!! So easy to make and very tasty.Like that it is a small recipe.
Thanks
I only used 1.5 cups of sugar and its sweet enough 😊
I’ve this recipe a few times and it is delicious!! I have a ton of raspberries to use up. Could you use them in place of the strawberries?
Yes, although it will most likely be a bit more tart and there will be seeds.
First time making jam and your recipe made it real easy. Great consistency, I think i will double up next time and the family loves it.
I’m just wondering if I could make this using frozen rhubarb?
I’ve never tried, but I don’t see why you couldn’t?
Hard to believe that only 21/4 cups of sugar?
Thks for recipe!
So Happy to have this recipe which is great and with so little sugar!
Great tasting recipe and so little sugar!!