Strawberry Rhubarb Jam

Strawberry Rhubarb Jam (without added pectin!)

Homemade jam is one of those simple luxuries that you don’t realize you are missing until you have some. This Strawberry Rhubarb Jam is easy to make, delicious, and even makes a great gift!

This Strawberry Rhubarb Jam recipe is so easy to make and also easy to customize. You can make jam out of most fruits but there are a few tricks to it. Different fruits will have different amounts of pectin, which is needed to get the jam to set. Without pectin, it will be more like juice!

Can you make jam without pectin?

The answer is YES!

Fruits like pineapple, grapes, cherries and stone fruit such as apricots have very low levels of pectin. Apples, pears and citrus fruits have high levels of pectin and will require less added sugar in order to gel.

Using the right amount of sugar combined with some fruit or juice from a fruit with a level of pectin will allow your jam to set even if you are using a fruit with a low level of pectin. My choice is usually lemon juice.

Making a jam that sets

You can buy powdered pectin that you can add to your jam but I don’t always have it on hand. So I have experimented with different combinations of fruit to get just the right level using granulated sugar and lemon juice.

If you are up to experimenting on your own, your can also add peeled and chopped apple to other low-pectin fruits to get the jam to set.

Today I made my absolute favorite jam! I had strawberries and rhubarb that were both just irresistible when I went to the store a few days ago. But you know how quickly fruit can turn in the refrigerator? Yeah, I just can’t have that!

Rhubarb is SO underrated!

Most people love strawberries and eat strawberry jam often. But I think that rhubarb gets a bad rap as old fashioned and people are not aware of just how awesome rhubarb is!

Rhubarb is tart and almost has the taste of a green apple. Cooking will sweeten it but it is perfect to use with sweeter fruits like strawberries in pies and cobblers and, of course, jam.

I have often thought about growing my own rhubarb, even though my gardening space is limited. According to Good Housekeeping, you can force it indoors during the winter and enjoy it early in the spring before any other fruit even begins to ripen. Check out this article about how to grow your own rhubarb at home!

I use lemon juice in this jam to help it set and I also add the zest of the lemon for just a bit of brightness. There is a scientific reaction that happens between the sugar and the pectin in the lemon juice that causes the jam to thicken and set.

You can use bottled lemon juice and leave out the zest if you don’t have a whole lemon.

Ready for canning! I choice to boil three jars and keep one in the refrigerator to eat now!
I couldn’t resist – I smeared some jam on leftover pancakes with some peanut butter before the jam was even cool!
Perfect on toast!

The steps to making jam

  1. Gather your equipment – 4 jars, lids, large pot, basket (if desired) ladle, fruit, sugar, lemon, zester. medium saucepan.
  2. Clean, hull and chop fruit.
  3. Cook fruit, sugar, zest and lemon juice
  4. Sterilize jars and lids.
  5. Pour jam into jars with ladles, put on lids.
  6. Boil jars for 10 minutes.
  7. Remove from boiling water and allow to set for 24 hours.
  8. Store in a cool, dark place.

I will be using some of this jam to make poptarts soon! What will you make with yours?

Other recipes to use Strawberry Rhubarb Jam

This jam would be great in my PB&J Muffins!

Another great recipe to use this Strawberry Rhubarb Jam in Rugelach!

Tag me on Instagram @globalbakesbytanya so I can see what you make with this jam!

Strawberry Rhubarb Jam

Recipe by Tanya Ott
Prep time


Cooking time




  • 4 cups rhubarb, chopped into 1/2 inch cubes

  • 2 1/2 cup strawberries, hulled and quartered

  • 400 grams (2 cups) granulated sugar

  • Zest of one lemon

  • 1 Tablespoon lemon juice (the juice from about one lemon)


  • In a medium saucepan, combine all ingredients over medium heat. Once the mixture starts to bubble, reduce heat to medium-low. Continue to cook, stirring occasionally, until the jam has thickened and reaches 215 degrees F. Mash a few times while cooking to your desired consistency. You can choose to leave some larger chunks of fruit, if desired.
  • While the jam is cooking, sterilize four 1-cup glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes.
  • Transfer sterilized jars, lids, and bands to a clean dish towel on the counter.
  • Fill a very large pot with water and bring to the boil. There needs to be enough water in the pot so that when the filled jars are submerged, they’re covered by at least 1″ of water.
  • Fill each jar with hot jam, leaving at least 1⁄4″ of space at the top in each jar. Place the lids on the jars, and secure with ring bands. Secure just tight enough so that they are hand-tightened but you can easily unscrew.
  • Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars to a dish towel on the counter and let cool for 24 hours, undisturbed. You should hear the seals on the lids pop pretty soon after removing them from the water.
  • If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year. Sealed jars can be stored in a cool dark place for up to 12 months.

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