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Jar of homemade strawberry rhubarb jam recipe with spoon, served alongside fresh strawberries and fluffy biscuits.
Michonne Zendaya

Strawberry Rhubarb Jam

This sweet-tart strawberry rhubarb jam is made without pectin and comes together with just four simple ingredients. It’s perfect for spreading on toast, swirling into yogurt, or gifting in jars.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 80 tablespoons
Course: Condiment, Preserve
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chopped fresh strawberries
  • 2 cups chopped fresh rhubarb
  • 1 ounce powdered fruit pectin (optional, original recipe does not require it)
  • 4 cups white sugar

Equipment

  • large saucepan
  • wooden spoon or masher
  • measuring cups
  • sterilized jars
  • ladle (for jarring)

Method
 

  1. Combine strawberries and rhubarb in a large saucepan over medium heat.
  2. Stir and mash mixture with a potato masher or spoon as it heats up.
  3. Bring to a boil and stir in sugar.
  4. Reduce heat and simmer, stirring frequently, for 45 to 60 minutes or until jam reaches desired consistency.
  5. Pour into sterilized jars and seal. Refrigerate or process in a water bath for long-term storage.

Notes

No pectin needed! Adjust sugar to taste if your fruit is extra sweet. Store in sterilized jars and refrigerate or process in a water bath for longer shelf life. Makes about 5 half-pint jars.