Strawberry rhubarb jam is simple to make at home using fresh fruit and sugar — no commercial pectin required. Rhubarb brings a bright tartness while strawberries add sweetness and a lovely red color to the finished jam.
This version leans heavily on rhubarb, making it more of a “Rhubarb Strawberry Jam” than a strawberry-first recipe.
My dad always talks about his love of strawberry rhubarb pie and the memory of his great-grandmother baking it each year for his birthday. Rhubarb doesn’t grow in the Mojave Desert where he lives now, and it’s nearly impossible to find in Southern California. Every time my parents visit I try to make a favorite strawberry rhubarb pie, and this year I decided to try jam so he can enjoy the flavor year-round. Jam ships much better than pie, so this batch headed west — all except one jar I kept for my kids.
Choosing a Strawberry Rhubarb Jam Recipe
Many strawberry rhubarb jam recipes use more sugar than fruit, which tends to mask the fresh flavors. Both strawberries and rhubarb are low in pectin, and typical powdered pectins often rely on large amounts of sugar to set. If you prefer a lower-sugar jam while still achieving a good set, Pomona’s pectin is an option that works in low- and no-sugar recipes.
I originally planned to adapt the strawberry rhubarb recipe from The Ball Complete Book of Home Canning by increasing the rhubarb, cutting the sugar, and swapping in Pomona’s pectin. The Ball recipe calls for equal parts fruit and a very large amount of sugar, which I find excessive if you want the fruit to shine.
My preferred ratio is about 2 cups rhubarb for every 1 cup strawberries, which emphasizes rhubarb’s tart character while still letting strawberry sweetness come through. Then I discovered a method in Canning for a New Generation to make a jam without pectin and with a modest amount of sugar — exactly what I wanted.
How to Make Strawberry Rhubarb Jam without Pectin
The key to setting jam without pectin is reducing the fruit juices and sugar into a thick syrup and then reintegrating the fruit. Because strawberries and rhubarb are soft, long cooking can make the fruit break down completely and increase the risk of scorching before the mixture thickens.
This technique cooks the fruit briefly to release juice, then strains the solids out and reduces the liquid until it forms a concentrated syrup. The reserved fruit is returned to the syrup for a short final cook so the pieces remain intact and the jam thickens naturally. If you prefer a smoother spread, mash the fruit at the end and cook a couple more minutes until the texture you want is reached.
Strawberry Rhubarb Jam
Ingredients
- 6 cups rhubarb, trimmed & cut into 1/2” cubes (about 2 lbs)
- 3 cups strawberries, hulled & sliced (about 1 lb)
- 2 cups sugar
- 1/4 cup lemon juice
Instructions
- Cook the strawberries, rhubarb and sugar with a splash of water (about 1/4 to 1/2 cup) for 10–15 minutes until they release their juices.
- When the liquid fully covers the fruit, remove the pan from heat and strain, reserving the fruit for later.
- Return the strained juice to the pan and simmer until reduced to roughly 1 1/2 cups; this takes about 20 minutes—watch closely to avoid burning.
- Add the reserved fruit and lemon juice back to the reduced syrup and cook a few more minutes.
- Simmer about 5 minutes for a looser set with larger fruit pieces, or up to 15 minutes for a firmer set. The jam will thicken but may not reach a full gel like high-pectin jams—test on a chilled plate if desired.
- Ladle the jam into prepared canning jars, leaving 1/4 inch headspace, and seal with two-part canning lids.
- Store refrigerated for immediate use, or process jars in a water bath canner for 5 minutes to make the jam shelf-stable.
How to Make Strawberry Rhubarb Jam WITH Pectin
If you prefer to use pectin, Pomona’s pectin is especially suited to low- and no-sugar jams. Using pectin will yield a firmer set and shorten cook time. With pectin you do not need to strain the fruit from the juice first; follow the pectin package directions for addition timing.
For Pomona’s method, add 2 tsp calcium water to the fruit and mix 2 tsp pectin into the sugar. Cook the fruit, then stir in the sugar/pectin mixture and cook for 1–2 more minutes before removing from heat and canning. This method allows flexibility in sweetener amounts; Pomona’s guidelines suggest a range depending on whether you use sugar or honey.
More Strawberry Canning Recipes
If you want additional strawberry preserving ideas, try recipes such as wild strawberry jam, no-sugar strawberry jam, or instructions for canning whole strawberries. There are many easy strawberry canning recipes that pair well with seasonal fruit.
