I first made this strawberry rhubarb jam on a rainy spring afternoon when both fruits were at their peak. The result was bright, tangy, and perfectly balanced between sweet and tart. It spreads like a dream and tastes like the filling from a tale of two strawberry pies but simpler to store and use any time you want a burst of late-spring flavor.

Why you’ll love this dish

This jam is fast, forgiving, and full of personality. Rhubarb gives the jam a lively acidity that keeps the sweetness of the strawberries from tasting cloying. It is an excellent way to use a bumper crop of rhubarb or early strawberries, and the recipe makes a modest batch so you can experiment without committing to gallons of preserves. Make it for weekend breakfasts, hostess gifts, or to brighten plain yogurt and cheese plates.

The cooking process explained

Quick overview before you start so you know what to expect. Combine chopped fruit with sugar and lemon to draw juices. Add fruit pectin to help the jam set. Bring the pot to a full boil while stirring and cook until the mixture thickens, about 10 minutes. Spoon hot jam into sterilized jars and either refrigerate for short term use or process in a water bath for long term storage.

What you’ll need

• 2 cups rhubarb, chopped (about 1/2 inch pieces)
• 2 cups strawberries, hulled and chopped
• 2 cups sugar
• 1/4 cup lemon juice
• 1 package fruit pectin (usually about 1.75 ounces; see note below)

Notes: If your rhubarb is very tart, you can add up to 1 tablespoon more lemon juice for brightness. If you prefer less sugar, look for low sugar pectin and follow its package instructions instead of this recipe.

Step-by-step instructions

1. Place the chopped rhubarb and strawberries into a large, heavy-bottomed pot. Use a pot large enough for the mixture to bubble without boiling over.
2. Add the sugar and lemon juice. Stir everything together, then let the bowl rest for about 30 minutes. This resting time helps the fruit release its juices and gives the sugar a head start.
3. Sprinkle in the fruit pectin and stir thoroughly so it dissolves and distributes evenly.
4. Set the pot over medium heat and bring the mixture to a full, rolling boil while stirring constantly to prevent sticking.
5. Once boiling, reduce the heat slightly to maintain a vigorous boil and continue cooking for about 10 minutes. The jam should thicken and look glossy. A spoon test helps: drip a small amount on a chilled plate; if it sets up, it is ready.
6. Remove from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims, apply lids, and screw on bands finger tight.
7. Let jars cool completely on a rack. Store in the refrigerator for short term use, or process jars in a boiling water bath for 10 minutes for long-term shelf stability.

Best ways to enjoy it

Spread this jam on warm toast, scones, or biscuits for a bright breakfast. It also makes a lovely swirl in plain yogurt or ricotta, and is a quick way to dress up a plain cheesecake. Spoon a little over vanilla ice cream or brush it onto grilled pound cake for a simple dessert. For savory pairings, try a small dollop with sharp cheddar or goat cheese on a crostini.

How to store & freeze

Refrigerator: Unprocessed jars will keep in the fridge for up to 3 weeks. Open jars should be used within one month.
Water bath canning: To store at room temperature, process filled jars in a boiling water bath for 10 minutes (adjust for altitude). Follow trusted canning guidelines and check seals after cooling.
Freezing: You can also freeze jam in freezer-safe containers for up to 12 months. Leave a little headspace for expansion. Thaw in the refrigerator before use.
Food safety tip: Always use clean utensils when scooping jam and discard any jars with bulging lids or off smells.

Helpful cooking tips

• Use ripe but firm strawberries for the best texture and flavor. Overripe berries can make the jam too soft.
• Chop rhubarb into uniform pieces so it cooks evenly.
• If you want a smoother jam, mash gently with a potato masher during cooking or pulse briefly with an immersion blender after cooking.
• Keep stirring during the boil to prevent scorching. A heavy-bottomed pot distributes heat better and reduces the risk of burning.
• If your jam seems too thin after cooling, you can reheat it with a bit more pectin following the package instructions.

Creative twists

• Add a teaspoon of vanilla extract at the end of cooking for a warm, rounded flavor.
• Stir in finely grated fresh ginger for a lively, spicy note.
• For a chunkier preserve, reserve half the berries and stir them in at the end off the heat.
• Use less sugar and a low sugar pectin if you want a less sweet jam.
• This jam works beautifully as a filling in tarts and hand pies; for more pastry inspiration, see a tale of two strawberry pies.

Helpful answers

How long does it take to make this recipe start to finish?

Active cooking and prep time is about 45 minutes, but allow an extra 30 minutes for the fruit to macerate before cooking. If you plan to water bath can, add another 30 to 40 minutes for processing and cooling prep.

Can I skip the pectin?

You can make a pectin-free jam, but it will need longer cooking to reach a set and may be looser and more spoonable than sliceable. Use a tried and tested pectin-free method if you choose that route.

How do I know when the jam is done?

Use the chilled plate test. Place a small spoonful of hot jam on a chilled plate and tilt it after a minute. If it wrinkles and does not run immediately, it is set. The jam should also look glossy and thicker than when it started.

What size jars does this recipe yield?

This batch typically fills about three 8-ounce jars or six 4-ounce jars, depending on how much you cook down. Adjust quantities if you need more.

Is this safe for canning?

Yes, if you follow proper water bath canning procedures and process jars for the recommended time. Use tested canning guidelines and ensure lids seal properly before storing at room temperature.

Strawberry Rhubarb Jam

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A bright, tangy jam that balances sweet strawberries with tart rhubarb, perfect for spreading on toast or using in desserts.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 3 cups 1x
• Category: Condiment
• Method: Canning
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and chopped
• 2 cups sugar
• 1/4 cup lemon juice
• 1 package fruit pectin (about 1.75 ounces)

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Instructions

1. Place the chopped rhubarb and strawberries into a large, heavy-bottomed pot.
2. Add the sugar and lemon juice. Stir together and let rest for about 30 minutes.
3. Sprinkle in the fruit pectin and stir thoroughly.
4. Set the pot over medium heat and bring to a full, rolling boil while stirring constantly.
5. Once boiling, reduce heat slightly and cook for about 10 minutes.
6. Remove from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
7. Let jars cool completely on a rack or process in a boiling water bath for long-term storage.

Notes

If your rhubarb is very tart, add up to 1 tablespoon more lemon juice. For less sugar, use low sugar pectin.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 50
• Sugar: 12g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg