Strawberry Rhubarb Refrigerator Jam (No-Refined Sugar)

Strawberry Rhubarb Refrigerator Jam is a quick and easy 15-minute stove top jam made with fresh ginger, lemon zest and a drizzle of honey. Add a slather of this no refined sugar jam to our crispy strawberry jam roll cookies.

You are going to love making Strawberry Rhubarb Refrigerator Jam as it is a fuss free super easy way to make homemade jam. There is No- Added sugar, no sure jell pectin, no sterilizing jars, and no added chia seeds.

How to Use?

Strawberry Rhubarb Refrigerator Jam (AKA Bammer's Jammers) adds a delicately sweet topping to yogurt, smoothie bowls, oatmeal, toast, ice-cream, peanut butter sandwiches, on top of pancakes, scones and you name it. This jam is spreadable, spoon able and we are sure it will not last long in your home. If you like this quick and easy jam recipe, you are going to love our Apricot Freezer Jam Recipe too.

Stocking up on Spring Produce

Don’t you just love eating seasonally? This week at the farmer’s market there were fresh rhubarb, strawberries, radishes and artichokes. We made a huge haul. Be sure to try our Thai Grilled Watermelon Salad made with fresh radishes, cucumbers and grilled watermelon with a zippy Thai dressing.

If you found fresh whole artichokes, be sure to try our Mom’s Best Italian Stuffed Artichokes. They are so delicious when fresh and in season.

Take advantage of the stone fruits and strawberries when they are in season with our Summer Salad with Strawberry Rose Dressing. So light and delicious.

Can you guess the Secret Addition?

We added ginger. Yep Ginger! Ginger is warming and adds a little zip along with the lemon zest. According to Traditional Chinese Medicine (TCM) both Strawberries and rhubarb are cooling foods and to balance this we added warming ginger. If you want to refresh your memory about warming, cooling and neutral foods in TCM, be sure to read our article Introducing the Five Energies of Food.

In addition, you will find adding spices and herbs to foods will reduce your need to have foods so sweet. Instead you enhance the flavors, instead of covering up flavors. Novel idea, right?

Can I make this Refrigerator Jam Vegan?

No, not unless you are willing to add chia seeds, granulated sugar or sure jell. Maple syrup responds very differently compared to honey when heated and allowed to cool. Maple syrup gets thin and if not, pure maple syrup it can even crystallize on you. If you are into the chia seeds you can add this at the end of the cooking process, but we are not real found of little seeds in our jam. How about you?

Honey thickens with heating and if you have not tried our Honey Candied Meyer Lemon Slices, you should. So good. Great for pretty spring cake toppers like on our Icebox Lavender Lemon Angel Food Cake.

Is Rhubarb safe to eat?

Rhubarb is poisonous! Now that we have you scared shitless, let us explain. The stalks of rhubarb are fine and no problems. However, in the leaves of rhubarb there is oxalate and that can make you sick if eaten, especially in large quantities. Do not eat the leaves of the rhubarb plant and you are good to go.

Rhubarb is technically speaking a vegetable. It has several vitamins and minerals and fiber. It contains a natural laxative property called sennoside to help you stay regular. If you are familiar with the brand Senna or Senokot? Kind of the same concept but much gentler action.

What does rhubarb taste like?

Rhubarb is super tart! It needs to hang out with some sweet friends like strawberry’s and a little natural sweetener to take the edge off the tart.

We love adding a little Strawberry Rhubarb Refrigerator Jam to breakfast bars, on top of baked puffed pastry with a dollop of ice cream on top, or simply on top of oatmeal for a delicious treat. What is your favorite way to eat Strawberry Rhubarb Refrigerator Jam.

Rhubarb for Cranberries around the Holidays

One of our favorite winter holiday treats is to make a “Strawberry Cranberry Refrigerator Jam” You can use frozen or fresh strawberries and just swap out cranberries for the rhubarb. Sometimes we even add a little sprinkle of cinnamon to give it that little holiday flare. We originally made this recipe in November 2013 and we called this Bammer’s Jammers as some of you may remember.

Strawberry Cranberry Refrigerator Jam

1 and ¼ cup fresh or frozen cranberries

2 cups fresh or frozen strawberries

1.5 teaspoon freshly grated ginger

1.5 teaspoon lemon zest

⅓ cup honey

½ teaspoon cinnamon – optional

What is your favorite way to eat Strawberry Rhubarb Refrigerator Jam? Please let us know in the comments.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Strawberry Rhubarb Refrigerator Jam (No-Refined Sugar)

Strawberry Rhubarb Refrigerator Jam is a quick and easy 15-minute stove top jam made with the fresh ginger, lemon zest and a drizzle of honey.

5 from 8 votes

Print Pin Rate

Course: Breakfast and Brunch, Sauces and Dressings

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 24 Tablespoons

Calories: 20kcal

Author: HWC Magazine

Ingredients

• ▢ 1.25 cups rhubarb
  (1 and ¼ cups) frozen or fresh (leaves removed, washed and cut into ½ inch slices)
• ▢ 2 cups strawberries frozen (or fresh) – washed, tops removed and cut into quarters (2 cups chopped)
• ▢ 1.5 teaspoons ginger (freshly grated)
• ▢ ⅓ cup honey
• ▢ 1.5 teaspoon lemon zest

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Very important: You must remove the rhubarb leaves, roots and wash well before using.
• Add chopped rhubarb, strawberries, freshly grated ginger and honey into a saucepan and cook over medium heat for about 15 minutes or until the rhubarb and strawberries have broken down and it is a nice thick jam. Add your lemon zest and stir. Remove from heat to cool.
• Enjoy over your favorite morning bagels, English muffins toast, pancakes, or even on top of your ice cream or in your thumbprint cookies or how about as a layer in a tower cake.

Notes

Recipe Notes:

• This strawberry rhubarb refrigerator jam makes a small batch = total of 1.5 cups (12 ounces) 
• Jam will start to thicken as it cooks and bubbles on the stovetop over medium heat. For us that took about 15 minutes. It will also thicken slightly more upon cooling. 
• No pectin! There is no need to allow the jam to sit out after cooking for 24 hours like you need to do with strawberry jams that contain pectin. After your jam cools to room temperature, place it in the refrigerator in a container with a sealed lid. 
• Strawberry Rhubarb Refrigerator Jam can be stored safely in your refrigerator in an airtight covered container for 2-3 weeks in a sealed container. 
• Alternatively, you can store strawberry rhubarb jam in the freezer in a sealed freezer safe container for up to 6 months (be sure to leave some extra space in the container because the jam will expand when frozen)
• Thaw frozen jam in the refrigerator before using.
• This recipe should not be used for canning.
• If you want to make a holiday festive jam, replace the rhubarb with fresh or frozen cranberries and add a half a teaspoon of cinnamon.
• To make vegan and keep it refined sugar free - use maple syrup instead of honey. However, As maple syrup does not thicken the jam,  you will also need to add 2-3 tablespoons of dried chia seeds to thicken.

Nutrition

Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg

Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!