Strawberry Rhubarb Jam Recipe: Strawberry rhubarb jam is one of those timeless, sweet-yet-tart condiments that instantly transports you to a summer kitchen, the scent of bubbling fruit wafting through the air.
With its rich color, velvety texture, and unbeatable flavor, this jam is a favorite for everything from toast to tarts. Whether you’re a seasoned jam maker or a total newbie, this step-by-step guide will help you make the perfect jar of strawberry rhubarb jam—right in your own kitchen.
Why Make Strawberry Rhubarb Jam at Home?
Homemade strawberry rhubarb jam is more than just a tasty spread. It’s about capturing the flavor of peak-season fruit, avoiding preservatives, and adding a touch of nostalgia to your pantry. Store-bought jam is convenient, sure—but it often lacks the freshness, the vibrant flavor, and the satisfaction you get from making it yourself.
When you make jam at home, you control the ingredients. You can reduce the sugar, skip the artificial stuff, and play with texture and flavor. Plus, it’s a fun kitchen project that results in something truly delicious you can share with friends or save for a rainy day.
Health Benefits of Strawberry and Rhubarb
Nutritional Value of Strawberries
Strawberries are a nutritional powerhouse. They’re high in vitamin C, fiber, and antioxidants. Just one cup provides more than your daily vitamin C requirement. These bright red berries can help reduce inflammation, support heart health, and even regulate blood sugar levels.
Rhubarb: The Tart Superfood
Rhubarb, though often paired with sweet ingredients like strawberries, is actually a vegetable. It’s rich in fiber, vitamin K, calcium, and antioxidants like anthocyanins. It supports bone health, aids digestion, and helps fight oxidative stress. Just remember: only the stalks are edible—the leaves are toxic.
When is Strawberry Rhubarb Jam in Season?
The ideal time to make strawberry rhubarb jam is late spring through early summer. Strawberries typically peak in May and June, while rhubarb can be harvested from April through July. This seasonal overlap makes it the perfect time to combine the two in a fresh, homemade jam.
What Makes This Recipe Special?
This strawberry rhubarb jam recipe strikes the perfect balance between sweet and tart. It uses natural pectin found in the fruit (and a little lemon juice), keeping things simple and fresh. There’s no need for boxed pectin or complicated processes. It’s an old-fashioned method that brings out the best flavor and texture without additives.
List of Ingredients You’ll Need
Here’s everything you’ll need for a small batch (makes about 4 cups of jam):
- 2 cups chopped fresh rhubarb (about 3–4 stalks)
- 3 cups hulled and chopped fresh strawberries
- 2½ cups granulated sugar
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon lemon zest (optional, for added brightness)
This simple list of ingredients ensures that the fruit is the star of the show. You can scale the quantities up or down depending on how much jam you want to make.
Essential Equipment for Making Jam
Before you start, gather your tools. Having everything ready makes the process smoother:
- Large heavy-bottomed saucepan or Dutch oven
- Wooden spoon or silicone spatula
- Potato masher (optional, for texture)
- Candy or kitchen thermometer (optional but helpful)
- Sterilized mason jars with lids and rings
- Ladle and funnel (for clean jar filling)
- Clean towel and tongs
You don’t need any fancy gear—just good basics and some attention to detail.
How to Prep Your Ingredients Properly
Washing and Chopping the Fruit
Rinse your strawberries and rhubarb thoroughly under cool running water. Hull the strawberries (remove the green tops) and chop them into quarters. Slice the rhubarb stalks into ½-inch pieces. Consistent chopping helps ensure even cooking.
Sterilizing the Jars
Sterilization is key for preserving your jam safely. Here’s how:
- Wash jars, lids, and rings in hot soapy water.
- Rinse well and place jars in a large pot of simmering water for 10 minutes.
- Boil the lids and rings separately for 5 minutes.
- Let everything air-dry on a clean towel.
Step-by-Step Guide to Making Strawberry Rhubarb Jam
Step 1: Combine the Fruit and Sugar
Wash, hull, and chop fresh strawberries and rhubarb into small pieces. Place them in a large pot and add sugar, stirring to coat the fruit evenly. The sugar helps draw out the juices and balances the tartness of the rhubarb.
Step 2: Let the Mixture Sit
Allow the fruit and sugar mixture to rest for 30–60 minutes. During this time, the fruit will release its natural juices, creating a syrup that helps the jam cook evenly and prevents sticking.
Step 3: Cook the Mixture
Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently. As it cooks, the fruit will soften and break down. Continue boiling for 15–25 minutes, skimming off any foam that forms on top.
Step 4: Test the Jam’s Consistency
To check doneness, place a small spoonful of jam on a chilled plate and let it sit for a few seconds. Push it gently with your finger—if it wrinkles and holds its shape, it’s ready. If not, cook for a few more minutes and test again.
Step 5: Fill and Seal the Jars
Carefully ladle the hot jam into clean, sterilized jars, leaving a little space at the top. Wipe the rims, seal with lids, and allow to cool. Once sealed, store in a cool place or refrigerate after opening.
Sweet, tangy, and perfect for toast or desserts—homemade strawberry rhubarb jam is a classic favorite. 🍓🌿
Storage Tips for Homemade Jam
Proper storage ensures your jam stays delicious and safe to eat for months.
- Unopened jars can be stored in a cool, dark place like a pantry or cupboard.
- Once opened, keep the jar refrigerated and use it within 3–4 weeks.
- Always use a clean spoon to avoid contamination.
If you notice any mold or off smells, discard the jam immediately.
How Long Does Strawberry Rhubarb Jam Last?
When properly canned and stored, your strawberry rhubarb jam can last up to 12 months unopened. For best flavor and quality, try to consume it within a year.
Once opened, it’s best to use it within a month, although it can last slightly longer if kept cold and handled cleanly.
Freezing jam is also an option! Just pour it into freezer-safe containers, leaving room for expansion, and enjoy it for up to 6 months.
Troubleshooting Common Jam Problems
Even with the best recipe, things can go sideways. Here’s how to fix common issues:
| Problem | Possible Cause | Solution |
|---|---|---|
| Jam is too runny | Didn’t cook long enough / low pectin | Simmer again to thicken or add a little pectin |
| Jam is too thick | Overcooked or too much sugar | Try stirring in warm water or serve as a filling |
| Crystallized sugar | Sugar wasn’t fully dissolved | Dissolve sugar completely next time |
| Mold on top | Contaminated jar or improper sealing | Discard and re-sterilize everything |
| Jam didn’t seal | Jar rims weren’t clean or lids faulty | Refrigerate and consume quickly or reprocess |
Creative Ways to Use Strawberry Rhubarb Jam
Don’t limit yourself to toast—this jam is versatile!
- Spread on scones, muffins, or pancakes
- Swirl into yogurt or oatmeal
- Use as a glaze for grilled chicken or pork
- Layer into cakes or trifles
- Fill thumbprint cookies or pastries
- Mix into salad dressings or sauces
Its sweet-tart punch adds depth to both sweet and savory dishes.
FAQs about Strawberry Rhubarb Jam Recipe
1. Can I use frozen fruit for this recipe?
Absolutely! Thaw the fruit first and drain any excess liquid. The cooking time may be slightly longer since frozen fruit releases more moisture.
2. Is it necessary to use lemon juice?
Yes! Lemon juice helps balance flavor and adds acidity, which is crucial for safe preservation and proper gelling.
3. Do I have to use pectin?
Nope. This recipe relies on the natural pectin found in strawberries and rhubarb, along with the acidity from the lemon juice.
4. How do I know if my jam has sealed properly?
After cooling, press the center of each lid. If it doesn’t flex or pop, it’s sealed. If it pops back, refrigerate and use within a few weeks.
5. Can I reduce the sugar?
You can, but it may affect the jam’s texture and preservation. Try not to reduce it by more than 25% for best results.
Conclusion
Strawberry rhubarb jam is a vibrant, tangy-sweet preserve that’s easier to make than you might think. With just a few simple ingredients, a bit of time, and a lot of love, you can fill your pantry with jars of pure homemade goodness. Whether you’re gifting it, enjoying it with breakfast, or using it in desserts, this jam will quickly become a favorite in your kitchen.
So what are you waiting for? Grab some fresh fruit, sterilize those jars, and get jamming!
