Description

A sweet-tart homemade jam bursting with fresh strawberries and tangy rhubarb—perfect for spreading on toast, swirling into yogurt, or gifting in jars. No pectin needed, just simple ingredients and rich, natural flavor.

Ingredients

Units Scale

2 cups chopped fresh rhubarb (about 1/2-inch pieces)
2 cups hulled and chopped fresh strawberries
1 1/2 cups granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
Optional: 1/2 tsp vanilla extract for added depth

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Instructions

Combine rhubarb, strawberries, sugar, lemon juice, and lemon zest in a medium saucepan. Stir to coat the fruit evenly.
Let sit for 10–15 minutes to allow the fruit to macerate and release juices.
Place the pan over medium heat and bring the mixture to a boil, stirring frequently.
Reduce heat and simmer uncovered for 25–30 minutes, stirring often, until the jam thickens.
To test for doneness, place a spoonful of jam on a chilled plate—if it wrinkles when pushed, it’s ready.
Remove from heat and stir in vanilla (if using).
Pour jam into sterilized jars and let cool. Store in the fridge for up to 3 weeks, or water-bath can for longer shelf life.

Notes

Use freshly picked fruit for best flavor and natural thickening.
For a smoother jam, mash fruit with a potato masher during cooking.
Double the batch and can it to enjoy rhubarb season year-round.

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg