Strawberry Rhubarb Jam

Capture the flavors of summer with this easy homemade Strawberry Rhubarb Jam—no pectin needed! Inspired by a visit to a local strawberry farm, this sweet-tart jam is the perfect way to preserve fresh berries and rhubarb in a jar.

I moved to California over 25 years ago. And since my roots have nestled deep into this state, I have come to realize that there are wonderful benefits to living here.

One of the many reasons I love living in Southern California is the fresh produce. Our farmers here grow such wonderous things, and I have access to all of them – avocados, pomegranates, strawberries and so much more.

Besides eating strawberries just as they are, I love to bake with them. One of my favorite fruit pairings is strawberry and rhubarb. A true match made in heaven! And this recipe for my strawberry rhubarb jam combines this marvelous sweet and sour combination.

Laura says :

Why this recipe works

• Easy, No-Fuss Method: No commercial pectin, special equipment, or complicated steps—just a good old-fashioned stovetop jam anyone can make.
• Naturally Thickened: By letting the fruit and sugar hang out together first, the natural pectin in the strawberries and rhubarb does all the work. No weird additives, just real fruit flavor.
• Storage Options Galore: Make a small fridge batch, freeze it for later, or preserve it in jars for longer shelf life, this jam plays by your rules.
• Perfect Sweet-Tart Balance: Juicy strawberries and tangy rhubarb team up for a jam that’s vibrant, fruity, and not cloyingly sweet. Just right on toast, yogurt, or a spoon!

Ingredients you need

• Strawberries: Fresh is always best when making jam. You want sweet and flavorful berries. You can use frozen strawberries. Just thaw and drain the juice.
• Rhubarb: Like the berries, I prefer to make jam with fresh rhubarb, but you can also use frozen. Rhubarb falls apart and melt when you make jam, whether you use fresh or frozen.
• Sugar: I use granulated sugar in this recipe, but I have also made jam with honey and with brown sugar. I include these adjustments in the recipe card below. I also use minimal amounts of sugar. So this makes a sweet and sour type jam. If you want it sweeter, add more sugar.
• Lemon: Both the lemon zest and juice is often used in jam making. Citrus fruits include natural pectin, which thickens the jam. No additional pectin is necessary unless your jam is watery, as it could be if you use frozen strawberries.

Recipe Step-by-Step Instructions

1. Macerate the fruit: Chop the fruit and place in a large bowl with the lemon juice, zest and sugar. Let the fruit sit in this mixture for 4 hours or up to overnight.
2. Cook the jam: Once macerated, place everything in a small pot and bring to a boil. Once it boils, reduce heat and simmer until thickened. Use a spoon to remove any foam impurities that rises to the top.
3. Smash the jam: Using a potato masher, mash up the fruit to break down the bigger chunks of strawberries. You can also use a hand blender to blend fruit.
4. Chill. If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Or, if you are canning your jam, click here for hot water canning instructions.

Tips on jam making

Jam making is not only fun, but it also very easy for even the novice cook. Just follow these tips and tricks and you’ll be sharing your award winning jam with everyone soon enough!

• Microwave your sanitized jars right before ladling the hot jam in. This keeps the jars from breaking from extreme swings in temperature.
• Fight the urge to overfill the jars! Fill only to ½-inch from the top of the jar or else the jars will burst.
• Sweet fruit will need less sugar. I always err on the side of less sugar when making jam. If your fruit is not very sweet, taste the jam while it simmers and add more if you need it.

If you’re a jam lover like me, try my homemade strawberry jam with balsamic vinegar, homemade grape jam, plum jam or my watermelon jelly.

And for more strawberry rhubarb recipes, be sure to try my strawberry rhubarb creamsicle popsicles, upside down strawberry rhubarb cake or my strawberry rhubarb crisp.

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Strawberry Rhubarb Jam

Laura Bashar | Family Spice

After touring a local strawberry farm where I learned everything about my family's favorite berry, I am sharing with you my favorite way to save summer in a jar, this recipe for Strawberry Rhubarb Jam.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Additional Time 5 hours hrs 15 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Jams

Cuisine American

Servings 32

Calories 43 kcal

Ingredients

  

1x2x3x

• 1 lb chopped strawberries
• 12 oz chopped rhubarb about 2 stalks
• 1 ½ cup granulated sugar
• 1 lemon juice and grated zest

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Instructions

 

• In a large 4-quart pot mix chopped strawberries, chopped rhubarb, sugar and lemon juice and grated lemon zest together to combine.
• Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release the fruits’ juices.
• Transfer mixture to a heavy pot and heat over medium heat.
• Bring the mixture to boil slowly, stirring often to prevent sticking.
• Reduce temperature to medium-low if and cook until thickened, approximately 1 hour.
• Use a potato masher to break down the bigger chunks of strawberries. If you want a smoother jam, use a hand blender and blend everything in the pot.
• Store in an airtight container in the refrigerator. If hot water canning click here.

Notes

Cooking Tips: Microwave your sanitized jars right before ladling the hot jam in. This keeps the jars from breaking from extreme swings in temperature.

Fight the urge to overfill the jars! Fill only to ½-inch from the top of the jar or else they will burst.

Sweet fruit will need less sugar. I always err on the side of less sugar when making jam. If your fruit is not very sweet, taste the jam while it simmers and add more if you need it.

You can make jam with honey too. Start with ¾ cup of honey and adjust the sweetness to your personal taste.

CAN JAM: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.

REFRIGERATE JAM: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.

FREEZE JAM: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months.

Nutrition

Serving: 1ozCalories: 43kcalCarbohydrates: 11gSodium: 1mgSugar: 10g

Keyword strawberry jam, strawberry rhubarb jam

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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