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. 🙂
- 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
- 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
- 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!
- 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!
Serving Size:1 tablespoon
Amount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 0g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.