Strawberry Rhubarb Jam Recipe (No Pectin!)
How to Make Strawberry Rhubarb Jam – You’ll love our easy recipe for the best homemade jam, no pectin needed! Sweet and tangy strawberry and rhubarb jam is perfect to enjoy on toast or use in your favorite dessert recipes.
I used to be a bit intimidated by the idea of making my own jams and preserves at home. The super-precise canning process seemed a bit overwhelming…
But then I discovered the magic that is freezer jam. And now, well, making jam is my jam!
We have already shared with you this Best Easy Strawberry Freezer Jam recipe, which has been a big hit. It’s terrific to customize with whatever fruits you prefer, including one of my personal favorites, strawberry rhubarb. However, I wanted to create a slightly different recipe with the rhubarb-strawberry combination without pectin – and here it is!
This pectin-free Strawberry Rhubarb Jam is wonderfully thick and flavorful. The proportions are slightly higher in rhubarb and strawberries, so the jam is not overly sweet and has a lovely tart finish. AND it can be prepared as a freezer jam, or make it using your favorite traditional canning method.
The Best Strawberry Rhubarb Jam Recipe
If you’re wondering, but how is it possible to make jam without pectin? you’re not alone. I didn’t think it was possible, either. But as it turns out, fruit already has pectin. Especially tart fruits, like rhubarb, and so it’s not always needed in jam. This means fewer ingredients and fresher flavor!
Prep only takes 20 minutes, and then the jam simmers on the stove for about an hour. Then just let it cool until it is ready to freeze or can the old-fashioned way. Whatever you like! This easy recipe is great to make during a relaxing weekend afternoon or whenever you’ve got a bit of downtime.
Homemade rhubarb and strawberry jam is perfect to enjoy on toast, muffins, biscuits, and to use in other delicious recipes. Try our nearly foolproof method for pectin-free jam and you’ll want to always keep your pantry stocked with this goodness!
Ingredients You Need
Our no pectin jam recipe includes just 5 simple ingredients. To make the best Strawberry Rhubarb Jam from scratch you need:
- Rhubarb – sliced into 1/2 inch segments
- Strawberries – hulled and halved
- Granulated sugar – to balance the lovely tartness of the rhubarb and strawberries
- Fresh lemon juice – adds a great fresh pop of citrus and helps to preserve the jam
- Salt – just a pinch to enhance the flavors
Plus you can also add the secret ingredient to help mellow the tartness of the fruits: a teaspoon of vanilla extract!
How to Make Strawberry and Rhubarb Jam Without Pectin
The first step to making the best fruit jam from scratch is to prep the fresh strawberries and rhubarb. Cut the rhubarb into small pieces, trim the strawberries, and cut them in halves.
Then set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
Bring to a boil, then lower the heat to a very low simmer and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn’t burn on the bottom.
After one hour the jam should be rather thick. Turn off the heat and stir in the vanilla extract if including. Use a ladle to carefully move the hot jam to four clean pint jars.
If are going to freeze the rhubarb and strawberry jam, make sure to leave 1 inch at the top of the jar unfilled, for expansion. Screw on the lids and leave on the counter at room temperature for 24 hours. This ensures that the liquid cools completely and is an essential step.
After one day either place in the fridge to enjoy “immediately” as a loose jam, or transfer the jars to the freezer to store until you’re ready to use.
If you want to can your pectin-free jam, follow proper canning protocol at this point.
Get the Complete (Printable) Strawberry Rhubarb Jam Recipe + VIDEO Below. Enjoy!
Easy Strawberry Rhubarb Jam Recipe Variations
As-is this fantastic jam has a lightly tart and perfectly sweet taste. But there are so many ways to add an extra punch of flavor… Consider mixing things up by adding:
- Jalapeno or habanero pepper – (seeded and minced) for a kick of spicy heat
- Crushed red pepper flakes – also a bit hot, but not quite as much spiciness as the fresh peppers
- Lemon zest – to enhance the lemon juice and add an even more bright citrus flavor
- Fresh rosemary leaves – adds a slightly earthy herbaceousness that is delightful with the strawberries and rhubarb
These aromatics should be added while the rhubarb and strawberry mixtures is simmering, towards the end of the cook time.
Suggestions for How to Enjoy Strawberry Rhubarb Jam
Freshly made jam is just sublime to smear on toast, biscuits, cornbread, or any carby treat that needs a bit of sweetness.
It also is the perfect BFF for peanut butter in the best peanut butter and jelly sandwiches!
This pectin-free strawberry and rhubarb jam can even be used to make some of your favorite desserts. Use it to fill Almond Sandwich Cookies, Linzer Cookies (those fancy cutout cookies), and classic Thumbprint Cookies.
Or add a dollop to your summertime charcuterie boards. It pairs wonderfully with nutty cheeses!
Homemade Jam Storage Tips
Once the Strawberry Rhubarb Jam has cooled completely for the full 24 hours, it will keep well in the freezer for up to one year.
After you have moved the jar to the fridge and opened, it should be used within 3-4 weeks.
Looking for More Easy Sweet Recipes?
- Raspberry Maple Syrup
- How to Make Simple Syrup
- Perfect Homemade Lemon Curd
- Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)
- Mulberry-Rhubarb Compote
Strawberry Rhubarb Jam Recipe (No Pectin!)
- 9 cups rhubarb sliced into 1/2 inch segments
- 6 cups strawberries hulled and halved
- 4 ½ cups granulated sugar
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon vanilla extract optional
- Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
- Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
- Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn’t burn on the bottom.
- Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
- Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
- If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.
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Can I make this with frozen rhubarb or would that add too much water?
I made this for the first time last night. It turned out great! I cut the recipe in half. I was glad I let it rest on the counter for 24 hours like stated as it did set nicely. I have some in the freezer for later and a dish in the fridge to enjoy now!
We love this combination! Such a great recipe and I can’t wait to make this very soon! My daughter is going to love this for her toast in the morning!
So good! Love the flavors! Rhubarb and strawberry are some of my favorite flavors. Lovely with brie and water crackers. So great also for breakfast on toast! Great tips! No idea I could make jam without adding extra pectin!
This jam is like summer in a jar! I love how easy it is to make it and no pectin needed! Win win!
this jam has become my favorite for my breakfast toast!
That looks so darn good. I only wish I could grow rhubarb here in Texas. That is one thing that I really miss; is my large rhubarb patch that I had in Iowa.