This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures<\/a>. <\/i> <\/p>\n<\/div>\n This sweet and tart homemade Strawberry Rhubarb Jam<\/strong> has a hint of vanilla and is the perfect way to preserve and can the early summer fruit.<\/p>\n I grow rhubarb in my home garden, and the hardy plants produce many stalks of rhubarb. Many find it mysterious to use since it\u2019s generally not consumed raw. However, you can cook it on a stovetop with sweet and juicy strawberries, which happen to be in season at the same time, and the two balance each other perfectly in this ruby red jam.<\/p>\n There\u2019s no pectin in this strawberry rhubarb jam recipe, but since strawberries and rhubarb are both low in pectin, you\u2019ll want to make sure you cook it to its gelling point so it sets properly.<\/p>\n Read through my detailed guide below for lots of photos on how to cook the stovetop jam and can it in a water bath.<\/p>\n This recipe calls for two pounds of strawberries and two pounds of rhubarb, which will make about six half-pint jars of jam for canning.<\/p>\n See below for my tool recommendations for making stovetop jam and canning in a hot water bath and substitutions.<\/p>\n Once you have the materials for making jam, you can reuse them over and over, so it\u2019s only an initial investment!<\/p>\n See below for more information and jam variations and inclusions.<\/p>\n Follow this visual step-by-step guide to help make and can the best no-pectin Strawberry Rhubarb Jam.<\/p>\n Wash your strawberries and rhubarb to remove any debris or dirt.<\/p>\n Chop and hull the strawberries into \u00bd inch chunks and slice the rhubarb into \u00bd inch pieces.<\/p>\n Add the fruit and sugar to a large Dutch oven or heavy-bottom pot. Stir with a spatula and let the fruit set for 20-30 minutes.<\/p>\n The sugar will soften and draw out liquid from the fruit through osmosis<\/a>. The maceration will, in turn, help shorten the cooking time!<\/p>\n Place a small plate in the freezer to test when the jam is done for later.<\/p>\n Set the large pot on medium heat and stir with a wooden spoon or heatproof spatula until boiling.<\/p>\n Maintain the jam at a medium boil for about 30 minutes, stirring and scraping the bottom every five minutes or so to avoid burning.<\/p>\n At first, the jam will have lots of bubbles and be quite juicy. However, over time, it will gradually cook off the water, reduce in size, get thicker, and turn deeper and deeper red.<\/p>\n If there is foam on top, scrape and skim off with a spoon and discard. Without skimming, the foam can make your jam appear cloudy.<\/p>\n Sterilize jars at this time:<\/strong> If canning the jam, you can sterilize your jars while cooking the jam so the jars are still hot when you add your jam.<\/p>\n To sterilize in a water bath, boil the glass jars in a large canning pot with a wire rack with at least an inch of water covering the top of the jars for 10 minutes. Carefully empty and remove the jars from the water and set them on a clean towel until the jam is cooked.<\/p>\n Cover the hot water bath with a lid so it won\u2019t take long to bring back to a boil for canning.<\/p>\n<\/div>\n I prefer adding lemon juice and delicate flavorings like vanilla near the end of cooking jam so the flavor is intact and not cooked off.<\/p>\n After 30 minutes of cooking, stir in the fresh lemon juice and the seeds scraped from one vanilla bean (or a tablespoon of vanilla extract).<\/p>\n Reserve the vanilla bean to use in your own homemade vanilla extract or vanilla sugar.<\/p>\n Continue cooking the jam, stirring often to avoid burning on the bottom, for another 10-15 minutes or until the jam has lava-like bubbles and is thicker.<\/p>\n If you\u2019re using a thermometer at sea level, the jam should read about 218-220\u00baF (104\u00baC). This is the point when you\u2019ll want to start testing if the jam is set (see below).<\/p>\n Once the jam passes the freezer plate test, immediately remove it from the heat.<\/p>\n While temperature and time can be helpful indicators to know if the jam is close to being set, every batch of fruit cooks slightly differently due to natural pectin qualities, how ripe the fruit is, altitude, and other factors. To be most precise, use the freezer plate test to know if your jam is set properly.<\/p>\n Keep a small plate in the freezer as your jam cooks. Then, spoon a small amount of jam onto the plate and let it rest in the freezer for a minute.<\/p>\n Drag a finger through the middle of the jam. If the jam is runny and quickly fills in the trail, then it needs to cook longer for the natural pectin to set.<\/p>\n The jam is set when it leaves a clear line through the center, wrinkles, and is gel-like if you push the jam with your finger.<\/p>\n Once the jam is set, place a wide-mouth funnel on top of the sterilized canning jars and carefully ladle in the hot jam. <\/p>\n Leave at least \u00bc-inch of room on top, as the jar will expand slightly when it cools. Also, make sure to wipe the edges of your glass jars with a clean towel if there is any drippage or jam around the top of the jars.<\/p>\n Place the canning lids on top and tighten the rings to fingertip tight (not too tight).*<\/p>\n If canning the jam, boil the water in your water bath canner pot again and place the jams onto your canning rack. Slowly lower the rack into the water bath to cover them in at least 1-2 inches of boiling water.<\/p>\n Cover with the lid and boil the half-pint jars for 10 minutes at sea level. Add an additional minute for every 1,000 feet above sea level and more time for larger jars (refer to the National Center for Home Food Preservation<\/a> or other approved sources).<\/p>\n Lift the hot jars from the boiling water and let them cool completely at room temperature without disturbing them for 24 hours. Within minutes, you should hear the satisfying pop of the canning lids sealing!<\/p>\n When done properly with new lids, I\u2019ve never had issues with jars not sealing properly. However, you should double-check them after 24 hours to ensure the jars are sealed. To check if sealed, press the lid. The lid should not spring up, and it should curve inwards (not bulging).<\/p>\n Finally, be sure to label the jars and date them so you don\u2019t forget what flavor they are or the date you made them!<\/p>\n *If you\u2019re not canning the jam:<\/strong> The strawberry rhubarb jam can usually be refrigerated for 2-3 months. However, many keep homemade jams refrigerated for longer with no issues. I\u2019m not a food scientist (consult the USDA!), so you should always discard the jam if you\u2019re unsure if it\u2019s safe, has an off taste, or grows mold.<\/p>\n<\/div>\n This recipe makes six half-pint jars for long-term storage if canning. That way, you can enjoy the strawberry rhubarb flavor way past summer!<\/p>\n Canned jams can last for a year (sometimes longer) in a cool, dark pantry. The sugar and acid act as natural preservatives to keep it lasting.<\/p>\n Once opened, the jam should be refrigerated and will last a month in the fridge. I\u2019ve had it last longer, but I go through jam quite quickly, so it never takes that long. If you ever see mold or it has an off taste, throw it away.<\/p>\n Homemade jam makes excellent gifts and party favors. During peak fruit season in the summer, I\u2019ll buy lots of fresh fruit to make many jams, as it\u2019s much cheaper when it\u2019s in season and tastes so much better.<\/p>\n The strawberry rhubarb jam is very versatile and goes with any breakfast toast. Hearty breads like my Seeded Whole Wheat Sourdough Sandwich Bread<\/a> and Spelt Sourdough Bread<\/a> are particularly good with it.<\/p>\n It\u2019s is also an excellent choice on these Sourdough English Muffins<\/a>, Flaky Sourdough Biscuits<\/a>, or homemade Sourdough Bagels<\/a> with butter or cream cheese.<\/p>\n Finally, you can use the jam in dessert recipes<\/a> like the jam swirl in my Sourdough Babka with Any Jam<\/a> or the filling in these flaky Sourdough Pop Tarts<\/a>.<\/p>\n Strawberries and rhubarb have a low amount of pectin in them, but can set well without the use of powdered pectin. One benefit of non-pectin jams is that you generally don\u2019t need as much sugar so it has more fruit flavor. However, it does require cooking the fruit longer than making pectin jams, which are much faster acting. I also find that pectin jams can be too thick and almost rubbery.<\/p>\n If you want to use pectin though, you can use it and follow the directions and sugar amounts on your package, depending on the type of pectin you use.<\/p>\n<\/div>\n<\/div>\n Sugar acts as a preservative in jam recipes and helps the jam set, along with the lemon juice and natural pectin. Do not reduce the amount of sugar in this recipe.<\/p>\n<\/div>\n<\/div>\n Be sure to cook the jam long enough for it to set. It should gel at 218-220\u00baF (104\u00baC) at sea levvel.<\/p>\n<\/div>\n<\/div>\n Yes! Add the jam to freezer-safe jars or containers and freeze. This is not a \u201cfreezer-jam\u201d, but it can last longer this way.<\/p>\n<\/div>\n<\/div>\n You\u2019re welcome to halve or double this recipe easily!<\/p>\n<\/div>\n<\/div>\n Yes! Follow the same recipe but use 4 lbs of strawberries.<\/p>\n<\/div>\n<\/div>\n You should always remove the stems and leaves from the strawberries before making jam. To minimize waste, you can use a strawberry huller<\/a> or use a metal straw and insert it from the bottom. I usually use a small paring knife and angle it in a circle to cut out the hull.<\/p>\n<\/div>\n<\/div>\n![\"Mason](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/strawberry-rhubarb-jam-for-canning.jpg?resize=640%2C960&ssl=1\"\/)
![\"Mason](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/strawberry-rhubarb-jam-for-canning.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\n
\n\ud83c\udf53 Why You\u2019ll Love This Strawberry Rhubarb Jam Recipe<\/h2>\n
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![\"Strawberry](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/homemade-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Strawberry](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/homemade-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
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\n\ud83d\udc68\u200d\ud83c\udf73 Stovetop Jam & Canning Tips<\/h2>\n
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![\"Hand](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/hand-holding-canned-jar-of-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Hand](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/hand-holding-canned-jar-of-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
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\n![\"Tools](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Tools-needed-for-canning-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Tools](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Tools-needed-for-canning-jam.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\nStrawberry Rhubarb Jam Tools<\/h3>\n
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Water Bath Canning Tools<\/h3>\n
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\n\ud83d\uded2 Ingredients Needed<\/h2>\n
![\"Labeled](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Ingredients-needed-for-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Labeled](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Ingredients-needed-for-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
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Strawberry Rhubarb Jam Variations and Additions<\/h3>\n
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\n\ud83c\udf53 How to Make Strawberry Rhubarb Jam<\/h2>\n
1. Macerate the Strawberries and Rhubarb<\/h3>\n
![\"Dutch](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Dutch-oven-macerating-strawberries-and-rhubarb.jpg?resize=640%2C960&ssl=1\"\/)
![\"Dutch](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Dutch-oven-macerating-strawberries-and-rhubarb.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\n2. Cook the Strawberry Rhubarb Jam<\/h3>\n
![\"Cooked](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Dutch-oven-with-cooked-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Cooked](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Dutch-oven-with-cooked-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\n3. Add Lemon Juice and Vanilla<\/h3>\n
![\"Close](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Close-up-of-vanilla-beans-scraped-on-knife.jpg?resize=640%2C960&ssl=1\"\/)
![\"Close](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Close-up-of-vanilla-beans-scraped-on-knife.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\n4. Finish Cooking and Freezer Plate Test<\/h3>\n
How to Use the Freezer Plate Test for Jam<\/h3>\n
![\"Strawberry](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Frozen-plate-test-with-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Strawberry](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Frozen-plate-test-with-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n<\/div>\n5. Canning Strawberry Rhubarb Jam (optional)<\/h3>\n
![\"Ladling](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Canning-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\"\/)
![\"Ladling](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Canning-strawberry-rhubarb-jam.jpg?resize=640%2C960&ssl=1\")
<\/figure>\n![\"Jam](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Canning-jam-in-water-boiler-bath.jpg?resize=640%2C960&ssl=1\"\/)
![\"Jam](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Canning-jam-in-water-boiler-bath.jpg?resize=640%2C960&ssl=1\")
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\nHow to Store Strawberry Rhubarb Jam<\/h2>\n
How to Serve Strawberry Rhubarb Jam<\/h2>\n
\n\u2753FAQs:<\/h2>\n
Can I add pectin?<\/h3>\n
Can I reduce the sugar?<\/h3>\n
Why is my jam runny?<\/h3>\n
Can I freeze strawberry rhubarb jam?<\/h3>\n
Can I halve or double the recipe?<\/h3>\n
Can I only use strawberries to make strawberry jam?<\/h3>\n
Do I have to hull strawberries for jam?<\/h3>\n
\nOther Recipes You May Enjoy<\/h2>\n
![\"Bite](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Sourdough-Banana-Chocolate-Chip-Cottage-Cheese-Protein-Muffins.jpg?fit=640%2C427&ssl=1\"\/)
![\"Bite](\"https:\/\/i0.wp.com\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/05\/Sourdough-Banana-Chocolate-Chip-Cottage-Cheese-Protein-Muffins.jpg?fit=640%2C427&ssl=1\")
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