Rhubarb and Strawberry Jam Recipe

Rhubarb and Strawberry Jam is that magical jar of sunshine you’ll reach for again and again. It captures the best of early summer—tangy rhubarb, juicy strawberries—slow-simmered with a bit of lemon and sugar until thick, spreadable, and bursting with flavor. Homemade jam is so much more vibrant and real than anything you can buy, and this recipe celebrates how easy and rewarding it is to make your own. Perfect for slathering on warm buttery toast, dolloping over yogurt, or swirling into oatmeal, one taste and you’ll never want to go back to store-bought!

this Recipe

Ingredients You’ll Need

• Rhubarb:

  • 3 cups fresh rhubarb (diced)

  Strawberries:

  • 2 cups fresh strawberries (hulled and halved)

  Sugar Mixture:

  • 2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract (optional)

How to Make Rhubarb and Strawberry Jam

Step 1: Macerate the Fruit

Start by combining the rhubarb, strawberries, sugar, lemon juice, and lemon zest in a large saucepan. Give everything a thorough stir, making sure the sugar is evenly distributed. Let this mixture sit for 15 to 20 minutes at room temperature—the fruit will begin releasing its juices, helping your Rhubarb and Strawberry Jam develop that syrupy, luscious texture without any extra effort from you.

Step 2: Cook the Jam

Place the saucepan over medium heat and bring your fruity mixture to a gentle boil. You’ll notice more and more vibrant color and aroma as things start to come together. Keep a close eye, stirring frequently to prevent sticking and encourage even cooking as the jam thickens.

Step 3: Simmer and Test Consistency

Reduce the heat slightly so your jam simmers gently. Let it bubble away for 25 to 35 minutes, stirring often. As the mixture cooks, it will thicken and take on a gorgeous, jewel-like sheen. To test if it’s ready, spoon a little onto a cold plate and drag your finger through it—if it holds a line, your Rhubarb and Strawberry Jam is just right!

Step 4: Finish and Jar

Take the pan off the heat and stir in the vanilla extract if you like that subtle warm note. Let the jam cool down just a bit, then carefully ladle it into clean jars. Pop on the lids, and once cooled, stash them in the refrigerator for up to three weeks. If you want your jam to be shelf-stable, process the jars in a water bath canner according to your canner’s guidelines.

How to Serve Rhubarb and Strawberry Jam

Garnishes

Dress up your homemade jam with a few thoughtful touches—think a sprinkle of fresh lemon zest or even a tiny sprig of mint on top. These little details both look beautiful and tease even more flavor from your Rhubarb and Strawberry Jam. If you’re serving on a brunch spread, try adding a few fresh strawberry or rhubarb slices alongside for that farmhouse vibe!

Side Dishes

Nothing makes freshly baked scones, warm biscuits, or a stack of pancakes taste quite as special as a generous spoonful of this jam. It’s also fantastic swirled into plain yogurt, spooned over vanilla ice cream, or served with any simple cake. The tart-sweet flavor balances out rich or creamy dishes perfectly.

Creative Ways to Present

Homemade Rhubarb and Strawberry Jam is perfect for gifting—just pour into cute jars, tie with twine and a handwritten label, and the love shines through. For a rustic dessert, layer the jam in parfaits with whipped cream and crumbled shortbread. Or, spoon it over a soft cheese on a cheese board for a stunning pop of color and tang.

Make Ahead and Storage

Storing Leftovers

Once your jam is cooked and cooled, store it in clean jars or airtight containers in the refrigerator. It will happily keep its fresh, fruity character for about three weeks. Be sure to always use a clean spoon to scoop it out, which helps preserve its flavor and freshness.

Freezing

If you’ve got extra or want to save some Rhubarb and Strawberry Jam for another time, freezer storage is your friend! Just ladle the cooled jam into freezer-safe jars or containers, leaving a little room for expansion. It’ll keep beautifully for up to six months, ready to brighten up breakfasts or desserts in any season.

Reheating

Jam is typically ready to go straight from the fridge, but if you like it a little runnier, simply spoon the desired amount into a bowl and warm it in the microwave for 10–15 seconds. Give it a good stir, and it’ll be silky and spreadable—like it was just made!

FAQs

Can I make this jam with frozen fruit?

Yes, you can! Thaw and drain the frozen rhubarb and strawberries first to prevent the jam from becoming too runny. Fresh fruit yields the brightest flavor and color, but frozen fruit is a great backup when produce is out of season.

How do I know when the jam is set?

The easiest way is the cold plate test: place a small spoonful of the jam on a chilled plate, wait a few seconds, then run your finger through it. If the line holds and the jam doesn’t run back together, it’s ready!

Is it necessary to process the jam in a water bath?

If you plan to store your Rhubarb and Strawberry Jam in the fridge and eat it within a few weeks, there’s no need. For longer, shelf-stable storage, a water bath canning process is required to keep your jam safe and delicious for months.

How can I make the jam smoother?

For a chunkier homemade feel, leave the fruit pieces as they are. If you prefer a smoother texture, gently mash the fruit while cooking or blend the finished jam with an immersion blender before spooning into jars.

Can I reduce the sugar in this recipe?

You can adjust the sugar to suit your taste, but remember, sugar helps preserve the jam and gives it that classic consistency. If your rhubarb is particularly tart, a full amount of sugar keeps the flavor balanced.

Final Thoughts

There’s truly nothing like opening a jar of your own Rhubarb and Strawberry Jam and tasting the sweet-tart reminder of summer. It’s unfussy, full of character, and made just right for sharing or treating yourself. Give this recipe a try—you’ll be so glad you did!

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