Small Batch Strawberry Rhubarb Jam
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!
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. 🙂
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.
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.
- Place the strawberries, rhubarb, sugar, orange zest and juice in a large non-reactive saucepan and stir to combine.
- Cook over medium heat until the mixture comes to a boil.
- 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.
- Remove from heat and stir in the vanilla if using. Cool completely.
FAQs
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.
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.
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 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.
- 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!
More small batch jam recipes:
- Cherry tomato jam
- Chia seed jam
- Small batch strawberry jam by Kylee Cooks
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
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
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
28 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.
This is an amazing recipe! I have a yard full of rhubarb, diet issues and really dislike strawberries! This was so good! I was shocked! I have made it several times.
I live in Alaska so fresh strawberries are really spendy, I made it with fresh the 1st time and now I use frozen to fit the budget and it works great!
Thank you for sharing!
I’m so glad that you enjoy it Katrina and thanks so much for your feedback!
Not sure if this is of interest, but I made up an alternate that came out really good, but became a sauce instead of a jam. Instead of traditional sweetener, I added chopped apples (peels on) and unsweetened apple juice concentrate. I’ll try to email final recipe amounts and photos to you since I don’t think I can add them in this comment. My ingredients were rhubarb, strawberries, apples, frozen apple juice concentrate, and water. I made this a second and third time so now have amounts adjusted.
I love how you adapted this Millie — apples work so well with rhubarb! Thanks for sharing!