Easy Rhubarb and Strawberry Jam Recipe Without Pectin

This easy rhubarb and strawberry jam recipe combines tart fresh rhubarb with ripe strawberries for a bright, sweet-tart homemade spread. It is made with four simple ingredients and cooks down naturally without commercial pectin. For a version that keeps the rhubarb flavor front and center, try my easy rhubarb jam without pectin.

Rhubarb and strawberries are often available at the same time in late spring and early summer, making this a practical way to use both fruits while they are fresh. The strawberries soften the sharp flavor of the rhubarb, while the rhubarb keeps the finished jam from tasting overly sweet. When strawberries are plentiful on their own, my homemade strawberry jam is another simple no-pectin option.

What Is Rhubarb and Strawberry Jam?

Rhubarb and strawberry jam, also called strawberry rhubarb jam, is a homemade fruit spread made by cooking chopped rhubarb and strawberries with sugar and lemon juice.

The fruit releases its own juice as it rests and cooks, so there is no need to add water. As the mixture simmers, the rhubarb softens, the strawberries break down, and the excess liquid evaporates.

This recipe makes a soft-set refrigerator or freezer jam. It will not have the firm texture of a commercial jam made with added pectin, but it will be thick enough to spread over toast, biscuits, pancakes, and bread.

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Quick Look at This Recipe

Prep time: 15 minutes
Resting time: 30 minutes
Cooking time: 25 to 35 minutes
Total time: About 1 hour 15 minutes
Yield: About 3½ to 4 cups
Method: Stovetop
Pectin: No commercial pectin
Texture: Soft, thick, and spreadable
Flavor: Sweet, tart, and fruit-forward
Storage: Refrigerator or freezer

Why This Strawberry Rhubarb Jam Works

Rhubarb contains plenty of moisture and begins releasing juice as soon as it is mixed with sugar. Allowing the fruit and sugar to rest before cooking creates enough liquid to start the jam without adding water.

The strawberries add natural sweetness, a deeper fruit flavor, and a brighter red color. Fresh lemon juice balances the sugar and helps the rhubarb and strawberry flavors remain distinct.

Because there is no added pectin, the consistency depends on cooking away enough moisture. I do not rely only on the number of minutes. The jam is ready when it looks glossy, falls slowly from the spoon, and briefly holds a trail when a spoon is dragged across the bottom of the pot.

It will continue thickening as it cools, so remove it from the heat while it is still slightly softer than you want the finished jam to be.

Ingredients

5 cups fresh rhubarb, cut into ½-inch pieces
2 cups hulled and chopped strawberries
2¼ cups granulated sugar
1 tablespoon fresh lemon juice

How to Make Rhubarb and Strawberry Jam

Step 1: Place the chopped rhubarb, strawberries, and granulated sugar in a wide Dutch oven or heavy-bottomed pot.

Step 2: Stir until the fruit is evenly coated with sugar. Let the mixture rest at room temperature for about 30 minutes. During this time, the sugar will begin pulling juice from the fresh rhubarb and strawberries.

Step 3: The fruit should look wet and glossy before you begin cooking it.

Step 4: Stir the fresh lemon juice into the fruit mixture. There should already be enough liquid in the pot from the resting fruit, so do not add water.

Place the Dutch oven over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved and the fruit mixture begins bubbling. As the rhubarb and strawberries soften, gently mash the larger pieces with the back of a spoon or a potato masher.

Step 5: Once the mixture reaches a steady bubble, reduce the heat to medium-low. Continue cooking for approximately 20 to 30 minutes, stirring more frequently as the jam thickens.

Scrape the spoon across the bottom and around the edges of the pot to keep the sugar and fruit from sticking or scorching. The exact cooking time will depend on the width of the pot, the amount of moisture in the fruit, and how thick you prefer the finished jam.

Step 6: The jam should look glossy and noticeably thicker. The bubbles will become slower and heavier as more water cooks away. Drag a spoon across the bottom of the pot. The jam is close to finished when the spoon leaves a visible trail that takes a moment to fill back in.

For a more reliable test, place a small plate in the freezer before you begin cooking. Spoon a small amount of jam onto the cold plate and let it sit for one minute. Drag your finger through the center. The jam should hold a soft trail rather than immediately running back together. Remember that it will become thicker after it cools.

Step 7: Remove the Dutch oven from the heat. Carefully spoon the hot jam into clean half-pint or pint jars. Let the jars cool to room temperature before adding the lids and transferring them to the refrigerator. Leave extra space at the top of the jars if you plan to freeze the jam.

Tips for the Best Rhubarb and Strawberry Jam

Use a wide pot when possible. The larger surface area allows moisture to evaporate more efficiently and helps the jam thicken without cooking the fruit for too long.

Cut the rhubarb and strawberries into evenly sized pieces so they soften at a similar rate.

Let the fruit rest with the sugar before cooking. This draws out enough juice to begin the recipe without adding water.

Stir more frequently near the end of cooking. The jam is most likely to stick once it becomes thick.

Do not judge the final consistency while the jam is hot. A no-pectin jam becomes noticeably thicker as it cools.

For a smoother texture, mash the fruit thoroughly while it cooks. You can also carefully use an immersion blender before transferring the jam to jars.

Do not continue cooking until the jam feels completely firm in the pot. It can become overly thick or sticky once cooled.

This recipe uses lemon juice for flavor and balance. It is not written as a shelf-stable canning recipe.

Ways to Use Rhubarb and Strawberry Jam

Spoon the finished jam over homemade yogurt with granola for a simple breakfast.

Serve it with warm flaky sourdough discard biscuits. The soft jam melts slightly into the warm layers of the biscuits.

Spread it over toast, sourdough bread, English muffins, pancakes, or waffles.

For a simple summer dessert, spoon the sweet-tart jam over homemade vanilla bean ice cream.

You can also swirl it into oatmeal, layer it in a yogurt parfait, or use it between cake layers.

How to Store Rhubarb and Strawberry Jam

This recipe is intended for refrigerator or freezer storage.

Allow the jars to cool completely before adding the lids.

Store the jam in the refrigerator for up to two weeks.

For longer storage, transfer the cooled jam to freezer-safe jars or containers. Leave enough room at the top for the jam to expand as it freezes.

Freeze for up to one year for the best quality.

Thaw frozen jam overnight in the refrigerator. Stir it before serving if a small amount of liquid separates during freezing and thawing.

Frequently Asked Questions