Go Back
Strawberry Rhubarb Jam

3-Ingredient Strawberry Rhubarb Jam Without Pectin

This easy strawberry rhubarb jam uses just three main ingredients with no pectin required. Sweet strawberries and tart rhubarb cook down into a vibrant, glossy homemade jam perfect for toast, yogurt, and desserts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 24 tablespoons
Course: Breakfast, Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh rhubarb, cut into 1/2-inch pieces
  • 2 cups fresh strawberries, hulled and halved
  • 1.5 cups granulated sugar
  • 2 tbsp fresh lemon juice

Equipment

  • medium saucepan
  • wooden spoon
  • knife and cutting board
  • measuring cups
  • glass jars

Method
 

  1. Place two small plates in the freezer to prepare for testing the jam later.
  2. In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat evenly.
  3. Let the mixture sit for 20–30 minutes until juices release from the fruit.
  4. Bring the mixture to a gentle boil over medium heat, stirring frequently.
  5. Reduce heat to medium-low and simmer for 25–45 minutes, stirring occasionally, until thickened.
  6. Test the jam by placing a spoonful on a frozen plate. If it holds shape when pushed, it is ready.
  7. Remove from heat and let cool slightly.
  8. Transfer to clean jars and let cool completely before sealing and refrigerating.

Notes

For best results, cook the jam slowly to reach proper thickness. Use the cold plate test or a thermometer (220°F). Add vanilla for extra depth if desired. Store in the refrigerator up to 3 weeks or freeze for longer storage.