This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
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:
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.
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
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.
Garlic + Zest says
Such a classic flavor combo. I love making homemade jams and marmalades — and have recently gotten a canning set. I imagine I could can this recipe too, don’t you think?
Em Beitel says
Absolutely, and we would love to know how that goes! We love making homemade jam, too. This and our strawberry vanilla jam are our favorites. Thank you so much!
chefmireille says
I love rhubarb but it is so expensive in my part of the country – Maybe I’ll splurge to make this delicious looking jam!
Em Beitel says
Thank you so much, Mireille! We would love to know what you think of this jam!
Jacqueline Debono says
OMG I love rhubarb! Sadly it’s not easily available here in Italy! I did try to grow it in my garden without success! But, next time I find some rhubarb (happens occasionally) I want to make this jam!
Em Beitel says
Thanks so much, Jacqueline! We hope you’re able to find some soon to make this jam!
Noelle says
I love making my own jam! Love the flavors in this one, so sweet!
Em Beitel says
Thanks so much, Noelle! We love making jam too!
Dannii says
What a great way to use up rhubarb. I never would have thought to make a jam with it, especially not with strawberries too. YUM!
Em Beitel says
Thanks, Dannii! We hope you love it as much as we do!
awssaa says
Such a fantastic jam recipe, we would love to slather it on our morning toasts.
Em Beitel says
Thanks so much! We enjoy it on ours all the time.
Suzy says
I could eat this on some toast seven days a week!
Em Beitel says
Thanks so much, Suzy!
Andrea Metlika says
Such a pretty and flavorful Jam. I need to try this.
Em Beitel says
Thanks so much, Andrea! We love making jam.
Rosa says
Oh yum! I love homemade jam, but have only tried making my own strawberry before. I will definitely be trying this recipe next time!
Em Beitel says
Awesome, Rosa! We’re so glad to hear that. Let us know what you think!
Taylor Kiser says
Love how easy this is to make!! Looks so delicious!
Em Beitel says
Thanks so much, Taylor! We’d love to know what you think of it!