Small Batch Strawberry Rhubarb Jam
Small Batch Strawberry Rhubarb Jam is a delicious 4-ingredient homemade jam with no canning or pectin required and zero refined sugar!
Rhubarb is one of the things I look forward to the most when it comes to spring. I can’t believe I used to think I hated it because I was traumatized by a bad strawberry rhubarb pie when I young. Let’s just say I though it was cherry and was very unpleasantly surprised when it was tart and crunchy.
Can you blame me?
When rhubarb is cooked long enough and sweetened appropriately, it’s magical in desserts. I’m a huge fan of anything tart-sweet, and the first bite of a good quality strawberry rhubarb pie was all it took to change my non-loving rhubarb ways.
Now as soon as rhubarb hits the shelves, I’m all over it. So far this season I’ve made my favorite skillet strawberry rhubarb crisp 3 times, and I highly advise you to try it.
I’ve also made two batches of this amazing jam, which is amazing on peanut butter toast, stirred into oatmeal, or as a topping for Greek yogurt.
I’m all about small batch jams and have a few on this site including fig, strawberry, and apricot. The reason why I love small batch jam so much is because there’s no canning or pectin required. Canning is time consuming and kind of a pain where I’m concerned.
Small batch jam takes minimal effort and is done in under an hour. It lasts for about 3 weeks in the fridge, and trust me when I say that it won’t be around that long if there are a few people in your household. 🙂
Recipe Notes:
- I chose to use maple syrup here, but you may substitute it with your favorite sweetener such as granulated, brown sugar, or honey. I tried it with coconut sugar and didn’t care for the results.
- I don’t like my jam too sweet, so if you like yours sweeter you can add up to 1/4 cup more sweetener.
- This recipe is easily doubled and makes a great gift!
- The jam keeps up to 3 weeks in an air tight container in the fridge.
More small batch jam recipes:
Blueberry jam by Chocolate Moosey
Small Batch Strawberry Rhubarb Jam
Ingredients
- 16 ounces rhubarb halved lengthwise and chopped into 1/2" pieces
- 16 ounces strawberries hulled, halved or quartered depending on size
- 1 1/4 cups pure maple syrup
- 2 tablespoons fresh orange juice
Instructions
- Place all ingredients in a large non-reactive saucepan and stir to combine.
- Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 45-50 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 10 minutes or so to prevent burning.
- Remove from heat and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 weeks. Enjoy!
Video
Notes
- The maple syrup may be substituted with the same amount of granulated sugar, coconut sugar, or honey. I don't like my jam to be too sweet, so if you like it sweeter, add up to ¼ cup more sweetener.
- The maple syrup will give this jam a slight brown tint.
- Recipe is easily doubled!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Small Batch Strawberry Rhubarb Jam”
I completely share your feelings on rhubarb, Marcie. I used to not like it when I was younger either, I think because it wasn’t sweet enough and the texture was too crunchy, or not cooked all the way. But when it’s prepared right, it’s amazing! This jam is just gorgeous! I just want to dig in with my spoon for breakfast. I think I would be slathering this on just about everything!
I had no idea what I was missing out on for so long…at least we both figured it out! Thanks Gayle! 🙂
Words cannot express how excited I am about this jam. Rhubarb is one of my favorite things, and the same goes for my mom. And she happens to be visiting next week–AND she doesn’t eat refined sugar. I’m SO making this for her (if I can find rhubarb). I just hope I don’t eat it all before she gets here 🙂
Oh thanks Kelsie and it sounds like this jam will be perfect for your mom’s visit! I hope you get your hands on some rhubarb quick!
I finally saw rhubarb the other day at the store – I really should have grabbed some!! (I was on a mission to get in and out as fast as possible haha)
I don’t do canning (it slightly terrifies me) so small batch jams are the only thing I’ll make! This sounds sooo good!!
Rhubarb is something I feel like I have to buy at the store every time I go because it’ll be gone soon…I’m slightly obsessed! haha Thanks Ashley and have a great weekend! 🙂
I absolutely do NOT blame you for your traumatic rhubarb experience and the hatred that followed. I didn’t grow up on rhubarb at all, so I never even tried it until culinary school. lol. I guess I’m thankful for that because I never had a chance to not like it, I just tried it and loved it… but at that point my taste buds were mature. I don’t think little me would have liked rhubarb. 😉 Aaaaaanyways, I am LOVING this jam, Marcie! Strawberries and rhubarb is like the best combo ever, so I know this jam has to taste off the dang hook! Can’t wait to try it! Pinned! Cheers! <3
Here’s to mature taste buds right? 🙂 Thanks Cheyanne and I hope you have a fantastic weekend!
Strawberry rhubarb is my favorite combo this time of year! I need this jam for my morning toast!
It’s such a great combination! Thank you Jessica!
This jam strawberry and rhubarb jam look so luscious, Marcie. We are still waiting for rhubarb here, will surely try it once I find the rhubarb in the grocery store. Loved your video. Have a wonderful weekend. 🙂
Thanks so much Anu and I hope you can find rhubarb soon!
Do you think you could add jalapeño for a little kick and if so, what amount would you add?
I think adding jalapeno sounds like a great idea! I would start with one medium to large jalapeno and maybe two if you like things really spicy. 🙂
Hi Diane. I’ve never tried freezing it so I would suggest freezing a small portion to try it out.
About 2 1/2 – 3 cups each.
Want fresh rhubarb try the farmers market should be available all summer or plant some in your yard it is easy to grow and as long as it is picked will keep on producing! your jam sounds awesome will give it a try
I would love to plant rhubarb but unfortunately I don’t think I have the space for it — I heard it runs wild! The stores and markets are full of it now so I’m stocking up. Thanks Jan and I hope you get to try the jam!
I’ve got this on the stovetop right now. Smells amazing. I like the idea of no processed sugar. Wonder if a hit of vanilla or cinnamon would be a good idea.
Hi Cheryl! A hint of vanilla would be lovely — I love adding that to jams. I hope you enjoy it!
Hi Marcie,
Could we leave out the orange juice?
Absolutely!
I made two batch of this small batch strawberry rhubarb jam. I followed recipe exactly and it’s just not a pretty red at all kinda brownish actually . Is that because of brown maple purecsyrup? Also it’s quite thin like a sauce,kinda disappointed. Tastes ok.
Hi Karen! I’m sorry to hear that you’re disappointed with the jam. The color does normally have a slight brown tint to it, and I’m sure the maple syrup does play a part in that…I will make a note of this on the recipe. As for the jam being thin, I’m suspecting that it didn’t cook long enough because mine was nice and thick. You can try cooking it down longer or adding a teaspoon or two of chia seeds to absorb the liquid if you have some. As for taste, you can certainly add more sweetener if it’s not sweet enough you can always add a bit more sweetener during the cook time as I mentioned in the recipe notes. Thank you for your feedback Karen.