This easy Strawberry Rhubarb Jam beautifully captures the bright sweetness of strawberries and tartness of rhubarb in a jar. Naturally sweetened with maple syrup and made without pectin or refined sugar, it’s a wholesome way to enjoy early summer flavors. With just a few ingredients and minimal effort, you’ll have a fresh, small-batch jam that’s ideal for breakfast, baking, or gifting.
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Why You’ll Love This Easy Rhubarb Strawberry Jam
Naturally Sweetened
The beauty of homemade preserves is that you have control over how much sweetness you add and what sweetener to use. You can enjoy natural fruit flavors without added refined sugar! This recipe uses maple syrup, adding wholesome sweetness and complex depth to the taste!
Perfect for Spring & Summer
If you’re intrigued by beautiful stalks of rhubarb at the farmers market in early summer, and aren’t quite sure what to use them for, this easy jam recipe is the perfect place to start. Usually, fresh local strawberries and rhubarb come into season together, and you’ll start to see them on the market at the same time. Grab them both to simmer into an irresistibly delicious homemade jam.
Small Batch with Big Flavor
Perfect for making just enough to enjoy without committing to long-term storage or canning. The recipe yields about 1.5 cups! You can easily double the recipe for gifting or storing.
Ingredients & Substitutions
- Rhubarb – Rhubarb adds a tart contrast to the sweet strawberry flavor. Rhubarb season typically runs from early spring to mid-summer. This recipe is perfect when the fresh rhubarb is at the farmer’s market!
- Strawberries – Use the ripe, red strawberries!
- Maple Syrup – I love using natural sweetener instead of refined sugar. Maple syrup adds a caramel-y complex flavor to the jam. You can also use other sweeteners like honey or agave.
- Lemon – Use both juice and zest to brighten up the flavor and set the jam. If you don’t have fresh lemons on hand, you can also use the bottled lemon juice. If you’re in a pinch, you can substitute with apple cider vinegar, but the flavor may vary.
Step-by-Step Guide to Making the Jam
- In a heavy-bottomed pot, add rhubarb, strawberries, maple syrup, lemon juice, and zest. Bring the berries to a boil over medium-high heat, stirring frequently. Cook until thickened and jammy, for about 45-60 minutes. Reduce the heat if necessary to maintain a steady boil.
- Check if the jam is set by using a candy thermometer or a frozen plate. If the jam reaches 220°F, it’s ready. Or spread a scoop of jam on a frozen plate and check the consistency after a few minutes by running a finger through the jam. If your finger leaves a track in the middle of the jam, it’s ready. Use a spoon to skim off the foam on top if necessary.
- Transfer the jam into clean glass jars and let cool. Seal with lids and refrigerate. Store in the refrigerator. Enjoy within 1-2 weeks.
How to Keep Berries Fresh Longer
The saddest thing you can find in the fridge with summer produce is finding the moldy berries at the bottom of the shelf. Berries are ripe and juicy at the peak season, but keeping them fresh can be a little tricky. Try these tips to extend their shelf life!
- Sort out or remove soft or moldy berries immediately to prevent spreading spoilage.
- Store unwashed berries in a breathable container lined with paper towels to absorb moisture.
- If you’ve got time, washing berries in a vinegar bath (1 part vinegar to 3 parts water) kills mold and keeps berries fresher for longer. Give a good rinse afterward to wash away any vinegar taste. Place them on a kitchen towel or wire cooling rack to dry completely before storing.
Serving Suggestions
- Spread on toast, English muffins, or warm scones.
- Swirl into breakfast oatmeal or overnight oats.
- Spoon over yogurt bowls or parfaits.
- Use as a filling for tarts, hand pies, or thumbprint cookies.
- Add to cheese boards as a sweet element.
- Package in jars as a thoughtful homemade gift!
And my favorite way to use this jam is making Jam Jar Matcha! In a jar, add jam, ice cubes, and prepared matcha. Secure the lid and shake! It’s perfect to take on the go. See the Banana Matcha Latte recipe post for how to prepare the matcha.
Storage and Shelf Life
Since this jam is entirely sweetened with maple syrup, storing it tends to be a bit more delicate than regular jam.
Because maple syrup has less preservative power than sugar, always keep jam in clean jars and store it in the refrigerator, and enjoy it within 1-2 weeks. If it smells off or gets moldy, it’s time to toss(I know it’s so sad).
If you want to extend the life of the jam, you can freeze it! It keeps beautifully for about 3 months in the freezer. It won’t be rock hard and will have a thick, spoonable texture when frozen. So I like to store it in a resealable bag and spread it thinly to freeze. Whenever I need several servings for breakfast, I simply cut a chunk with a butter knife or scoop with a spoon. Let them melt and soften on a warm slice of toast to enjoy.
FAQ
Yes! Cooking time may vary, so keep an eye on the texture and test if the jam is set.
Yes! I love making low-sugar jam, it’s the beauty of making your own jam, right?
Depending on the sweetness, adjust the amount of sweetener. One thing to keep in mind is that less sugar means less preservation power. So I recommend making a small batch to use up fast or freezing to store.
Lemon juice is not just for the flavor. It’s a key ingredient in setting the jam. Its acidity lowers the pH of the fruit mixture and helps natural pectin released from the fruit to set the jam. It also helps prevent the bacteria from growing.
While you can’t skip the lemon juice, there is a substitute. If you’re in a pinch, you can use apple cider vinegar, which has similar acidity. Just note that it will slightly alter the flavor, so use it only if necessary.
Yes, you can adjust the ratio, but keep in mind it may affect the tartness and texture of the jam.
The foam is natural from boiling fruit and sugar. Skim it off if you prefer a clearer final product. I usually leave it when enjoying myself.
Yes! This method works well with other soft fruits like raspberries, blueberries, or peaches. Adjust the sweetness accordingly.
Yes, though flavors, consistency, and color may vary.
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Easy Strawberry Rhubarb Jam (No Pectin, Refined Sugar-Free)
Ingredients
- 2 cups rhubarb chopped
- 2 cups strawberries hulled and chopped
- 1 cup maple syrup
- Zest and juice from 1 lemon 2-3 Tablespoons
Instructions
- In a heavy-bottomed pot, add rhubarb, strawberries, maple syrup, lemon juice, and zest. Bring the berries to a boil over medium-high heat, stirring frequently. Cook until thickened and jammy, for about 45-60 minutes. Reduce the heat if necessary to maintain a steady boil.
- Check if the jam is set by using a candy thermometer or a frozen plate. If the jam reaches 220°F, it’s ready. Or spread a scoop of jam on a frozen plate and check the consistency after a few minutes by running a finger through the jam. If your finger leaves a track in the middle of the jam, it’s ready. Use a spoon to skim off the foam on top if necessary.
- Transfer the jam into clean glass jars and let cool. Seal with lids and refrigerate. Store in the refrigerator. Enjoy within 1-2 weeks.
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