• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy World Cuisine logo
  • About
  • Recipes
  • Health and Diet
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Health and Diet
  • Contact
  • About
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Sides » Sauces and Dressings » Strawberry Rhubarb Refrigerator Jam (No-Refined Sugar)

    Strawberry Rhubarb Refrigerator Jam (No-Refined Sugar)

    Published: Jun 10, 2019 · Modified: Feb 5, 2021 by HWC Magazine · 51 Comments

    Jump to Recipe Print Recipe
    Strawberry Rhubarb Refrigerator Jam / https://www.hwcmagazine.com

    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.

    Strawberry Rhubarb Refrigerator Jam / https://www.hwcmagazine.com

    3 bowls of freshly made strawberry jam with a spoon in and fresh strawberries and rhubarb slices around it.

    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.

    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.

    Whole fresh strawberry just washed with drips of water glistening on a bamboo cutting board.

    Stocking up on Spring Produce at the Farmer’s Market

    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.

    Spoonful of Strawberry Rhubarb refrigerator Jam over a white bowl.

    Can you guess the Secret addition to our Strawberry Rhubarb Refrigerator Jam?

    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?

    Bowl of oatmeal garnished with strawberry rhubarb jam, almonds and fresh strawberries in a wooden bowl.

    Can I make Strawberry Rhubarb 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 being drizzled over strawberries and rhubarb in a sauce pan.

    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.

    If you are vegan and do not eat honey because you feel it is unethical for working bees. You may no longer be able to eat avocados. Many farmers cannot pollinate the crops without the help of bees. Check out this article from the Washington Post.

    In a woven basket fresh rhubarb stalks and fresh whole strawberries.

    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.

    Chopped Rhubarb on a bamboo cutting board.

    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.

    Strawberry rhubarb refrigerator jam getting spooned over 2 slices of toast.

    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.

    Closeup of a small white bowl with Strawberry Rhubarb refrigerator jam.

    Swapping 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.

    We are social! Please follow along on FACEBOOK, PINTEREST, INSTAGRAM and TWITTER.

    2 slices of toast with a jam swirl and a spoon of jam on the side

    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 1 vote
    Print Pin Rate
    Course: Breakfast and Brunch, Sauces and Dressings
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 24
    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
    • 1.5 teaspoons ginger (freshly grated)
    • ⅓ cup honey
    • 1.5 teaspoon lemon zest
    US Customary - Metric
    Prevent 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.
    • Strawberry Rhubarb Refrigerator Jam can be stored safely in your refrigerator for one week in a sealed container or in the freezer in a sealed freezer safe container for up to 3 months. If frozen, just thaw jam in the refrigerator before using.

    Notes

    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. If you want to make vegan and keep it refined sugar free and use maple syrup, you will need to add 2-3 tablespoons of 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!

    More Sauces and Dressings

    • 2 jars of thick Asian Chili garlic sauce with a scoop on a wooden spoon.
      Asian Chili Garlic Sauce
    • Roasted air fryer kabocha squash with Thai curried sauce on top in a white plate served with black rice.
      Air Fryer Kabocha Squash with Curried Sauce
    • Gluten-free roasted red pepper hummus in a white bowl garnished with roasted red pepper and served with fresh veggies on the side.
      Gluten Free Roasted Red Pepper Hummus
    • Jujube paste and Medjool date paste in glass jars on a wooden board.
      How to Make Jujube Paste and Medjool Date Paste (Ultimate Guide)

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kristy says

      November 05, 2013 at 1:34 am

      I just love the name! It rolls right off the tongue. I can nearly taste this right now. I always put ginger in my cranberry sauce at Thanksgiving. It's my secret ingredient too. 😉 It just adds that extra something. This would be fabulous on toast at breakfast through the holiday season - very festive!

      Reply
    2. sweetsimplestuff says

      November 04, 2013 at 6:24 pm

      I haven't made jam in soooo long! You have inspired me ... love the no sugar 🙂

      Reply
    3. Blackswan says

      November 04, 2013 at 3:08 pm

      Nothing beats a freshly-made jar of strawberry jam. Awesome!

      Reply
    4. Tandy | Lavender and Lime says

      November 04, 2013 at 9:50 am

      this is the same recipe I use, but I have never tried it with cranberries as we so seldom get them here 🙂

      Reply
    5. dedy oktavianus pardede says

      November 04, 2013 at 4:30 am

      I guess you should had your own jam brand Bam.....
      Ginger flavoured jam sounds a great pairing with dumpling too....

      Reply
    6. ChgoJohn says

      November 04, 2013 at 4:04 am

      Buongiorno, BAM!
      67 years!!!! What a happy event! God bless!
      This jam yours sounds terrific. Mixing the 2 berries with a bit of ginger is brilliant! I know a certain Signora in Michigan that would love this. I'm going to visit her mid-week and I hope I have time to make a batch. Thanks, BAM!

      Reply
    7. [email protected] is How I Cook says

      November 04, 2013 at 2:58 am

      I love your bammers-jammers. Perfect for Thanksgiving. I bet it tastes as good as it looks!

      Reply
    8. Hotly Spiced says

      November 04, 2013 at 2:15 am

      Congratulations to your parents. 67 Years is very impressive and they would be in a very select group of people who have been together for such an incredible amount of time. I do hope they make it to 70 years - what a celebration that would be. And you lost your images? I hate it when that happens. And your Bammers-Jammers looks so good and I love how it has that hint of ginger. Who knew it was so easy to make jam! xx

      Reply
    9. lambyknits01 says

      November 04, 2013 at 1:51 am

      Wow - interesting combination and what a beautiful color 🙂 You have a knack for coming up with delicious recipes with leftovers - thanks for sharing!

      Reply
      • Healthy World Cuisine says

        November 05, 2013 at 1:12 am

        Thank you very much! I want to come over to visit your website but your gravatar has your old blog spot site and not the link to your wordpress site. Have a super day. BAM

        Reply
      • Healthy World Cuisine says

        November 05, 2013 at 1:15 am

        Just to let you know that was really me, even though there is a picture of my IT specialist, Dan. Sorry about that I have to get that sorted. Take Care, BAM

        Reply
    10. bentodays says

      November 03, 2013 at 11:53 pm

      Sounds amazing! I am always in awe of your ability to make something so delicious out of bits you find in the kitchen!

      Reply
    11. Raymund says

      November 03, 2013 at 8:25 pm

      This would be really nice with scones, picklets, pancakes or any breakfast bread.

      Reply
    12. Hester @ Alchemy in the Kitchen says

      November 03, 2013 at 3:07 pm

      You hide the chocolate under the broccoli - good plan. My husband hates broccoli and would never think to look there. Excellent work coming up with this Mother Hubbard jam. Loving the ginger zing.

      Reply
    13. Tonette Joyce says

      November 02, 2013 at 11:16 pm

      Your instincts are intact,Bobbi Ann! Isn't it gratifying to be able to create as you do? Great job!

      Reply
    14. Jo (http://blog-diggidy.com) says

      November 02, 2013 at 8:56 pm

      Beautiful and super easy, always a bonus!

      Reply
    15. Karen says

      November 02, 2013 at 4:41 pm

      Your bits and bobs sound like they turned into something very yummy. 🙂

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    WELCOME

    Hi There!
    Are you ready to explore new culinary frontiers, eat healthier, and save time – Then, you have come to the right place. Join Healthy World Cuisine (HWC) Magazine and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Discover more about HWC Magazine →

    POPULAR RECIPES

    • Crab Stuffed Whitefish
    • Bacon wrapped sausage stuffed pork tenderloin.
      Bacon Wrapped Sausage Stuffed Pork Tenderloin
    • Pepper Lunch Steak and Rice Sizzle / https://www.hwcmagazine.com
      Pepper Lunch Steak and Rice Sizzle
    • Hawaiian Luau Rice

    HEALTH AND DIET

    • 2 shots of Whiskey Honey Lemon Cough Syrup with a bottle of honey and whiskey and a half a lemon on a cutting board.
      Whiskey Honey Lemon Cough Syrup
    • Feed Your Spleen: Nourish your Body
    • Love your liver with 2 hands held together in the shape of a heart with self care and meal plan sign.
      Love your Liver; Self Care and Meal Plans
    • Mindful eating script for weight loss with healthy foods surrounding.
      Mindfulness Eating Script for Weight Loss

    Footer

    ↑ BACK TO TOP

    • About
    • Sign Up! for emails and updates

    • Contact/Work with Us

    Copyright © 2011-2023 HEALTHY WORLD CUISINE Privacy Policy

    EXCLUSIVE MEMBER OF MEDIAVINE FOOD