Strawberry Rhubarb Jam

Few things taste more like summer than the sweet-tart flavor of strawberry rhubarb jam. This homemade preserve captures the essence of ripe strawberries and tangy rhubarb in a spoonful of pure joy. Whether you’re spreading it on toast or gifting it in mason jars, this jam is a delightful way to celebrate the season’s bounty.

In this guide, you’ll learn how to make strawberry rhubarb jam from scratch—even if you’re a beginner. We’ll walk through ingredient selection, preparation, safe canning, variations, and frequently asked questions. Plus, you’ll discover some expert tips to ensure your jam turns out perfectly every time.

🏡 Why Make Jam at Home?

There are several reasons to skip the store-bought stuff and embrace homemade fruit preserves:

Better flavor: Homemade jam uses fresh, ripe fruit—no artificial flavors.
Customizable: Adjust the sweetness or add spices for a personal touch.

Healthier: Avoid preservatives and high-fructose corn syrup.

Most importantly, you have full control over the process, including safe home canning practices that help you store your jam for months.

🍓 The Magic of Strawberries & Rhubarb

Strawberries bring natural sweetness and vibrant color to the jam, while rhubarb contributes a tangy complexity that balances the sugar beautifully. It’s this harmony that makes strawberry rhubarb jam a perennial favorite.

Not all rhubarb is the same—there are red, green, and pink varieties, each with a slightly different taste and texture. To make the most of your ingredients, follow some cooking with rhubarb tips to ensure both flavor and food safety.

🛒 Ingredients You’ll Need For Strawberry Rhubarb Jam

Here’s what you need to make a classic batch of strawberry rhubarb jam:

4 cups chopped fresh strawberries
4 cups chopped rhubarb (red or green stalks)
3 cups granulated sugar (adjust to taste)

1 tbsp lemon juice (helps with preservation and balance)
Zest of one orange (optional, for brightness)
Pectin (optional – use liquid or powder for quicker setting)

💡 Pro Tip: If avoiding pectin, cook longer and test for the gel point naturally using the cold plate method.

🧰 Tools You’ll Need

To streamline the jam-making process, keep these tools handy:

Large, heavy-bottomed saucepan or jam pot

Jar funnel and ladle
Sterilized glass jars with lids (like Ball or Weck)
Thermometer (for checking temperature)

Potato masher (for breaking down fruit)
Wooden spoon or silicone spatula

👨‍🍳 Step-by-Step: How to Make Strawberry Rhubarb Jam

1. Prepare the Fruit

Wash and hull the strawberries. Chop them into quarters.

Rinse the rhubarb, trim the ends, and cut into ½-inch pieces.
Use fresh produce, or thaw frozen rhubarb completely before using.

2. Macerate (Optional)

Mix fruit with sugar and let sit for 1–2 hours. This draws out natural juices and enhances flavor.

3. Cook the Jam

Combine fruit, sugar, lemon juice, and zest in the pot.
Bring to a gentle boil over medium heat, stirring constantly.
Skim off any foam as it forms.

Simmer until thickened (about 30–45 minutes). If using pectin, follow packet directions for timing.

4. Test for Doneness

Use one of these methods:

Cold Plate Test: Place a plate in the freezer. Drop a spoonful of jam onto it. If it wrinkles when pushed, it’s ready.

Thermometer Test: Look for 220°F (104°C) at sea level.

5. Sterilize and Fill Jars

Boil jars and lids for 10 minutes or use a dishwasher’s sterilize setting.
Pour hot jam into jars, leaving ¼-inch headspace.

Wipe rims clean and seal tightly.

6. Process or Store

Choose one of the following:

Water Bath Canning: Process sealed jars in boiling water for 10 minutes.

Freezer Jam: Let cool and freeze (skip canning).
Refrigerator Storage: Store in fridge and use within 2–3 weeks.

🧁 Delicious Ways to Use Strawberry Rhubarb Jam

Once you’ve made a fresh batch of strawberry rhubarb jam, the real fun begins—finding creative and tasty ways to use it! This sweet-tart spread is incredibly versatile, adding flavor and color to both everyday meals and special treats.

🍞 Breakfast Ideas

Spread it over warm toast, English muffins, or flaky croissants.
Swirl into Greek yogurt or oatmeal for a fruity boost.
Spoon onto pancakes, waffles, or French toast instead of syrup.

🎂 Dessert Enhancements

Use it as a filling between cake layers or in thumbprint cookies.
Warm slightly and drizzle over vanilla ice cream or cheesecake.
Combine with cream cheese for a quick fruit dip or tart filling.

🧺 Snack & Savory Pairings

Add it to a charcuterie board with brie, goat cheese, or crackers.
Glaze grilled chicken or pork for a sweet-savory finish.
Spread onto sandwiches or wraps for a fruity contrast.

🎁 Gifting & Entertaining

Pour into mini jars, label, and give as thoughtful homemade gifts.
Serve at brunch gatherings or holiday breakfasts for a crowd-pleasing treat.

Whether you’re using it daily or saving it for special occasions, strawberry rhubarb jam is a delicious way to brighten your table with homemade flavor.

🛠️ Customization & Flavor Variations

One of the best things about making strawberry rhubarb jam at home is the ability to personalize it to your taste. Whether you prefer a classic flavor or want to experiment with exciting twists, this versatile jam can be adapted in many delicious ways.

🍯 Sweetener Alternatives

Looking to reduce refined sugar? Try these:

Honey: Adds floral notes and a softer sweetness.

Maple syrup: A deep, earthy alternative that pairs well with tart rhubarb.
Coconut sugar or agave: For lower glycemic index options.

💡 Note: Liquid sweeteners can affect the consistency. You may need to cook the jam slightly longer or use pectin.

🍊 Citrus Zest & Juice

Brighten your jam naturally by adding:

Lemon juice – enhances tartness and helps with setting.
Orange zest – adds a sweet citrus aroma.

Lime juice – perfect for a tropical flair.

🌿 Herbs & Spices

Infuse your jam with complex layers of flavor:

Fresh basil or mint – for a refreshing summer note.

Cinnamon or cardamom – warm and comforting for cooler seasons.
Ginger – adds a gentle spice and pairs beautifully with rhubarb.

🍓 Fruit Pairings

Customize your jam with other fruits:

Blueberries – for added depth and antioxidant power.
Raspberries – enhance tartness and add vibrant color.
Apples or pears – boost pectin levels naturally and mellow the flavor.

👨‍🍳 Texture Variations

Leave chunks of fruit for a rustic, chunky jam.
Use an immersion blender for a smooth, spreadable consistency.

Get creative and make this strawberry rhubarb jam recipe truly your own—perfect for gifting, breakfast, or just spooning straight from the jar!

⚠️ Common Mistakes to Avoid

Making strawberry rhubarb jam at home is rewarding, but a few common mistakes can affect your jam’s texture, taste, or shelf life. Here’s what to avoid to ensure a successful batch:

🔥 Overcooking or Undercooking

Simmering too long can caramelize the sugars, resulting in a dark, overly thick jam with a slightly bitter flavor.
Undercooking leads to runny jam that won’t set properly. Use the cold plate test or a thermometer (220°F/104°C) to gauge readiness.

🥄 Skipping Sterilization

Failing to properly sterilize your jars may introduce bacteria, which can spoil your jam quickly—even in the fridge. Always boil your jars or use a dishwasher with a sterilize cycle.

🍓 Using Overripe or Underripe Fruit

Overripe strawberries and rhubarb lack natural pectin and may result in a jam that won’t thicken. Aim for ripe, firm fruit for the best texture and flavor.

🧂 Incorrect Sugar Ratio

Too much sugar makes the jam overly sweet; too little can affect preservation. Stick to a balanced ratio or use approved low-sugar recipes if modifying.

❌ Not Testing for Gel Point

Assuming your jam is ready based on time alone is risky. Always test a spoonful on a chilled plate—if it wrinkles when pushed, it’s done.

Avoiding these mistakes will ensure your homemade jam is safe, flavorful, and perfectly spreadable every time.

📦 Small Batch vs Large Batch Jam

Both approaches have their benefits:

Small Batch

Easier to manage
Less commitment

Ideal for testing new recipes

Large Batch

Efficient for preserving lots of fruit

Great for gifting or storing long-term
Requires canning process and storage space

❓ Frequently Asked Questions (FAQs) About Strawberry Rhubarb Jam

**Can you make strawberry rhubarb jam without pectin?**

Yes! Rhubarb has natural pectin, and with longer simmering, the jam will thicken on its own.

What’s the best sugar-to-fruit ratio?

A 3:4 sugar-to-fruit ratio balances sweetness and shelf stability, but you can reduce sugar if refrigerating or freezing.

Can I use frozen strawberries or rhubarb?

Absolutely. Thaw fully and drain excess water before cooking.

How do I thicken jam naturally?

Simmer longer, add lemon juice, and use the cold plate test to check for the set.

How long does homemade jam last?

Canned jam: 12 months in a cool pantry
Fridge jam: 2–3 weeks
Freezer jam: 6 months

Is rhubarb safe to eat raw?

The stalks are safe, but never eat rhubarb leaves—they are toxic.

Why is my jam too runny or too thick?

This could be due to:

Undercooking or overcooking

Incorrect fruit-to-sugar ratio
Not using pectin when needed

🎁 Final Thoughts

Strawberry rhubarb jam is more than just a sweet spread—it’s a way to capture the flavor of summer in a jar. Whether you’re a seasoned canner or a first-time jam maker, this simple recipe allows you to enjoy the vibrant combination of juicy strawberries and tart rhubarb with minimal effort and maximum flavor. With or without pectin, this jam is easy to customize with your favorite spices or fruits, making each batch uniquely yours.

You don’t need fancy equipment or hard-to-find ingredients—just fresh produce, some sugar, and a little patience. And once it’s ready, the possibilities are endless. Spread it on toast, swirl it into yogurt, drizzle it over cheesecake, or gift it to friends and family. If you’re already a fan of fruity desserts like rhubarb shortbread bars or fried strawberry cheesecake sandwiches, you’ll love this jam even more.

In a world full of artificial flavors, homemade fruit preserves bring back that real, nostalgic taste we all crave. So grab your berries, chop that rhubarb, and start simmering—your perfect jar of strawberry rhubarb jam awaits.