No Pectin Strawberry Rhubarb Jam

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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This homemade strawberry rhubarb jam is made with just fruit, sugar, and lemon juice, no pectin required! The sweet-tart flavor is perfectly balanced and makes a vibrant spread that’s great on toast or gifted in a jar

If you’ve tried my strawberry rhubarb crisp, this recipe transforms those summery flavors into a jam you can enjoy all season long. Love homemade jam? You might also like my blueberry jam, homemade strawberry jam, or freezer peach jam.

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

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.

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.

Recipe Tips

• Serving ideas: Spread it on on a slice of homemade bread, swirl into yogurt, or spoon over ice cream for a fruity dessert topping.
• 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.

No Pectin Strawberry Rhubarb Jam

5 from 8 votes

Recipe by: Jamielyn Nye

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Set Time: 1 day d

Total Time: 1 day d 1 hour hr 20 minutes mins

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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Equipment

• 5 half-pint containers with lids, , sterilized

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: The jam will last up to 1 year at room temperature if canned properly.

• Sterilize. Boil 5 1-cup mason jars plus their rings and lids in water for 10 minutes. You can also run the rings and jars through the dishwasher and boil the lids, if you prefer. Place sterilized jars, lids, and bands on a clean towel.
• Boil water. Fill a large pot with enough water to cover the jars by at least 1-inch water. Turn on the heat to medium and bring to a boil. 
• Fill. Carefully transfer hot jam to each jar, leaving at least 1/4-inch space at the top. Place lids on jars and secure the ring bands, just tight enough that can easily unscrew.
• Can. Carefully place jars in boiling water and boil 10 minutes. Remove the jars and place at least 1-inch apart on a dish towel. Let cool, undisturbed, 24 hours. The seals on the lids will pop soon after removing from the water.

See Nutrition Info

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.