homemade biscuits topped with strawberry rhubarb jam on white plate

Strawberry Rhubarb Jam

Yield: 2 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting & Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

A small batch "no canning required" easy strawberry rhubarb jam. Recipe makes about 2 cups of finished jam, just enough for a two person household.


  • 3 cups fresh rhubarb, chopped into small chunks
  • 2 cups fresh strawberries, hulled and chopped in small chunks
  • 1 cup sugar
  • 1 tablespoon lemon juice, bottled or fresh
  • ½ teaspoon cornstarch (for thickening)


  1. Prepare your jam jars, by boiling them for several minutes, jars and lids. I use small ½ pint wide mouth mason jars.
  2. In a large bowl combine the chopped rhubarb strawberries and sugar.
  3. Let sit for about 45 minutes to let the fruit release their juices.
  4. Transfer fruit mixture to a medium pan, (I use the small Mauviel Jam pan).
  5. Add the lemon juice and cook uncovered over low heat until the jam comes to a slow simmer about 10 minutes, then lower heat more and continue cooking for another 35-40 minutes. Check and stir occasionally.
  6. For a thicker jam mix the cornstarch with just enough water to make a paste and add to the fruit during the last few minutes of cooking.
  7. Remove from heat and let cool before transferring to the prepared jam jars. Place lids on jars and store in the refrigerator for up to 3 weeks or 4 months in the freezer.


Jam will stay fresh in the refrigerator for 3-4 weeks and can be frozen for up to 6 months.

Nutrition Information:
Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 0g

The nutritional information provided here are estimates and are not calculated by a registered dietician.

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How to Make Strawberry Rhubarb Jam

Reader Interactions


  1. Ann

    Nice balance of strawberry and rhubarb flavors and just sweet enough!

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