Whenever spring rolls around, I get so excited for the strawberry rhubarb jam season. This jam isn’t just a sweet spread; it’s a celebration of the perfect partnership between the bright, tart punch of rhubarb and the gentle sweetness of strawberries. If you’re anything like me, you want a strawberry rhubarb jam recipe that feels homemade but is surprisingly simple, bursting with fresh flavors that bring your toast, yogurt, or even desserts to life.
This strawberry rhubarb jam recipe fits perfectly into those moments when you want to preserve the vibrant taste of early summer. It’s ideal for quick breakfasts, cozy brunches, or even as a charming gift for friends and family. Plus, it brings a nostalgic touch to your kitchen, reminding you of sunny days, family gatherings, and the comforting ritual of homemade goodness.
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What Makes This Strawberry Rhubarb Jam Recipe So Special
What sets this strawberry rhubarb jam recipe apart from others is the perfect harmony it strikes between tart and sweet, without being overpowering in either direction. Unlike some jams that can be too sugary or bland, this recipe celebrates the natural flavors of the fruits with minimal fuss. The rhubarb adds a tangy backbone that cuts through the strawberry’s sweetness, creating a jam that’s vibrant and fresh.
I’ve also tailored this recipe for flexibility. Whether you want it to be slightly chunky or more smooth, or prefer a lower sugar content for a healthier spread, this recipe can adapt easily. Using fresh, ripe strawberries combined with just-ripe rhubarb makes all the difference. Additionally, it’s simple to customize for vegan diets by opting for natural pectin or plant-based sweeteners without losing that jammy texture.
For those watching sugar intake, I recommend reducing sugar slightly and adding a squeeze of lemon juice to enhance natural pectin and brightness. This recipe also works wonderfully if you want to try organic ingredients or experiment with honey or maple syrup instead of white sugar, the results are delightful and still hold the perfect jam consistency.
Recipe Card
Strawberry Rhubarb Jam Recipe
6
half-pint jars45
minutes25
minutes120
kcalA perfectly balanced homemade strawberry rhubarb jam recipe combining the natural sweetness of strawberries with the tart bite of rhubarb. Easy to make, versatile, and irresistibly fresh.
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Ingredients
4 cups 4 fresh strawberries, hulled and chopped
3 cups 3 rhubarb stalks, chopped
4 cups 4 granulated sugar
Juice of 1 lemon
1 package 1 fruit pectin (optional)
Directions
- Combine strawberries, rhubarb, and sugar in a large pot. Let sit for 30 minutes to macerate.
- Heat mixture over medium heat, stirring frequently until sugar dissolves.
- Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes, stirring regularly.
- Skim foam if necessary. Test jam consistency with a chilled plate.
- Once thickened, remove from heat and stir in lemon juice. Pour into sterilized jars. Seal and cool.
Notes
- Adjust sugar based on fruit ripeness and personal taste.
- For longer storage, process jars in a boiling water bath for 10 minutes.
- Refrigerate after opening and consume within a month for best flavor.
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Pro Tips to Nail Your Strawberry Rhubarb Jam Every Time
Making strawberry rhubarb jam can be straightforward, but here are a few insider tips that will take your jam from good to unforgettable:
- Choose Fresh, Firm Produce: Use bright red strawberries that are firm but ripe and rhubarb stalks that are crisp, avoiding any that look wilted or overly woody. This ensures your jam has the freshest flavor and best texture.
- Prep Your Jars in Advance: Always sterilize your jars by boiling or using a dishwasher on a hot cycle. This prevents spoilage and ensures your jam lasts longer.
- Cook Low and Slow: Let your mixture simmer gently rather than boiling rapidly. This preserves fruit flavor and prevents caramelization or bitterness. Stir frequently to avoid sticking.
- Test Jam Consistency Early: Use the classic “plate test”: place a small dollop on a chilled plate and see if it wrinkles when pushed with a finger. If not, cook a little longer.
- Adjust Sweetness Last: Add sugar gradually and taste as you go. Depending on your fruit’s ripeness, you may need less or more. Adding lemon juice not only balances sweetness but also helps jam set properly.
Delicious Variants of Strawberry Rhubarb Jam to Try
1. Spiced Strawberry Rhubarb Jam
Add warmth and complexity by stirring in ground cinnamon, freshly grated ginger, or a pinch of cloves during cooking. These spices bring a cozy aroma and pair beautifully with the tartness of rhubarb. This version is perfect for autumn mornings or gifting during the holidays.
2. Low-Sugar or No-Sugar Strawberry Rhubarb Jam
If you prefer less sweetness, reduce the sugar by up to half or swap with natural sweeteners like stevia or erythritol. Keep in mind that sugar not only sweetens but also helps preserve and set the jam, so add a little extra lemon juice and consider using commercial pectin to maintain texture.
3. Strawberry Rhubarb Jam with Vanilla Bean
For a luscious, slightly creamy flavor, add the seeds of a vanilla bean pod or a splash of pure vanilla extract near the end of cooking. This subtle sweetness adds a gourmet touch without overpowering the fruit’s fresh brightness.
4. Chunky vs. Smooth Texture
Love fruit pieces? Chop strawberries and rhubarb into larger chunks and reduce cooking time for a chunkier jam. For a smooth, spreadable texture, mash the cooked fruit with a potato masher or briefly pulse it in a blender before jarning.
Frequently Asked Questions About Strawberry Rhubarb Jam
The best test is the plate test. Chill a small plate in the freezer. Drop a spoonful of jam on it, then run your finger through the jam. If it wrinkles and holds its shape, it’s ready. If it’s too runny, cook a few minutes longer and test again.
Unopened and properly canned jars can last up to a year stored in a cool, dark place. Once opened, keep refrigerated and consume within 3 to 4 weeks for best taste and safety.
If your jam hasn’t set, simmer it longer, stirring constantly. Alternatively, add a little more pectin if you have it. Remember to retest with the plate test after additional cooking.
Final Thoughts
Making strawberry rhubarb jam at home is like bottling sunshine and tangy sweetness all in one jar. This recipe delivers that perfect balance between the juicy sweetness of strawberries and the refreshing tartness of rhubarb, creating a jam that feels both nostalgic and vibrant. Whether you’re spreading it on your morning toast, dolloping it over creamy yogurt, or gifting it to friends and family, it’s bound to brighten up any day.
What truly makes this strawberry rhubarb jam recipe stand out is its simplicity and adaptability. From the first simmer to the final jar, you’re in full control of the sweetness, texture, and flavor twists. Plus, it’s a fun, rewarding kitchen project that connects you with seasonal ingredients and timeless preservation techniques. Trust me, once you try making your own jam, the store-bought kind won’t compare.
If you loved this strawberry rhubarb jam, you might also enjoy trying my homemade Strawberry Freezer Jam Recipe or the vibrant Strawberry Preserves Recipe. Both are perfect for adding a splash of homemade charm to your breakfasts and desserts.
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