Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer)

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Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer) By Deanna Talerico on June 12, 2025 / Jump to Recipe

Come enjoy our simple strawberry rhubarb jam recipe – made with only fresh fruit, sugar and lemon juice. The perfect pairing of tart rhubarb and sweet summer strawberries is like nature’s candy! We love to add optional vanilla and ginger for an extra-special delicious twist.

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Using nearly half the amount of sugar as others do, our strawberry rhubarb jam recipe is considered low sugar but is still safe for canning. Or, you can simply store it in the freezer instead. I’ve included tips for both preserving methods. And even though it’s made without pectin, the jam is still plenty thick and delectably chunky.

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(as of January 22, 2026 03:18 GMT -07:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)

Did you know that rhubarb is technically a vegetable? Yet thanks it’s sour nature, it has a low pH (3.1) that makes it safe for canning in a similar manner as fruit.

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