Sugar-Free Strawberry Rhubarb Jam

This small-batch strawberry rhubarb jam balances sweet berries and tart rhubarb without added sugar, commercial pectin, or canning equipment.

Sugar Free Strawberry Rhubarb Jam Without Pectin

Sugar free means no added sugar in this recipe. Strawberries and rhubarb naturally contain carbohydrate, so include the fruit when tracking blood glucose or total carbohydrate.

Prep time: 10 minutes
Cook time: 25 to 35 minutes
Cooling time: 45 minutes
Yield: About 2 cups
Storage: Refrigerator or freezer only

Strawberries, rhubarb, allulose, lemon, water and salt for jam — Use only trimmed rhubarb stalks; discard every leaf before measuring.

Ingredients

3 cups hulled and quartered strawberries, about 16 oz
3 cups rhubarb stalks sliced 1/2 inch thick, about 12 oz
1/2 cup granulated allulose
1/4 cup water
2 tablespoons fresh lemon juice
1/8 teaspoon fine sea salt

How to Make Strawberry Rhubarb Jam

Add strawberries, rhubarb, allulose, water, lemon juice, and salt to a 3-quart saucepan.
Heat over medium heat for 6 minutes, stirring every 30 seconds.
Reduce the heat to medium-low when the liquid begins bubbling.
Simmer for 12 minutes, stirring every 1 to 2 minutes.
Mash the softened fruit until small pieces remain.
Simmer for 7 to 17 additional minutes, stirring frequently near the end.
Remove from heat when a spoon drawn across the pan leaves a trail for 2 seconds.
Cool in the pan for 15 minutes.
Transfer to a clean 2-cup jar and cool uncovered for 30 minutes.
Seal and refrigerate after the jar is no longer hot.

Strawberry rhubarb jam simmering in a stainless saucepan — Mash after the stalks soften so the jam keeps a natural fruit texture.

Check the texture after cooling

The hot mixture should look slightly loose. It thickens while cooling, so stop cooking once the fruit mounds softly on a spoon.

Spoon lifting thick sugar free strawberry rhubarb jam — The finished jam should cling to a spoon while remaining easy to spread.

Storage and Food Safety

Refrigerate the cooled jam in a sealed clean jar for up to 10 days.
Freeze for up to 3 months in a freezer-safe container with 1/2 inch headspace.
Thaw overnight in the refrigerator and stir before serving.
Discard jam with mold, bubbling, leakage, or an off smell.
This is not a shelf-stable canning recipe.
Do not process this formula in a water-bath canner.

Compare this reduced-fruit texture with strawberry chia jam, sugar-free peach jam, or blueberry lemon jam.

Strawberry Rhubarb Jam FAQ

Can I use frozen strawberries?

Yes. Add them directly from frozen and expect the full 35-minute cooking time because frozen berries release more water.

Why is my jam thin?

Return it to medium-low heat for 2-minute intervals. Stir continuously and repeat the spoon-trail test after each interval.

Can I double the recipe?

Use a wide 5-quart pan and expect a longer reduction. Keep the finished jam refrigerated or frozen rather than canning it.