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Sweet strawberry and rhubarb jam without pectin.

Strawberry Rhubarb Jam

A four ingredient sweet jam made with sweet and fresh strawberries and rhubarb without the addition of pectin.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 32 servings
Calories 81 kcal


  • Large saucepan
  • Spoon
  • mason jars


Strawberry Rhubarb Jam

  • 5 cups rhubarb
  • 1 pint strawberries
  • 3 cups granulated sugar
  • tablespoon lemon juice fresh


Strawberry Rhubarb Jam

  • Wash, hull, and chop strawberries. Cut rhubarb into ½ inch chunks. Put strawberries, rhubarb, sugar, and lemon juice in a large saucepan over medium heat. Once mixture comes to a boil, reduce to medium low heat.
  • Continue to cook for about an hour or until the jam has thickened. Stirring only occasionally. Pour jam into mason jars and refrigerate and use within 2 weeks.


  • Store in a sealed mason jar in the fridge for up to one week.


Serving: 32servingsCalories: 81kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 79mgFiber: 1gSugar: 20gVitamin A: 21IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword Breakfast, jam, strawberries, rhubarb
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