Discover the delightful taste of spring with this fantastic recipe for Homemade Strawberry Rhubarb Jam. Combining the sweetness of ripe strawberries with the tartness of fresh rhubarb creates a perfectly balanced spread that is vibrant and delicious. This jam is simple to make, requiring only a few pantry staples, making it a perfect afternoon project for any home cook.

Why You Will Love This Recipe

This Homemade Strawberry Rhubarb Jam is the ultimate way to capture the fleeting flavors of early summer. You will adore how easily the flavors meld together, resulting in a bright, slightly tangy, and naturally sweet preserve. It requires minimal active cooking time, allowing the natural pectin in the fruit to work its magic. Furthermore, making your own jam allows you to control the sugar content, ensuring a fresher, more flavorful product than anything you can buy off the shelf. It’s perfect for gifting or slathering on warm scones!

Ingredients

• 4 cups fresh strawberries, hulled and quartered (or halved if small)
• 4 cups fresh rhubarb, chopped into 1/2-inch pieces
• 6 cups granulated sugar
• 1 lemon, juiced (about 1/4 cup)
• 1 package (1.75 oz) dry liquid pectin

Step-by-Step Instructions

1. Prepare your jars and lids for canning according to standard safe canning practices (sterilize jars and keep them hot). If you are making refrigerator jam, clean them thoroughly and set them aside.
2. In a very large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb and granulated sugar. Stir gently to coat. Let this mixture sit at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This process draws out the juices from the rhubarb.
3. After macerating, place the pot over high heat. Stir constantly until the sugar is completely dissolved and the mixture comes to a full, rolling boil that cannot be stirred down. This usually takes about 10 to 15 minutes.
4. Add the prepared strawberries and lemon juice to the boiling mixture. Stir well and bring the mixture back up to a full, rapid boil.
5. Add the contents of the pectin package, stirring vigorously while you pour it in. Continue stirring constantly and bring the jam back to a full, rolling boil. Boil hard for exactly 1 minute, measuring carefully from the moment the aggressive boil returns. Do not overcook, or the jam may not set.
6. Remove the pot from the heat immediately. Skim off any foam that has risen to the surface using a spoon.
7. Ladle the hot jam carefully into the hot, prepared canning jars, leaving 1/4 inch headspace. Wipe the rims clean, center the lids, and screw on the bands fingertip tight.
8. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Remove the jars and let them cool undisturbed on a rack for 12 to 24 hours until sealed. Check the seals and store properly.

Expert Tips / Pro Tips

• Always use ripe, firm fruit for the best flavor and set. If your rhubarb is particularly stringy, you may want to trim the ends more aggressively.
• Macerating (letting the fruit and sugar sit) is key. It naturally extracts liquid, ensuring your jam doesn’t scorch while boiling down.
• Use a wide, heavy-bottomed pot. A wider surface area allows excess moisture to evaporate more quickly, leading to a faster set time.
• Test for set before canning: Place a small plate in the freezer prior to starting. When you think the jam might be ready, remove a teaspoon of jam onto the cold plate, return it to the freezer for 1 minute, then push the jam with your finger. If the surface wrinkles, it is set. If it remains liquid, continue boiling and test again in two minutes.
• Stirring is crucial, especially once the sugar is dissolved, to prevent scorching on the bottom of the pot.

Variations & Substitutions

• Spice it Up: Add 1/2 teaspoon of ground ginger or a few thin slices of fresh vanilla bean during the final 5 minutes of cooking for depth of flavor.
• Berry Boost: Substitute half of the rhubarb with another tart fruit like raspberries or blueberries for a different flavor profile.
• Lower Sugar: While this recipe requires the full amount of sugar to activate the commercial pectin properly for safe canning, if making refrigerator jam, you can slightly reduce the sugar by up to 1 cup, understanding that the set may be looser.
• Herbal Infusion: Add a sprig of fresh rosemary or mint during the last minute of boiling, then remove before jarring.

Serving Suggestions

Homemade Strawberry Rhubarb Jam is incredibly versatile beyond just toast! Serve it classically alongside flaky biscuits or warm scones for afternoon tea. It makes a stunning filling for thumbprint cookies or layered in a trifle with whipped cream and pound cake. Use it as a glaze for roasted chicken or pork tenderloin to add a lovely tart contrast, or swirl a spoonful into plain Greek yogurt or vanilla ice cream.

Storage, Freezing & Reheating

Properly processed and sealed jars of this jam can be stored in a cool, dark pantry for up to one year. Once opened, the jar must be refrigerated and consumed within three weeks for best quality. If you choose not to process the jam in a water bath, store the jars in the refrigerator, where they will last for about 4 weeks. For long-term storage beyond a year, the jam can be frozen in freezer-safe containers, leaving about 1/2 inch headspace, and will maintain quality for up to 6 months.

Nutrition Information

Note: Nutritional data is an estimate and will vary based on exact fruit size and sugar absorption. This is based on serving size of 1 tablespoon.

FAQ

Why is my jam runny and didn’t set?

The two most common reasons for runny jam are insufficient boiling time or failure to reach a hard, rolling boil after adding the pectin. If using commercial pectin, you must boil hard for the specified time. If you skipped the initial maceration step, the fruit might release too much water, requiring longer cooking.

Can I freeze strawberries or rhubarb before making jam?

Yes, you can use frozen rhubarb, though fresh creates a superior texture. If using frozen fruit, do not thaw it first; add the frozen fruit directly to the sugar mixture, which might require slightly longer cooking times once you bring it to a boil.

What is headspace in canning?

Headspace is the empty space between the surface of the food in the jar and the rim underneath the lid. For jams and jellies using this method, a 1/4-inch headspace is crucial. Too little headspace can cause the contents to spill out during processing, leading to a poor seal; too much headspace can result in jams failing to seal because there isn’t enough pressure created during cooling.

Do I have to use commercial pectin?

If you wish to use less sugar or aim for a jam that sets without commercial assistance, you can try a low-sugar recipe that relies heavily on lemon juice (for acid) and prolonged cooking to reduce the mixture naturally. However, this traditional method takes much longer and carries a higher risk of scorching or failing to set perfectly.

Homemade Strawberry Rhubarb Jam

A perfectly balanced, slightly tart, and sweet jam featuring the classic combination of fresh strawberries and rhubarb. Ideal for spreading on toast or pairing with cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 Pint Jars

Course: Dessert, Preserves

Cuisine: American

Calories: 15014

Ingredients Method Notes

Ingredients

  

For the Jam

• 3 cups fresh strawberries hulled and quartered
• 3 cups fresh rhubarb chopped into 1/2-inch pieces
• 4 cups granulated sugar
• 1 lemon juiced (about 2 tablespoons)
• 1 tablespoon pectin powdered commercial pectin

Method

 

Instructions

1. In a large, non-reactive pot or Dutch oven, combine the strawberries, rhubarb, and sugar. Stir gently to combine.
2. Let the mixture sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the fruit to release its juices and dissolve some of the sugar.
3. Place the pot over high heat and bring the mixture to a rolling boil, stirring frequently to prevent scorching. Cook for 5 minutes.
4. Stir in the powdered pectin and lemon juice. Return the mixture to a full, rolling boil that cannot be stirred down. Boil hard, stirring constantly, for exactly 1 minute.
5. Remove the pot from the heat. Skim off any foam from the surface using a spoon. Test the set point if desired (a cold plate test). If it reaches setting point, proceed to jarring.
6. Carefully ladle the hot jam into sterilized pint canning jars, leaving 1/4 inch headspace. Wipe the rims clean, affix lids and bands, and process in a boiling water bath for 10 minutes (adjusting for altitude) for shelf stability.

Notes

Ensure all canning equipment is properly sterilized before use. Do not increase the sugar content, as it is necessary for the pectin to properly activate and gel the jam. This recipe yields approximately 5-6 standard pint jars.