Make a batch of no pectin strawberry rhubarb jam with just strawberries, rhubarb, lemon juice, and sugar! This fruit-forward spread is sweet, tart, and perfect for summer.

Strawberry rhubarb jam in jars on counter.

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Strawberry Rhubarb Jam without Pectin

You don’t need a packet of pectin to make a great jam. Rhubarb is naturally high in pectin, which means when you cook it down with strawberries, sugar, and a little lemon juice, it thickens all on its own. Four ingredients, no special additives, and you end up with a bright, sweet-tart spread that tastes like summer in a jar.

If you’ve tried my strawberry rhubarb crisp, you already know how well these two flavors work together. This jam takes that same combo and turns it into something you can spread on toast, swirl into yogurt, or give away as a gift all season long.

Love homemade jam? You might also like my blueberry jam, homemade strawberry jam, or freezer peach jam.

XO - Jamielyn

Ingredient Notes

No pectin needed, the fruit in this jam does all the thickening work naturally!

Strawberry rhubarb jam ingredients for no pectin recipe.

Find the full printable recipe with directions below.

  • Rhubarb: Fresh stalks work best. Four stalks typically gets you close to the 5½ cups you need, though it can vary depending on the size. If you’re a little short, don’t worry, it will still turn out great.
  • Strawberries: Measured in cups rather than by weight, so yields can vary depending on berry size. This is normal and won’t affect the final result.
  • Sugar: Helps the jam set, so don’t cut back too much. You can reduce it slightly if you prefer less sweetness, but going too low will affect the texture.
  • Lemon juice: Balances the sweetness and helps with the natural setting process.

Note: This recipe makes about 4 half-pint jars, though yield can vary slightly depending on the size of your fruit.

How to Make Strawberry Rhubarb Jam

Combine chopped rhubarb, strawberries, sugar, and lemon juice to a large saucepan over medium heat.

Strawberries, rhubarb and sugar in a pot.

Once it starts to bubble, reduce heat and let the mixture gently simmer for about an hour, stirring occasionally, until thickened and the temperature reaches 220°F.

Strawberry rhubarb jam after simmering on stove.

Carefully pour the hot jam into sterilized jars, leaving a bit of space at the top. Secure the lids and let them cool undisturbed for 24 hours to set.

Canning Method

If you’d like to preserve this jam for longer storage, you can process it using a water bath canning method:

  1. Sterilize jars and lids: Boil jars and lids in water for 10 minutes, then let them dry.
  2. Fill the jars: Ladle hot jam into jars, leaving ¼-inch headspace. Wipe rims clean and seal with lids and bands.
  3. Process in a water bath: Place jars in a boiling water bath (ensuring they are fully submerged), and process for 10 minutes.
  4. Cool and store: Let jars cool undisturbed for 24 hours. Check that seals have formed, then store in a cool, dark place for up to a year.
Strawberry rhubarb jam without pectin in a jar.

Recipe Tips

  • Know when it’s done: The jam is ready when it reaches 220°F on a candy thermometer. No thermometer? Spoon a little onto a cold plate and run your finger through it. If it holds the line and doesn’t flood back, it’s set.
  • Stir regularly: As the jam thickens, especially near the end of cooking, stir frequently to prevent sticking or burning on the bottom of the pot.
  • Skim the foam: Use a spoon to skim off any foam that forms during cooking. This helps keep the jam clear and smooth.
  • Wipe the jar rims: Before sealing, wipe any drips from the jar rims to ensure a proper seal during canning.
  • Using frozen fruit: Thaw strawberries and rhubarb completely and drain any excess liquid before starting. You may need to simmer a little longer than the recipe states to account for the extra moisture.
  • Serving ideas: Spread it on on a slice of my homemade bread recipe, swirl into yogurt, or spoon over ice cream for a fruity dessert topping.
No pectin strawberry rhubarb jam spread on bread.

Looking for more ways to use this jam? Swap raspberry jam for this one in raspberry thumbprint cookies or strawberry crumble bars.

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No pectin strawberry rhubarb jam in jars on counter with fresh rhubarb and strawberries on counter.

Strawberry Rhubarb Jam without Pectin

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 1 hour
Set Time: 1 day
Total Time: 1 day 1 hour 20 minutes
Servings: 36
Make a batch of no pectin strawberry rhubarb jam with just strawberries, rhubarb, lemon juice, and sugar! This fruit-forward spread is sweet, tart, and perfect for summer.
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Video

Equipment

Ingredients 

  • 5 ½ cups diced (1/2" pieces) rhubarb (about 4 stalks)
  • 2 ½ cups hulled and halved strawberries
  • 2 ½ cups granulated sugar
  • 1 Tablespoon lemon juice (about 1/2 lemon)

Instructions

  • In large saucepan, stir together 5 1/2 cups rhubarb, 2 1/2 cups strawberries, 2 1/2 cups sugar, and 1 Tablespoon lemon juice over medium heat. As soon as it starts to bubble, reduce heat to medium low or low. You will want a few bubbles but not a rolling boil.
  • Simmer, stirring occasionally, 1 hour, or until the jam has thickened and a digital thermometer reads 220°F.
  • Carefully pour hot jam into 5 half-pint sterilized jars (*see note), leaving 1/4-inch room at the top. Place lids on top and secure the ring bands. Let cool, untouched, 24 hours to set. Store in the refrigerator up to 2 weeks.

Last step: Please leave a comment and rating after you make the recipe.

Notes

    Note: This recipes makes 4 1/2 pint jars. Prep 5 jars just in case .
    Lemon juice: Don’t skip out on the lemon juice! The lemon helps set the jam and prevents the growth of bacteria.
    Storage: Store the jam in the refrigerator up to 2 weeks. If you can the jam, the unopened jam will last at room temperature up to 1 year.
    Canning: This jam can be canned and will keep up to 1 year at room temperature. See the post above for full instructions.

    Nutrition

    Serving: 2TB, Calories: 57kcal, Carbohydrates: 15g, Protein: 0.2g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 54mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 19IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 0.05mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.