Homemade Strawberry Rhubarb Jam Recipe

Homemade strawberry rhubarb jam is a sweet-tart preserve that perfectly captures the flavors of spring and early summer. With juicy strawberries and tangy rhubarb cooked down into a luscious spread, this jam is ideal for toast, yogurt, biscuits, or gifting to friends and family.

Why You’ll Love This Recipe

This strawberry rhubarb jam is bursting with fruity flavor and made with simple, wholesome ingredients—no preservatives or artificial additives. It strikes the perfect balance between sweet and tangy, with a vibrant color and satisfying texture. Whether you’re an experienced canner or a beginner, this recipe is approachable, rewarding, and a great way to preserve the season’s bounty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and chopped
• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Liquid pectin (optional, depending on your desired consistency)

Directions

1. In a large saucepan, combine the chopped strawberries, rhubarb, sugar, and lemon juice.
2. Let the mixture sit for 10–15 minutes to allow the fruit to macerate and release juices.
3. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
4. Simmer for 20–30 minutes, or until the fruit has broken down and the mixture begins to thicken.
5. If using pectin, stir it in according to package instructions and boil for an additional 1–2 minutes.
6. To test the consistency, place a small spoonful on a cold plate—if it wrinkles when you push it with your finger, it’s ready.
7. Remove from heat and ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
8. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes.
9. Allow jars to cool undisturbed for 12–24 hours. Check seals before storing.

Servings and timing

This recipe yields about 4–5 half-pint jars (8 oz each).
Prep time: 15 minutes
Cook time: 30–40 minutes
Cooling/setting time: 12–24 hours (for canning)
Total time: approximately 1 hour (plus setting time)

Variations

• Honey-Sweetened Jam: Replace part of the sugar with honey for a softer, floral sweetness.
• Vanilla Infused: Add 1 teaspoon of vanilla extract after removing from heat for a mellow twist.
• Ginger Kick: Add 1 teaspoon finely grated fresh ginger for a warm, spicy contrast.
• Orange Zest: Stir in a bit of orange zest with the lemon juice for a citrusy note.
• No-Pectin Version: Simply cook longer and use the natural pectin in the fruit to thicken.

storage/reheating

Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3–4 weeks. If freezing, pour jam into freezer-safe containers, leaving space for expansion. No reheating needed—just spread and enjoy. Stir before serving if the texture settles.

FAQs

What’s the flavor of strawberry rhubarb jam like?

It’s a perfect balance of sweet and tart—bright strawberries mellow out the tangy rhubarb, creating a flavorful, vibrant jam.

Can I use frozen fruit?

Yes, thaw and drain any excess liquid before cooking. The result is just as tasty as with fresh fruit.

Do I need pectin?

Not necessarily. Strawberries and rhubarb are low in pectin, so using pectin helps the jam set faster. Without it, you’ll need to simmer longer to achieve a thicker texture.

How do I know when the jam is done?

Use the cold plate test: place a spoonful on a chilled plate, wait a few seconds, and push it with your finger—if it wrinkles, it’s ready.

How long does it take to set?

Most jams set within 24 hours, though some may take up to 48 hours, especially if no pectin is used.

Can I double the recipe?

It’s better to make smaller batches for jam to ensure even cooking and proper setting. For larger quantities, make multiple separate batches.

Is this jam good for canning?

Yes! Just make sure to use sterilized jars and process them in a boiling water bath for 10 minutes.

What can I use this jam for?

Spread it on toast, swirl into yogurt, use as a cake or tart filling, or serve with cheese.

Can I make this jam sugar-free?

Yes, use a no-sugar pectin and a sugar substitute designed for canning. Flavor and texture will vary slightly.

Why did my jam turn runny?

It may need more cooking time, or the pectin may not have been activated properly. Let it sit—many jams thicken more after cooling.

Conclusion

Homemade strawberry rhubarb jam is a beautiful, flavorful way to capture the essence of the season. With its stunning color and perfect sweet-tart balance, it’s a versatile spread you’ll reach for again and again. Whether you’re canning, freezing, or gifting, this jam is sure to impress and delight.

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