Strawberry Rhubarb Jam is the perfect balance of sweet strawberries and tart rhubarb, creating a vibrant homemade preserve that’s delicious on toast, biscuits, yogurt, and desserts. This classic jam recipe is easy to make, uses simple ingredients, and is ideal for preserving the flavors of spring and summer.
Why You’ll Love This Recipe
- Sweet and tangy flavor combination
- Easy to prepare with simple pantry ingredients
- Perfect for canning and long-term storage
- Great way to use fresh seasonal rhubarb and strawberries
- Family-friendly and versatile
- Makes thoughtful homemade gifts
Ingredients
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 5 cups white sugar
- 1 tablespoon lemon juice
- 1 package pectin
Instructions
- Wash and prepare the fruit by chopping the rhubarb into small pieces and slicing the strawberries.
- Sterilize your canning jars by boiling them for 10 minutes, using a bottle sterilizer, or heating them in a 275°F (135°C) oven for 10 minutes.
- Boil the lids and rings in water for 10 minutes.
- In a large, deep pot, combine the rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium-high heat, stirring frequently.
- As the fruit softens, mash it gently using a potato masher until you reach your desired consistency.
- Bring the mixture to a rolling boil.
- Add the pectin and continue stirring.
- While many pectin packages suggest boiling for 1 minute, boil the Strawberry Rhubarb Jam for 3–5 minutes to help achieve a better set.
- Remove the pot from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Apply the lids and screw on the rings until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
- Remove the jars carefully and place them upright on a clean towel.
- Allow the jars to cool undisturbed for 24 hours.
- Check the seals before storing. Refrigerate any jars that did not seal properly and use them first.
Tips & Tricks
- Use fresh, firm rhubarb and ripe strawberries for the best flavor.
- Chop the fruit evenly for a smoother texture.
- Stir frequently to prevent scorching.
- If you prefer a smoother jam, use an immersion blender before adding the pectin.
- Always follow safe canning practices when preserving jam.
- Test the set by placing a small spoonful on a chilled plate before filling jars.
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 6 half-pint jars
- Category: Preserves
- Method: Stovetop & Water Bath Canning
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free
Notes
- Frozen strawberries can be substituted if fresh berries are unavailable.
- For a less sweet jam, use a low-sugar pectin and adjust the sugar according to package instructions.
- Serve on toast, English muffins, pancakes, waffles, yogurt, or cheesecake.
- Makes a beautiful homemade gift when packaged in decorative jars.
Nutrition (Approximate Per Tablespoon)
- Calories: 45
- Protein: 0g
- Carbohydrates: 11g
- Fat: 0g
- Fiber: 0.2g
- Sugar: 10g
FAQ
Can I make Strawberry Rhubarb Jam without pectin?
Yes, but the cooking time will be longer, and the final texture may be softer.
Why didn’t my jam set properly?
Undercooking, inaccurate measurements, or insufficient pectin can affect the set. Boiling for 3–5 minutes often improves results.
Can I freeze this jam instead of canning it?
Absolutely. Store cooled jam in freezer-safe containers for up to one year.
How do I know if my jars sealed correctly?
The lid should not flex when pressed in the center after cooling.
Can I reduce the sugar?
Only if using a pectin specifically designed for low-sugar recipes.
What does rhubarb taste like?
Rhubarb has a pleasantly tart flavor that pairs beautifully with sweet strawberries.
Storage
Refrigerator:
Store opened jars in the refrigerator for up to 3 weeks.
Freezer:
Freeze properly packaged jam for up to 12 months.
Pantry:
Properly sealed jars can be stored in a cool, dark place for up to 12–18 months.
Reheating:
No reheating is required. Simply stir and serve.
Similar Recipes
Strawberry Rhubarb Jam
Ingredients
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 5 cups white sugar
- 1 tablespoon lemon juice
- 1 package pectin
Instructions
- Wash and prepare the fruit by chopping the rhubarb into small pieces and slicing the strawberries.
- Sterilize your canning jars by boiling them for 10 minutes, using a bottle sterilizer, or heating them in a 275°F (135°C) oven for 10 minutes.
- Boil the lids and rings in water for 10 minutes.
- In a large, deep pot, combine the rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium-high heat, stirring frequently.
- As the fruit softens, mash it gently using a potato masher until you reach your desired consistency.
- Bring the mixture to a rolling boil.
- Add the pectin and continue stirring.
- While many pectin packages suggest boiling for 1 minute, boil the Strawberry Rhubarb Jam for 3–5 minutes to help achieve a better set.
- Remove the pot from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Apply the lids and screw on the rings until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
- Remove the jars carefully and place them upright on a clean towel.
- Allow the jars to cool undisturbed for 24 hours.
- Check the seals before storing. Refrigerate any jars that did not seal properly and use them first.
Notes
- Frozen strawberries can be substituted if fresh berries are unavailable.
- For a less sweet jam, use a low-sugar pectin and adjust the sugar according to package instructions.
- Serve on toast, English muffins, pancakes, waffles, yogurt, or cheesecake.
- Makes a beautiful homemade gift when packaged in decorative jars.
Conclusion
This Strawberry Rhubarb Jam recipe combines the natural sweetness of strawberries with the bright tartness of rhubarb to create a delicious homemade preserve you’ll enjoy all year long. Whether you’re an experienced canner or making jam for the first time, this simple recipe delivers reliable results and wonderful flavor in every jar.