Skip the canning process with this easy small-batch strawberry rhubarb jam recipe made with just 5 ingredients: strawberries, rhubarb, sugar, lemon juice, and vanilla. It’s pectin-free and uses just enough sugar to balance the tartness of the rhubarb and bring out the sweetness of the strawberries. The result is a tart sweet, bright, fruit-forward jam that's so good I can eat it by the spoonful.
I love making homemade jams with fresh summer fruits, and I'm so excited to share this recipe with you. It's that good. For more summer flavors, try my strawberry and raspberry jams. If you want something quick, you'll love my easy strawberry sauce.
How This Jam Recipe Came Together
My first try at combining strawberries and rhubarb was in my strawberry-rhubarb pie, which I absolutely love. Then I made mini strawberry rhubarb galettes, and I couldn’t stop eating them. So I figured it was time to make a strawberry-rhubarb jam.
I developed this jam recipe because I wanted the jam to taste like the ingredients it’s made from: sweet strawberries, tart rhubarb, and a hint of lemon and vanilla to round it all out. This jam recipe did not disappoint. It's so good, you might end up making more.
Whether you’re working with a small kitchen or a handful of peak-season fruit, it's a great recipe to try.
Cooking to the Right Temperature
Because this is a low-sugar jam, I cook it to a slightly lower temperature, around 214 to 216°F, to avoid overcooking the sugars or burning the fruit. Most jams are cooked to 220°F, but because I reduced the sugar, it's almost impossible to reach that temperature without possibly overcooking the jam. The result is a looser set jam that’s still thick enough to spread.
Tips for Successfully Making This Jam
- Taste your strawberries. If they’re sweet, the recipe works as written. If they’re tart or bland, you may want to add a little more sugar (i.e. 1/4 cup) to balance the flavor.
- Use fresh rhubarb. This recipe relies on the moisture released as the fruit macerates. If your rhubarb is old or dry, the jam may burn as it cooks because of the lack of moisture.
- Cook low and slow. Stir regularly and avoid high heat to prevent scorching, especially as the jam thickens.
- Use a stainless steel heavy-bottomed pot. A good quality pan prevents burning and gives better control over the cooking process.
Key Ingredients for Strawberry Rhubarb Jam
I love taking my farmer's market finds and making something delicious. The rhubarb and strawberries are amazing, and the combination in this jam is so good. All my taste testers gave this jam a thumbs up, with one saying how much she loved the hint of vanilla.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Rhubarb Jam
Step 1: Wash and slice the strawberries and the rhubarb.
Step 2: Macerate the fruit with sugar and lemon juice for 30 minutes.
Step 3: Cook the fruit over medium heat until it reaches the right temperature.
Step 4: Remove the saucepan from the heat and cool the jam to room temperature. Store the jam in the refrigerator in airtight containers.
If you make this yummy fruity jam, please leave a rating and a comment below.
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5-Ingredient Strawberry Rhubarb Jam (No Pectin)
Equipment
- Half-pint jars
Ingredients
- 12 ounces (340 grams) sliced rhubarb
- 12 ounces (340 grams) sliced strawberries
- 2 tablespoons (30 ml) fresh-squeezed lemon juice
- 1-1/4 cups (250 grams) granulated sugar
- 1-1/2 teaspoons vanilla extract
Instructions
- Recipe Prep: Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel. Rinse the strawberries, then pat them dry. Chop off the leafy and root ends of the rhubarb. Wash and dry the rhubarb.
- Slice the strawberries into coin shapes or halves depending on their size. Slice the rhubarb into 1/2-inch chunks. You should have 12 ounces of each of strawberries and rhubarb.
- Combine and Macerate: In the saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the strawberries and rhubarb and start to dissolve the sugar.
- Cook: Place the saucepan over high heat and bring to a boil. Once it starts to boil, reduce the heat to medium and cook stirring occasionally.
- Cook the jam until it reaches 214-216°F (101-102°C). This is the temperature at which the jam will set properly with this amount of sugar. Use an instant-read thermometer to check the temperature. The jam should be thick and most of the liquid should have cooked off.
- Stir in Vanilla: Once the jam has reached the desired temperature stir in the vanilla and cook for 1 more minute, then remove saucepan from the heat.
- Store the Jam: Let the jam cool for about 10 minutes, then transfer the jam to the clean jars. Let the jam cool to room temperature and then refrigerate for up to 2-3 weeks.
- Freezing the Jam: If you want to freeze the jam, fill the jars but leave a 1/2-inch headspace. Let the jam cool completely. Refrigerate the jars overnight, then place them in the freezer. Chilling the jars first will help prevent cracking from temperature shock.
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