There’s something deeply nostalgic about the combination of strawberries and rhubarb—it tastes like early summer mornings, garden baskets, and the scent of sweet fruit bubbling away on the stove. The balance of sweet strawberries and tart rhubarb creates a flavor that’s both comforting and bright.
This strawberry rhubarb jam recipe is perfect for preserving summer fruit and enjoying it year-round. It’s simple, made without added pectin, and ideal even for beginners. Whether you’re filling jars to keep in the fridge, freezing for later, or gifting to a friend, this recipe is as satisfying as it is easy.
You don’t need fancy equipment or hours in the kitchen. Just a few ingredients and a saucepan, and you’ll have a batch of homemade jam that tastes like summer in a spoonful.
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Why You’ll Love This Strawberry Rhubarb Jam Recipe
This isn’t just any fruit spread—it’s a celebration of summer, and here’s why you’ll want to make it year after year:
- The Perfect Sweet-Tart Balance
Strawberries bring the sweetness, rhubarb adds a gentle tang—it’s the kind of balance that keeps you coming back for another spoonful. - A Great Way to Use Up Extra Fruit
Got too many strawberries or rhubarb stalks in the fridge? This strawberry rhubarb jam recipe puts them to delicious use. - Beginner-Friendly
No canning experience? No problem. This small-batch recipe doesn’t require special tools or techniques—just your stove and a little patience. - Keeps Well
It stores beautifully in the fridge or freezer, making it easy to enjoy long after strawberry season ends. - So Versatile
Spread it on toast, swirl it into yogurt, spoon it over pancakes—or tuck it into a cake or cookie filling. You’ll find yourself reaching for it often.
Ingredients List
You only need a few fresh ingredients to create a vibrant and flavorful strawberry rhubarb jam recipe—no added pectin required.
What You’ll Need:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, diced
- 1 1/4 cups granulated sugar
- 2 tablespoons lemon juice
Why No Pectin?
Rhubarb is naturally high in pectin, which means it helps thicken the jam as it cooks—no need for commercial pectin. The lemon juice adds a touch of brightness and supports the natural setting process.
Tip: If you’re using very ripe or juicy strawberries, you can slightly reduce the sugar to taste, though the full amount gives the best consistency and shelf life.
If you love rhubarb as much as I do, be sure to check out my collection of the best rhubarb recipes. From pies to crisps and more, these recipes showcase rhubarb’s unique tartness in a variety of delicious ways—perfect for using up any extra stalks you have on hand!
Tools You’ll Need
You don’t need a full canning setup for this recipe, but a few basic kitchen tools will help things go smoothly.
- Medium saucepan
A heavy-bottomed saucepan helps prevent burning and distributes heat evenly while your jam cooks. - Wooden spoon or heatproof spatula
Essential for stirring the jam as it simmers and thickens. - Mason jars or airtight containers
For storing your jam. Small glass jars work best, especially if you plan to gift it. - Potato masher or immersion blender (optional)
If you prefer a smoother texture, you can mash the fruit slightly during cooking or blend it at the end.
These tools help you get consistent results without complicating the process.
How to Make Strawberry Rhubarb Jam Recipe (Step-by-Step)
1. Wash and Chop the Fruit
Rinse your strawberries and rhubarb thoroughly. Hull and chop the strawberries, and dice the rhubarb into small 1/2-inch pieces so they cook down evenly.
2. Add Everything to a Saucepan
In a medium saucepan, combine:
- 2 cups chopped strawberries
- 2 cups diced rhubarb
- 1 1/4 cups sugar
- 2 tablespoons lemon juice
Give it a quick stir to coat the fruit evenly.
3. Cook Until Bubbling and Soft
Place the saucepan over medium heat. Stir frequently as the fruit begins to release its juices. Once the mixture comes to a gentle boil, lower the heat slightly and continue to cook for 15–20 minutes, stirring occasionally.
4. Mash or Blend (Optional)
If you like a chunkier jam, mash the mixture gently with a potato masher. For a smoother texture, use an immersion blender or transfer to a countertop blender in batches—careful, it’s hot!
5. Simmer Until Thickened
Let the jam simmer uncovered for another 10–15 minutes, stirring often. It should thicken and coat the back of a spoon.
✅ Tip: How to Test If Jam Is Ready
Place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a small amount onto the chilled plate. Wait 30 seconds, then run your finger through it. If it holds its shape and wrinkles slightly, it’s done!
6. Pour into Sterilized Jars
Carefully spoon or pour the hot jam into clean jars. Let cool at room temperature before sealing and storing.
Storage Instructions
Once your jam is cooked and poured into jars, it’s important to store it properly to maintain flavor and safety.
- Refrigerator Storage
Allow the jars to cool completely at room temperature before sealing with lids and placing them in the refrigerator. This strawberry rhubarb jam recipe will keep in the fridge for up to 2–3 weeks. - Freezer Storage
For longer storage, you can freeze the jam. Just make sure to leave a little space at the top of the jar for expansion. It will last up to 3 months in the freezer. Thaw overnight in the fridge before using. - Canning Option
If you’re familiar with water bath canning, you can preserve this jam for up to a year. Just pour the hot jam into sterilized jars, leaving 1/4 inch headspace, and process in a boiling water bath for 10 minutes. This method makes it shelf-stable—great for gifting or storing.
Ways to Use It
One of the best things about this strawberry rhubarb jam recipe is how versatile it is. Whether you like it sweet and simple or dressed up for dessert, here are some favorite ways to use it:
- Spread on Toast or Scones
A classic. Thick, buttery slices of toast or warm scones become something special with a spoonful of jam. - Swirled into Yogurt
Add a dollop to plain or vanilla yogurt for a naturally sweet and tangy breakfast or snack. - Spooned Over Pancakes or Waffles
Skip the syrup—warm a little jam and drizzle it over a fresh stack. It’s like sunshine on your plate. - Layered in Cakes or Thumbprint Cookies
Use it as a filling between cake layers or in thumbprint cookies for a sweet, fruity surprise. - Added to Cheese Boards
A spoonful of this jam pairs beautifully with creamy brie, sharp cheddar, or goat cheese for a sweet-savory contrast.
This strawberry rhubarb jam recipe isn’t just for toast—it’s a quick way to elevate all kinds of everyday dishes.
FAQs
Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb in this strawberry rhubarb jam recipe. There’s no need to thaw them first, but be aware that frozen fruit may release more liquid, so your jam might take a bit longer to thicken.
Do I need to peel the rhubarb?
No peeling necessary! Rhubarb stalks are tender enough to cook down completely, especially when chopped into small pieces. Just trim off the ends and any stringy bits. The skin actually adds a nice color to the finished jam.
Can I reduce the sugar?
You can slightly reduce the sugar, but remember that sugar helps preserve the jam and contributes to its consistency. Cutting back too much may result in a thinner jam and shorter shelf life. For this strawberry rhubarb jam recipe, 1 to 1¼ cups of sugar is the sweet spot.
What if my jam is too runny or too thick?
If your jam is too runny, keep simmering it a few more minutes and test it again using the chilled plate method. If it’s too thick, try stirring in a tablespoon or two of warm water or strawberry juice to loosen it up.
Print
Strawberry Rhubarb Jam Recipe
- Total Time: 40 minutes
- Yield: ~2 cups
Ingredients
2 cups chopped fresh strawberries
2 cups diced fresh rhubarb
1 1/4 cups granulated sugar
2 tablespoons lemon juice
Instructions
Prep the Fruit
Rinse strawberries and rhubarb. Hull and chop strawberries; dice rhubarb into small pieces.Combine Ingredients
Add strawberries, rhubarb, sugar, and lemon juice to a medium saucepan. Stir to combine.Cook the Jam
Place over medium heat. Stir frequently as the fruit breaks down and releases juices. Bring to a gentle boil.Mash or Blend (Optional)
For chunky jam, use a potato masher. For a smoother texture, use an immersion blender.Simmer to Thicken
Reduce heat and simmer uncovered, stirring often, for 25–30 minutes or until thickened. Use the chilled plate test to check readiness.
Jar the Jam
Pour the hot jam into clean, sterilized jars. Let cool, then seal and refrigerate.
Notes
Keeps in the fridge for up to 3 weeks.
Freezer-friendly for up to 3 months.
For longer shelf life, process in a water bath for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Final Thoughts
Whether you’re a longtime jam maker or trying it for the first time, this strawberry rhubarb jam recipe is a delicious, doable way to bring the flavor of summer into your kitchen. The sweet strawberries and tart rhubarb create a perfect balance that’s bright, fruity, and endlessly versatile.
Best of all, you don’t need pectin or complicated canning gear—just a few simple ingredients and a bit of time on the stove. Once you taste that first spoonful on warm toast or stirred into yogurt, you’ll understand why this is one of our favorite homemade strawberry rhubarb jam recipe to make again and again.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or share it with your friends, for more recipes follow us on Pinterest.