Go Back
–+ servings
strawberry rhubarb jam in a jar

4-Ingredient Strawberry Rhubarb Jam (No Pectin!)

Julia
With just 4 ingredients, this strawberry rhubarb jam is versatile! Serve it with English muffins, overnight oats, pancakes, ice cream, homemade bread!
5 from 4 votes
Print Pin
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 servings
Calories 101 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

INGREDIENTS
  

  • 1 pound strawberries, about 3 heaping cups, chopped
  • 1 pound rhubarb, about 3 heaping cups, chopped
  • 1 ½ cups sugar
  • 3 teaspoon lemon juice, freshly squeezed

INSTRUCTIONS
 

  • Prepare half-pint jars by boiling the lids, rings and jars in boiling water for 5 minutes. This is known as the water bath method.
  • Slice the strawberries into small chunks. You could also use a potato masher to reduce the size of the fresh berries.
  • Cut the rhubarb into small chunks, approximately half an inch in size.
  • Next,in mixing bowl combine the chopped strawberries, rhubarb, and sugar. Give it a good mix and let it sit for about an hour. This allows the flavors to mingle and develop.
  • After the hour is up, transfer the fruity mixture to a wide saucepan, large pot, or skillet. Keep stirring constantly as you cook it over medium heat until it starts gently boiling. While cooking, you might notice some foam forming on the surface; simply scoop it out with a spatula.
  • Continue cooking and stirring until the mixture thickens. It's crucial to stir constantly to avoid burning the jam, and it also helps to prevent any splattering. This process will likely take around 20 minutes or more. 5 minutes before the end of cooking stir in the lemon juice.
  • To check if the jam is ready, use a spoon to create an open trail behind it as you stir. Once the mixture reaches this thickness, you'll know it's done. (See pictures in the blog post)
  • Remove the saucepan from the heat and allow the jam to cool completely before serving.
  • Now, it's time to enjoy your homemade jam!

NOTES

  • This recipe yields 2 ⅓ cups of jam which makes about 16 servings if using 2 or 2 ½ tablespoons per serving.
  • Removing the foam from the top of the jam mixture while cooking is essential to get a beautiful-looking jam free from debris from the fresh chopped fruit. It also helps the jam cook evenly.
  • The lemon juice balances the sweetness in the jam and acts as a natural preservative, combating mold from occurring in each mason jar.
  • Cooking the jam in a wider saucepan will speed up the evaporation of moisture in the jam while cooking.
  • Use fresh and ripe strawberries, rhubarb, and lemon juice for the best results.
  • Remove any tough fibrous strings in the rhubarb before chopping it. You don’t want these in this in your jam.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 101kcalCarbohydrates: 26gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 126mgFiber: 1gSugar: 24gVitamin A: 32IUVitamin C: 19mgCalcium: 29mgIron: 0.2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!