Description
This homemade strawberry rhubarb jam recipe is a sweet and tangy fruit preserve made without pectin. With fresh strawberries, tart rhubarb, and lemon juice, it’s the perfect way to capture the taste of summer in a jar.
Ingredients
3 cups fresh strawberries, hulled and chopped
3 cups fresh rhubarb, thinly sliced
3 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest (optional)
Instructions
Rinse and prepare strawberries and rhubarb.
Combine fruit, sugar, lemon juice, and zest in a large saucepan. Let sit for 20–30 minutes.
Bring mixture to a boil over medium-high heat, then reduce to a simmer.
Cook for 30–40 minutes, stirring frequently, until the jam thickens and reaches 220°F.
Test doneness using the cold plate method or thermometer.
Pour hot jam into sterilized jars, leaving 1/4-inch headspace.
Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
Let jars cool for 24 hours before storing.
Notes
You can use frozen fruit—thaw and drain before cooking.
Optional flavor add-ins: vanilla extract, grated ginger, or mixed berries.
Properly sealed jars can last up to 12 months in a cool, dark place.
Refrigerate after opening and use within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Jam & Preserves
- Method: Stovetop + Water Bath Canning
- Cuisine: American
Keywords: strawberry rhubarb jam, homemade jam recipe, fruit preserves, canning recipes, no pectin jam, rhubarb recipes, strawberry recipes, easy jam recipe