Irresistible Strawberry Rhubarb Jam Recipe in 5 Simple Steps

There’s something magical about turning summer’s bounty into jars of homemade jam. My strawberry rhubarb jam recipe captures that perfect balance – the bright sweetness of ripe berries dancing with rhubarb’s playful tang. I’ll never forget the first time I made it with my grandmother, her kitchen filling with that intoxicating fruity scent as we stirred the bubbling pot. She taught me that the best preserves come from simple ingredients handled with care. Now when I pull out my big stockpot each June, it’s like time traveling back to those sticky-fingered afternoons. This jam’s rosy hue and chunky texture make it special, but the real secret is letting the fruit’s natural flavors shine through. Trust me, once you taste it on warm toast or swirled into yogurt, you’ll understand why this strawberry rhubarb jam has been my family’s favorite for generations.

Why You’ll Love This Strawberry Rhubarb Jam

This isn’t just any jam—it’s the kind that makes people sneak spoonfuls straight from the jar when they think no one’s looking. Here’s why:

• It’s foolproof: No fancy techniques here—just good fruit, sugar, and patience. If you can stir a pot, you can make this jam.
• That sweet-tart magic: The strawberries and rhubarb play off each other beautifully—like summer’s answer to peanut butter and jelly.
• More than toast: Swirl it into oatmeal, glaze a cheesecake, or spoon it over vanilla ice cream. (My personal favorite? A dollop on warm buttermilk biscuits.)
• Instant nostalgia: That rosy color and sticky sweetness will have you reminiscing about grandma’s kitchen before the first jar’s even cooled.

Ingredients for Strawberry Rhubarb Jam

Here’s the beautiful part—you only need five simple ingredients to make magic happen. But trust me, each one plays a starring role in creating that perfect jammy texture and flavor:

• 4 cups chopped rhubarb (about 6 medium stalks, trimmed of leaves—and yes, those leafy tops are poisonous, so toss ’em!)
• 4 cups chopped strawberries (hull them first, and don’t use the mushy ones—they should still have some firmness)
• 3 cups granulated sugar (just scoop it straight from the bag—no packing needed)
• 1/4 cup fresh lemon juice (please, please squeeze it yourself—bottled stuff just doesn’t give the same bright pop)
• 1 packet (1.75 oz) powdered pectin (this little helper ensures your jam sets up properly without turning into candy)

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for this jam. Just grab these basics from your kitchen (and maybe the hardware store):

• A heavy-bottomed pot (big enough to hold all that fruit without bubbling over—trust me, I’ve learned the hard way)
• Wooden spoon (for stirring—metal can get too hot, and plastic might melt)
• Ladle and funnel (unless you enjoy wiping sticky jam off jar rims for 20 minutes)
• Sterilized jars with lids (half-pints are perfect—just run ’em through the dishwasher or boil for 10 minutes)
• Canning tongs (optional but SO helpful for lifting hot jars without burning your fingers)

How to Make Strawberry Rhubarb Jam

Okay, let’s get to the fun part—turning those beautiful ingredients into jars of jammy perfection! I’ll walk you through each step, just like my grandma did for me. Don’t let the canning part scare you—it’s easier than you think, and oh-so-worth it when you hear those lids “pop” later!

Preparing the Fruit Mixture

First, grab your biggest pot (I use my 8-quart Dutch oven) and dump in all those chopped strawberries and rhubarb. Sprinkle the sugar over the top—it’ll look like a mountain! Squeeze in your fresh lemon juice too. Now here’s the important part: let this sit for 15 minutes before turning on the heat. This macerating time helps the fruit release its juices so everything cooks evenly.

After the wait, turn your burner to medium heat. Stir gently but frequently as the sugar dissolves and the fruit starts to soften—about 10 minutes. You’ll know it’s ready when the rhubarb goes from crisp to slightly translucent and the mixture looks syrupy. (Careful—it bubbles like lava, so wear an apron!)

Adding Pectin and Boiling

Now for the magic powder! Sprinkle the pectin evenly over the bubbling fruit and stir like crazy for 1 minute to prevent clumping. Crank the heat up to medium-high until you get a rolling boil—that means bubbles that keep coming even when you stir. Set a timer for exactly 1 minute once it reaches this point (any longer and your jam might turn rubbery).

You’ll see the jam transform before your eyes—it’ll thicken slightly and turn a gorgeous ruby color. Turn off the heat and skim off any foam with a spoon (this just makes your jam prettier, but skip it if you’re impatient like me sometimes).

Canning the Jam

While your jam cools slightly (about 5 minutes—this prevents fruit from floating to the top), grab your sterilized jars. Ladle the hot jam in, leaving 1/4-inch headspace—that’s about the width of your pinky finger. Wipe the rims with a damp cloth (sticky rims = failed seals), then screw on the lids fingertip-tight.

Process the jars in a boiling water bath for 10 minutes—make sure they’re fully submerged with at least 1 inch of water covering them. When time’s up, turn off the heat and let them sit in the water for 5 more minutes before removing. Then comes the best part—listening for those satisfying “pops” as the jars seal while cooling on your counter!

Tips for Perfect Strawberry Rhubarb Jam

After making this jam more times than I can count (and yes, burning a batch or two along the way), here are my hard-earned secrets for jam that’ll make your friends beg for the recipe:

• Taste your rhubarb first: If it makes your mouth pucker like crazy, add an extra 1/4 cup sugar. But don’t overdo it—that tang is what makes this jam special!
• The plate test never lies: Before canning, chill a spoonful on a cold plate for 2 minutes. If it wrinkles when nudged, it’s ready. Still runny? Boil 1 more minute.
• Don’t walk away: That rolling boil stage goes from perfect to scorched fast. Set a timer and stir constantly—I learned this while scrubbing a blackened pot.
• Chop evenly: Keep strawberry and rhubarb pieces about the same size (1/2-inch chunks) so they cook at the same rate. No one wants crunchy rhubarb strings in their jam!
• Bubble control: Add a pat of butter while boiling to reduce foam. Grandma’s trick that saves so much skimming time.

Variations and Substitutions

One of the best things about this jam is how easily you can tweak it to match your mood! For a deeper flavor, swap half the sugar with honey—just know it’ll darken the color a bit. A splash of vanilla extract at the end adds cozy warmth (my winter version). If you’re feeling fancy, stir in a tablespoon of orange zest with the lemon juice. And for the adults? A shot of bourbon with the pectin makes an incredible gift jam—just don’t tell the kids!

Serving and Storing Strawberry Rhubarb Jam

Here’s the best part—after all that stirring and waiting, you get to enjoy this ruby-red jam in a hundred delicious ways! My favorite is slathered thick on warm sourdough toast (the kind that soaks up all that syrupy goodness), but don’t stop there. Swirl it into yogurt, spoon it over pound cake, or use it to glaze a baked brie—trust me, it disappears fast at parties. Once sealed, your jars will keep in the pantry for up to a year, but good luck making them last that long! After opening, just pop it in the fridge where it’ll stay perfect for a month—if you can resist eating it straight from the jar with a spoon first. Pro tip: the jam thickens slightly when chilled, making it even better for thumbprint cookies or filling between cake layers.

Strawberry Rhubarb Jam FAQs

Over the years, I’ve gotten all sorts of questions about this jam—from panicked texts from friends (“Help! My jam won’t set!”) to curious neighbors peeking over the fence at my bubbling pot. Here are the answers to the ones I hear most:

Can I freeze this jam instead of canning it?
Absolutely! Just pour the cooled jam into freezer-safe containers (leave 1-inch headspace for expansion). It’ll keep beautifully for up to 6 months. Thaw overnight in the fridge—though I won’t judge if you chip off a frozen chunk to nibble like jam candy.

Why is my jam runny?
Don’t panic! Sometimes rhubarb releases extra liquid. If it didn’t set properly, just reheat it with another tablespoon of lemon juice and 1/4 teaspoon pectin, then boil for 1 minute. (Confession: I actually love a looser jam for drizzling over pancakes!)

Can I use frozen fruit?
You bet—just thaw and drain it well first. Frozen rhubarb works especially well since it’s typically picked at peak tartness. The jam might take 2-3 extra minutes to reach the gel stage.

Do I have to use pectin?
Technically no—the natural pectin in strawberries can set the jam, but it’ll take much longer to cook down (and might end up more like syrup). I like the powdered stuff because it gives reliable results every time.

Why did my jam turn brown?
That’s just oxidation—totally safe to eat! To keep that gorgeous pink hue, work quickly when prepping fruit and use all fresh lemon juice. Storing jars in a dark pantry helps too.

Nutritional Information

Now, let’s be honest—we’re not eating jam for its health benefits, but here’s the scoop anyway! Based on my ingredients, each tablespoon of this strawberry rhubarb jam packs about 50 calories and 12g of sugar (that’s nature’s sweetness combined with our added sugar). Remember, these numbers can vary slightly depending on your fruit’s ripeness and exact sugar measurements. The rhubarb brings a sneaky bit of fiber (0.5g per serving) and vitamin K too—not bad for something that tastes like dessert! Store-bought versions often have way more sugar, so homemade lets you control the sweetness. But really, who’s counting when it tastes this good?

Share Your Jam-Making Experience

Nothing makes me happier than hearing how this strawberry rhubarb jam turned out in your kitchen! Did your family fight over the last spoonful? Find a brilliant new way to use it? Drop me a note—I read every story (and might just steal your serving ideas for next year’s batch).

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