Strawberry rhubarb jam is one of the most beloved and classic spreads, known for its perfect balance of sweetness and tartness.
With its bright color, refreshing flavor, and versatility, this jam is a spring and summer staple that can transform your breakfasts, desserts, and snacks.
Here i will tell you everything you need to know about making strawberry rhubarb jam at home—from choosing the right ingredients to step-by-step instructions and tips for perfect preservation.
Why Strawberry Rhubarb Jam?
Strawberries and rhubarb are a match made in culinary heaven. The juicy, sweet notes of strawberries perfectly complement the tangy, slightly sour taste of rhubarb. When simmered together with sugar, they create a jam that’s rich in flavor and color. Not only is this jam delicious, but it’s also:
- Versatile: Spread on toast, stirred into yogurt, swirled into oatmeal, or layered in cakes and pastries.
- Seasonal: Best made during late spring and early summer when strawberries and rhubarb are fresh and abundant.
- Simple to make: With just a few ingredients, you can whip up a batch in no time.
Ingredients You’ll Need
To make a classic strawberry rhubarb jam, you’ll need:
- 4 cups fresh strawberries (hulled and chopped)
- 4 cups rhubarb (chopped into small pieces)
- 3 ½ cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 package fruit pectin (optional, if you prefer a firmer jam)
- 1 vanilla bean (optional) for flavor enhancement
Ingredient Notes:
- Strawberries: Choose ripe, red, and juicy strawberries for the best sweetness.
- Rhubarb: Look for crisp, firm stalks that are deep pink or red. Avoid rhubarb leaves—they are toxic.
- Sugar: Adjust sweetness depending on personal preference. Some like to reduce sugar for a more tart flavor.
- Lemon juice: Helps balance the sweetness and provides natural pectin for thickening.
Tools Required
- Large heavy-bottomed saucepan or Dutch oven
- Potato masher or wooden spoon
- Sterilized jars with lids
- Ladle
- Funnel (optional but useful)
- Canning equipment (if preserving for long-term storage)
Step-by-Step Strawberry Rhubarb Jam Recipe
Step 1: Prepare the Fruit
Start by washing the strawberries and rhubarb thoroughly under cold water. Hull the strawberries and chop them into small pieces. Cut the rhubarb into ½-inch slices. Uniform cutting ensures even cooking.
Step 2: Combine and Macerate
In your large saucepan or Dutch oven, mix strawberries, rhubarb, sugar, and lemon juice. Stir well to coat all the fruit with sugar. Let this mixture sit for about 30–60 minutes. This process—called maceration—draws out the natural juices from the fruit, which helps the jam cook evenly and prevents burning.
Step 3: Cook the Jam
Place the saucepan over medium-high heat. Stir continuously as the mixture heats up to prevent sticking. Once it starts to boil, reduce to a gentle simmer. Use a potato masher or spoon to break down the strawberries for a smoother texture, or leave chunks for a more rustic jam.
Let the mixture simmer for 25–30 minutes, stirring frequently. The jam will start to thicken as water evaporates and the natural pectin in the fruit activates.
Step 4: Test for Doneness
To check if the jam has reached the right consistency, use the cold plate test: Place a small plate in the freezer before you start cooking. When you think the jam is ready, drop a small spoonful onto the cold plate and wait 30 seconds. If it wrinkles when you push it with your finger, it’s done. If it’s still runny, simmer for a few more minutes and test again.
Step 5: Optional Additions
For added flavor, you can stir in a split vanilla bean or a pinch of cinnamon during the last 5 minutes of cooking. These flavors complement the strawberry-rhubarb profile beautifully.
Step 6: Jar the Jam
Once your jam has thickened to the desired consistency, remove it from heat. Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if you intend to store the jam for several months.
If you plan to eat the jam within a few weeks, you can simply let the jars cool and refrigerate.
Storage Tips
- Refrigerator: Keeps well for 2–3 weeks.
- Freezer: Store in freezer-safe containers for up to 6 months.
- Canning: Properly processed jars last up to 12 months in a cool, dark pantry.
Variations to Try
1. Low-Sugar Strawberry Rhubarb Jam
Replace half the sugar with honey or maple syrup for a natural sweetness. You can also use low-sugar pectin to achieve the desired thickness.
2. Strawberry Rhubarb Chia Jam
For a healthier, quicker version, skip traditional sugar and pectin. Cook the fruit with a bit of honey or agave, and stir in chia seeds to thicken. This jam keeps in the fridge for about a week.
3. Spiced Strawberry Rhubarb Jam
Add warming spices like ginger, cinnamon, or cardamom to create a cozy, aromatic flavor.
4. Strawberry Rhubarb Jalapeño Jam
For a sweet and spicy twist, toss in some finely chopped jalapeños. Perfect as a glaze for meats or as a bold dip.
Serving Suggestions
- Spread over toast, bagels, or croissants.
- Swirl into Greek yogurt or oatmeal.
- Spoon over pancakes, waffles, or French toast.
- Use as a filling for pastries, hand pies, or thumbprint cookies.
- Pair with cheese boards—especially brie, goat cheese, or sharp cheddar.
Tips for the Best Strawberry Rhubarb Jam
- Use fresh, ripe fruit for the best flavor.
- Don’t rush the simmering process—the longer, slower cooking allows flavors to develop deeply.
- Stir often to avoid burning the bottom.
- If using pectin, follow the package instructions carefully.
- Always sterilize jars properly if canning to prevent spoilage.
Health Benefits of Strawberries and Rhubarb
Aside from taste, strawberries and rhubarb offer a range of health perks:
- Strawberries are packed with vitamin C, antioxidants, and fiber, supporting immunity and heart health.
- Rhubarb is low in calories and rich in vitamin K, calcium, and dietary fiber, contributing to bone strength and digestive health.
Together, they make a nutritious and delicious treat—guilt-free and packed with natural goodness.
Common Questions About Strawberry Rhubarb Jam
Q1: Can I make jam without pectin?
Yes! Strawberries and rhubarb contain natural pectin, especially when combined with lemon juice. You can simmer the mixture longer to thicken naturally.
Q2: Why is my jam too runny?
This often happens if the jam wasn’t simmered long enough. You can return it to the stove and cook for 5–10 more minutes to reduce moisture.
Q3: Can I use frozen strawberries or rhubarb?
Absolutely. Thaw and drain them before cooking to remove excess water. The texture may be slightly softer, but the taste remains great.
Q4: Is this jam gluten-free and vegan?
Yes, this recipe is naturally gluten-free and vegan (if no honey is used).
Homemade strawberry rhubarb jam is a delightful way to enjoy the best of spring and summer produce. Its perfect mix of sweet and tart flavors makes it an all-purpose spread that elevates both simple breakfasts and gourmet desserts. Whether you like it classic, low-sugar, or spiced, this jam is easy to make and sure to impress family and friends.
Why not make a batch today and savor the fresh, vibrant taste of homemade strawberry rhubarb jam? Your kitchen will smell incredible, and you’ll have jars of sunshine ready to brighten any meal.