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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!

homemade Jam made from strawberries and rhubarb on toast

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.

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Here’s how to make it:

  1. Slice your rhubarb into small chunks (photo 1) and be sure to discard the tops. Likewise, prepare your strawberries by washing them and removing the stems (photo 2).
  2. Combine the fruit with the sugar and lemon juice in a saucepan (photo 3). Turn the heat to medium and when the mixture starts to bubble (photo 4), reduce the heat to low.
  3. Continue to cook, stirring occasionally, until the jam thickens (photo 5). It can take around an hour to fully breakdown and thicken. You’ll want the mixture to reach at least 220° F.
  4. I like to store my jam in mason jars (photo 6). Refrigerate if you’ll eat within a week, otherwise store or water bath can it.
step by step photos of how to make strawberry rhubarb jam

Cooking 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 squeeze lemon juice although you could substitute with bottled.
Fresh rhubarb and strawberries to make homemade jam

Reasons to add rhubarb to your strawberry jam recipe:

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.

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 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!

Strawberry jam and rhubarb jam come together in one great recipe

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!

If you love the mouthwatering combination of strawberry and rhubarb, you’ll love these!

  • Strawberry Rhubarb Lemonade – This perfectly sweet and equally tart fresh squeezed Strawberry Rhubarb Lemonade is the ultimate kid friendly summer drink and will quench any thirst.
  • Strawberry Rhubarb Pie – There are few pies better than a mouthwatering, sweet yet tart, flaky crusted, warm Strawberry Rhubarb Pie. Oh yeah.
  • Strawberry Rhubarb Streusel Muffins – Indulge in this naughty summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.
  • Strawberry Rhubarb Crisp – The fruit filling tastes like it’s topped with a warm oatmeal cookie.
  • Strawberry Rhubarb Cobbler – I took my super simple cobbler recipe and used a fresh strawberry rhubarb filling. Oh my!
Strawberry rhubarb jam on biscuits for breakfast. Recipe and video.

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Strawberry Rhubarb Jam

Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Servings 32 servings
Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.




  • 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 220°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.


Makes about 4 cups.  Serving size based on 2 tablespoons.


Calories: 61kcal, Carbohydrates: 15g, Potassium: 68mg, Sugar: 14g, Vitamin A: 20IU, Vitamin C: 7mg, Calcium: 18mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in May 2016 and has been updated with process photos, helpful information, and cooking tips. Don’t worry – I didn’t change the recipe!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. Hello Krissy! What would you recommend substituting the sugar with between Stevia, Honey, or Maple syrup? I also believe the quantities are different. Would you be able to shed some light on this, as I don’t want to go through all this process only to lose everything I did! Thanks so much!

    1. Hi Sophie, I wish I could advise, but I am not sure. Not only does sugar sweeten the jam but I do believe it helps it set, and I don’t know if the other sweeteners will do the trick.

  2. 5 stars
    Fantastic fool proof recipe. My recipe made exactly 4 jars. Sad note, when I put my first jar in the softly boiling water bath, I heard a pop and realized that the bottom cracked and came off in a perfect circle. The other 3 are perfect. Glad I made them in small jars. While this jam was bubbling away, I made my low sugar pectin strawberry freezer jam and it was all done at the same time. Taste testing on freshly made biscuits will determine the winner in the morning. Thanks for a great recipe.

  3. 5 stars
    Thanks for a great recipe! I also add a little butter at the end as my grandma did to all of her homemade jams. My extra touch is a bit of vanilla just before bottling and processing. Yummy!

  4. Hi! Wondering how to edit recipe if I want to add more strawberries? I assume I can lower the sugar content? It’s just that I have JUST enough rhubarb for the recipe but an abundance of strawberries. Thanks!
    Also wondering where you live that 3 stalks of rhubarb yield 5 cups? Sounds like heaven to me! I need to move to wherever you live! 🙂

    1. Sorry for the late reply – I’ve been gone on vacation. I live in NW Oregon and our spring rhubarb stalks are HUGE. You can absolutely adjust the amount of strawberries. Our Hood strawberries up here are also very unique, but people from around the country have been able to make this recipe using their local fruit and it always seems to work out.

  5. Adding that I just burnt it… not sure why mine wouldn’t come up to temp I turned it up a little more to medium. Still not at 220 degrees. I would also take out stir occasionally. Because that is when I burnt it. I would say stirring often instead.

  6. 5 stars
    I had only a little over 4 cups of Rhubarb so I added another cup of Strawberries. My electric stove top was good at about 213 degrees.

    Thanks for posting, I had forgotten how I made jam last time. And after making this I now remember using Instant Tapioca. It makes it go much faster because it thickens everything up. I’m glad I forgot and looked up this recipe though! This is simple and easy! :0)

    I’m not canning just refrigerating and anything we don’t use in a day or so will go in the freezer to keep for a little bit. I doubt that will happen though. We usually devour homemade jam.

  7. Usually when I can my jelly and jam I seal my jars with melted paraffin, is that ok? It usually works for me.