Strawberry Rhubarb Refrigerator Jam (No-Refined Sugar)

5 from 8 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast and Brunch, Sauces and Dressings

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: Tablespoons

Calories: 20kcal

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

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.

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.