When strawberry season collides with rhubarb harvest, something magical happens. This Strawberry Rhubarb Jam captures that bright, tangy sweetness in a jar — with no pectin required.
It’s simple to make, keeps beautifully, and adds a vibrant flavor to toast, yogurt, oatmeal, or baked goods. Whether you’re making jam for the first time or stocking your pantry for the season, this recipe brings out the best in two iconic fruits.
Ingredients
- 3 cups chopped rhubarb (about 3–4 stalks)
- 2 cups hulled and chopped strawberries
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- Optional: 1/2 teaspoon vanilla extract or a pinch of cinnamon
Instructions
- Prepare the fruit: In a large saucepan, combine strawberries, rhubarb, and sugar. Let sit for 15–20 minutes to draw out juices.
- Cook the jam: Bring the mixture to a gentle boil over medium heat. Stir frequently to prevent sticking. Cook for 20–30 minutes, until the mixture thickens and reaches jam consistency.
- Test for doneness: Dip a spoon into the jam and run your finger through the back. If the line holds, it’s ready. You can also use a thermometer (220°F / 104°C is ideal).
- Add lemon juice: Stir in lemon juice and optional flavorings. Simmer 2–3 more minutes, then remove from heat.
- Store: Pour hot jam into sterilized jars. Seal and cool. Refrigerate for immediate use, or process in a water bath for shelf storage.
Why You’ll Love This Jam
- Naturally thickens without pectin
- A perfect balance of tart rhubarb and sweet strawberries
- Beautiful homemade gift idea
- Easy to scale and preserve
Tips & Variations
- For smoother texture, mash fruit with a potato masher or pulse in a blender before cooking
- Add orange zest or ginger for a unique twist
- Use less sugar for a softer, more tart finish (store in fridge only if doing so)
- Store refrigerated for up to 3 weeks or canned for up to 1 year