Small Batch Strawberry Rhubarb Jam Recipe

Looking for an easy homemade jam made without pectin? This small-batch Strawberry Rhubarb Jam is a perfect choice. It uses just a few ingredients, contains no refined sugar if you prefer natural sweeteners, and is ready in about 30 minutes.

I love making jam with seasonal fruit, but I don’t always have time for traditional canning. That’s why I rely on quick small-batch jam recipes that deliver fresh flavor without the fuss. This strawberry rhubarb jam requires no pectin and comes together quickly on the stovetop.

Why you’ll love this recipe

• Sweet and tangy flavor from strawberries and rhubarb, made without refined sugar or pectin if you choose natural sweeteners.
• A small-batch recipe that cooks in roughly 30 minutes — no lengthy canning required.
• Refrigerates well for up to three weeks or freezes for up to three months.
• Easy to customize with different sweeteners and flavorings like vanilla, cinnamon, or citrus zest.

Recipe ingredients

This simple strawberry and rhubarb jam is a small-batch recipe that relies on the natural pectin in the fruit and reduction from simmering to thicken. The ingredient list is short and flexible.

• Strawberries: Fresh market strawberries provide the best sweetness and flavor, but frozen berries work too (no need to thaw).
• Rhubarb: Tart and bright, rhubarb balances the strawberries. It mellows when cooked. Rhubarb is seasonal in late spring through summer but freezes well for later use.
• Sweetener: Maple sugar is used here, but maple syrup, honey, coconut sugar, or another sweetener work. Darker sweeteners will darken the finished jam.
• Citrus: Fresh orange juice and zest enhance the flavor; lemon can be used instead or the citrus omitted if desired.
• Vanilla (optional): Adds depth when stirred in off the heat. You can also use almond or orange extract, a pinch of cinnamon, or a splash of a favorite liqueur.

See the recipe card below for precise quantities and full instructions.

How to make strawberry rhubarb jam without pectin

This quick jam gives you the taste of homemade preserves without complicated processing. It uses simple steps and only a few ingredients.

Pro tip: The sweeter your strawberries, the sweeter your jam. If your berries are tart, add up to an extra 1/4–1/2 cup of sweetener to taste.

1. Combine the ingredients. In a large non-reactive saucepan, add the chopped strawberries, chopped rhubarb, orange juice, orange zest, and your chosen sweetener. Stir to combine.
2. Bring to a boil. Heat over medium, watching so the mixture comes to a gentle boil without scorching.
3. Simmer until thickened. Reduce heat and simmer for about 15–20 minutes, stirring every 5 minutes to prevent burning. The fruit will break down and the mixture will reduce and thicken.
4. Finish off heat. Remove from the heat and stir in vanilla or any optional flavorings. Let the jam cool completely; it will thicken further as it cools.

Recipe FAQs

Serving suggestions

This strawberry rhubarb jam is versatile. Here are popular ways to enjoy it:

• Spread on toast, muffins, or scones.
• Use in a classic peanut butter and jelly sandwich.
• Stir into oatmeal or yogurt for extra flavor.
• Layer with granola and Greek yogurt to make parfaits.
• Spoon over waffles, pancakes, or a scoop of vanilla ice cream.
• Top mini no-bake cheesecakes in place of fresh berries.

Recipe notes

• Frozen fruit: No need to thaw; simply increase simmer time.
• Smoother jam: For a silky texture, purée briefly in a food processor or use an immersion blender after cooling slightly.
• Make more: The recipe doubles easily, though larger batches may need extra simmering to reach the desired thickness.

Small Batch Strawberry Rhubarb Jam — Recipe Card

Small Batch Strawberry Rhubarb Jam

Homemade jam without the hassle: no canning or pectin required. Ready in about 30 minutes.

Ingredients

• 16 ounces rhubarb, halved lengthwise and chopped into 1/2″ pieces
• 16 ounces strawberries, hulled and halved or quartered depending on size
• 3/4 cup maple sugar (or substitute maple syrup, honey, or preferred sweetener)
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract (optional)

Instructions

1. Place the strawberries, rhubarb, maple sugar (or chosen sweetener), orange zest, and orange juice in a large non-reactive saucepan. Stir to combine.
2. Heat over medium until the mixture comes to a boil. Reduce heat to medium-low and simmer for about 15–20 minutes, stirring every 5 minutes to prevent burning. Cook until the fruit breaks down and the mixture thickens.
3. Remove from heat and stir in vanilla if using. Allow the jam to cool completely; it will continue to thicken as it cools.

Notes

• This jam is mildly sweet as written; add up to 1/4–1/2 cup extra sweetener if you prefer it sweeter.
• For a smoother texture, purée the cooled jam briefly in a food processor or use an immersion blender.
• Store in an airtight container in the refrigerator for up to three weeks, or freeze for up to three months.
• Recipe scales easily — double the ingredients for a larger batch, allowing additional simmer time if needed.

Nutrition (approx.)

Serving: 1 tablespoon • Calories: 41 kcal • Carbohydrates: 10 g • Fiber: 1 g • Sugar: 9 g • Sodium: 2 mg

Nutrition estimates are for guidance only and are calculated from a food database.

Note: This recipe was originally published in 2017. Photos and recipe details have been updated to include step-by-step guidance and additional tips.