Easy Strawberry Rhubarb Jam
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This strawberry rhubarb jam is a classic sweet-tart preserve made with fresh strawberries, rhubarb, sugar, and lemon for a bright, balanced flavor. The natural sweetness of strawberries pairs perfectly with the tangy bite of rhubarb, creating a jam that’s ideal for spreading on toast, swirling into yogurt, or using in baked goods. This easy homemade jam recipe is perfect for preserving seasonal fruit and enjoying it year-round. Serve it with biscuits and butter or spooned over vanilla ice cream for a simple treat. Looking for additional recipe insp? Whip up these strawberry rhubarb oat crumble bars and be sure to try my delicious fig jam recipe next.
Why You’ll Love This Recipe
- Sweet and tart balance – Strawberries and rhubarb create a bright, well-balanced flavor.
- Great for preserving – A perfect way to use seasonal fruit and enjoy it later.
- Versatile – Works as a spread, topping, or baking ingredient.
Key Ingredients in This Recipe
- Rhubarb – Rhubarb already has an underlying strawberry note so it makes it for a natural pairing in a jam. The prime season for rhubarb is from April to early June and when purchasing it look for firm, crisp stalks that look shiny. Of the plant only the stalks are eaten, the leaves are actually poisonous so if it comes with the leaves be sure to discard them immediately.
- Strawberry – I love really good strawberries, the kind that are deep red and when you bite into them they are incredibly juicy and sweet. In California my favorite strawberries come from Oxnard. You can get them on the side of the road along the coast or at farmers’ markets and they never disappoint.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Strawberries: Substitute with raspberries or a mix of berries for a different flavor.
- Rhubarb: Omit for a classic strawberry jam, though the flavor will be sweeter.
- Sugar: Reduce slightly for a tarter jam, though it may affect consistency.
- Lemon juice: Substitute with orange juice for a softer citrus flavor.
Pro Tip
Use the “cold plate test” to check if your jam is set—place a small spoonful on a chilled plate and run your finger through it; if it wrinkles and holds its shape, it’s ready.
How to Make and Can Strawberry Rhubarb Jam (Step-by-Step)
- Sterilize jars. Before making the jam sterilize any canning jam jars by running them through the dishwasher or boiling them in a large pot of hot water for 10 minutes.
- Macerate the fruit. Add the rhubarb, strawberries and sugar to a large non-reactive bowl and toss to combine. Let sit until the fruit is macerated, about 2 hours.
- Bring to a boil. Add the fruit and sugar mixture with the lemon zest and lemon juice to a large non-reactive saucepan. Bring to a boil over medium-high heat. Stir in the vanilla then lower the heat to medium.
- Simmer the jam. Simmer, stirring frequently, until the rhubarb has broken down and the mixture begins to thicken about 30 minutes (the temperature should read 220ºF). The jam should set a little bit if you drop a little onto a plate.
- Skim the jam. Skim any foam off the top and discard. Ladle the jam into the prepared jars, leaving ½-inch of space at the top. Wipe the rims of the jars with a towel then close the jars.
- Can the jars. To can the jars add them to a large pot of boiling water. The water should be covering the top by 1-inch and boil for 10 minutes. Turn the heat off and continue to let the jars sit in the water for an additional 5 minutes. To make the jam more shelf stable, add pectin. If I’m planning on using the jam in the next few weeks I skip the canning process. Instead, I keep the jars stored in the refrigerator.
- Remove the jars. Use tongs to carefully remove the jars from the water. You should hear the lids suction while in the pot. To test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it may not have a proper seal. Use unsealed jars within a month and kept in the refrigerator. Store sealed jars can in a dark area for up to 6 months.
How to Serve Strawberry Rhubarb Jam
- On toast: Spread over warm toast, biscuits, or English muffins.
- With breakfast: Spoon over yogurt, oatmeal, or pancakes.
- In desserts: Use as a filling for cakes, pastries, or thumbprint cookies.
- With cheese: Pair with soft cheeses like brie or goat cheese for a sweet-savory bite.
How to Store Strawberry Rhubarb Jam
- Refrigerator: Store in airtight jars for up to 2 to 3 weeks.
- Freezer: Freeze for up to 3 months in freezer-safe containers.
- Canning: Process in a water bath for shelf-stable storage if properly sealed.
FAQ – Frequently Asked Questions
Properly canned, sealed jars can be stored in a dark area for up to 6 months. Unsealed jars should be kept in the refrigerator and used within a month.
Jam and jelly are both made with fruit cooked with sugar and acid though jelly is then strained to create a smooth, clearer mixture. Jam will still have chunks of fruit and or seeds in the mixture.
You should hear the lids suction while in the pot of hot water but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed.
Strawberry rhubarb jam is tart because rhubarb has a naturally sour flavor that balances the sweetness of the strawberries.
Strawberry rhubarb jam is done when it thickens and passes the cold plate test, holding its shape when cooled.
Other Recipes to Try
If you loved making this strawberry rhubarb jam from scratch, try these sweet recipes next:
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Strawberry Rhubarb Jam
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Ingredients:
- 1 pound rhubarb, trimmed and cut into ½” slices
- 2 pounds strawberries, hulled and quartered
- 2½ cups granulated sugar
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Before making the jam sterilize any canning jam jars by running them through the dishwasher or boiling them in a large pot of hot water for 10 minutes.
- Add the rhubarb, strawberries and sugar to a large non-reactive bowl and toss to combine. Let sit until the fruit is macerated, about 2 hours.
- Add the fruit and sugar mixture with the lemon zest and lemon juice to a large non-reactive saucepot and bring to a boil over medium-high heat. Stir in the vanilla then lower the heat to medium.
- Simmer, stirring frequently, until the rhubarb has broken down and the mixture begins to thicken about 30 minutes (the temperature should read 220ºF/ 104ºC). The jam should set a little bit if you drop a little onto a plate.
- Skim any foam off the top and discard. Ladle the jam into the prepared jars, leaving ½-inch of space at the top. Wipe the rims of the jars with a towel then close the jars.
- To can the jars add them to a large pot of boiling water with the water covering the top by 1-inch and boil for 10 minutes. Turn the heat off and continue to let the jars sit in the water for an additional 5 minutes.
- Use tongs to carefully remove the jars from the water. You should hear the lids suction while in the pot but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed. Unsealed jars should be used within a month and kept in the refrigerator. Sealed jars can be kept in a dark area for up to 6 months.
Notes:
Nutrition:
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