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!
16ouncesrhubarbhalved lengthwise and chopped into 1/2" pieces
16ouncesstrawberrieshulled, halved or quartered depending on size
3/4cupmaple sugarsub with maple syrup, honey or your favorite sweetener
1tablespoonorange zest
2tablespoonsfresh orange juice
1teaspoonvanilla extractoptional
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.