Introduction

Strawberry rhubarb jam is a delightful balance of sweet and tart flavors, perfect for spreading on toast or adding to yogurt. This homemade jam is simple to prepare and captures the freshness of spring fruits in every jar.

Strawberry Rhubarb Jam Recipe - Recipe Image

Ingredients

3 cups fresh or frozen strawberries, hulled and chopped
3 cups fresh or frozen rhubarb, chopped
1 ½ cups granulated sugar
a pinch of salt
2 tablespoons lemon juice
Optional: 1 teaspoon vanilla extract

Instructions

Step 1: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Stir briefly and let the mixture sit for 10–15 minutes to draw out the juices naturally.
Step 2: Place the pan over medium heat and bring the mixture to a gentle boil. Then reduce to a simmer and cook for 20–25 minutes, stirring often as the fruit breaks down and the mixture thickens.
Step 3: Perform the wrinkle test to check if the jam is ready: place a small spoonful on a cold plate, wait a minute, then push it with your finger. If it wrinkles, the jam is done; if not, simmer a bit longer.
Step 4: Remove the pan from heat and stir in the vanilla extract, if using.
Step 5: For texture, use a potato masher for chunkier jam or blend briefly with an immersion blender for a smoother, spreadable consistency.
Step 6: Let the jam cool slightly, then transfer it to a clean jar or container. It will thicken more as it cools.

Tips & Variations

For a brighter flavor, use fresh lemon juice rather than bottled.
To make the jam less sweet, reduce the sugar by a quarter cup, but keep in mind it may affect preservation.
Add a pinch of cinnamon or ginger for a warm spice twist.
If you prefer a no-cook version, macerate the fruit with sugar and lemon juice, then refrigerate overnight for a fresh, chunky spread.

Storage

Store the jam in an airtight container in the refrigerator for up to 3 weeks. Before serving, bring it to room temperature or warm gently to soften. For longer storage, consider freezing the jam in freezer-safe containers for up to 6 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen strawberries and rhubarb work well for this jam. Thaw them slightly before starting, and the cooking time will be similar.

How do I know when the jam is fully set?

The wrinkle test is a reliable method: place a small amount of jam on a cold plate, wait a minute, then push it gently with your finger. If it wrinkles instead of running, the jam has set properly.

Strawberry Rhubarb Jam Recipe

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4.9 from 674 reviews

This Strawberry Rhubarb Jam recipe combines the natural sweetness of strawberries with the tartness of rhubarb to create a perfectly balanced, homemade preserve. Using simple ingredients and a stovetop simmering method, this jam is easy to make and can be customized to your preferred texture, whether chunky or smooth. It’s ideal for spreading on toast, topping desserts, or gifting to friends and family.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: About 3 cups of jam 1x
Category: Condiment
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

3 cups fresh or frozen strawberries, hulled and chopped
3 cups fresh or frozen rhubarb, chopped
1 1/2 cups granulated sugar
A pinch of salt
2 tablespoons lemon juice
Optional: 1 teaspoon vanilla extract

Instructions

Mix and macerate: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Stir briefly and let the mixture sit for 10–15 minutes to draw out natural juices before heating.
Cook the fruit: Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce heat to a simmer and cook for 20–25 minutes, stirring frequently, until the jam thickens and the fruit breaks down.
Check consistency: Perform the wrinkle test by placing a small spoonful of jam on a cold plate. After a minute, push it with your finger; if it wrinkles, the jam is ready. Otherwise, continue simmering.
Add vanilla: Remove the pan from heat and stir in the vanilla extract if using.
Adjust texture: For chunkier jam, use a potato masher to crush the fruit. For a smoother, spreadable consistency, briefly blend with an immersion blender.
Cool and store: Let the jam cool slightly, then transfer it into a clean jar or container. The jam will thicken further as it cools. Store in the refrigerator for up to 3 weeks.

Notes

You can use fresh or frozen strawberries and rhubarb; just ensure they are chopped evenly.
The wrinkle test helps determine jam readiness without a thermometer.
Adjust the sugar amount based on sweetness preference or fruit ripeness.
Adding vanilla extract is optional but adds depth of flavor.
Store the jam in a refrigerator and consume within three weeks for optimal freshness and safety.

Keywords: Strawberry jam, Rhubarb jam, Homemade jam, Easy jam recipe, Fruit preserves, Stovetop jam