Description

A perfectly balanced blend of tart rhubarb and sweet strawberries, this homemade jam is a celebration of spring in a jar. With no commercial pectin and just a few pantry staples, you can create a preserve that’s vibrant, glossy, and full of pure fruit flavor. Whether you spread it on toast, spoon it into yogurt, or pair it with soft cheeses, this strawberry rhubarb jam will become a seasonal staple you look forward to each year. Great for gifting, storing, and savoring slowly.

Ingredients

Scale

3 cups chopped strawberries (hulled)
2 ½ cups chopped rhubarb
2 ½ cups granulated sugar
2 tablespoons fresh lemon juice
Optional: ½ teaspoon vanilla extract or 1 tsp lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Wash, hull, and chop the strawberries and rhubarb.
Combine fruit with sugar and lemon juice in a large pot. Let sit 10–15 minutes.
Place pot over medium-high heat and bring to a gentle boil. Stir frequently.
Skim off any foam that forms. Reduce heat to medium and simmer.
Stir often, cooking 30–40 minutes until thickened.
Test for doneness with the cold plate method.
Add optional vanilla or lemon zest. Stir to combine.
Pour into sterilized jars, leaving ¼-inch headspace.
Seal jars and process in boiling water bath for 10 minutes or refrigerate for short-term use.

Notes

Use the freshest fruit possible for best flavor.

For a more tart jam, reduce the sugar by ½ cup and increase rhubarb slightly.

Always sterilize jars if preserving for long-term storage.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Jam / Preserve
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tbsp
Calories: 44