This small-batch freezer jam captures the bright, sweet flavor of fresh strawberries and the tartness of rhubarb in an easy spread.

Strawberry rhubarb jam is a delicious way to preserve the flavors of spring and summer in a flavorful jam, without using commercial pectin.

Strawberry rhubarb freezer jam in a glass jar with a spoon in it.

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There’s nothing quite like enjoying fresh fruit at its seasonal peak. But when you want to extend the life of the produce, making homemade jam is one of my favorite ways to do it.

Both strawberries and rhubarb are plentiful during the spring and early summer, and their flavors are a match made in heaven!

The sweetness of strawberries is enhanced by the tartness of rhubarb, so it makes perfect sense to combine the two in a small-batch strawberry rhubarb jam.

This is a simple jam made without store-bought pectin, so you only need a few ingredients to make it. Then you can tuck a couple of jars away in the freezer for a cold day when you need a taste of warmer weather!

Serve it over biscuits or toast, spread it onto pancakes, or spoon it over your oatmeal or a scoop of vanilla ice cream.

More Easy Recipes:

Strawberry rhubarb freezer jam spread over biscuit halves. A coffee mug and more biscuits are in the background, with fresh strawberries next to the biscuits.

Making Jam without Pectin

Many jam recipes call for store-bought pectin, which is what gives the jam a gel-like consistency.

But I don’t always have pectin on hand. That’s okay, because lemons are actually naturally high in pectin!

Adding the lemon juice not only helps to brighten the flavor of the strawberries and rhubarb, but it also helps the consistency of the jam.

Choosing Fruit for Strawberry Rhubarb Jam

For the best jam, I suggest using firm, crisp stalks of rhubarb with good color and no soft spots.

Redder rhubarb often gives prettier jam, but green stalks work just as well and can sometimes be more tart. Trim and dice the rhubarb evenly so it cooks at the same rate.

Use ripe, flavorful strawberries, but not overripe or mushy ones.

Very ripe strawberries can have lower natural pectin, which may give you a softer set. If your berries are extremely sweet and soft, you may need an extra minute or two of cooking.

More Delicious Fresh Strawberry Recipes:

Overhead view of a glass dish of strawberry and rhubarb jam. A spoon is lifting out some of the jam from the dish. A biscuit topped with jam is in the background.

How to Make Strawberry and Rhubarb Jam

It’s really easy to make this small-batch freezer jam.

Ingredients You’ll Need

Fresh rhubarb
Water
Fresh strawberries
Sugar
Lemon Juice
Salt

A spoon spreads strawberry rhubarb jam over a split biscuit.

How to Make It:

Find the full printable recipe available below

Cook the ingredients. First, you’ll add the rhubarb and water to a large saucepan.

Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the rhubarb softens and begins breaking down.

Then add the strawberries, sugar, lemon juice, and salt. Stir well and bring to a gentle boil over medium-high heat.

two photos; one shows diced rhubarb and water in a saucepan; the other shows strawberries, sugar, lemon juice, and water added to the cooked rhubarb in the pan.

Let the jam thicken. Reduce the heat to medium and cook 8 to 10 minutes, stirring often, until the fruit softens and the mixture begins to thicken.

two photos; one shows strawberries and rhubarb cooking in a saucepan; the other shows the mixture after simmering to a jam-like consistency.

Check to see if the jam has set. You’ll want to make sure the jam has achieved the right consistency. You can check for to to reach a temp of about 218°F if using an instant-read thermometer.

Or, test the jam by spooning a small amount onto a chilled plate. Run your finger through the jam. If the swipe doesn’t go back together, it’s ready.

Remove from heat and let rest 5 minutes. Spoon warm jam into clean freezer-safe jars, leaving 1/2 inch headspace at the top for expansion.

Cool to room temperature, then refrigerate until chilled. If desired, you can freeze it as well!

Overhead view of two biscuit halves on a white plate; the biscuits are topped with homemade strawberry rhubarb jam. Fresh strawberries are around the plate, as well as more biscuits and a cup of coffee.

Notes and Adaptations:

This is a softer-set freezer jam, not a firm pectin-style jam.
Use a wide, heavy-bottomed pan for faster evaporation. Stir more frequently near the end of cooking to prevent scorching.
For best results, check both temperature and texture together rather than relying on one method alone.
To perform a spoon test instead of a plate test: while the jam is simmering, put a couple of spoons in the freezer to get nice and cold. As the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. If so, it’s done! If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more.
Don’t forget to leave headspace in freezer containers so the jam can expand as it freezes.
Freeze for up to 1 year. Once thawed, refrigerate and use within 3 to 4 weeks.

a glass jar of small batch strawberry rhubarb jam with a spoon in it.

Recommended Equipment:

Dutch oven or stock pot (you want a pot big enough to allow room for the mixture to bubble and foam)
Instant read thermometer or clip-on candy thermometer
Freezer-safe jars – I love these quilted half-pint jars.
Funnel for transferring jam into the jars – I like this collapsible funnel because it stores in a drawer easily.
Ladle
Dissolvable labels for jars – These are super handy because they wash right off of the jars when you’re done.

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