Strawberry Rhubarb Jam is the perfect balance of sweet and tart, bringing together juicy strawberries and vibrant rhubarb in a beautifully thick spread. This homemade Strawberry Rhubarb Jam is simple to make and delivers fresh, seasonal flavor in every spoonful.
Why You’ll Love This Recipe
This Strawberry Rhubarb Jam is rich, fruity, and naturally thickened without pectin. It’s easy to prepare with just a few ingredients, making it ideal for beginners and experienced cooks alike. The flavor is perfectly balanced, family-friendly, and versatile for breakfast, desserts, or gifting.
Ingredients
- 5 cups rhubarb, cut into 1/2-inch cubes
- 2 cups strawberries, hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium heat until the mixture begins to bubble.
- Reduce heat to medium-low and allow it to simmer gently.
- Stir occasionally and continue cooking until the Strawberry Rhubarb Jam thickens, about 60 minutes, reaching 220°F.
- Remove from heat once desired consistency is achieved.
For Refrigeration or Freezing:
- Transfer jam into clean jars.
- Refrigerate for up to 2 weeks or freeze for up to 6 months.
For Water Bath Canning:
- Sterilize jars, lids, and rings by boiling for 10 minutes.
- Fill jars with hot jam, leaving 1/4-inch space.
- Seal with lids and bands.
- Submerge in boiling water (covered by at least 1 inch) for 10 minutes.
- Remove and cool undisturbed for 24 hours.
Tips & Tricks
- Stir regularly to prevent sticking or burning.
- Use ripe strawberries for maximum sweetness.
- If you prefer smoother jam, mash fruit during cooking.
- Add a touch of vanilla for extra depth.
- Adjust sugar slightly depending on tartness of rhubarb.
Details
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 cups
- Category: Jam / Spread
- Method: Stovetop / Canning
- Cuisine: American
- Difficulty: Easy
- Dietary: Halal-friendly, gluten-free, vegan
Notes
- Serve on toast, pancakes, or yogurt.
- Great as a filling for pastries or cakes.
- Pairs beautifully with cream cheese or butter.
Nutrition (Approximate per tablespoon)
- Calories: 45
- Carbs: 11g
- Sugar: 10g
- Protein: 0g
- Fat: 0g
FAQ
Can I make Strawberry Rhubarb Jam without pectin?
Yes, this recipe naturally thickens through cooking and sugar.
How do I know when the jam is ready?
It should reach about 220°F or coat the back of a spoon.
Can I reduce the sugar?
Yes, but it may affect texture and shelf life.
Can I use frozen fruit?
Absolutely, just thaw and drain excess liquid first.
Why is my jam too runny?
It likely needs more cooking time to thicken properly.
Storage
- Refrigerator: Up to 2 weeks
- Freezer: Up to 6 months
- Canned (sealed): Up to 1 year in a cool, dark place
- Reheat gently on the stovetop or microwave
Similar Recipes
Strawberry Rhubarb Jam Recipe
Ingredients
- 5 cups rhubarb cut into 1/2-inch cubes
- 2 cups strawberries hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium heat until the mixture begins to bubble.
- Reduce heat to medium-low and allow it to simmer gently.
- Stir occasionally and continue cooking until the Strawberry Rhubarb Jam thickens, about 60 minutes, reaching 220°F.
- Remove from heat once desired consistency is achieved.
For Refrigeration or Freezing:
- Transfer jam into clean jars.
- Refrigerate for up to 2 weeks or freeze for up to 6 months.
For Water Bath Canning:
- Sterilize jars, lids, and rings by boiling for 10 minutes.
- Fill jars with hot jam, leaving 1/4-inch space.
- Seal with lids and bands.
- Submerge in boiling water (covered by at least 1 inch) for 10 minutes.
- Remove and cool undisturbed for 24 hours.
Notes
- Serve on toast, pancakes, or yogurt.
- Great as a filling for pastries or cakes.
- Pairs beautifully with cream cheese or butter.
Conclusion
This Strawberry Rhubarb Jam is a timeless homemade treat that’s both simple and rewarding. With its vibrant flavor and smooth texture, it’s a recipe you’ll return to again and again.