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Four simple ingredients, tons of flavor!
Made with four simple ingredients including fresh strawberries and rhubarb, my easy Strawberry Rhubarb Jam recipe is flavor-packed and perfect for serving with toast and in pastries.
This is a soft-set refrigerator jam that's ready in under 1 hour with no pectin and no canning required. You can store it for up to 3 weeks, and it's made with less sugar than traditional jam, so it has a sharper flavor and a softer texture!
Jump to:
- Four simple ingredients, tons of flavor!
- Strawberry and Rhubarb Jam Ingredients
- How to Make Strawberry Rhubarb Jam
- Easy Rhubarb Recipes
- Storing Strawberry Rhubarb Jam
- Can you freeze strawberry rhubarb jam?
- Uses for Strawberry Rhubarb Jam
- Strawberry and Rhubarb Jam FAQ
- Fresh and Easy Strawberry Rhubarb Jam (No Canning)
- Reviews
Strawberry and Rhubarb Jam Ingredients
- Strawberries: I'm using fresh strawberries to make this strawberry rhubarb jam. Make sure to remove the stalks. You can also use frozen strawberries.
- Rhubarb: If you're using fresh rhubarb, be sure to remove and discard the leafy parts, and trim both ends. The leaves of rhubarb are not edible. You can also use frozen rhubarb, which comes already cut and trimmed.
- Sugar: Use granulated white sugar for this recipe. Sugar doesn't just sweeten the jam, it also helps set it and adds to the jam's shelf-life. It's crucial to use the proper amount of sugar when making jam so that it not only tastes as it should, but reaches the correct consistency and preserves well.
- Lemon Juice: Oooh, the flavor of lemon juice in this jam is just amazing! It adds a beautiful vibrant zing to the jam that is so rewarding. Use fresh lemon juice, not bottled!
Isabel's Top Tip
For fun, I sometimes like to swap in other ingredients to vary the flavor of the jam. Try adding finely diced fresh ginger for a sharp flavor, rosewater for a floral sweetness, or vanilla bean paste for a touch of heavenly vanilla flavor. Use ½ teaspoon if adding rosewater or vanilla bean paste, or 1½ teaspoons if adding ginger.
How to Make Strawberry Rhubarb Jam
Step 1: Prepare the rhubarb by cutting off and discarding the leaves and trimming both ends. Never eat rhubarb leaves, they are not safe to eat. Rhubarb should be washed and stripped of any tough, stringy ribs using a paring knife. Forced rhubarb does not need peeling, generally. Thinly slice the rhubarb once it's prepared. You can also use frozen rhubarb, which may already come sliced.
Step 2: Remove the stems and roughly chop strawberries. You can use fresh or frozen strawberries.
Step 3: Once the fruits are prepared, add them to a large, heavy-bottom saucepan. Pour the sugar over the fruit and stir.
Isabel's Top Tip
At this point, you can begin the jam-making process, or refrigerate and let the jam develop flavors for up to 24 hours in the refrigerator. This generally will give you better results, but it isn't necessary. Read on for further instructions.
Step 4: Add your prepared fruit to a heavy-bottom large saucepan. Add lemon juice. Cook gently over medium heat for 10 minutes to allow the sugar to dissolve and the fruit to break down, if you didn't store it overnight. If you stored it overnight in the refrigerator, it will already be broken down with the sugar dissolved, in which case you should move on to step 5 right away.
Step 5: Raise the temperature to medium-high heat and let the mixture gently boil for 10-15 minutes until the temperature reaches 221°F on an instant-read thermometer or candy thermometer. This is the jam setting point, so don't take it off the heat until it reaches this temperature.
Step 6: Take the jam off the heat and let it cool completely before storing. When ready to store, ladle it into airtight, clean jars, and store in the refrigerator for up to 3 weeks.
Easy Rhubarb Recipes
Storing Strawberry Rhubarb Jam
Strawberry rhubarb jam will stay fresh for up to 3 weeks if stored in jars with tight lids kept in the refrigerator. Before storing, make sure to allow the jam to cool completely. Rather than storing in 1 large jar, I recommend using smaller jars to store in small batches so you can open one at a time to retain freshness.
Can you freeze strawberry rhubarb jam?
Yes! This is a fantastic freezer jam. Refrigerator jam can be frozen for up to 6 months. Allow it to cool completely, then transfer to freezer-proof containers such as jars, screw the lids tightly shut, and label with the date so you can keep track of when you froze it. Make sure to leave some clearance at the top of the container to account for liquid expansion (about one-fourth inch headspace).
Uses for Strawberry Rhubarb Jam
- Spread on homemade toast or croissants. This jam is great spread on Sprouted Bread!
- Spoon onto pancakes, waffles, or crepes. My family loves it with Sheet Pan Pancakes.
- Stir into yogurt or Slow Cooker Steel Cut Oats for breakfast.
- Swirl into cheesecake before baking, like our Strawberry Cheesecake.
- Sandwich between layers of sponge cake, or use as a filler for Lemon Jello Poke Cake.
- Mix it into ice cream, like our Rhubarb Ice Cream.
- Make an amazing strawberry rhubarb crisp by mixing this rhubarb jam into our Strawberry Crisp Recipe.
- Use it to make strawberry rhubarb pie or Rhubarb Muffins.
Strawberry and Rhubarb Jam FAQ
No, that step isn't necessary with refrigerator jam. Unlike other jam recipes, this jam does not require any canning. It won't last as long as canned recipes will, but it will also save you time and steps when making the jam.
Fresh and Easy Strawberry Rhubarb Jam (No Canning)
Ingredients
- 11 ounces Strawberries - (stalks removed)
- 11 ounces Rhubarb - (stripped of leaves and trimmed at both ends)
- 11 ounces Granulated sugar
- 1 Tablespoon Lemon juice
Instructions
- Prepare the rhubarb by cutting off and discarding the leaves and trimming both ends. Never eat rhubarb leaves, they are not safe to eat. Rhubarb should be washed and stripped of any tough, stringy ribs using a paring knife. Forced rhubarb does not need peeling, generally. Thinly slice the rhubarb once it's prepared. You can also use frozen rhubarb, which may already come sliced.11 ounces Rhubarb
- Remove the stems and roughly chop strawberries. You can use fresh or frozen strawberries.11 ounces Strawberries
- Once the fruits are prepared, add them to a large, heavy-bottom saucepan. Pour the sugar over the fruit and stir.11 ounces Granulated sugar
- At this point, you can begin the jam-making process, or refrigerate and let the jam develop flavors for up to 24 hours in the refrigerator. This generally will give you better results, but it isn't necessary. Read on for further instructions.
- Add your prepared fruit to a heavy-bottom large saucepan. Add lemon juice. Cook gently over medium heat for 10 minutes to allow the sugar to dissolve and the fruit to break down, if you didn't store it overnight. If you stored it overnight in the refrigerator, it will already be broken down with the sugar dissolved, in which case you should move on to step 5 right away.1 Tablespoon Lemon juice
- Raise the temperature to medium-high heat and let the mixture gently boil for 10-15 minutes until the temperature reaches 221°F on an instant-read thermometer or candy thermometer. This is the jam setting point, so don't take it off the heat until it reaches this temperature.
- Take the jam off the heat and let it cool completely before storing. When ready to store, ladle it into airtight, clean jars, and store in the refrigerator for up to 3 weeks.
Chantal says
This adds to my excitement for fresh berries and spring produce!
Em Beitel says
We're right there with you, Chantal! We've been looking forward to using spring produce again!
Heidy McCallum says
I love rhubarb! So delicious when properly done like your recipe here. I'm so excited to share some of this with my friends. Turned out perfectly!
Em Beitel says
Thanks so much, Heidy! We are SO happy to hear that, and thank you for sharing with your friends, too!
Lisa says
I've been looking for a good rhubarb recipe and this is perfect! Especially love the rhubarb strawberry combo. Can't wait to try this!
Em Beitel says
Thanks so much, Lisa! We find this makes a delicious spread on toast and is great in desserts. It's really versatile. We hope you love it!
Mary Burger says
Have you ever paired cranberry with rubarb? I’m going to try that just because it Thanksgiving time.
Isabel Laessig says
Hi Mary! I have not paired cranberry with rhubarb, but I have heard of other people doing this and I believe it would make a great combination as long as it's balanced well with sugar. The strawberries in this recipe really help balance out the sweetness; since rhubarb and cranberries are both bitter, you may need to adjust. I would use more rhubarb than cranberry, and use about a half a cup of sugar. Enjoy!