Strawberry rhubarb jam recipe lovers know there’s nothing quite like that first spoonful — a burst of sweet strawberries and tangy rhubarb that wakes up your taste buds like a sunny spring morning. My love for this jam began the same way most of my kitchen adventures do: somewhere between a childhood memory of helping my mom preserve garden bounty and a grown-up urge to create something my family can’t stop eating. Back then, we canned everything — from tomatoes to zucchini — and yes, jars of ruby-red jam lined our pantry shelves like edible jewels.
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Strawberry Rhubarb Jam Recipe
- Total Time: 40 mins
Description
A simple Strawberry Rhubarb Jam recipe celebrating the classic flavour combination of sweet ripe strawberries and tart rhubarb.
Ingredients
- 5 cups ripe strawberries; mashed down to 2 1/2 cups total
- 2 cups rhubarb; chopped
- 2 tbsp lemon juice
- 1 package Pectin
- 4 1/2 cups granulated sugar
Instructions
- Inspect, wash and sterilize 8 half pint (250 ml) jars and lids
- Wash, core, and chop strawberries. Wash and chop rhubarb.
- Smash strawberries in layers in a big pot. Add the rhubarb.
- Add pectin, lemon juice, and stir well.
- Turn stove to medium-high and stir as mixture heats up.
- Once it comes to a rolling boil (see photo), add sugar all at once then allow to return to a rolling boil. Boil for one more minute.
- Remove from heat and continue stirring another 5 minutes. Skim any foam that accumulates on the surface.
- Carefully ladle into hot jars, wipe the rims with a clean cloth, and cover with lids. Make sure rings are snug but not too tight.
- Allow to cool overnight. Check seals and refrigerate any lids that have not sealed.
Notes
If you prefer to use a hot water bath to seal the jars, fill a water bath canner (with a jar rack) with water at the beginning of your jam session to allow it to come to a full boil.
After step 8, lower the jars into the boiling water (ensure the jars are covered in one inch of boiling water) and process for 10 minutes, or according to altitude.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 67 kcal
- Sugar: 16 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Now, years later, I’m still drawn to recipes that feel like home. This strawberry rhubarb jam recipe isn’t just about mixing fruit and sugar; it’s about creating a tradition. It’s the kind of simple, wholesome treat that fits right into my philosophy of making real food with real ingredients — the same way I learned in my family kitchen. The strawberries bring their juicy, fragrant sweetness, the rhubarb adds a tart edge that keeps things interesting, and together they form a duo so perfect it makes you wonder why they aren’t in every dessert.
Table of Contents
Introduction to the Strawberry Rhubarb Jam Recipe
A Family Tradition Meets Fresh Spring Flavors
The strawberry rhubarb jam recipe isn’t just another preserve; it’s a bridge between generations. In my kitchen, it starts with strawberries so ripe they almost melt in your hands and rhubarb stalks that bring the perfect tangy balance. The combination has been a favorite for decades in my family — a nod to the way my mom filled our pantry shelves each summer. When the garden was overflowing, we didn’t waste a single berry or stalk. Everything went into jars, and nothing quite brought a smile to the table like opening a jar of this jam in the middle of winter.
Why Strawberry and Rhubarb Are a Perfect Match
Flavor-wise, strawberries bring natural sweetness while rhubarb adds a gentle tartness, creating that signature sweet-tangy contrast that makes people fall in love at first bite. It’s no wonder this pairing shows up in pies, crisps, and even cheesecakes. But in jam form, the flavors truly shine — concentrated, vibrant, and versatile enough to spread on toast, swirl into yogurt, or spoon over ice cream. The key is using the best seasonal produce, whether you grow it yourself or find it at a local market.
And because this is a recipe that fits right in with our love for simple, wholesome dishes, you might also enjoy exploring other easy homemade ideas. Looking for inspiration? Try easy peach cobbler recipe for another fruity treat that feels like summer in a spoonful.
In the next part, we’ll explore how to choose the best strawberries and rhubarb so your strawberry rhubarb jam recipe turns out perfectly every time.
Understanding the Key Ingredients
Selecting the Best Strawberries for Jam
When making a strawberry rhubarb jam recipe, the quality of your strawberries can make or break the flavor. Choose berries that are fully red, firm, and aromatic. Avoid those with white tips or soft spots — they’ll water down the flavor and reduce the natural sweetness. If possible, buy from local farmers’ markets or pick-your-own farms where strawberries are harvested at peak ripeness. This not only ensures maximum flavor but also supports local growers. You can even freeze ripe strawberries during peak season to make jam later in the year without sacrificing taste.
Choosing Rhubarb: Red vs. Green Varieties
Rhubarb comes in a range of colors, from deep red to bright green, and each brings a slightly different personality to your strawberry rhubarb jam recipe. Red rhubarb tends to be sweeter and more visually appealing, giving the jam a jewel-like color. Green rhubarb has a sharper, more tangy bite — ideal if you want to highlight the contrast between sweet and tart. Always look for firm, crisp stalks without blemishes. Avoid using the leaves, as they contain oxalic acid and are not safe to eat.
If you enjoy exploring unique ingredient choices, check out apple crisp recipe without oats for another recipe where ingredient quality makes all the difference.
Next, we’ll dive into the tools and equipment that make jam-making efficient, safe, and enjoyable, so your strawberry rhubarb jam recipe comes together perfectly from start to finish.
Essential Tools and Equipment for Jam Making
Sterilizing Jars and Lids Properly
One of the most important steps in a strawberry rhubarb jam recipe is ensuring your jars and lids are sterilized. This keeps your jam safe for long-term storage and prevents any unwanted bacteria from spoiling your hard work. Start by washing jars and lids in hot, soapy water, then rinse well. Place them in a boiling water bath for 10 minutes, keeping them hot until you’re ready to fill them. Using warm jars helps prevent them from cracking when hot jam is poured in.
Other Must-Have Kitchen Tools
Beyond jars and lids, you’ll need a large, heavy-bottomed pot for even heat distribution, a wooden spoon for stirring, and a wide-mouth funnel for easy jar filling. A jar lifter is also a lifesaver when transferring hot jars in and out of boiling water. A candy or jam thermometer can be useful for reaching the perfect setting temperature, though many seasoned canners rely on the “wrinkle test” on a chilled plate.
Having the right tools at hand streamlines the process, making your strawberry rhubarb jam recipe experience smooth and enjoyable. You’ll spend less time scrambling for utensils and more time focusing on flavor.
If you like recipes that make the most of basic kitchen tools, don’t miss stuffed italian meatloaf — it’s proof that the right equipment makes all the difference in cooking success.
Preparing the Fruit
Washing and Hulling Strawberries
In any strawberry rhubarb jam recipe, the preparation process makes all the difference. Begin by rinsing the strawberries gently under cold running water to remove any dirt or garden residue. This keeps your strawberry rhubarb jam recipe fresh and clean from the start. Avoid soaking the berries, as they can absorb excess water and dilute flavor. Hull each strawberry by removing the green leafy top and the pale core underneath. This step is essential for achieving the smooth, rich texture that makes a strawberry rhubarb jam recipe so irresistible. For even cooking, slice large strawberries into halves or quarters.
Trimming and Chopping Rhubarb
Rhubarb is the tart backbone of a strawberry rhubarb jam recipe. Begin by trimming away all the leaves — they are not edible. Wash the stalks thoroughly to remove any soil, then chop them into even pieces. Smaller chunks will melt into the jam for a silky consistency, while larger pieces will give your strawberry rhubarb jam recipe a rustic, chunky texture. Consistent sizing also ensures even cooking and balanced flavor in every spoonful.
When both strawberries and rhubarb are properly prepped, you set the stage for a strawberry rhubarb jam recipe that bursts with flavor. This combination of sweet and tart is the heart of the recipe, and getting the fruit ready is the first step toward jam-making success.
Cooking the Jam Step-by-Step
Combining Ingredients in the Pot
The magic of a strawberry rhubarb jam recipe begins once the prepared fruit meets heat. Place your chopped strawberries and rhubarb in a large, heavy-bottomed pot. Add sugar according to your recipe ratio, which helps draw out the juices and intensifies the flavor. For an extra pop of brightness, a splash of lemon juice is essential — it not only balances sweetness but also helps the jam set. Stir the mixture gently to combine, allowing the sugar to dissolve and the fruit to release its natural juices before bringing it to a boil.
Reaching the Perfect Setting Point
Cooking is where the strawberry rhubarb jam recipe transforms from fruit mixture into a luscious spread. Bring the pot to a rolling boil over medium-high heat, stirring constantly to prevent scorching. You’ll notice the fruit breaking down, creating a thick, glossy texture. Use a candy thermometer to monitor the temperature, aiming for around 220°F for the jam to set properly. Alternatively, test for doneness by placing a small spoonful on a chilled plate — if it wrinkles when you push it with your finger, your jam is ready.
Once cooked, remove the pot from heat and skim off any foam to ensure a smooth finish. Cooking is where all your earlier preparation pays off, turning fresh fruit into a jar of summer flavor.
Filling and Sealing the Jars
Transferring Jam Safely into Jars
Once your strawberry rhubarb jam recipe reaches the perfect setting point, it’s time to fill the jars. Keep the jars warm from the sterilization process to prevent cracking when adding hot jam. Using a wide-mouth funnel, carefully ladle the jam into each jar, leaving about 1/4 inch of headspace. This small gap allows for expansion during processing. Wipe the rims clean with a damp cloth — any residue can interfere with sealing. A clean rim ensures your strawberry rhubarb jam recipe stays fresh and shelf-stable.
Creating a Long-Lasting Seal
After filling, place the sterilized lids on top and screw on the bands until they’re fingertip-tight. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). The heat creates a vacuum seal, locking in flavor and preventing spoilage. As the jars cool, you’ll hear the satisfying “pop” of a successful seal — a hallmark of canning success. Label the jars with the date and name of your strawberry rhubarb jam recipe so you can enjoy it at its best.
Once sealed, store the jars in a cool, dark place. Properly processed jam can last up to a year, offering you a taste of summer long after strawberry and rhubarb season has passed.
Creative Serving Ideas
Breakfast and Brunch Favorites
One of the joys of making a strawberry rhubarb jam recipe is finding new ways to enjoy it. For breakfast, spread a generous layer over warm, buttered toast or fresh scones. It’s also perfect for topping pancakes or waffles, adding a sweet-tart twist to your morning. If you’re a yogurt lover, swirl a spoonful into plain Greek yogurt for a naturally fruity flavor without extra sugar. The tangy rhubarb and sweet strawberry combination in a strawberry rhubarb jam recipe can turn even a simple bowl of oatmeal into something special.
Sweet and Savory Pairings
Your strawberry rhubarb jam recipe isn’t just for sweet treats — it works beautifully in savory dishes too. Pair it with baked brie for an appetizer that’s sure to impress at gatherings. Add it to a turkey or beef sandwich for a gourmet touch, or brush it over roasted chicken as a flavorful glaze. The natural acidity from rhubarb cuts through rich meats, creating a balanced bite. This versatility makes a strawberry rhubarb jam recipe a pantry staple you’ll reach for again and again.
The possibilities don’t end there — drizzle it over cheesecake, fold it into cake batter, or use it as a filling for thumbprint cookies. Once you start experimenting, you’ll find countless ways to feature this jam beyond the jar.
For another sweet inspiration that shines on a brunch table, check out 3 Ingredient Steak Marinade — they’re the perfect base for showcasing your jam.
Storage and Shelf Life
Proper Storage After Canning
Once your strawberry rhubarb jam recipe is sealed and cooled, proper storage ensures it stays flavorful for months. Keep jars in a cool, dark, and dry place, such as a pantry or cupboard away from direct sunlight. Light and heat can degrade the color and flavor of your jam over time. A well-sealed jar from a strawberry rhubarb jam recipe can last up to 12 months unopened. After opening, store the jar in the refrigerator and consume within three to four weeks for the best taste and texture.
Recognizing When Jam Has Spoiled
Even with the best storage practices, it’s important to check your strawberry rhubarb jam recipe before eating. Look for any signs of mold, unusual odor, or separation in the jar. While a bit of natural fruit separation can be normal, any foul smell or visible spoilage means the jam should be discarded. When in doubt, it’s better to be safe than sorry. Using sterilized jars and proper canning techniques greatly reduces spoilage risk.
Maintaining the quality of your strawberry rhubarb jam recipe comes down to sealing it properly and storing it under ideal conditions. This way, you’ll be able to enjoy a taste of summer long after the season has ended.
For another recipe where storage matters just as much, try Korean Carrot Salad — they also benefit from careful preservation techniques.
Nutritional Info & Health Benefits
Calorie Content and Nutrient Profile
A homemade strawberry rhubarb jam recipe offers more than just a burst of flavor — it also provides a simple, natural ingredient list. Per tablespoon, you’re looking at roughly 50 calories, depending on the amount of sugar you use. Strawberries provide vitamin C and antioxidants, while rhubarb offers vitamin K, calcium, and fiber. Even though a strawberry rhubarb jam recipe contains sugar, making it at home allows you to control the sweetness, which is a healthier alternative to many store-bought versions that often contain preservatives or high-fructose corn syrup.
Healthier Serving Tips
While jam is a treat, you can enjoy your strawberry rhubarb jam recipe in ways that fit into a balanced diet. Pair it with whole-grain bread for extra fiber, or use it as a natural sweetener in yogurt instead of flavored varieties. Rhubarb’s tartness means you may be able to use less sugar overall, especially if your strawberries are particularly ripe. Moderation is key — a spoonful or two can satisfy your sweet tooth without going overboard.
By choosing a homemade strawberry rhubarb jam recipe, you not only get better flavor but also skip unnecessary additives. It’s a tasty way to enjoy fruit year-round while still being mindful of your nutritional goals.
If you’re looking for another fruit-forward recipe that’s both delicious and easy to make, try Dense Bean Salad — it’s another great way to enjoy seasonal produce at its peak.
Frequently Asked Questions
Do rhubarb and strawberry go together?
Absolutely! The sweet juiciness of strawberries pairs perfectly with rhubarb’s tart bite. That balance is exactly what makes a strawberry rhubarb jam recipe so irresistible.
Do you need to peel rhubarb for jam?
Nope — rhubarb doesn’t need peeling for a strawberry rhubarb jam recipe. Just wash, trim the ends, and chop it into pieces. The skin softens beautifully during cooking.
Can you make strawberry and rhubarb jam?
Yes, and it’s one of the most popular homemade preserves. A strawberry rhubarb jam recipe is a classic for capturing early summer flavors in a jar.
Is strawberry jam better with or without pectin?
Both work, but using pectin in your strawberry rhubarb jam recipe shortens cooking time and helps achieve a firmer set, while no-pectin recipes have a softer, more natural texture.
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