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Homemade strawberry rhubarb jam displayed in an open jar with a spoonful lifted above fresh strawberries and rhubarb stalks.

Easy Rhubarb and Strawberry Jam Recipe

This easy rhubarb and strawberry jam is made with fresh rhubarb, ripe strawberries, granulated sugar, and lemon juice. It cooks into a bright, sweet-tart, soft-set jam without commercial pectin.
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Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 1 hour 15 minutes
Servings: 3 ½- 4 cups
Author: Stephanie

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

Instructions

  • Add the chopped rhubarb, strawberries, and granulated sugar to a wide Dutch oven or heavy-bottomed pot.
  • Stir until the fruit is evenly coated with sugar.
  • Let the mixture rest for about 30 minutes, or until the fruit looks wet and glossy.
  • Stir in the fresh lemon juice.
  • Place the pot over medium heat.
  • Cook, stirring occasionally, until the sugar dissolves and the mixture begins bubbling.
  • Reduce the heat to medium-low.
  • Continue cooking for 20 to 30 minutes, stirring more frequently as the jam thickens.
  • Mash the softened fruit with the back of a spoon or a potato masher until it reaches your preferred texture.
  • Test the jam by placing a spoonful on a cold plate. Let it rest for one minute, then drag a finger through the center.
  • Remove the jam from the heat when it holds a soft trail and no longer looks watery.
  • Carefully spoon the hot jam into clean jars.
  • Let the jars cool to room temperature before covering and transferring them to the refrigerator or freezer.

Notes

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.