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a jar of strawberry rhubarb jam with a spoon scooping out some of the jam.

Strawberry Rhubarb Jam

Chrysti Benner
Small-batch strawberry rhubarb jam is the perfect way to preserve the season's bounty of fresh fruit. It's an easy freezer jam that's made without store-bought pectin. Just 4 ingredients needed!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Condiments & Spreads
Cuisine American
Servings 24 Servings
Calories 90 kcal

Ingredients
  

  • 3 cups diced rhubarb (roughly 1/2 inch dice)
  • 2 tablespoons water
  • 3 cups diced strawberries (roughly 3/4 inch dice)
  • 2 1/2 cups granulated sugar
  • 3 tablespoons fresh lemon juice
  • Pinch of salt

Instructions
 

  • Place 2 small plates in the freezer to chill for testing the jam.
  • 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.
  • Add the strawberries, sugar, lemon juice, and salt to the rhubarb. Stir well and bring to a gentle boil over medium-high heat.
  • Reduce the heat to medium and cook for 8 to 10 minutes, stirring often, until the fruit softens and the mixture begins to thicken.
  • If using an instant-read thermometer, cook until the temperature reaches about 218-220°F. Test the jam by spooning a small amount onto a chilled plate. Run your finger through the jam. If the jam around the swipe doesn’t go back together, and the blob of jam wrinkles or moves as one clump, it’s ready.
  • Remove from heat and let rest 5 minutes.
  • Spoon into clean freezer-safe jars, leaving 1/2 inch headspace empty at the top of the jars. Cool completely at room temperature, then refrigerate until chilled. If desired, freeze the jars once they're chilled.

Notes

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.
Recipe yields approximately 3 cups of jam.

Nutrition

Serving: 2tablespoonsCalories: 90kcalCarbohydrates: 23gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 74mgFiber: 1gSugar: 22gVitamin A: 18IUVitamin C: 13mgCalcium: 16mgIron: 0.1mg
Keyword easy strawberry and rhubarb jam recipe, rhubarb jam recipe with strawberries, small batch strawberry rhubarb jam, strawberry rhubarb freezer jam, strawberry rhubarb jam, strawberry rhubarb jam no pectin, strawberry rhubarb preserves
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