Want homemade jam without pectin or canning? This Small Batch Strawberry Rhubarb Jam is the answer! It includes just 4 ingredients, there’s no refined sugar and it’s ready in about 30 minutes!

Strawberry Rhubarb Jam in a jar with spoon buried inside

I love preparing homemade jam with seasonal fruits, but I don’t always have the patience for the canning process because it’s quite time consuming.

Maybe that will change over time, but for now, I’ll stick to quick and easy small batch jam recipes. I can whip up a batch of fig jam and sour cherry jam with just a few ingredients and no pectin is required!

This Small Batch Strawberry Rhubarb Jam is my latest obsession. This jam provides all the flavors of my favorite strawberry rhubarb crisp and strawberry rhubarb pie in a luscious spread that’s ready in no time.

It’s so easy to make that you’ll never need to buy jam at the store again. 🙂

Jar of rhubarb and strawberry jam with strawberries around it

Why you’ll love this recipe:

  • This Strawberry Rhubarb Jam is sweet and tangy with no refined sugar or pectin.
  • It’s a small batch jam recipe, so it’s ready in about 30 minutes.
  • It keeps for up to 3 weeks in the refrigerator or you can freeze it for up to 3 months.
  • It’s easily customizable with your favorite sweetener and flavorings.

Recipe ingredients

This rhubarb and strawberry jam is a small batch recipe, which means it cooks up very quickly and eliminates the need for pectin.

Strawberry rhubarb jam ingredients

Ingredient notes:

  • Strawberries. Fresh market strawberries are ideal for this recipe as they will provide maximum sweetness and flavor. Frozen strawberries may be used as well.
  • Rhubarb. Rhubarb is has a tart flavor that pairs perfectly with sweet strawberries, but the flavor does mellow when it’s cooked. It’s only in season late spring through summer, but it can be frozen for up to a year so that you can make jam all year long! See my post on rhubarb recipes for more information.
  • Sweetener. The maple sugar may be substituted with maple syrup, honey, coconut sugar or your favorite sweetener. Note that darker sugar will result in a darker colored jam.
  • Orange. A bit of fresh orange juice and zest really makes the flavors of this rhubarb and strawberry jam pop. It may be substituted with lemon or omitted altogether.
  • Vanilla (optional). The vanilla extract adds depth of flavor but it’s completely optional. You can also use almond extract, orange extract, a teaspoon of ground cinnamon, or add a tablespoon of your favorite alcohol for added flavor.

How to make rhubarb and strawberry jam

This rhubarb and strawberry jam is everything you love about homemade jam without the hassle.

It doesn’t include any fancy ingredients, it comes together in about 30 minutes, and there’s no canning required.

Pro tip:  The sweeter your strawberries are, the sweeter your jam will be.  If your strawberries aren’t super sweet, consider adding up to 1/4 – 1/2 cup more sweetener as desired.

See the recipe card below for full instructions.

How to make strawberry rhubarb jam without pectin
  1. Place the strawberries, rhubarb, sugar, orange zest and juice in a large non-reactive saucepan and stir to combine.
  2. Cook over medium heat until the mixture comes to a boil.
  3. Reduce the heat to medium low and simmer for 15-20 minutes until the fruit has cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.
  4. Remove from heat and stir in the vanilla if using. Cool completely.
Small batch Strawberry rhubarb jam in a sauce pan

FAQs

How to make small batch jams?

Small batch strawberry rhubarb jam cooks up very quickly, which eliminates the need for pectin.

The strawberries and rhubarb are cooked with sugar, orange juice and zest for about 15-20 minutes until thickened, then it’s removed from heat and cooled completely.

Does rhubarb have a lot of pectin?

Rhubarb is low in pectin, but no pectin is needed for this strawberry rhubarb jam.

Pectin is a starch that is used to provide structure to large batches of homemade jams and preserves so they will set. This small batch recipe cooks up very quickly, so pectin isn’t necessary.

How long will this small batch strawberry rhubarb jam recipe last?

This jam will last up to 3 weeks in an air tight container in the refrigerator, or you can freeze it for up to 3 months. To thaw, place the jam in the refrigerator overnight.

Serving suggestions

Besides eating it by the spoonful, there are a number of ways to serve this homemade strawberry rhubarb jam recipe!

  • Slather it over toast or a strawberry scone.
  • It’s a wonderful option for your next peanut butter and jelly sandwich!
  • Stir it into oatmeal.
  • Use it as a topping for oat waffles, pancakes or Greek yogurt.

Recipe Notes

  • Pro tipThe sweeter your strawberries are, the sweeter your jam will be.  If your strawberries aren’t super sweet, consider adding up to 1/4 – 1/2 cup more sweetener as desired.
  • For a smoother consistency, purée the jam in a food processor or use an immersion blender.
  • Store strawberry rhubarb jam in an air tight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
  • Frozen strawberries and rhubarb will work just as well as fresh.
  • This recipe is easily doubled!
Spoonful of rhubarb and strawberry jam over a jar

More small batch jam recipes:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Strawberry Rhubarb Jam in a jar with spoon buried inside

Small Batch Strawberry Rhubarb Jam

Small Batch Strawberry Rhubarb Jam is homemade jam without the hassle! It includes just 4 ingredients, there's no canning or pectin required, and it's ready in about 30 minutes!
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Ingredients

  • 16 ounces rhubarb halved lengthwise and chopped into 1/2″ pieces
  • 16 ounces strawberries hulled, halved or quartered depending on size
  • 3/4 cup maple sugar sub with maple syrup, honey or your favorite sweetener
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract optional

Instructions 

  • Place the strawberries, rhubarb, maple syrup, orange zest and juice in a large non-reactive saucepan and stir to combine.
    16 ounces rhubarb, 16 ounces strawberries, 3/4 cup maple sugar, 1 tablespoon orange zest, 2 tablespoons fresh orange juice
  • Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for about 15-20 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.
  • Remove from heat and stir in the vanilla extract if using. Allow the jam to cool completely. The jam will thicken as it cools.
    1 teaspoon vanilla extract

Video

Notes

  • Pro tip:  This jam is mildly sweet as written.  If you prefer a sweeter jam, add up to 1/4 – 1/2 cup of your favorite sweetener.  
  • For a smoother consistency, purée the jam in a food processor or use an immersion blender.
  • Store strawberry rhubarb jam in an air tight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
  • This recipe is easily doubled!
  • Frozen strawberries and rhubarb will work just as well as fresh.

Nutrition

Serving: 1tablespoon, Calories: 41kcal, Carbohydrates: 10g, Sodium: 2mg, Fiber: 1g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in May 2017. The photos have been updated to include step by step instructions and the text has been modified to include more recipe information.

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