Nothing beats the vibrant, sweet-tart taste of homemade *Strawberry Rhubarb Jam*! This classic preserve blends the juicy sweetness of strawberries with the tangy zip of rhubarb, creating a spread that’s perfect for toast, scones, or even a dollop on ice cream. I first made this jam after a spring trip to a local farmers’ market, where I grabbed fresh rhubarb and strawberries. It’s been a family favorite ever since, bringing back memories of sunny days and garden harvests. Best of all, it’s super easy to make with just four ingredients—no pectin needed!
This *homemade jam* is a breeze for beginners and seasoned canners alike. It yields about 4 cups, enough to share or savor yourself. Whether you’re looking to preserve summer’s bounty or whip up a thoughtful gift, this recipe has you covered. Ready to fill your kitchen with the scent of strawberries and rhubarb? Let’s get started!
PrintStrawberry Rhubarb Jam
Canning is easy with this Strawberry Rhubarb Jam recipe! Made with fresh rhubarb, strawberries, sugar, and lemon—no pectin needed. Perfect for toast or gifting.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 32 servings (2 tablespoons each) 1x
- Category: Jam
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 cups rhubarb (about 3 large stalks), cut into 1/2″ cubes
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
Instructions
- Combine rhubarb, strawberries, sugar, and lemon juice in a large saucepan over medium heat. Stir until bubbling, then reduce to medium-low.
- Simmer for about 1 hour, stirring occasionally, until thickened (over 220°F).
- Sterilize four 1-cup jelly glass jars, lids, and bands by boiling for 10 minutes or using a dishwasher.
- Ladle hot jam into jars, leaving 1/4″ headspace. Wipe rims, place lids, and secure bands fingertip tight.
- Process in boiling water for 10 minutes. Cool on a towel for 24 hours.
- Store sealed jars for up to a year; refrigerate unsealed jars and use within 2 weeks.
Notes
- Makes about 4 cups. Serving size is 2 tablespoons.
- Frozen fruit may need longer cooking to reduce liquid.
- My grandma’s tip: Test on a chilled plate to ensure it sets!
Allergy Information: Check ingredients for allergens, especially strawberries and rhubarb. Verify with product labels for safety.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 61 kcal
- Sugar: 14 g
- Carbohydrates: 15 g
Why You’ll Love This Jam
- No Pectin Needed: Relies on natural fruit for a healthier, simpler jam.
- Seasonal Bliss: Captures the fresh flavors of spring and summer.
- Versatile: Spread it on breakfast foods, use in desserts, or gift it.
- Easy to Can: Perfect for beginners with clear canning steps.
- Long-Lasting: Stores for up to a year when properly canned.
Tips and Variations
Tips for Success
- Rhubarb Quality: Choose firm, bright stalks for the best flavor.
- Strawberries: Fresh, ripe berries yield the sweetest jam. If using frozen, cook longer to reduce liquid.
- Test Doneness: Spoon jam onto a chilled plate; it should set without running.
- Sterilize Properly: Ensure jars are clean to prevent spoilage.
Variations
- Spiced Jam: Add a pinch of cinnamon or ginger for warmth.
- Mixed Berry: Swap some strawberries for raspberries or blackberries.
- Vanilla Twist: Stir in 1 tsp vanilla extract after cooking.
- Lower Sugar: Use less sugar, but expect a softer set.
Storage and Make-Ahead
Storage: Sealed jars last up to a year in a cool, dark place. Opened or unsealed jars should be refrigerated and used within 2 weeks.
Make-Ahead: Prepare in spring or summer for holiday gifts or year-round enjoyment. Freeze in airtight containers for up to 6 months if not canning.
Serving Suggestions
Ideas: Spread on toast, scones, or bagels. Swirl into yogurt, top pancakes, or use as a pie filling. It’s also a great glaze for pork or chicken.
Pairings: Pair with tea or coffee for breakfast or serve with cheese on a charcuterie board.
The Story Behind Strawberry Rhubarb Jam
This *Strawberry Rhubarb Jam* is more than a recipe—it’s a taste of tradition. Growing up, I’d help my grandmother in her garden, picking rhubarb for her famous pies and jams. She called rhubarb the “pie plant,” and this jam was her way of bottling spring’s magic. Rhubarb, native to Asia but a staple in American gardens, pairs perfectly with strawberries, a combo popularized in the U.S. in the 19th century. Making this jam feels like a hug from those days, and I love sharing it with my family now.
See Also my Bourbon Peach Jam Recipe
See Also my Blueberry Lemon Jam Recipe
See Also my Homemade Mixed Berry Jam
Frequently Asked Questions
Can I use frozen fruit?
Yes, frozen strawberries or rhubarb work, but they release more liquid, so cook longer to thicken.
Do I need a thermometer?
It’s helpful to check for 220°F, but you can test doneness on a chilled plate—if it sets, it’s ready.
Can I reduce the sugar?
Lowering sugar may affect the set and shelf life. Stick with the recipe for best results.
What if my jam doesn’t set?
Recook it, boiling until thickened, or use as a syrup for desserts.
Can I skip canning?
Yes, refrigerate and use within 2 weeks without canning.
Is this jam vegan?
Yes, it’s naturally vegan with no animal-derived ingredients.
Can I double the recipe?
Yes, use a larger pot and process in batches for proper sealing.
Conclusion
This *Strawberry Rhubarb Jam* is a sweet-tart delight that’s easy to make and perfect for preserving spring’s flavors. Whether you’re canning for the pantry or enjoying it fresh, it’s a versatile spread that elevates any meal. Try it on toast, in desserts, or as a gift—your taste buds will thank you! Share your jam-making stories in the comments and pin this recipe for your next canning adventure!
