Q1: Can I use frozen strawberries or rhubarb instead of fresh?

Yes, you can use frozen fruit with great results. Thaw and drain excess liquid before cooking to maintain the right jam consistency.

Q2: How do I know when the jam is ready?

The jam is done when it thickens and reaches 220°F. You can also test it by placing a spoonful on a chilled plate—if it wrinkles when pushed, it’s set.

Q3: Do I need to use pectin in this recipe?

No pectin is needed. The natural pectin in rhubarb and strawberries, combined with lemon juice and sugar, allows the jam to gel naturally.

Q4: How long does homemade strawberry rhubarb jam last?

If canned properly, it lasts up to a year in a cool, dark place. Refrigerated jam without canning should be consumed within 2 weeks.

Homemade Strawberry Rhubarb Jam

Name: Homemade Strawberry Rhubarb Jam
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 cups rhubarb, cut into 1⁄2-inch cubes (about 3 large stalks); 2 cups strawberries, hulled and halved (about 1 pint); 2 1/4 cups sugar; 1 tablespoon fresh lemon juice (from about half a large lemon)

Description

This homemade strawberry rhubarb jam is an easy, pectin-free recipe made with just four ingredients. Sweet, tart, and perfect for beginners.

Ingredients

Scale

5 cups rhubarb, cut into 1⁄2-inch cubes (about 3 large stalks)
2 cups strawberries, hulled and halved (about 1 pint)
2 1/4 cups sugar
1 tablespoon fresh lemon juice (from about half a large lemon)

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Instructions

Wash and prep the rhubarb by trimming and cutting it into small cubes. Hull and halve the strawberries.
In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat the fruit evenly.
Set the pan over medium heat and stir occasionally. Once the mixture starts to bubble, reduce the heat to medium-low and maintain a gentle simmer.
Cook the jam for about an hour, stirring occasionally, until thickened and the temperature reaches 220°F. Use a plate test to check if it’s set.
Sterilize jars and lids during the cooking process. Fill the jars with hot jam, leaving 1/4 inch headspace. Wipe rims, apply lids, and hand-tighten bands.
For canning, place jars in a boiling water bath for 10 minutes. Let them cool undisturbed for 24 hours. If not canning, refrigerate and use within 2 weeks.

Notes

Use fresh or frozen fruit, but thaw and drain if using frozen.
The jam may need more sugar if strawberries are less sweet.
Lemon juice helps the jam gel and adds bright flavor.
Sterilizing jars properly is essential for long-term storage.
Jam is done when it reaches 220°F or wrinkles on a cold plate.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Condiments
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 61
Sugar: 14g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg