Strawberry Rhubarb Jam: A Bright, Tangy-Sweet Classic You’ll Love

Name: Strawberry Rhubarb Jam
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 cups rhubarb (fresh or frozen, diced); 2 cups strawberries (hulled and halved); 2¼ cups sugar; 1 tbsp lemon juice

Jump to Recipe

You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that satisfying swipe of sweet-tart jam on warm toast. That’s the magic of Strawberry Rhubarb Jam, one of the simplest and most soul-satisfying preserves you can make at home. Growing up, I watched my nonna gently stir batches of bubbling jam in her small farmhouse kitchen, her wooden spoon dancing through ruby-red fruit. Today, we’re revisiting that joy—bottling up sunshine, tartness, and nostalgia into one delectable jar.

Whether you’re a jam newbie or a seasoned home preserver, this recipe is wonderfully approachable—and doesn’t even need pectin!

In This Guide

Why This Recipe Works

There’s something truly genius about combining rhubarb and strawberries. The tang of fresh rhubarb stalks balances the natural sweetness of ripe strawberries, cutting down the need for added sugar. Plus, rhubarb brings in natural fruit pectin, giving the jam a perfect gel-like texture—no boxed pectin necessary. With only four ingredients and an hour of stovetop simmering, this easy rhubarb strawberry jam is ideal for everyone—from students in tiny kitchens to busy parents seeking wholesome breakfasts.

The Perfect Duo: Why Strawberry and Rhubarb Shine Together

This duo is iconic for a reason! Strawberries offer juicy, floral sweetness, while rhubarb contributes a tart, citrusy zing that keeps things fresh and balanced. Together, they create a fruit-forward preserve that doesn’t overpower with sugar—just clean, pure flavor. It’s one of the best spring jam recipes, showcasing the bounty of the season in every spoonful.

Ingredients You’ll Need

Here’s your core shopping list:

5 cups fresh or frozen rhubarb, diced
2 cups ripe strawberries, hulled and halved
2¼ cups granulated sugar
1 tablespoon lemon juice (fresh is best)

Optional Variations:

Use organic strawberries or frozen rhubarb (just defrost before using).
Substitute raw cane sugar for a slightly richer flavor.
Add a vanilla bean or grated ginger for a flavor twist.

How to Make Strawberry Rhubarb Jam: Step-by-Step

Step 1: Prepare the Rhubarb

Begin by washing and chopping 5 cups of fresh rhubarb into small half-inch slices.

Freshly chopped rhubarb stalks on a cutting board, ready for jam making.

Step 2: Hull the Strawberries

Remove the green tops from 2 cups of strawberries. You can do this by hand or using a small knife.

Hands hulling ripe strawberries on a wooden cutting board during jam preparation.

Step 3: Combine the Fruit & Sugar

In a large, heavy-bottomed pot, mix the chopped rhubarb, hulled strawberries, sugar, and lemon juice. Let the mixture sit for 15 minutes to macerate.

Pot filled with fresh strawberries and chopped rhubarb ready for jam making.

Step 4: Cook the Jam

Bring the fruit mixture to a boil over medium heat. Stir frequently to prevent sticking.

Strawberry and rhubarb mixture simmering in a pot during early jam cooking stage.

Step 5: Simmer & Skim

Lower the heat and simmer the jam gently for 45 to 60 minutes. Skim off any foam that forms on the surface.

Strawberry rhubarb jam bubbling and foaming as it cooks and thickens in the pot.

Step 6: Jar the Jam

Carefully pour the hot jam into sterilized jars, leaving ¼-inch headspace. Seal and process if using the water bath method.

Pouring thick strawberry rhubarb jam into a glass jar for storage.

Tips for Success: Making Jam Like a Pro

Use a wide, shallow pan for faster evaporation.
Stir gently but often, especially near the end.
Skim foam with a spoon or fine strainer.
If using frozen fruit, defrost and drain excess liquid to avoid watery jam.
Want small batch strawberry jam? Halve all ingredients.

Can I Use Frozen Fruit?

Absolutely! Frozen strawberries and frozen rhubarb work well. Defrost completely and strain excess water before cooking. It’s a great option for off-season jam making, especially if you’ve stocked up at the farmer’s market.

Why Add Lemon Juice?

Lemon juice does more than brighten the flavor. It adjusts the pH, helping the natural pectin in rhubarb to set your jam properly. It also increases shelf stability, making it a must-add in pectin-free jam.

Storage & Preservation: Keeping Your Jam Fresh

Choose the preservation method that fits your lifestyle:

Method	Shelf Life	Tips
Refrigerator	2–3 weeks	Store in airtight jars
Freezer	6–9 months	Use freezer-safe containers
Water Bath Canning	Up to 1 year	Sterilize jars and lids, process 10 minutes

Always label your jars with the date. Unsealed jars must be refrigerated and used quickly.

Yield: How Much Jam You’ll Get

This recipe yields approximately 4 cups of jam (about 4 half-pint jars). Feel free to scale up or down—just maintain the 5:2 rhubarb-to-strawberry ratio.

Creative Ways to Use Strawberry Rhubarb Jam

Don’t stop at toast! Here are fun ways to enjoy it:

Swirled into yogurt or overnight oats
Layered in thumbprint cookies or jam bars
Drizzled over vanilla ice cream
Slathered on scones, pancakes, or warm biscuits
Stirred into oatmeal with fruit jam for breakfast bliss

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Conclusion

Making your own homemade strawberry rhubarb jam is one of those little kitchen triumphs that brings big joy. With its perfect balance of tart and sweet, it’s the kind of preserve that makes your breakfast feel like a treat. Whether you’re storing it for the winter or sharing it as a gift, this jam is guaranteed to impress. So roll up those sleeves—it’s jam time!

FAQs

Can I reduce the sugar in this jam?

Yes, but keep in mind that sugar helps with preservation and texture. Reduce cautiously and expect a softer set.

What’s the best type of jar to use?

Half-pint mason jars are ideal. Always sterilize before filling to avoid spoilage.

Is this recipe good for beginners?

Absolutely! With no pectin and just four ingredients, it’s perfect for first-time jam makers.

Can I double or triple the recipe?

Yes, but use a wider pot to ensure even cooking and avoid under-thickened results.

What if my jam didn’t set?

No worries—it makes a great syrup! Next time, cook a bit longer or re-boil with lemon juice added.