Small Batch Strawberry Rhubarb Jam

4.72 from 7 votes

An easy small batch refrigerator jam with no pectin and no canning. Makes about 2 cups, enough for one jar in the fridge and one in the freezer.

Prep Time15

Cook Time45

Resting & Cooling Time1 30

Total Time2 30

Course: Condiments

Cuisine: American

Servings: tablespoons

Calories: 27kcal

3 cups fresh rhubarb chopped into small chunks (about 8 stalks)
2 cups fresh strawberries hulled and chopped into small chunks (about a 1-pound container)
1 cup sugar
1 tablespoon lemon juice bottled or fresh
½ teaspoon cornstarch for thickening (optional)

Prep the jars. Boil the jars and lids for several minutes, then carefully remove them and let them cool. I use small 1/2 pint wide mouth mason jars.
Let the fruit sit. In a large bowl, combine the chopped rhubarb, strawberries, and sugar. Let it sit for about 45 minutes so the fruit releases its juices.
Cook low and slow. Transfer the fruit mixture to a medium pan and add the lemon juice. Cook uncovered over low heat until it comes to a slow simmer, about 10 minutes. Lower the heat a little more and keep cooking for about 35 minutes, stirring occasionally so it doesn't stick. The jam is ready when it reaches 220°F, or when a spoonful chilled on a plate in the freezer for a couple of minutes doesn't run when you tip the plate.
Thicken if you like. For a thicker jam, mix the cornstarch with just enough water to make a paste and stir it into the fruit during the last few minutes of cooking.
Cool and jar. Remove from the heat and let the jam cool before spooning it into the prepared jars. Put the lids on and refrigerate.

Storage: Keep covered in the refrigerator for up to 3 weeks, or freeze for up to 4 months.

For smoother jam, puree the berries in a food processor or use an immersion blender before cooking.
Too sweet? Add a little more lemon juice.
Too tart? Add a little more sugar.