Learn how to make irresistible homemade strawberry rhubarb jam! Follow my easy recipe and enjoy this classic combination of flavors on toast, scones, biscuits, and more!
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Summer in a Jar
Recently I made my strawberry and rhubarb crisp and that’s when inspiration hit – why don’t I take these classic flavors and turn them into a homemade strawberry rhubarb jam?? And that’s exactly what I did.
It’s really very easy to make jam at home and strawberry and rhubarb jam is an irresistible combination! There is a process to follow, and it does take some time, but the reward is absolutely delicious!
The possibilities are endless when it comes to using your strawberry rhubarb jam! Spread it on toasted homemade bread or use it to make your favorite PB&J sandwiches.
Why This Recipe Works
- No pectin added. Rhubarb contains natural pectin, (and so do strawberries!), so adding it to the jam helps it to gel and set properly.
- From scratch is best! Trust me, once you make your own batch at home, you’ll never want to go back to store-bought versions.
- Amazing flavors. Adding rhubarb to strawberry jam is a great idea! It adds some tanginess to the sweet jam which helps to balance the flavors in the best way.
It can’t get easier than needing just these 4 ingredients to make this delicious fruity jam!
Find the full printable recipe with specific measurements below.
- Rhubarb: Look for firm stalks without any blemishes. You’ll need about 3 stalks of rhubarb for this strawberry rhubarb jam recipe.
- Strawberries: You’ll need ripe berries here, so avoid any that are either underripe or overripe as they will affect the taste and texture of your jam.
- Granulated sugar: You need the sugar to both help the jam gel and sweeten the rhubarb and strawberries. I don’t suggest cutting it because it can change the taste and consistency of your jam.
- Lemon juice: Don’t skip out on the lemon juice! It’s less for flavor and more for helping the jam to set and it also helps to prevent the growth of bacteria.
You’ll need 5 half-pint containers for this recipe. I use sterilized glass canning jars which you can usually find in larger grocery stores or online. I share how to sterilize the jars below.
How to Make Strawberry Rhubarb Jam
You have a couple of options for making this jam. If you’re going to enjoy it right away, say within a week or two, then you can make the simpler unprocessed version. If you want to store the jam for a longer time, then the full-on canning method is the way to go.
- Heat. Add all the ingredients to a large saucepan and heat over medium heat until the mixture starts to bubble. Reduce the heat.
- Simmer. Let everything simmer and thicken for about an hour.
- Fill. Carefully pour the hot jam into your sterilized jars, leaving ¼-inch of room at the top. Place the lids on top and secure the ring bands.
- Cool. Let the homemade strawberry rhubarb jam cool for 24 hours to set then store in the refrigerator for up to 2 weeks. Use it on toast, waffles, crepes, swirled in yogurt, and more!
- Sterilize your jars before you start. Boil five 1-cup mason jars plus their rings and lids in a water bath for 10 minutes. Place them on a clean towel.
- Continue with steps 2 and 3 above.
- Boil water. Fill a large pot with enough water to cover the jars by an inch and bring to a full rolling boil over medium heat.
- Fill. Carefully transfer the hot jam to the jars leaving at least ¼-inch headspace from the jar rim. Place the lids and ring bands on the jar just tight enough that you can easily unscrew them.
- Can. Place the jars in boiling water and boil for 10 minutes. Carefully remove the jars and place them on a rack or dish towel at least 1 inch apart. Let them cool for 24 hours. The seals on the lids will pop soon after removing them from the water.
- Store. Properly canned strawberry rhubarb jam will last up to 1 year at room temperature.
- Don’t forget to stir the jam occasionally as it’s bubbling. This is especially important as it thickens near the end of the cooking process to prevent the jam from sticking or burning on the bottom of the pot.
- Skim off any foam that develops on top of the strawberry rhubarb jam while it’s cooking. You can use a spoon to do this. This will give you a clearer preserve.
- Remember to wipe away any drips from around the mouth of the jar before putting on the lids and ring bands.
Yes, you can! Just make sure to thaw the fruit completely and drain any excess liquid before using it. You might need to cook your jam for a little bit longer if there’s still some excess liquid.
No, this recipe doesn’t require pectin since strawberries and rhubarb contain natural pectin that will work with the sugar to help the jam set.
You could reduce the sugar but remember that sugar helps the jam to set. If you reduce the sugar too much, it can affect the texture.
I use a digital thermometer to test the jam’s temperature which should be 225°F when it’s ready. You can also use the plate test. Place a small amount of jam on a plate that has been chilled in the freezer.
Let the jam cool for a minute, then push it with your finger. If the surface wrinkles and holds its shape, it’s ready!
If you used the quicker, unprocessed method, your jam will last in the fridge for up to 2 weeks.
Canned homemade strawberry rhubarb jam will last up to 1 year, unopened, at room temperature.
More Jam Recipes
Strawberry Rhubarb Jam
- 5 half-pint containers with lids , sterilized
- 5 ½ cups diced (1/2" pieces) rhubarb (about 4 stalks)
- 2 ½ cups hulled and halved strawberries
- 2 ½ cups granulated sugar
- 1 Tablespoon lemon juice (about 1/2 lemon)
- In large saucepan, stir together the rhubarb, strawberries, sugar, and lemon juice over medium heat. As soon as it starts to bubble, reduce heat to medium low or low. You will want a few bubbles but not a rolling boil.
- Simmer, stirring occasionally, 1 hour, or until the jam has thickened and a digital thermometer reads 220°F.
- Carefully pour hot jam into 5 half-pint sterilized jars (*see note), leaving 1/4-inch room at the top. Place lids on top and secure the ring bands. Let cool, untouched, 24 hours to set. Store in the refrigerator up to 2 weeks.
Sterilize. Boil 5 1-cup mason jars plus their rings and lids in water for 10 minutes. You can also run the rings and jars through the dishwasher and boil the lids, if you prefer. Place sterilized jars, lids, and bands on a clean towel.
Boil water. Fill a large pot with enough water to cover the jars by at least 1-inch water. Turn on the heat to medium and bring to a boil.
Fill. Carefully transfer hot jam to each jar, leaving at least 1/4-inch space at the top. Place lids on jars and secure the ring bands, just tight enough that can easily unscrew.
Can. Carefully place jars in boiling water and boil 10 minutes. Remove the jars and place at least 1-inch apart on a dish towel. Let cool, undisturbed, 24 hours. The seals on the lids will pop soon after removing from the water.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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