Strawberry Rhubarb Jam Recipe

There’s something wonderfully nostalgic about homemade Strawberry Rhubarb Jam. Each spoonful bursts with tangy-sweet strawberries and the puckery brightness of rhubarb—a true ode to spring and early summer. Whether you’re slipping it onto warm toast, swirling it into yogurt, or gifting a jar to a friend, this jam captures the vibrant color and flavor of the season in the most comforting, delicious way.

Ingredients You’ll Need

You won’t believe how just a handful of simple ingredients transform into something so luscious and jewel-toned. Each one plays a starring role in this classic preserve, balancing sweetness, tartness, and that signature jammy texture we all love.

• Rhubarb (5 cups, about 3 large stalks, cut into 1⁄2″ cubes): Incredibly tart and brilliantly pink, rhubarb brings both flavor and stunning color to your Strawberry Rhubarb Jam.
• Strawberries (2 cups, hulled and halved, about 1 pint): Sweet, fragrant berries round out the tartness and add classic berry depth—pick the ripest ones you can find for maximum flavor.
• Sugar (2 1/4 cups): Besides sweetening the mix, sugar helps preserve the jam and ensures a glossy, spreadable finish.
• Fresh lemon juice (1 tablespoon, from half a large lemon): A splash of citrus wakes everything up and helps the jam set, keeping flavors bright and lively.

How to Make Strawberry Rhubarb Jam

Step 1: Simmer the fruit

Combine the diced rhubarb, strawberries, sugar, and lemon juice in a medium to large saucepan over medium heat. As the mixture warms up, you’ll see the fruits beginning to release their juicy magic. Give it an occasional stir and inhale that incredible, fresh scent—the anticipation is half the fun!

Step 2: Cook to perfection

Once the mixture begins bubbling, reduce the heat to medium low. Aim for that gentle bubble that keeps things moving without turning your stovetop into a splatter zone. Stir now and then, letting the jam thicken patiently—this usually takes about an hour. You’ll know it’s ready when it clings to a spoon and reaches a temperature of just over 220°F. Your kitchen will smell absolutely heavenly by now!

Step 3: Decide how you’ll store your jam

At this point, you can choose if you want to refrigerate or freeze your jam, or go traditional with water bath canning. Both methods will preserve the fresh flavor of your Strawberry Rhubarb Jam; it’s simply a matter of how long you want to store it and how much work you want to put in now versus later.

Step 4: For refrigeration or freezing

Carefully transfer the hot jam into clean glass mason jars, allowing the mixture to cool a bit before sealing. If you’re refrigerating, use your jam within 2 weeks. For freezing, make sure to leave enough head room in the jars for expansion—this step prevents jars from cracking. Enjoy within 6 months for best flavor, but it can keep even longer if needed.

Step 5: For water bath canning

For those who want a pantry stocked with jam all year round, water bath canning is the way to go. Sterilize four 1-cup jelly jars, lids, and rings by boiling them in water for 10 minutes, or run jars and rings through the dishwasher and boil just the lids. Line up your clean jars on a dish towel, ready for filling.

Step 6: Fill and seal the jars

Once your jam is thick and bubbling, ladle it into the sterilized jars, leaving about 1⁄4″ space at the top. Wipe the rims, pop on the lids, and adjust the ring bands so they are hand-tight—but not too tight, as air needs to escape during the canning process.

Step 7: Process in a water bath

Carefully lower the filled jars into a pot of gently boiling water, ensuring they are covered by at least an inch of water. Let them process for 10 minutes. Afterward, retrieve them with tongs and set them at least an inch apart on a towel to cool undisturbed for 24 hours. The satisfying “pop” of the lids sealing is the sound of success!

Step 8: Check the seals and store

If any jar didn’t seal properly (the lid doesn’t pop when pressed), refrigerate and use it within 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to a year, keeping your homemade Strawberry Rhubarb Jam ready whenever cravings strike.

How to Serve Strawberry Rhubarb Jam

Garnishes

Don’t underestimate the power of a pretty finishing touch. A scattering of finely chopped fresh strawberries or just-grated lemon zest sprinkled on top of your jam-topped treat makes the colors pop and adds a dash of wow factor. A sprig of mint brings a little extra freshness, too.

Side Dishes

Pair your Strawberry Rhubarb Jam with classics like thick slices of sourdough, pillowy buttermilk biscuits, or even plain scones. For a savory twist, try it with a creamy cheese such as brie or mascarpone on a crunchy cracker—the sweet-tart punch is an absolute game changer.

Creative Ways to Present

This jam isn’t just for breakfast! Swirl it into plain yogurt or vanilla ice cream for instant dessert magic. Dollop it over pancakes, fold it into thumbprint cookies, or give it as a gift in pretty jars tied with ribbon. Every bite or gesture is a taste and memory of sunshine.

Make Ahead and Storage

Storing Leftovers

Your Strawberry Rhubarb Jam will keep beautifully in the fridge for up to 2 weeks. Store it in a tightly sealed jar or container to retain its fresh, fruity flavor. Remember to use a clean spoon every time to keep your jam at its very best.

Freezing

If you’ve made a big batch (smart move!) and want to save some for later, freezing is a fantastic option. Pour the cooled jam into freezer-safe jars, always leaving a little extra space at the top to allow for expansion. Label and date your jars, and aim to enjoy them within 6 months for full flavor—though it can last even longer if needed.

Reheating

Straight from the fridge, this jam spreads easily. If you’ve frozen your jam, simply thaw it overnight in the refrigerator before using. For a truly silky texture, you can warm a small portion gently in the microwave or on the stovetop—just enough to take the chill off, not to cook it further.

FAQs

How do I know when my Strawberry Rhubarb Jam is set?

The easiest way to tell is by checking if it reaches 220°F with a candy thermometer. You can also drop a little spoonful on a cold plate, wait a moment, then run your finger through it; if it wrinkles and holds its shape, it’s ready!

Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but keep in mind that sugar helps both to preserve and to set the jam. Cutting back too much might result in a looser jam and a shorter shelf life, so experiment cautiously.

What if I don’t have a canning pot?

A large, deep stockpot works perfectly as long as your jars can sit upright and be completely covered with boiling water by an inch. Make sure to add a folded towel or rack at the bottom of the pot to prevent the jars from rattling.

Can I substitute frozen fruit?

Yes! You can absolutely use frozen rhubarb or strawberries when fresh isn’t available. Thaw and drain them well before starting the jam to concentrate their flavors and avoid excess liquid.

Why is my jam runny or too thick?

If your jam is runny, it may not have cooked long enough or reached 220°F. Too thick usually means it cooked a bit too long or the fruit was drier than usual. Don’t worry—it will still taste delicious and can be used as a syrup or spooned over desserts!

Final Thoughts

If you’ve ever longed to capture the very taste of summer in a jar, this Strawberry Rhubarb Jam might just become your new kitchen tradition. I hope you’ll give it a try, savor each spoonful, and share it with someone who’ll appreciate the homemade magic!

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