These strawberry and rhubarb preserves have the perfect blend of sweet and tangy flavors! Easy to make with just a few simple ingredients, this delicious spread is perfect for adding a burst of fruity flavor to your favorite meals and snacks!
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Why You’ll Love This Recipe
When strawberries and rhubarb hit peak season, I always grab extra to savor their vibrant flavor long after fresh fruit is gone. While we enjoy them in yogurt, oatmeal, or a fruit bowl with cream, my favorite is turning them into cozy strawberry and rhubarb preserves. It’s easy, flavorful, and lasts for weeks—or even months if canned properly.
It’s such a simple way to preserve that seasonal flavor, and the best part is that the jam will last for several weeks in the fridge—or even longer if canned properly—so you can keep that taste of summer going.
If you enjoy making homemade jams, be sure to check out my other fruit-forward recipes like Blackberry Jalapeno Jam and Peach Jalapeno Jam!
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Ingredients
Here's a look at the simple ingredients you need to make this strawberry rhubarb jam without pectin.
- Fresh strawberries: hulled and chopped
- Fresh rhubarb: finely sliced
- Granulated sugar: regular white granulated sugar works best
- Lemon juice: fresh is best
- Zest of lemon: adds an additional layer of flavor
- Pure vanilla extract: optional, but it rounds out the flavor of the preserves
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Fruit swap: Add extra strawberries or rhubarb to shift the sweet‑to‑tart ratio.
- Sugar swap: For a lower glycemic option, try raw cane or coconut sugar.
- Flavor boost: Stir in a cinnamon stick or fresh ginger while simmering for added warmth.
How to Make Strawberry and Rhubarb Preserves without pectin
Get started by gathering your ingredients and ensure you have some clean glass jars for the finished strawberry rhubarb jam.
Step 1: Combine the strawberries, rhubarb and sugar in a large bowl. Stir and allow to meld for 30 minutes-1 hour.
Step 2: Start cooking. Place the pan over medium heat and bring the mixture to a simmer, stirring frequently.
Step 3: Simmer. Reduce heat to medium-low and continue cooking, stirring often, for 30–40 minutes or until the fruit breaks down and the preserves thicken to your desired consistency.
Step 4: Stir in vanilla. Remove from heat and stir in the vanilla extract. Let the preserves cool slightly, then transfer to clean jars
Step 5: Store the jam. Remove the jam from the heat and allow it to cool slightly before transferring into the storage jars.
How to Tell When Strawberry Rhubarb Jam Is Done
The best way to tell if your strawberry rhubarb jam is done cooking is to use the cold plate test. Place a small plate in the freezer before you start cooking.
When the jam looks thick and glossy, spoon a small amount onto the cold plate and let it sit for 30 seconds. Run your finger through the center—if it leaves a clear path that doesn't fill back in, your jam is ready.
You can also look for signs like the mixture clinging to the spoon and slowly dripping off in thick drops. If you’re using a thermometer, aim for around 220°F at sea level for the perfect set.
Canning Instructions
- Sterilize jars and lids by boiling or using a hot dishwasher cycle.
- Hot‑fill: Pour preserves into warm jars, leaving a ¼‑inch headspace. Remove air bubbles.
- Seal with lids and screw bands fingertip‑tight.
- Process in a boiling‑water bath for 10 minutes (adjust for altitude).
- Cool undisturbed for 12–24 hours, check seals, label, and store in a cool, dark place for up to 1 year.
Serving Suggestions
There are so many great ways to use this fresh rhubarb strawberry jam! Here are some ideas:
- Spread some cream cheese and jam on toast, a bagel, or an English muffin.
- Swirl some jam into your morning oatmeal or Greek yogurt.
- Top these Oat Milk Pancakes or Belgian Waffles with some jam and serve with this Air Fryer Turkey Bacon on the side.
- Serve it as part of a meat and cheese board along with a variety of crackers.
- Mix some jam with the barbecue sauce in these Air Fryer BBQ Chicken Wings or these Smoked Chicken Legs to change up the flavor.
Expert Tips
- Use ripe fruit: Strawberries should be firm‑sweet; rhubarb crisp with bright color.
- Test doneness: Use a candy thermometer or do the cold‑plate wrinkle test—place a spoonful on a chilled plate, let cool 30 seconds, push gently—if it wrinkles, it’s done.
- Thicken without pectin: Simmer longer to reduce liquid or mash more fruit. You can add a small grated apple for extra natural pectin.
- Cooling-style: If preserves seem thin after cooling, return to pot and simmer a bit longer.
Recipe FAQs
Yes! Thaw and drain before cooking to prevent excess water.
When it thickens, reaches 220 °F, or passes the wrinkle test.
This recipe makes 12 (2-ounce) servings or 24 (1-ounce) servings of jam. It will fill 3 (8-ounce) jars.
Fresh Berries Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Strawberry Rhubarb Preserves
Equipment
- 1 Saucepan
Ingredients
- 3 cups fresh strawberries chopped
- 3 cups fresh rhubarb chopped
- 1 ½ cups granulated sugar
- 2 Tbs lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine the strawberries, rhubarb, sugar, lemon juice, and lemon zest in a large saucepan.
- Stir well and let the mixture sit at room temperature for 15–30 minutes to macerate and release juices.
- Place the pan over medium heat and bring the mixture to a simmer, stirring frequently.
- Reduce heat to medium-low and continue cooking, stirring often, for 30–40 minutes or until the fruit breaks down and the preserves thicken to your desired consistency.
- Remove from heat and stir in the vanilla extract.
- Let the preserves cool slightly, then transfer to clean jars.
- Store in the refrigerator for up to 3 weeks or freeze for longer storage.
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