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Make homemade Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin!
If you’ve ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! You can easily store it in your refrigerator or freezer, or can it in a water bath to last all year long!
Table of Contents
- Why this recipe works
- How to Make Strawberry Rhubarb Jam
- Step 1: Slice the Rhubarb
- Step 2: Prep the Strawberries
- Step 3: Combine Everything in a Saucepan
- Step 4: Heat Until It Bubbles
- Step 5: Cook Until Thick
- Step 6: Jar the Jam
- Recipe Tips
- Reasons to add rhubarb to strawberry jam
- How much does this recipe make?
- Can you use frozen strawberries?
- The reason for adding lemon juice when making jam:
- How This Jam Sets Without Pectin
- Can I Use a Sugar Substitute or Less Sugar?
- Can I Double This Recipe?
- How to Store Strawberry Rhubarb Jam
- Strawberry Rhubarb Jam FAQs
- Can I seal the jars with paraffin wax?
- I live at high altitude. What changes?
- Can I use bottled lemon juice?
- Can I use raspberries instead of strawberries?
- More Strawberry Rhubarb Recipes
- Strawberry Rhubarb Jam Recipe
Why this recipe works
- You will see that this recipe is not only incredibly simple with only four ingredients, but it is extremely easy to make.
- Strawberry and rhubarb are so amazing together. The combination is perfectly sweet and tart all at the same time.
- The jam tastes great on toast, oatmeal, mixed into overnight oats, on top of buttermilk pancakes, or on ice cream.
- Also, if you want to make a big batch, you can easily turn it into freezer jam or preserve it in a mason jar using a simple water bath canning set up for longer storage.
How to Make Strawberry Rhubarb Jam
Step 1: Slice the Rhubarb
Slice your rhubarb into small chunks and be sure to discard the tops.
Step 2: Prep the Strawberries
Prepare your strawberries by washing them and removing the stems.
Step 3: Combine Everything in a Saucepan
Combine the fruit with the sugar and lemon juice in a saucepan.
Step 4: Heat Until It Bubbles
Turn the heat to medium and when the mixture starts to bubble, reduce the heat to low.
Step 5: Cook Until Thick
Continue to cook, stirring occasionally, until the jam thickens. It can take around an hour to fully breakdown and thicken. You’ll want the mixture to reach at least 220° F.
Step 6: Jar the Jam
I like to store my jam in mason jars. Refrigerate if you’ll eat it within a month, otherwise freeze or water bath can it.
Recipe Tips
- The quality of the jam will depend on the quality of the fruit. I used the best possible strawberries in the world – Oregon Hood strawberries. Try to find fresh rhubarb that is deep red on the outside with thick firm stalks.
- If your strawberries aren’t sweet, you may need to increase the amount of sugar in your recipe to compensate.
- I recommend using fresh squeezed lemon juice although you could substitute with bottled. This handheld lemon squeezer does a good job keeping the seeds out.
Reasons to add rhubarb to strawberry jam
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 in a jam recipe, 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 with a strawberry only jam is just way too sweet. 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.
How much does this recipe make?
As written, this recipe makes about 4 cups of homemade jam.
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 mason 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 about a month, but let’s face it – canning is fun! So preserve it!
Can you use frozen strawberries?
Absolutely. My preference is always to make things seasonally when produce is fresh, but since both the strawberries and rhubarb are both cooked down, it makes no difference at all – zero, zilch, nada – whether you use fresh or frozen fruit.
Finding frozen rhubarb at the store, well, that’s a challenge in and of itself.
My advice to each and every one of you is to buy as much rhubarb from the farmers’ market when it’s in season as your freezer can hold and freeze it yourself.
The reason for adding lemon juice when making jam:
Besides that glorious citrus flavor lemon adds, you need it in your recipe when making homemade jam, including this strawberry rhubarb version.
There’s a little food science involved in understanding the importance of adding lemon.
In a nutshell, when you cook down fruit like strawberries and rhubarb with sugar, the natural pectin in the fruit breaks down, but that pectin won’t bind together because the individual cells actually repel one another.
We all know lemon juice is acidic, which means it has a lower pH. When lowering the pH of your mixture, it neutralizes the negative charges on the pectin (the thing that made the cells repel), and then the jam can come together and gel.
What do you know? That chemical engineering degree of mine wasn’t a total waste after all!
How This Jam Sets Without Pectin
There’s no added pectin in this recipe. The jam sets because you cook the fruit down with the sugar and lemon juice until it reaches 220°F. That’s the temperature where the sugar is concentrated enough to gel.
It won’t be as firm as jam made with a box of pectin, and that’s how I like it. I prefer my jam on the thinner side. It thickens to the point where it spreads nicely, and it keeps thickening as it cools.
If yours is runny, it most likely needed to cook longer. Cook it uncovered, use a thermometer, and keep going until it hits 220°F. Fruit with a lot of water in it (including frozen fruit) takes longer. If you like a thicker jam, you can always add some pectin.
Can I Use a Sugar Substitute or Less Sugar?
I’ve never made this recipe with a sugar substitute, so I can’t promise how it will turn out. Because there’s no added pectin, the sugar is a big part of what makes this jam set, and a substitute won’t thicken the same way. The same goes for cutting the sugar way down. Rhubarb is super tart and needs the sugar to balance it, too.
If you need a low-sugar or sugar-free jam, your best bet is a pectin labeled “low or no-sugar needed” and the recipe on that package. Jam made with less sugar also doesn’t keep as long, so store it in the fridge or freezer.
Can I Double This Recipe?
I’ve doubled it in a big, wide pot, but it takes longer to reach 220°F and is more likely to come out runny, so one batch at a time is the safer bet.
How to Store Strawberry Rhubarb Jam
In the fridge: Jam that hasn’t been canned, and any jar you’ve opened, keeps in the refrigerator for about a month.
In the freezer: You can skip the canning and freeze it instead. Let the jam cool, leave room at the top of the jar for it to expand, and freeze. It’s best within 6 months.
Canned: Jars that have been processed in a water bath and are fully sealed keep in a cool, dark place for up to a year. The water bath is what makes the jam shelf stable. A lid that seals on its own from hot jam, a vacuum sealer or turning the jar upside down doesn’t count, so keep those jars in the fridge or freezer.
Strawberry Rhubarb Jam FAQs
Here are a few more questions readers ask about making this jam.
Can I seal the jars with paraffin wax?
Please don’t. Wax seals can crack or shrink and let mold in, so the USDA no longer recommends them for any jam. A water bath is the safe way to seal these jars.
I live at high altitude. What changes?
Jam sets at a lower temperature the higher you live. Cook to 8°F above the temperature water boils at where you are (about 216°F at 2,000 ft, 212°F at 4,000 ft). Add 5 minutes to the water bath between 1,001 and 6,000 ft, and 10 minutes above 6,000 ft.
Can I use bottled lemon juice?
Yes. I always prefer fresh, but bottled lemon juice works too. I’d skip Meyer lemons, which are less acidic.
Can I use raspberries instead of strawberries?
I haven’t made that swap myself, but I think it would work. Raspberries are more tart than strawberries, so you may need a little more sugar.
More Strawberry Rhubarb Recipes
If you love the mouthwatering combination of strawberry and rhubarb, you’ll love these!
Over on Ten Acre Baker: Strawberry Rhubarb Crisp – The fruit filling tastes like it’s topped with a warm oatmeal cookie.
If you tried this Strawberry Rhubarb Jam recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Ingredients
- 5 cups rhubarb 3 large stalks usually give about 5 cups, cut into 1⁄2″ cubes
- 2 cups hulled and halved strawberries 1 pint usually gives about 2 cups
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice from about half of a large lemon
Instructions
- Combine all ingredients (5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice) 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 220°F.
If you plan to refrigerate or freeze the jam:
- Transfer jam to clean glass mason jars. If jam is refrigerated, it's best if used within about a month. If frozen, be sure to allow enough head room in the jar for expansion and it's best enjoyed within 6 months but will keep even longer, if necessary.
If you plan to water bath can the jam:
- 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 about a month. Sealed jars will keep, in a cool, dark place, for up to a year.
Notes
- High altitude: Cook to 8°F above the temperature water boils at where you are (about 216°F at 2,000 ft, 212°F at 4,000 ft). Add 5 minutes to the water bath between 1,001 and 6,000 ft, and 10 minutes above 6,000 ft.
- Keep opened jars, and jam that hasn’t been canned, in the fridge and use within about a month.
- Please don’t seal with paraffin. Wax seals can crack or shrink and let mold in. Use a water bath.
- I’ve doubled it in a big, wide pot, but it takes longer to reach 220°F and is more likely to come out runny, so one batch at a time is the safer bet.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in May 2016. I’ve updated the photos and tips since then, but don’t worry – I didn’t change the recipe!
This is so easy n so delicious yummmo thanks for sharing
If I didn’t want to can and instead put in freezer, is there something else I need to do? Gelatin?
Nothing else needed, and no gelatin. Let the jam cool, leave room at the top of the jar for it to expand, and freeze it. In the fridge it keeps for about a month.
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!
May I use bottled lemon juice? Don’t have any lemons
Yes, but I always prefer fresh. Krissy
As much as I planned to use fresh lemon juice I’m thankful I can use bottled lemon juice instead. I made salmon yesterday and used my lemons up, forgetting about the jam I planned to make today. Oh, no! I already have the fruit in the pot, the jars in the dishwasher, the lids in a pot on stove when I realized I lacked fresh lemons. Next time!
Hey thanks krissy to share us awesome post i really love strawberry and also love strawberry rhubarb jam.
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
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
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
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???
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
Can you double the batch?
I’ve doubled it in a big, wide pot, but it takes longer to reach 220°F and is more likely to come out runny, so one batch at a time is the safer bet.
hi i made your jam right to the letter and it never got thick some but not the way jam should and i followed step by step, i have made jelly and jams for years but never without the sure jell or pecten in it , but it turned out to be thick sauce was good but i will make it again and add jello or pecten in it to make it thick.
Sorry to hear it didn’t set. I’ve made it several times and it always worked. Wondering if it has something to do with the type of fruit I use? Krissy
Use chia seeds to thicken jam
I like that much better than jello!
I’ve made this recipe. However instead of adding pectin ( certo) to thicken the jam. I’ve used strawberry ( even raspberry for a different taste) to the jam. The jello not only thickens but you use less sugar. For every 4 cups I add 1 pkg of jello,2 cups sugar. You can always add an extra pkg of jello depending on how thick you want it and sugar to taste.
Do you need to increase the cook time if you double?
Hi Suzan, plan on it taking longer, even in a bigger pan. The time completely varies depending on the moisture of your fruit, so go by the temperature (220°F) and the thickness, not the clock.
First time making jam…I made this today and it’s great. Thank you for the recipe.
I have mine cooking right now. Must be nuts as we’re in the middle of a heat wave in the Northeast, but I don’t care!!! We grew our own rhubarb and I got the strawberries from a local farm(we picked them). I’m so excited for the end result!!!
Just made this recipe for strawberry rhubarb jam and it is wonderful. It will be a staple in my home. Many thanks
How
Do you know good rhubarb when you see it or touch it
I like to look for red thick stalks. They should have their cut ends sitting in water like a cut flower. If not, just make sure they aren’t floppy.