Strawberry Rhubarb Jam Recipe Video

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 segmentsStrawberries – hulled and halvedGranulated sugar – to balance the lovely tartness of the rhubarb and strawberriesFresh lemon juice – adds a great fresh pop of citrus and helps to preserve the jamSalt – 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.

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 heatCrushed red pepper flakes – also a bit hot, but not quite as much spiciness as the fresh peppersLemon zest – to enhance the lemon juice and add an even more bright citrus flavorFresh 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.