Strawberry Rhubarb Jam (No Canning Required)
Sweet strawberries and tart rhubarb cook down into a bright, glossy jam that tastes like spring and summer in a jar. This Strawberry Rhubarb Jam only uses 4 simple ingredients which allows the fruity flavor to shine. I've made this without the need for canning, but you can easily can it as well. It is perfect for spreading on toast, spooning over yogurt, or tucking into desserts. Keep a jar in the fridge for easy breakfasts all week, or freeze some so that you can enjoy it long after rhubarb season ends.
Once spring hits, I am on the lookout for fresh rhubarb. I find strawberries and rhubarb to be one of the best fruit combos. The tartness of the rhubarb is perfectly offset by the sweetness from the strawberries and together they make everything delicious. Enjoy this combination in my Strawberry Rhubarb Pie, or Strawberry Rhubarb Crisp.
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Ingredients
See recipe card at the bottom for exact quantities.
- Strawberries - Provides some sweetness and all the strawberry flavor. The strawberries release pectin as they cook down which helps to thicken the jam.
- Rhubarb - Provides tartness and all the rhubarb flavor. Again, this fruit releases pectin to help thicken the jam.
- Lemon Juice - provides some brightness to the flavor profile. Natural pectin uses the acidity to form a soft gel structure that thickens the jam.
- White Sugar - adds most of the sweetness to the jam but it also helps the natural pectin form a soft gel structure.
Instructions
Add the cut strawberries and rhubarb to a large saucepan along with the sugar and lemon juice.
- Add ingredients to the saucepan
- Heat on medium until the mixture comes to a boil
Lower the heat and simmer the mixture for 15-20 minutes. The longer you simmer the more broken down (less chunky) the jam will be.
- Turn off heat and allow the jam to cool for about 10 minutes.
Pour the jam into jam jars. Allow the jam to come to room temperature in the jars before putting on the lid in order to reduce condensation.
Substitutions
You can substitute honey for the white sugar. About ¾ - 1 cup of honey should suffice. This may give the jam a more floral flavor and it may set a little softer.
Variations
If you want to preserve the jam longer you could follow canning procedures to sterilize and seal the jars. I don't go to the bother myself, I'm happy with using the fridge and freezer.
Equipment
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Storage
Because this jam is not undergoing the canning process, it needs to be refrigerated or placed in the freezer. It will stay fresh for up to two weeks in the fridge, and three months in the freezer.
When ready to use let it thaw in the fridge overnight, then keep it in the fridge for up to two weeks.
Top Tip
For a chunkier jam you can start with slightly larger chunks of fruit, or simmer for less time.
FAQ
No. This recipe thickens naturally as the fruit cooks down with sugar and lemon juice. The texture will be a little softer and more spoonable than a traditional canned jam made with added pectin
Lemon juice brightens the flavor and its acidity helps the natural pectin work better while the jam cooks, which improves the texture and helps the jam thicken slightly.
Yes. Frozen fruit works well for this recipe. Thaw and drain off some excess liquid first if the fruit releases a lot of moisture.
The jam may just need a little more cooking time. Jam also thickens more as it cools. Strawberries and rhubarb are both lower in pectin, so this jam naturally has a softer set, but it shouldn't be runny.
You can reduce the sugar somewhat, but the jam may be thinner and more tart. Sugar also helps with texture and shelf life.
Because this jam is stored in the fridge or freezer rather than canned, you do not need full canning sterilization procedures. Clean jars washed in hot soapy water are usually sufficient.
Related
Looking for other recipes to satisfy your rhubarb and/or strawberry cravings?
Pairing
What should you serve with your newly made strawberry rhubarb jam? Well, this lovely condiment can go with so many things. Slathering it on toast is a great start, but it would also be lovely on my Strawberry Scones, or Sheet Pan Pancakes. It would make a great sweetener in my High Protein Greek Yogurt Bowls, but I think you might really enjoy it on Vanilla Gelato.
The nutrition information provided is an estimate and may vary based on ingredient brands, substitutions, and portion sizes. Calories determined per tablespoon serving for this recipe.
Strawberry Rhubarb Jam
Equipment
- 2 Large mixing bowls
- Measuring Cups
- Measuring Spoons
- Large Saucepan
- Jam Jars
Ingredients
- 2 ½ cups Rhubarb cut into 1" chunks cut into 1" chunks
- 2 ½ cups Strawberries, hulled cut into 1" chunks
- 1 ½ cups Sugar
- 1 tablespoon Lemon Juice fresh
Instructions
- To a medium saucepan add the chopped rhubarb and strawberries. Add in the lemon juice and sugar. And stir well to combine.
- Place saucepan over medium high heat, and bring to a boil.
- Turn heat down to maintain a simmer and allow the jam to simmer for 10-20 minutes. The longer you simmer, the smoother and thicker your jam will be.
- Once the jam is your desired thickness, turn off the heat and allow the jam to cool down.
- Pour jam into clean jars. Once at room temperature, put on lid and store in the fridge or freezer.
Notes
- For a chunkier jam you can start with slightly larger chunks of fruit, or simmer for less time.
- Because this jam is not undergoing the canning process, it needs to be refrigerated or placed in the freezer. It will stay fresh for up to two weeks in the fridge, and three months in the freezer. When ready to use, let it thaw in the fridge overnight, then keep it in the fridge for up to two weeks.
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