This sweet but tart Strawberry Rhubarb Jam is made in a saucepan with fresh fruit, sugar, and lemon juice. There’s no pectin and no canning required, so it’s an accessible jam recipe for any cook.
This no pectin strawberry rhubarb jam is simple to make and oh, so delicious. I don’t make a ton of homemade jam, beyond a batch or two of Christmas jam, because I can’t be bothered with the canning process or using pectin. But this refrigerator jam completely skips the need for canning and results in one of the yummiest spreads I’ve tried.
The combination of tart rhubarb and sweet strawberries is a match made like none other, something I first discovered when I made my strawberry rhubarb crisp a few years ago. Fresh, seasonal fruit makes this jam perfectly sweetened, and the simplicity of the recipe makes it easy to whip up a batch of this refrigerator jam for toast, waffles, biscuits, or a PB & J sandwich.
Why This Is The Best Homemade Strawberry Rhubarb Jam
- No canning required. My favorite thing about this strawberry rhubarb jam is that anyone can make it. There’s no special canning equipment required, just a few glass jars and a saucepan.
- Sweet & tart flavor. Strawberry jam made without pectin tends to be pretty sweet, due to the amount of sugar required to get the jam to set. The tart rhubarb helps to balance the natural sweetness of the strawberries in this recipe.
- Lasts for months. One hesitation I hear about refrigerator jam recipes like this one is “But I won’t use it that quickly!” While it’s true this jam is not shelf-stable, it does still last for 3 weeks in the fridge…and up to a year in the freezer! My family can easily go through one jar in 3 weeks, and I just keep the rest in the freezer until we need it.
Key Ingredients
This pectin-free jam is made with just 5 ingredients. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Strawberries – Be sure to use fresh, ripe strawberries for this jam. Slice them into thin, equal pieces.
- Rhubarb – Fresh rhubarb is also key. I used about 3 long stalks to get 3 cups of thinly sliced rhubarb.
- Granulated sugar – The sugar helps sweeten the jam and provide the perfect consistency.
- Lemon juice – Adds some acidity to balance the sweetness and also ensures the jam sets.
- Salt – A pinch of salt enhances the flavor of the jam and prevents it from being overwhelmingly sweet.
Can I Use Frozen Fruit?
Yes, both frozen strawberry and rhubarb can be used to make this jam. There’s no need to thaw it before starting the recipe. I do think fresh fruit results in the most flavorful jam, but frozen is best in a pinch.
How To Make Strawberry Rhubarb Jam
One thing I love about this jam recipe is that it takes no special skills or equipment to prepare. The printable instructions can be found in the recipe card below.
- Combine. Add the ingredients to a saucepan. Stir to combine.
- Cook. Turn the heat to medium. Once the rhubarb and strawberries begin to break down and the mixture starts to thicken, turn the heat to low. Allow it to slowly cook until it begins to bubble up, before testing it. This process can take 20-25 minutes.
- Test. Drop a teaspoon of jam on a plate. Run your finger through it. If it stays separated, the jam is ready. If it runs back together, cook for a few more minutes and try again.
- Prepare the jars. Wash and dry the jars and lids in hot water to sterilize them while the jam cools for about 10 minutes.
- Transfer to the jars. Ladle the jam into the jars and clean off the rims with a damp towel. Place the lid on. Allow to cool to touch, wipe any excess jam off the outside, and refrigerate.
Recipe Tips & Tricks
Here are a few things I’ve found helpful to keep in mind when making this strawberry rhubarb jam recipe.
- Adjust the amount of sugar. Depending on how sweet your strawberries are may determine if you need to add or decrease the amount of sugar you use.
- Test the jam. The best way to know if you’ve cooked the jam enough is to test it. Place a drop on a plate and run your finger through it. The two sides should stay separated and not be runny.
- Remove any foam. You will want to skim off the foam once you remove the saucepan from the heat before you ladle the jam into the jars.
- Refrigerator jam only. This recipe is not a shelf stable jam and needs to be stored in the refrigerator or the freezer. Use a shelf stable jam recipe and follow instructions to do a water bath to properly store jam outside of the refrigerator.
Ways To Use It
This sweet & tart strawberry rhubarb jam can be used in so many different ways. We use it a lot at breakfast, spreading it on toast or homemade biscuits, or using it as a topping for waffles and pancakes. We really like it on these cottage cheese pancakes! It can also be swirled into yogurt or vanilla ice cream.
Beyond breakfast, it makes a pretty incredible PB&J sandwich!
And, of course, refrigerator jam is ideal for gifting. Just print and download the labels below, and you’ve got an edible gift ready to go.
Proper Storage
- Fridge: This strawberry rhubarb jam can be stored in the fridge for up to 3 weeks. Just keep it in a glass jar with the lid tightly on.
- Freezer: For longer storage, freeze the jam for up to a year. Thaw in the fridge and enjoy.
Strawberry Rhubarb Jam
Ingredients
- 4 cups fresh strawberries washed and thinly sliced (about 1 ½ pounds)
- 3 cups fresh rhubarb washed and thinly sliced (about 3 long stalks)
- 2 cups granulated sugar
- 1 tablespoons fresh lemon Juice
- Pinch of salt
Instructions
- In a medium size saucepan, add the sliced rhubarb, the sliced strawberries, sugar, lemon juice and a pinch of salt. Stir together.
- Turn the heat to medium and slowly cook until the rhubarb and strawberries begin to break down and mixture begins to thicken. Turn the heat to low and allow it to slowly cook. This may take about 20-25 minutes. It will bubble up so be careful it doesn’t bubble over or pop up at you as you stir it.
- You can test to see if it is set by dropping a teaspoon onto a plate and running your finger through the jam. If it stays separated it is done, if it runs back together, it needs to cook a little longer.
- Once the jam has thickened enough remove it from the stove top and allow it to cool for about 10 minutes while you prepare the jars.
- Thoroughly wash and dry the jars and lids in hot water to sterilize them.
- Carefully ladle jam into the jars and place the lid on. Allow to cool to the touch before placing in the refrigerator.
- Wipe off any excess jam that may have spilled over.
Last Step:
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