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!
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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.
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.
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.
Step 4: Cook the Jam
Bring the fruit mixture to a boil over medium heat. Stir frequently to prevent sticking.
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.
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.
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
Related Recipes You’ll Love
- Try this Strawberry Cheesecake Ice Cream for another sweet and fruity summer treat
- Pair your jam with this warm and cozy Apple Coffee Cake
- If you love berry flavors, don’t miss this nutrient-packed Berry Banana Smoothie
- Enjoy the sweetness of fruit-based desserts with this Peaches and Cream recipe
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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.
Strawberry Rhubarb Jam
- Total Time: 1 hour 15 minutes
- Yield: 4 cups 1x
Description
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.
Ingredients
- 5 cups rhubarb (fresh or frozen, diced)
- 2 cups strawberries (hulled and halved)
- 2¼ cups sugar
- 1 tbsp lemon juice
Instructions
- Combine all ingredients in a large pot. Let sit 15 minutes.
- Bring to boil, stir regularly.
- Reduce heat, simmer 45–60 minutes until thickened and reaches 220°F.
- Pour into sterilized jars, process if canning.
Notes
Makes ~4 cups. Lemon juice helps set and preserve. Great with toast, oatmeal, yogurt, and more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: strawberry rhubarb jam, homemade jam, fruit preserves, pectin-free jam