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!
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, or 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.
Here's how to make it:
- 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).
- 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.
- 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 205 degrees F.
- 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.
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.
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!
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!
Related recipes:
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!
Step-by-step recipe video below:
Did you make this recipe? Please leave me a comment below to let me know what you think!
Strawberry Rhubarb Jam
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 ¼ cups sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
Instructions
- 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.
Notes
NUTRITION INFORMATION
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!
S M R
Hi Krissy, a question about the lemon juice. I understand in standard canning recipes, they recommend only using bottled lemon juice because the pH level is standard, whereas the acidity can fluctuate a lot using fresh lemons (and affect the set of the jam) Love to try this recipe tho - any chemical engineering opinions on pH?
Krissy
Oh boy. Hmmm... I've always used fresh lemon juice with this recipe. It never jells up like a firm jam or marmalade, but it definitely thickens to the point where it will spread nicely. I've never had a problem using fresh juice. That being said, I would not recommend using Meyer lemons as their acidity difference is quite noticeable (found that out the hard way when making mayonnaise).
Kelly
Easy and delicious
Sandra
Turned out perfect ! I doubled the recipe (I know it isn’t recommended) but it still worked beautifully with longer time cooking time . Thank you !
Maria
This is an excellent recipe. My entire family loved it!! Thank you
Opal
Hello,
Where I live, strawberries and rhubarb aren’t in season at the same time.....My rhubarb is ready....so I will be using strawberries that are from far away and aren’t that sweet like local would be. Should I up the sugar and will that affect cooking time?
Krissy
I would use the amount of sugar in the recipe, taste, and then adjust if you think it needs it. It should work either way.
SHARI MEIER
Can this recipe be doubled? Usually, I don't double jam/jelly recipes but my time is short and my family needs their fix of strawberry-rhubarb jam!
Krissy
you bet!
Demi
Can I use brown sugar instead of white sugar?
Thanks!
Krissy
Hi Demi, I've never tried making this jam with brown sugar so I have no idea if it will work. If you try it, will you let me know how it turns out? Thanks! Krissy
Tamara Darnell
I have frozen strawberries than I put in quart bags. Do I thaw strawberries first?
Krissy
I would thaw them first. Enjoy!
Linda
This amount of sugar was just perfect! Most recipes I’ve looked at online call for at least twice as much. I was worried about it setting up with such a low amount of sugar, so I did add one packet of liquid pectin. The jam came out perfectly, probably a little thicker than yours with Just the right amount of tartness. Keeping this recipe!
jillian Marie
Making this “liquid gold” as you call it tomorrow (my rhubarb plant is already huge!).
Hope
Does the jam thicken up nicely without the pectin? I know that usually when I make strawberry jam, it pours in the jars very liquidy but After boiling the jars, it thickens well after the cooling process....as it sets. Is this the same?
Krissy
Yep! It'll thicken as it cools.
DONALD TEMBY
This looks so darned good I am going to make it. As soon as I can find the canning jars, but will need to get seal and lids. I imagine I could use blueberries(but not with this recipe)and and blackberries and or raspberries too, with some other blends.
Michelle
Can I freeze the jam instead of processing?
Krissy
Sure can!
Stacey
Delicious!! The perfect balance of sweet and tart!
Nancy Carlson
Since there isn't any fresh rhubarb in stores now,
do you think frozen would be okay for this? Only
for the rhubarb. I found fresh strawberries. I want
to make this as Christmas gifts. if not is there another
recipe you could recommend?
Thank you.
Krissy
Frozen would work great! You might actually want to use frozen strawberries too since they're flash frozen at their peak ripeness which might be better than what you'd find fresh in the store right now. Depends on where you live and if they're grown locally. Thanks!
Maureen
Can I use a box of pectin in this recipe ?
Krissy
You can. It will definitely help it get thicker. I prefer my jam on the thinner side so I don't use it, but it won't hurt!
Nancy Magyar
Can this recipe be doubled
Krissy
Absolutely
Julie
This recipe sounds delicious! Definitely going to be trying this soon. Would the recipe still work if I cut out the sugar?
Krissy
It should... especially if your strawberries are extra sweet! Krissy
Jamie
Will this recipe work with other fruit combos? I made this my first time ever making jam and it's amazing!
Krissy
Hi Jamie, there's something magical about strawberry + rhubarb. I actually tried this method with peach and it never thickened. -Krissy
Sandi
Can I Freeze this jam..
Krissy
Absolutely! -Krissy
Mary Ann White
I made this jam and just froze it, I didn’t do the boil and it was delicious
Catherine Seguin
Can this recipe be done without the rhubarb with the same amount of sugar?
Krissy
Yes and no. Rhubarb is super tart so it requires that amount of sugar. If you only use strawberries, the amount of sugar you will need will depend on how sweet the berries are and how sweet you want your jam to turn out. It should gel just fine with the amount of sugar in the recipe, but it might taste too sweet without the rhubarb. If you omit rhubarb, I would just add extra lemon juice to balance the tart and sweet. -Krissy
Breanna
First time making jam this recipe was easy to follow and super yummy! Thank you!
Jackie
I just finished this recipe and canned the Jam. Its perfect and the sugar worked well as the thickening agent. Beautiful flavor and texture. Thanks for a great recipe.
Amy
You said you doubled the amount of rhubarb. So would I do 10 cups or is the 5 cups listed on the recipe already doubled? (I hope that makes sense)
Julie
I would like to know the answer to this question too.
Krissy
Sorry! I must have missed the original question. Where do I say I doubled the rhubarb? I would recommend using 5 cups rhubarb and 2 cups strawberries, as written in the recipe, but you can certainly change the amounts based on preference and it will still work.
Linda
Can Stevia be used instead?
Angela
Can this be made with a sugar alternative to decrease the calorie/carb content?
Krissy
I don't cook with sugar alternatives so I can't tell you for sure. If you try it, will you let me know if it works?
Rebecca
Loved this and was easy to make! 🙂
Judi Rana
I can't wait to try this recipe! Quick question, I've rather new to rhubarb. The last time I used it in a recipe-- I thought it was stringy. Did you peel the stalks at all (like you might peel celery)? Thank you for the recipe and thank you for your reply! Judi
Krissy
Hi Judi, As long as the rhubarb is ripe and bright red on the outside, it should break down when you cook it and not be stringy. Hope that helps!
Jeanie
Judy...Rhubarb can be mashed a bit with a potato masher to break up any stringy looking fruit?
Karen
I peel rhubarb before cooking. It's easy to do and no stringy bits once cooked.
Krissy
Another option is to run it through the food processor with the slicing blade. By doing this you'll cut it into thin slivers that cut against the grain of the fibers and then it will all break down during the cooking process.
Laura
This is my favorite jam recipe! I love opening a jar in the middle of winter for a taste of summer! So good!!
Tracey
Just made this today and it is awesome and so easy to make will be making this often
Gerry
Do you need to do anything special to freeze the rhubarb!
Krissy
To freeze fresh rhubarb? Any time I freeze produce, I wash it, dry it really well, cut it to my desired size, then lay it on a baking sheet on parchment in a single layer and set it in the freezer. Once frozen, I'll store it in a freezer bag.
Tina
Hi, is there a reason you do not macerate your rhubarb first? I like trying different recipes but I was just curious. Thanks!
Krissy
I don't because it breaks down as it cooks.
Krista
Can this recipe be doubled?
Krissy
Absolutely!
Debbie Laverty
Can this recipe be changed to make it a freezer Jam by adding Pecto?
Krissy
You can make this freezer jam without adding any pectin. It thickens and gels as it cools.
Nanci
I only got 3 jars. The longer I cooked it, the more it evaporated. I cooked it 50 min. I saw it getting thick but don’t know at what point I can stop boiling. Can I add 2 more cups if fruit
Thanks
Nanci
Krissy
I think the final quantity completely depends on the size and moisture content of your fruit. You can always increase the recipe. Hope it works for you!
Sherry
Can I make this recipe in an Instant Pot?
Krissy
I'm not sure. I've always made jam on the stove which evaporates a lot of the liquid vs the Instant Pot which will maintain it. If you try it, will you let me know if it works?