A classic, just done a better way
Strawberry rhubarb jam is one of those combinations that never really goes out of style. It’s bright, a little tart, a little sweet, and it works on just about everything from toast to yogurt to a simple biscuit.
The problem is, most traditional recipes are loaded with sugar. Not a little, a lot. And while that works, it tends to take over the flavor instead of letting the fruit speak for itself.
This version keeps everything you love about strawberry rhubarb jam, but gives you control over the sweetness. You can make it lighter, use something like honey or maple syrup, or keep it classic with cane sugar. It’s flexible, and it still sets properly.
Why this recipe works
The difference comes down to the type of pectin.
Instead of relying on large amounts of sugar to create that gel, this recipe uses Pomona’s Universal Pectin, which is activated by calcium. That means the structure of the jam comes from the pectin itself, not from how much sugar you add.
What that gives you is options.
You can reduce the sugar, adjust the sweetness to your taste, or use alternatives like honey, maple syrup, or even date sugar. The jam still sets, and the fruit flavor comes through in a way that feels much cleaner and more balanced.
What to expect
This is not going to taste like a store-bought jam, and that’s the point.
You’ll notice:
- A brighter, fresher fruit flavor
- A more balanced sweet and tart profile
- A texture that is set, but not overly stiff
Depending on which sweetener you use, the flavor will shift slightly. Honey keeps it light, maple syrup adds depth, and cane sugar gives you the most traditional result.
A quick note on rhubarb
Rhubarb has been used for centuries, originally as a medicinal plant before it ever made its way into the kitchen. Once sugar became more available, it became known as the “pie plant,” and that’s when recipes like this really took off.
On its own, rhubarb is very tart, which is why it pairs so well with strawberries. The strawberries bring natural sweetness, while the rhubarb adds that signature tang.
Just make sure you’re only using the stalks. The leaves are not edible.
Before you start
If you’re new to jam making or canning, don’t overthink it.
The biggest things to pay attention to are:
- Letting the fruit fully soften before moving on
- Bringing the mixture to a full rolling boil that cannot be stirred down
- Following the canning steps carefully
Once you understand those pieces, the rest is straightforward.
Sweetener options, what to choose
One of the best parts of this recipe is that you’re not locked into one way of doing it.
Here’s how each option behaves:
- Cane sugar gives you the most classic jam flavor and texture
- Honey is smooth and slightly floral, with a softer feel
- Maple syrup adds a deeper, richer flavor
- Date sugar creates a more rustic texture and is less sweet overall
If you’re not sure where to start, go with honey or cane sugar. Both are very forgiving and give great results.
Strawberry Rhubarb Jam (Low Sugar + Sugar Alternatives)
Equipment
Ingredients
- 4 cups chopped strawberries
- 2 cups chopped rhubarb
- 1/2-1 cup sweetener of choice(honey, maple syrup, date sugar, or pure cane sugar)
- 2 tsp lemon juice
- 2 tsp calcium water (from Pomona’s kit)
- 3 tsp Pomona’s pectin powder
Instructions
Before You Begin
Wash your jars, lids, and rings with warm soapy water and rinse well.Place the jars in a pot of hot water to keep them warm until you are ready to fill them.Fill your water bath canner and begin heating the water so it is hot and ready when your jam is finished.Prepare the calcium water according to the instructions that come with your Pomona’s pectin and set it aside.Step 1. Cook the fruit
Place the chopped strawberries and rhubarb into a large pot.Set the pot over medium heat. As the fruit begins to warm, it will release liquid. Stir occasionally to prevent sticking.As the rhubarb softens, use a potato masher to gently break down the fruit. Continue cooking and mashing until the rhubarb is fully softened and there are no firm pieces left. The mixture should look juicy and partially mashed.Step 2. Add calcium water and bring to a full boil
Stir in the calcium water.Increase the heat and bring the mixture to a full rolling boil. This means the mixture is boiling vigorously and continues to boil even when you stir it. This step is important for the jam to set properly.Step 3. Mix the pectin and sweetener
In a separate bowl, combine the pectin powder with your chosen sweetener. Mix thoroughly until there are no dry clumps. This step helps the pectin dissolve smoothly into the jam.Step 4. Add the pectin mixture
Once the fruit is at a full rolling boil, pour in the pectin and sweetener mixture while stirring constantly.Continue stirring for 1 to 2 minutes and allow the mixture to return to a full rolling boil. The jam will begin to thicken slightly.Remove the pot from the heat.Step 5. Fill the jars
Carefully ladle the hot jam into your warm jars, leaving 1/2 inch of space at the top.Use a clean utensil to remove any air bubbles by gently running it along the inside edge of the jar.Wipe the rims of the jars with a clean, damp cloth.Place the lids on top and screw the rings on until they are fingertip tight, meaning just snug, not overly tightened.Step 6. Process the jars
Place the filled jars into the water bath canner. The water should cover the jars by at least 1 to 2 inches.Bring the water to a full boil. Once boiling, process the jars for 10 minutes.When the time is up, turn off the heat and let the jars sit in the water for 5 minutes.Step 7. Cool and check seals
Remove the jars and place them on a towel. Let them sit undisturbed for 12 to 24 hours.After cooling, check the seals by pressing the center of each lid. The lid should not move.Remove the rings before storing the jars.
Storage
- Store sealed jars in a cool, dark place. Once opened, refrigerate and use within a few weeks.
Sweetener Notes
- Cane sugar will give you the most traditional jam texture and sweetness.Honey creates a smooth texture with a light, floral flavor.Maple syrup adds a deeper, richer flavor and may result in a slightly softer set.Date sugar produces a more rustic texture and is less sweet than other options.
Notes
- This recipe is written specifically for Pomona’s pectin, which uses calcium instead of sugar to create a gel.Because of this, you can reduce the sugar or use alternative sweeteners like honey, maple syrup, date sugar, or cane sugar.Other pectins require different sugar amounts and methods and are not interchangeable in this recipe.