This Strawberry Rhubarb Jam is a sweet-tart spread that’s bursting with fresh fruit flavour. With no pectin needed and only a handful of ingredients, it’s the perfect way to preserve spring and summer in a jar — and it’s ready in under an hour!
Why You’ll Love This Recipe
- No pectin needed – This jam thickens naturally thanks to the fruit and sugar.
- Balanced sweet-tart flavour – The rhubarb brings brightness, and the strawberries bring the sweetness.
- Freezer-friendly – No need to can! Just cool and freeze it.
- Small batch – Perfect if you’ve got a couple stalks of rhubarb and a pint of strawberries.
Ingredients to make Strawberry Rhubarb Jam
- Rhubarb – Look for stalks that are firm and bright red or pink. Green rhubarb is also fine — just a little more tart.
- Strawberries – Fresh is best, but you can use frozen (just cook a bit longer).
- Sugar – Granulated sugar sweetens and helps preserve the jam. You can reduce it slightly, but it helps the texture set.
- Lemon juice – Adds acidity and natural pectin to help thicken.
- Vanilla extract – Optional, but adds a warm, mellow flavour that balances the tartness.
Substitutions & Variations
- Add ginger – Stir in ½ teaspoon grated fresh ginger for a spicy kick.
- Add orange zest – A little citrus zest adds a beautiful depth.
- Make it chunkier – Mash less for a chunkier, more rustic texture.
Strawberry Rhubarb Jam
Course: BreakfastDifficulty: MediumServings
2-3
servingsPrep time
10
minutesCooking time
35
minutesYeild
2-3
small jarsIngredients
2 cups chopped fresh rhubarb (about 3 stalks)
2 cups chopped fresh strawberries (hulled and halved)
1½ cups granulated sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract (optional)
Directions
- Wash and chop rhubarb and strawberries. Place them in a large saucepan with sugar and lemon juice. Let it sit for 5–10 minutes to macerate.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 30–40 minutes, stirring often, until thickened and jammy.
- Place a small spoonful on a cold plate and run your finger through it. If it wrinkles and holds the line, it’s done! If not, keep cooking in 5-minute intervals.
- Remove from heat and stir in vanilla, if using. Let the jam cool slightly, then transfer to clean jars or containers.
- Cool completely, then refrigerate for up to 3 weeks or freeze for longer storage.
Notes
- Stir often – Especially near the end, to prevent burning as the jam thickens.
Use a wide pan – More surface area = quicker evaporation and better thickening.
Adjust sweetness – If your fruit is very sweet, start with 1¼ cups sugar and adjust to taste.
Make Ahead & Storage
- To store: Keep in airtight containers in the fridge for up to 3 weeks.
- To freeze: Leave ½” headspace in jars and freeze for up to 6 months.
- To can: Follow standard water bath canning procedures if you want to shelf-store.
