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2 slices of toast with a jam swirl and a spoon of jam on the side
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5 from 1 vote

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast and Brunch, Sauces and Dressings
Cuisine: American
Servings: 24
Calories: 20kcal
Author: HWC Magazine


  • 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)
  • 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.
  • 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.


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.


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