Name: Rhubarb and Strawberry Jam Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups chopped fresh rhubarb (about ½-inch pieces); 3 cups hulled and chopped fresh strawberries; 3 cups granulated sugar; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 package (1.75 oz) fruit pectin (optional for thicker jam)

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If you’re craving a burst of sweet-tart flavor that celebrates the very best of early summer, Rhubarb and Strawberry Jam deserves a spot in your kitchen. This homemade preserve strikes a gorgeous balance between tangy rhubarb and juicy, fragrant strawberries, creating a spread that’s as beautiful as it is delicious. Whether you’re spreading it on warm toast, swirling it into yogurt, or gifting jars to friends, this jam is pure joy in a jar—the kind of recipe that makes you want to savor every spoonful and marvel at nature’s brightest flavors.

Rhubarb and Strawberry Jam Recipe - Recipe Image

Ingredients You’ll Need

Rhubarb:
- 3 cups chopped fresh rhubarb (about ½-inch pieces)
Strawberries:
- 3 cups hulled and chopped fresh strawberries
Other Ingredients:
- 3 cups granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 package (1.75 oz) fruit pectin (optional for thicker jam)

How to Make Rhubarb and Strawberry Jam

Step 1: Macerate the Fruit and Sugar

Start by combining the chopped rhubarb, strawberries, and sugar in a large saucepan. Let the mixture sit for about 30 minutes. This resting time allows the fruits to release their natural juices and helps dissolve the sugar—which means less stirring later and a brighter, more concentrated flavor when the jam is done.

Step 2: Add Lemon and Bring to a Boil

Stir in the lemon juice and zest, which not only bring a lively citrus aroma but also help balance the sweetness of the sugar. Place your saucepan over medium heat and gently bring the mixture to a boil, stirring frequently to prevent any fruit from sticking or scorching on the bottom.

Step 3: Simmer and Thicken the Jam

Once the fruit mixture reaches a boil, reduce the heat slightly and let it simmer for 20 to 25 minutes. Keep stirring often—the bubbling fruit will soften, the mixture will reduce, and the aroma will fill your kitchen. If you like a smoother jam, mash the fruit with a potato masher as it cooks. For a thicker texture, stir in the pectin during the last few minutes, following package directions. Watch for the telltale sign of readiness: the jam should have noticeably thickened and reach 220°F on a candy thermometer, or pass the cold plate test.

Step 4: Jar and Cool

Once your Rhubarb and Strawberry Jam has reached its perfect consistency, carefully ladle the hot mixture into sterilized jars, leaving about a quarter-inch of headspace at the top. Wipe down the rims of the jars, secure them with lids, and let them cool to room temperature. For refrigerator jam, that’s it! For shelf-stable storage, process the sealed jars in a boiling water bath as recommended by canning guidelines.

How to Serve Rhubarb and Strawberry Jam

Garnishes

A simple dollop of Rhubarb and Strawberry Jam doesn’t need much, but for those special touches, try adding a small spoonful of whipped cream or a sprinkling of finely chopped fresh mint on top. Edible flowers or a grating of extra lemon zest make any jar look ready for a summer party.

Side Dishes

This jam is a natural partner to warm toast, English muffins, fluffy scones, or crisp crackers—it transforms even the plainest baked goods into something worthy of a café breakfast. It’s also wonderful with soft cheeses, like ricotta, goat cheese, or brie, for a sweet-salty treat alongside your morning coffee or afternoon tea.

Creative Ways to Present

Think beyond just spreading it on bread! Swirl Rhubarb and Strawberry Jam into yogurt or oatmeal for a pop of color and flavor. Layer it in trifles, dollop it on pancakes, or stir it into vinaigrette for a bright salad dressing. For gifts, tie jars with pretty ribbon and a handwritten tag—homemade jam never fails to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your opened jam jars in the refrigerator, where their fresh, fruity flavor will last for up to three weeks. Be sure to use clean utensils each time—it’s the secret to keeping your homemade jam tasting bright and delicious every time you open the jar.

Freezing

Not going to finish all your jam in time? Rhubarb and Strawberry Jam freezes beautifully! Just ladle the cooled jam into freezer-safe jars or containers, leaving some space for expansion. Thaw overnight in the fridge for a taste of summer any time of year.

Reheating

If your jam has thickened too much in the fridge, you can gently stir in a splash of warm water or microwave it in short bursts to loosen it up. Give it a good stir and it’ll be just as spreadable and delicious as the day you made it.

FAQs

Can I make Rhubarb and Strawberry Jam without pectin?

Absolutely! The jam will have a softer, looser set, but the flavor is just as lovely. Simply let it simmer until it thickens to your liking, and remember the natural pectin in the fruit and lemon juice will help it gel.

How do I know when my jam is done?

The best way is the cold plate test: drop a small spoonful of jam on a chilled plate, let it cool a moment, then run your finger through it. If it wrinkles or holds a line, your Rhubarb and Strawberry Jam is ready to jar.

Can I use frozen fruit instead of fresh?

Yes, you can! Just thaw the rhubarb and strawberries and drain any excess liquid before proceeding with the recipe. The color and flavor remain wonderfully vibrant.

Is this jam shelf-stable?

For refrigerator jam, simply seal and chill. If you’d like to make your Rhubarb and Strawberry Jam shelf-stable, process the filled jars in a boiling water bath following canning guidelines—it’s a little extra effort for lots of future rewards.

Can I reduce the sugar for a less sweet jam?

You can adjust the sugar to your taste, but remember that sugar helps preserve the jam and contributes to its set. For a tarter flavor, try using only 2 or 2.5 cups of sugar and enjoy that punchy fruit-forward taste!

Final Thoughts

I can’t recommend this Rhubarb and Strawberry Jam enough—it’s a celebration of everything good about homemade preserves. Whether you’re a seasoned jam-maker or trying this for the very first time, give it a go and let your kitchen fill with the aroma of summer fruits. I guarantee it won’t be long before this jam is a new favorite at your table!

Rhubarb and Strawberry Jam Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 half-pint jars 1x
Diet: Vegan, Gluten-Free

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Description

This homemade Rhubarb and Strawberry Jam is a delightful way to preserve the flavors of summer. With just a few simple ingredients, you can create a sweet and tangy jam that is perfect for spreading on toast or using in various recipes.

Ingredients

Scale

Rhubarb:

3 cups chopped fresh rhubarb (about ½-inch pieces)

Strawberries:

3 cups hulled and chopped fresh strawberries

Other Ingredients:

3 cups granulated sugar
2 tbsp lemon juice
1 tbsp lemon zest
1 package (1.75 oz) fruit pectin (optional for thicker jam)

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Instructions

Prepare the Fruit: In a large saucepan, combine the rhubarb, strawberries, and sugar. Let the mixture sit for 30 minutes to allow the fruit to release its juices.
Cook the Jam: Stir in the lemon juice and lemon zest. Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat and simmer for 20–25 minutes, stirring often. Add pectin if desired.
Check for Doneness: The jam is ready when it thickens and reaches 220°F or passes the cold plate test.
Jar the Jam: Ladle the hot jam into sterilized jars, leaving space at the top. Seal and allow to cool before storing.