Can I make this jam without pectin?

Yes! This Small Batch Strawberry Rhubarb Jam naturally thickens as the fruit cooks down. The combination of sugar, strawberries, and rhubarb creates a gel-like consistency without the need for commercial pectin. Stirring frequently helps achieve the perfect texture.

How long will the jam last in the refrigerator?

Stored in clean, airtight jars, this jam will last for up to 3–4 weeks in the fridge. Since it’s a small batch and not canned, it’s best enjoyed fresh for optimal flavor and texture.

Can I freeze the jam for later use?

Absolutely. Freezing is a great option for preserving this jam beyond the fridge timeline. Use freezer-safe containers, leaving some headspace for expansion. Thaw in the fridge before use.

Small Batch Strawberry Rhubarb Jam: Sweet and Tart Homemade Delight

Description

This Small Batch Strawberry Rhubarb Jam is a sweet and tart homemade preserve perfect for toast, scones, yogurt, or desserts. Made with fresh strawberries, rhubarb, and a hint of vanilla, it’s easy to prepare and ideal for small batches.

Ingredients

Scale

14 ounces fresh strawberries: washed, hulled, and sliced
3/4 cup plus 3 tablespoons sugar: helps thicken and sweeten the jam
1 pound fresh rhubarb: trimmed and cut into 1/2-inch pieces
Zest of half lemon (approx. 1 teaspoon): brightens the flavor
1 1/2 tablespoons fresh lemon juice: balances sweetness and preserves freshness
1/2 teaspoon vanilla bean paste or extract: adds warmth and depth

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Instructions

In a medium non-reactive bowl, toss the sliced strawberries with sugar and let macerate for 15 minutes.
Trim the rhubarb, removing all leaves, and cut into 1/2-inch pieces.
In a medium non-reactive saucepan, add rhubarb, lemon zest, and lemon juice. Bring to a boil, then reduce to a simmer. Cover partially and cook until rhubarb softens, about 10 minutes, stirring frequently.
Add the macerated strawberries with sugar and vanilla. Bring to a gentle boil, then reduce heat to medium and cook until thickened, about 20 minutes, stirring often.
Transfer the jam carefully to clean, heat-proof containers or glass jars. Cool to room temperature, cover, and store in the refrigerator.

Notes

Use non-reactive cookware to avoid metallic flavors.
Stir frequently to prevent burning as the jam thickens.
Adjust sugar based on fruit ripeness and personal preference.
The jam can last up to 3–4 weeks in the fridge.
Optional: freeze in freezer-safe containers for longer storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast / Preserves
Method: Stovetop cooking
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 17g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg