Strawberry Rhubarb Jam
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This classic strawberry rhubarb jam recipe is sure to win you over with its wonderful burst of fresh and fruity flavor! It’s made without pectin and is super easy to make. Included are canning instructions so you can make a bunch to last you through the year!
Spread this jam on my homemade English Crumpets for a truly delectable treat!
Growing up I always looked forward to rhubarb season. One of my favorite desserts that my mom made was rhubarb crumble. Sweet and juicy rhubarb topped with a buttery oatmeal crumble with a big scoop of ice cream melting on top…it was always a family favorite.
We have a lot of rhubarb growing on our property and since splitting the crowns last year and again this year, we have plenty of rhubarb to go around.
One of my favorite ways to preserve it is to make rhubarb jam. It’s delicious with rhubarb alone but coupled with strawberries it’s pure heaven. And don’t worry about the fact that I’m using less sugar than many recipes call for, it is plenty sweet as it is!
Strawberry Rhubarb Jam Without Pectin
This strawberry rhubarb jam doesn’t call for pectin. It thickens up through the long cooking process and the inclusion of the seeds from the lemon which are rich in pectin. However, for a lighter/redder color and more slightly more jelly-like consistency, you can follow standard instructions for using pectin instead.
Whichever route you choose, I’m sure you’ll love the jam as much as we do and if you can it you enjoy that burst of fruity flavor all year long!
Strawberry Rhubarb Jam Recipe
Let’s get started!
Place the rhubarb and strawberries in a heavy medium-sized saucepan. Add the sugar and the fresh lemon juice, reserving the lemon seeds. Place the seeds in a sachet/tea bag/or bit of tied cheesecloth.
Bring everything to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F. You’ll know the jam is done when you spoon a bit of it onto a cold plate (place it in the freezer) and it sets.
This makes 4-5 cups of jam.
Canning Instructions
For long-term storage (at least one year) can the jam as follows: Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands. Bring a water canner to a boil.
Fill the jars with jam leaving 1/4 inch headspace from the top. Use a wet cloth or paper towel to wipe the rim to make sure it’s clean. Place the lids on the jars and screw on the bands.
Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water. Boil for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before storing them.
Store the jars in a dark, cool place and they will keep for at least a year. Once opened keep refrigerated and use within a few weeks.
Enjoy!
Try this strawberry rhubarb jam on my PERFECT Sandwich Bread!
For more homemade jam recipes see my:
- Black Currant Jam
- Huckleberry Jam
- Plum Jam
- Plum Butter
- Blackberry Jam
- Gooseberry Jam
- Blueberry Lemon Apricot Jam
- Peach Bacon Jam
- Lemon Lime Marmalade
- Red Currant Jelly
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Strawberry Rhubarb Jam
Ingredients
- 5 cups rhubarb, washed, ends trimmed and cut into 1/2 inch cubes
- 3 cups strawberries (fresh or frozen), hulled and cut into halves
- 3 cups cane sugar
- Juice of one lemon, seeds reserved and placed in a sachet, tea bag or piece of tied cheesecloth (lemon seeds are a natural pectin replacement)
Instructions
- Place all of the ingredients in a medium heavy saucepan. Bring the ingredients to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.
- If not canning, allow the jam to cool, pour into jars, cover and refrigerate. The jam will keep for up to a month. Makes 4-5 cups of jam.
- For long-term storage (at least one year) can the jam as follows: Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands. Bring a water canner to a boil.Fill the jars with jam leaving 1/4 inch headspace from the top. Use a wet cloth or paper towel to wipe the rim to make sure it’s clean. Place the lids on the jars and screw on the bands.Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water. Boil for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before storing them. Store them in a dark, cool place and they will keep for at least a year.
Nutrition
Originally published on The Daring Gourmet May 20, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Looks so yummy! I was wondering why you use the lemon seeds in the recipe. What do they do/add?
Thank you
Thank you, Dee! Lemon seeds are natural pectin replacement to help the jam thicken.
You say put the lemon seeds/sache in with the partially cooked rhubarb. You only put the seeds in. Right not the piece of sachet or lon cloth. Thank you
I made this last week and it was fabulous. Made some for my son and family. This week I am going to make it with my daughter. She wants to make it with Swerve. Not sure how it will turn out. She suggests cooking it without any Swerve and then add it near the end of cooking time. She does have a small amount of sugar products to add if the jam does not look like it will thicken like normal. She also has a box of pectin in case.
If you have any suggestions please let us know. If not I will let you know how it turns out.
My son-in-law is crazy about rhubarb. 😊
Hi Helga, I’m so glad you enjoyed it, thank you! Yes, without the sugar your daughter will most likely need to use pectin to thicken it.
Yep I needed the pectin at the end. Swerve makes the jam a little more tart but the family thought it was great.
Looks yummy. Is this recipe as thick as high sugar jam? I tried another low sugar recipe and it was more like sauce than jam.
Hi Linda, it’s thick like most regular jams. The key for getting the right consistency is making sure the temp gets up to 220 F.
Will this still work if I reduce the sugar by half?
My grandmother made this and brought it to the table hit. WE put it on hot buttered biscuits just out of the oven. To die for!
I need to try this! Such an amazing combination!
I just love strawberry rhubarb jam, but I have never tried to make my own before! :) Looks like I need to change that asap.
What a delicious way to use our rhubarb!
I love a homemade jam! This I have to try!
That looks and sounds so easy to make! I can’t wait to give this a try!
This is exactly what I need to add to my list of what to do for summer.
I can think of so many uses for this! Looks so amazing!!
Thank you for sharing and just in time for summer!
You’re welcome and hoorah for summer harvests and fruity recipes!
wow! look so beautiful and interesting! This is my favorite. And thanks to this article I can do it myself