Strawberry Rhubarb Jam

Strawberry Rhubarb Jam is a classic, sweet-tart spread made with just a handful of ingredients. This small-batch, no-pectin recipe combines the bright flavor of strawberries with the tang of rhubarb and a hint of lemon, resulting in a naturally thickened, richly flavored jam perfect for toast, yogurt, or homemade gifts.

Why You’ll Love This Recipe

This jam is simple to make and bursting with the fresh flavors of spring and early summer. It requires no commercial pectin, relying instead on natural fruit and lemon juice to thicken. Whether you enjoy it spooned onto scones, swirled into oatmeal, or jarred for gifting, this jam is a delicious way to capture the season’s bounty.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• chopped fresh rhubarb (about 1/2-inch pieces)
• hulled and chopped fresh strawberries
• granulated sugar
• lemon juice
• lemon zest
• optional: vanilla extract

Directions

1. In a medium saucepan, combine chopped rhubarb, strawberries, sugar, lemon juice, and lemon zest. Stir well to coat the fruit evenly.
2. Let the mixture sit at room temperature for 10–15 minutes to allow the fruit to macerate and release juices.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
4. Reduce the heat and simmer uncovered for 25–30 minutes, stirring often, until the jam thickens.
5. To test if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, it has reached the right consistency.
6. Remove from heat and stir in vanilla extract if using.
7. Pour the hot jam into sterilized jars. Let cool completely, then refrigerate for up to 3 weeks. For longer storage, process the jars in a water bath canner.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: About 2 cups
Calories: 45 kcal per tablespoon

Variations

• Add a cinnamon stick or a pinch of ground ginger during cooking for a warm spice note.
• Mix in a few raspberries or blackberries for deeper berry flavor.
• Substitute part of the sugar with honey for a more floral sweetness.
• For a smoother jam, puree part or all of the mixture before final cooking.

storage/reheating

Store jam in sterilized jars in the refrigerator for up to 3 weeks. For long-term storage, process jars in a boiling water bath for 10 minutes and store in a cool, dark place for up to 1 year. Refrigerate after opening. Do not reheat—serve cold or at room temperature.

FAQs

Can I use frozen fruit?

Yes, thaw completely and drain excess liquid before using.

Why doesn’t this recipe use pectin?

The natural pectin in rhubarb and lemon juice is enough to thicken the jam in small batches.

How can I tell when the jam is ready?

Use the chilled plate test—drop a small amount of jam on a cold plate and push it gently; it should wrinkle if it’s done.

Can I double the recipe?

Yes, but larger batches may take longer to thicken and require more frequent stirring.

Do I need to peel the rhubarb?

No, rhubarb skins are tender and add natural color to the jam.

Can I reduce the sugar?

A small reduction is fine, but too little may affect the texture and preservation.

Is it safe to can this jam?

Yes, as long as you follow proper sterilization and water bath canning procedures.

Can I use a sugar substitute?

Yes, use a sugar replacement like erythritol or monk fruit blend, but the texture and shelf life may differ.

What’s the best way to use this jam?

Spread it on toast, stir into yogurt or oatmeal, layer in desserts, or use as a glaze for baked goods.

Can I freeze this jam?

Yes, pour into freezer-safe containers, leaving space for expansion, and freeze for up to 6 months.

Conclusion

Strawberry Rhubarb Jam is a charming, easy-to-make preserve that captures the essence of spring in every spoonful. With its perfect balance of sweet and tart and its versatile uses, this jam is a staple for any home cook and a delightful gift from the kitchen. Whether you’re a seasoned canner or a first-time jammer, this recipe is a rewarding way to enjoy seasonal fruit.

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