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Strawberry Rhubarb Jam

Featured in Sweet Treats and Baked Goods.

Made grandma's strawberry rhubarb jam recipe! Takes just over an hour. No pectin needed - fruit and sugar work their magic. That bit of lemon keeps color bright. Made six jars from farmers market haul. Perfect balance of sweet and tart. Nothing better than homemade jam in winter.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:24:30 GMT
A jar of strawberry-rhubarb jam with a spoon resting inside and fresh strawberries and rhubarb in the background. Pin it
A jar of strawberry-rhubarb jam with a spoon resting inside and fresh strawberries and rhubarb in the background. | lastminrecipes.com

This strawberry rhubarb jam tastes like summer in a jar. The tart rhubarb and sweet strawberries create such perfect harmony you won't believe it only needs four ingredients. I love making big batches when both are in season then opening a jar in winter for that bright fresh flavor on my morning toast.

What Makes This Jam Special

You only need rhubarb strawberries sugar and lemon juice to make something amazing. The balance of sweet and tart flavors is absolutely perfect. Make a small batch to keep in the fridge or can several jars to enjoy all year long.

What You Need

The rhubarb adds that wonderful tartness plus it has natural pectin that helps your jam set. Sweet ripe strawberries give it gorgeous color and flavor. Sugar balances everything out and helps it gel while a splash of lemon juice brightens all the flavors and helps with thickening.

Let's Make Jam

Start by prepping your fruit hull and slice those strawberries then cut your rhubarb into small pieces. Put everything in your pot with the sugar and lemon juice. Let it bubble away stirring now and then until it thickens up about an hour. While that's cooking sterilize your jars. Once the jam hits 220°F fill those hot jars leaving a little headspace then process them in boiling water.

My Best Tips

Always use the freshest ingredients you can find look for bright red rhubarb and perfectly ripe strawberries. If your berries aren't very sweet add a bit more sugar. Don't have fresh fruit? Frozen works great too just thaw it first.

Keeping Your Jam Fresh

If you're not canning your jam it'll keep in the fridge for about two weeks. Properly sealed jars stay good for up to a year in your pantry. You can even freeze it in containers for several months just leave some room for expansion.

A jar of strawberry rhubarb jam sits surrounded by fresh strawberries and rhubarb stalks. Pin it
A jar of strawberry rhubarb jam sits surrounded by fresh strawberries and rhubarb stalks. | lastminrecipes.com

Frequently Asked Questions

→ Why do I need to cook the jam to 220°F?
This temperature ensures the jam will set properly without pectin. It's the natural gel point for fruit preserves and indicates enough water has evaporated.
→ How do I know if my jars are properly sealed?
You should hear the lids pop shortly after removing from the water bath. A properly sealed lid will be concave and won't flex when pressed.
→ Why leave space at the top of the jars?
The 1/4 inch headspace allows for expansion during processing and creates a proper vacuum seal for long-term storage.
→ How long will this jam last?
Properly sealed jars will keep for up to a year in a cool, dark place. Once opened, refrigerate and use within 2 weeks.
→ Why do I need to let the jars cool undisturbed?
The 24-hour cooling period allows the jam to set properly and ensures a good seal. Moving the jars during this time can interfere with the sealing process.

Strawberry Rhubarb Jam

A classic homemade jam combining tart rhubarb with sweet strawberries, made without pectin and properly canned for storage.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Mina

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 32 Servings (4 cups)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 5 cups rhubarb, cut into 1/2-inch cubes.
02 2 cups hulled and halved strawberries.
03 2 1/4 cups sugar.
04 1 tablespoon fresh lemon juice.

Instructions

Step 01

Mix rhubarb, strawberries, sugar and lemon juice in medium to large saucepan over medium heat.

Step 02

Once bubbling, reduce to medium-low. Cook stirring occasionally for about 1 hour until thickened and temperature is over 220°F.

Step 03

Sterilize four 1-cup jelly jars, rings and lids by boiling for 10 minutes or running through dishwasher.

Step 04

Fill sterilized jars with hot jam leaving 1/4-inch headspace. Add lids and hand-tighten rings.

Step 05

Boil filled jars in water bath (covered by 1 inch water) for 10 minutes.

Step 06

Let jars cool undisturbed on dish towel for 24 hours until sealed.

Notes

  1. Makes about 4 cups of jam.
  2. Sealed jars keep up to 1 year.
  3. Refrigerate unsealed jars and use within 2 weeks.

Tools You'll Need

  • Large saucepan.
  • Instant-read thermometer.
  • 4 jelly jars with lids.
  • Large pot for water bath.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 61
  • Total Fat: ~
  • Total Carbohydrate: 15 g
  • Protein: ~