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Jar of strawberry rhubarb jam with fruit in background

Small Batch Strawberry Rhubarb Jam

Small Batch Strawberry Rhubarb Jam is a delicious 4-ingredient homemade jam with no canning required and no refined sugar!

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  • 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: 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!