Strawberry-Rhubarb Honey Jam Recipe (sugar-free)

My rhubarb plants have been benefiting from the cool summer weather (okay, not this week, but June was awfully rainy) and are still producing at a terrific rate.

As Danny recently wrote, we’ve been frequenting our local strawberry u-pick,  and so it was only a matter of time before these two ingredients were married in a classic jam combination.

Strawberry-Rhubarb Honey Jam on #DIY #jam #homemade

Strawberry-rhubarb jam just might be my favorite flavor pairing, and I make several big batches (and a few tiny) every spring. This year, however, I attempted two variations on a sugar-free version, substituting honey instead.

If it works for strawberry jam, why not its sister variety? We go through a lot of jam over the winter, spooning it into homemade yogurt for quick breakfasts, slathering it onto sandwich bread for school lunches, and spreading it on pancakes for a lazy weekend brunch.

Strawberry-Rhubarb Honey Jam on #DIY #jam #homemade

By some fluke, both batches of jam were successful, meaning a perfect set – not too runny, not too thick. (Yes, jam can be overcooked, and too stiff to even spread; it’s most unpleasant.)

Today I am sharing the simpler of the two; as you’ll see, there’s hardly more to the recipe than dumping the ingredients in a pot and stirring until they are cooked. Let’s make some jam!

Strawberry-Rhubarb Honey Jam on #DIY #jam #homemade

One cup of honey was enough to sufficiently sweeten my jam in this recipe, however, the local berries were very sweet, so that helped contribute to the overall taste, too.

I am planning an official jam swap (invitations are sent!) this fall, and have yet to decide on my contribution. However, if my rhubarb keeps producing, and the local berries continue to tempt me at the market, well, I may have my answer.

Psst. Is it past strawberry season where you live? Check in Thursday, where we’ll have a beautiful recipe for Honey-Sweetened Apricot Thyme Jam posted. It’s unofficially ‘Jam Week’  here on Simple Bites!

Strawberry-Rhubarb Honey Jam Recipe (sugar-free)

Spring's favourite pairing comes together in a tangy sugar-free jam that is sweetened with honey.
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Course: Preserves
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 5 half-pints
Calories: 264kcal
Author: Aimee


  • 4 cups chopped rhubarb
  • 4 cups chopped strawberries
  • 1 cup honey
  • 2 Tablespoons lemon juice
  • 2 packages liquid pectin


  • Be sure to read through our Canning Basics if this is your first preserving project.
  • Wash and sterilize five 250ml jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer. Prepare a hot water canning bath and keep jars hot in the water while you make the jam.
  • Place rhubarb, strawberries, honey and lemon juice in a large, heavy bottomed pot over medium high heat. Bring to a boil, stirring often, and cook for ten minutes. Fruit will disintegrate as the juices are released and the mixture will bubble quite furiously.
  • Remove from heat and stir in the two packages of liquid pectin. Return to the burner and cook for another seven minutes, stirring often. Skim foam off the top of the jam if it forms.
  • Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
  • Using a proper jar lifter, immerse jars in hot water bath, and boil rapidly for ten minutes. Remove from bath and place on a towel on the counter to cool overnight. Store in a cool, dark place.


Calories: 264kcal | Carbohydrates: 69g | Protein: 1g | Sodium: 7mg | Potassium: 492mg | Fiber: 4g | Sugar: 62g | Vitamin A: 115IU | Vitamin C: 78.2mg | Calcium: 106mg | Iron: 1mg


Do you prefer classic flavor combinations for jam, or more modern twists?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. This jam looks dreamy!! Totally loving this recipe!

  2. I’ve been meaning to try making my own jam and I keep putting it off – but this one might just convince me to start cooking!

  3. Amazing, Aimee! I am going to make this! Already added to favourites! We have LOTS of rhubarb and strawberries on our farm and I’m always looking for recipes that call for both. Love that this is sweetened with honey!

  4. I really like the sound of using honey in jam instead of sugar!

  5. I love swapping honey for sugar whenever I can!! This looks so good. I need to try making my own jam!

  6. I want to put this jam on everything!

  7. I love all the natural jam recipes and I can’t wait for your apricot one!! It sounds amazing!

  8. Oh how I love homemade jam- this looks wonderful!

  9. Oh, how awesome is this homemade jam. It is work but you have made it look so simple.

  10. yummmm
    I want to start actually canning…right now I just put everything in the freezer…not good if the power went out!

  11. Aimée, this looks like an amazing recipe and the fantastic photos have my mouth watering. Do you know if one can replace sugar for honey with most jam recipes? If so, would you have an idea of the how much honey would replace a cup of sugar in a recipe?

  12. Amazing idea Aimee! Love it!

  13. This looks sooo good, and I love that it’s honey-sweetened. I have yet to try “true” canning (as opposed to freezer jam) – I am so nervous that I will do it wrong and kill my whole family off accidentally. 😉 Maybe this jam recipe will finally give me the courage.

  14. Such a pretty, yummy-looking jam!

  15. Where do you find liquid pectin? I’m in Canada too. I’d love to try this recipe!

  16. this looks and sounds absolutely amazing!!

  17. Jenny Flake says

    What a beautiful recipe! I want some on toast this morning 🙂

  18. What a beautiful recipe Aimee! I love preserving, but as I read canning books, they always warn about using too little sugar/sweetener. I’m not sure if they have to say this since there is always a risk with home canning, but I find that I don’t’ make most recipes since they call for equal parts sugar to berries–way too sweet! Thanks for this recipe–I’m going to have to try it this summer!

  19. Love the strawberry/rhubarb combo! Love that it’s sugar-free, too!

  20. Strawberry and rhubarb is one of my favorite flavor combinations. I remember waiting so impatiently for my grandmother’s rhubarb plants to be ready every year growing up. Wish I had tried to plant it in my own garden this year. I will be trying this recipe for sure 🙂

  21. It’s not really sugar free, right? Just no refined sugar added – only natural sugars.

    Looks tasty though – the fresh picked strawberries are small but so flavorful.

  22. cristina a says

    To make this jam truly sugar-free, do you know the conversion of honey to an artificial sweetener, like Stevia or Splenda?

  23. My fiancé is allergic to pectin, is there any way I could just leave that out? He loves strawberry rhubarb so I would love to be able to make him this!

  24. Love this– have made it a few times and it’s amazing. Thank you. Question– if I leave out liquid pectin can I still can safely according to directions? Thank you!

  25. Christine McGinnis says

    What size Pectin package was used in the recipe?

  26. Samantha says

    Hi Aimee, can this recipe be done with powdered pectin ?
    Sounds amazing , I’d much rather use honey !

  27. Hi again Aimee ,
    I have another question.. when cooking the berries and pectin , etc .. is it supposed to be at a rolling boil ?

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