I’ve made this strawberry rhubarb jam every spring since I discovered how perfectly the tart rhubarb balances ripe strawberries. It’s bright, quick to make, and stretches a small haul of seasonal fruit into weeks of breakfast joy. If you enjoy strawberry-forward preserves and want more ways to use that flavor, take a look at this tale of two strawberry pies for baking inspiration.
Why you’ll love this dish
This jam is the sweet-tart season in a jar. It’s fast to pull together, uses pantry-stable pectin to guarantee a reliable set, and makes the most of a brief rhubarb season. It’s kid-approved on toast, sophisticated spooned over yogurt, and economical—two cups each of rhubarb and strawberries yields a concentrated, flavor-packed batch that’s great for gifts, brunch, or weeknight breakfasts.
The cooking process explained
This recipe is straightforward: macerate the fruit with sugar and lemon to draw out juices, stir in pectin, bring to a hard boil to activate the pectin, then test and jar while hot. Expect about 45 minutes from start to finish including the 30-minute maceration; most of that is hands-off. The result is a glossy jam with a pleasant rhubarb tang and bright strawberry aroma.
Key ingredients
- 2 cups rhubarb, chopped (about 2–3 stalks)
- 2 cups strawberries, hulled and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice (fresh is best)
- 1 package fruit pectin (follow the package type—regular or low-sugar)
Ingredient notes: If you can’t get fresh rhubarb, briefly thawed frozen works in a pinch but drain excess liquid. For a lower-sugar finish, use low-sugar pectin and follow the pectin package instructions for sugar amounts. Lemon juice not only adds brightness but supplies the acid pectin needs to set.
How to prepare it
- Put the chopped rhubarb and chopped strawberries into a large, heavy-bottomed pot so they heat evenly.
- Add the sugar and 1/4 cup lemon juice. Stir to combine, then let the mixture rest for 30 minutes. This maceration draws out juices and dissolves some sugar.
- After resting, stir in the fruit pectin until it’s fully dissolved.
- Set the pot over medium heat and bring the mixture to a rolling, vigorous boil, stirring constantly so nothing sticks.
- Once at a rolling boil, reduce heat just enough to maintain that boil and continue for about 10 minutes, stirring frequently, until the jam thickens.
- To test, chill a small plate in the freezer. Spoon a little jam on the cold plate; if it wrinkles when nudged, it’s ready. If not, boil another minute and test again.
- Remove from heat and ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe rims clean, apply lids, and screw on bands fingertip-tight.
- Let jars cool completely on a rack. Store in the refrigerator for short-term use. For long-term pantry storage, process jars in a boiling water bath according to safe canning guides.
Directions to follow
- Prep jars and lids by washing in hot soapy water; keep jars warm until filling to prevent cracking.
- Chop rhubarb and strawberries into roughly equal pieces for even cooking.
- Mix fruit, sugar, and lemon in a large pot; stir, then wait 30 minutes.
- Add the pectin and stir until fully dispersed.
- Heat to a full rolling boil over medium, stirring constantly.
- Boil hard for about 10 minutes until thickened, then test on a chilled plate.
- If set, remove from heat. Ladle into warm sterilized jars with 1/4 inch headspace.
- Clean rim, place lid, and tighten band. Cool jars on a rack.
- Refrigerate if using within weeks, or process in a boiling water bath for longer storage.
Best ways to enjoy it
Spread it thick on buttered toast or a warm scone for a classic. Try a spoonful over vanilla yogurt or ricotta and a scatter of toasted nuts for a quick dessert. It’s also a lovely filling for thumbprint cookies or the top layer on plain cheesecake. For a fresh, simple snack, dollop a little jam into plain oatmeal and stir through. If you’re putting together a brunch board, pair it with mild cheeses and warm biscuits—and if you want a playful sweet-salty contrast, try it alongside a tart cheese. You might also enjoy this flavor alongside recipes like chocolate-strawberry yogurt clusters for a contrasting texture and flavor note.
Storage and reheating tips
Refrigerate opened jam and use within about 3 weeks. Unopened, properly processed jars can sit in a cool, dark pantry for up to one year; always check the seal before use. For fridge storage without a water bath, store in sterilized jars and keep chilled. To freeze, spoon into freezer-safe containers leaving some headspace; jam will thicken slightly on thawing. Reheat gently on low to loosen if you prefer a pourable consistency—avoid boiling the jam after storage, as repeated high heat can darken the color and mellow the fruit flavor. Always use clean utensils to prevent contamination.
Extra advice
- Use a heavy-bottomed pot to prevent scorching.
- Stir constantly when boiling to keep fruit from sticking and burning.
- If foam forms, skim it with a spoon; foam doesn’t affect flavor but affects jar appearance.
- Measure pectin and sugar carefully—modern pectins are formulated to work with specific sugar levels.
- If your jam doesn’t set after cooling, you can reboil with a little extra pectin following the package directions.
Flavor swaps
- Swap half the sugar for a natural sweetener if using a low-sugar pectin and adjust per pectin instructions.
- Add a teaspoon of finely grated lemon zest for a brighter citrus note.
- Stir in a tablespoon of vanilla or a pinch of ground cardamom after removing from heat for a fragrant twist.
- For a chunkier jam, roughly crush half the fruit before macerating.
Common questions
How long does this jam take from start to finish?
Active hands-on time is about 20 minutes. With the 30-minute maceration and cooling, plan roughly 45 minutes to an hour from start to finished jars.
Can I use frozen fruit for this recipe?
Yes. Thaw and drain excess liquid before measuring and proceed, but expect slightly different texture. You may need to adjust cook time to reach the proper set.
What if my jam doesn’t set?
First, test on a chilled plate. If it’s still runny after cooling, you can reheat the jam and add additional pectin per the package instructions. Always follow the pectin manufacturer’s guidance for the best result.
Is water-bath canning necessary?
If you’ll use the jars within a few weeks, refrigeration is fine. For long-term pantry storage, process jars in a boiling water bath according to safe canning guidelines to ensure a proper seal and safety. Consult your local extension for altitude adjustments and exact processing times.
Can I reduce the sugar?
Yes, but only if you use a low-sugar or no-sugar pectin and follow that pectin’s recipe—regular pectin needs the sugar amount specified to gel correctly.
Strawberry Rhubarb Jam
Ingredients
Method
- Put the chopped rhubarb and chopped strawberries into a large, heavy-bottomed pot.
- Add the sugar and 1/4 cup lemon juice. Stir to combine, then let the mixture rest for 30 minutes.
- After resting, stir in the fruit pectin until it's fully dissolved.
- Set the pot over medium heat and bring the mixture to a rolling, vigorous boil, stirring constantly.
- Once at a rolling boil, reduce heat just enough to maintain that boil and continue for about 10 minutes, stirring frequently, until the jam thickens.
- To test, chill a small plate in the freezer. Spoon a little jam on the cold plate; if it wrinkles when nudged, it’s ready.
- Remove from heat and ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe rims clean, apply lids, and screw on bands fingertip-tight. Let jars cool completely on a rack.
