Looking for the easiest homemade jam that’s made without pectin? 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 jam with just a few ingredients and no pectin is required!

This easy strawberry rhubarb jam is my latest obsession. It provides all the flavors of my favorite strawberry rhubarb pie, but 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
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Why you’ll love this recipe

  • Strawberry and 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 simple 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
  • Strawberries. Fresh market strawberries are ideal for this recipe as they will provide maximum sweetness and flavor. Frozen strawberries may be used as well (no need to thaw before using).
  • 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 juice and zest. Really makes the flavors of this 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.

See the recipe card below for the full list of ingredients and quantities.

How to make strawberry rhubarb jam without pectin

This quick and easy jam recipe 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.

Photo collage showing how to make strawberry rhubarb jam without pectin
  1. Combine the ingredients. Add the chopped strawberries, rhubarb, orange juice, orange zest, and your sweetener of choice in a saucepan (choose one that’s non-reactive).
  2. Bring to a boil. Keep the burner at medium heat to prevent scorching the fruit.
  3. Simmer. Once boiling, reduce the heat and simmer just until the fruit has cooked down and thickened. Be sure to stir the jam every 5 minutes to prevent it from burning.
  4. Add the vanilla. Remove the saucepan from the heat before stirring in the vanilla if using. Cool completely.
No pectin strawberry rhubarb jam in a sauce pan

Recipe FAQs

How long will this jam 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.

Can this recipe be made using frozen fruit?

Yes, you’re welcome to use frozen strawberries and / or frozen rhubarb to make this no-pectin jam recipe.

Add the frozen fruit straight to the saucepan, noting that the mixture will take longer to come up to a boil.

Can the strawberries be substituted with another berry?

Absolutely! Rhubarb pairs nicely with almost any fresh or frozen berry, including blueberries, raspberries, or even blackberries.

If using a tart variety of berry, you may need to increase the amount of sweetener.

How does jam thicken up without using any pectin?

The simple answer: time and patience! If you let the fruit mixture simmer gently for 15 to 20 minutes, the jam should thicken up nicely on its own without needing to add any pectin.

Serving suggestions

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

Recipe notes

  • Pro tipIf using frozen fruit, there’s no need to thaw it before adding to the saucepan. Simply increase the cook time.
  • For a smoother consistency, purée the jam in a food processor or use an immersion blender.
  • This recipe is easily doubled, although you might have to simmer the jam for longer to thicken it up.
Spoonful of rhubarb and strawberry jam over a jar

More small batch jam recipes you’ll love

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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