Few things capture the essence of summer quite like a jar of homemade Strawberry Rhubarb Jam. It’s the perfect balance of bright, tart rhubarb and sweet, juicy strawberries simmered down into a luscious spread that’s as good on toast as it is stirred into yogurt, layered in desserts, or even spooned over pancakes. Making your own jam might sound a little old-fashioned, but it’s surprisingly easy, incredibly satisfying, and a wonderful kitchen activity to do with kids.
I first started making this jam as a way to preserve the short but glorious rhubarb season. Our local farm stand would pile high with pink-green stalks every spring, and pairing them with strawberries just made sense. My kids love the bold color and fruity flavor, and I love how making jam turns a fleeting harvest into something we can enjoy for weeks to come.
This recipe doesn’t require any fancy canning equipment—just a pot, a spoon, and a few jars. It’s made with simple ingredients and no added pectin, thanks to the natural pectin in the fruit and a little lemon juice to help things gel. Whether you’re a seasoned home cook or just starting to explore homemade preserves, this jam is a great entry point. And trust me, once you taste it, store-bought will never measure up.
What You’ll Need
- 2½ cups chopped rhubarb (fresh or frozen)
- 2½ cups hulled and chopped strawberries
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon (optional, for extra brightness)
- ½ teaspoon vanilla extract (optional, for depth of flavor)
Pro Tips
- Cut rhubarb and strawberries into small, even pieces so they break down evenly and quickly while cooking.
- Don’t skip the lemon juice—it helps the jam set properly and preserves the vibrant color.
- Stir frequently to prevent the jam from burning or sticking, especially as it thickens.
- Test the jam’s thickness by placing a spoonful on a cold plate and running your finger through it. If it leaves a trail, it’s ready.
- Let kids help with hulling strawberries or measuring sugar—a great way to get them excited about cooking.
Tools You’ll Need
- Cutting board and knife
- Measuring cups and spoons
- Heavy-bottomed saucepan
- Wooden spoon or heatproof spatula
- Ladle
- Clean glass jars with lids
- Optional: funnel for easy jar filling
- Plate (for gel test)
Substitutions & Variations
Low Sugar Option: Reduce sugar to 1½ cups for a tarter jam. Note that it may be looser in texture.
Flavor Enhancements: Add a pinch of cinnamon or a small piece of grated ginger for a warm, spicy twist.
Swap Strawberries: Replace some strawberries with raspberries for a deeper berry flavor.
Add Herbs: Stir in a few torn basil leaves at the end for a grown-up, savory contrast.
Make-Ahead Tips
- Prepare and chop your rhubarb and strawberries a day ahead and store them in the fridge.
- Sterilize your jars and lids ahead of time if you plan to store the jam for longer.
- Make a double batch and freeze half for later—it holds up beautifully.
How to Make Strawberry Rhubarb Jam
Step 1: Combine Fruit and Sugar
In a heavy-bottomed saucepan, combine the chopped rhubarb, chopped strawberries, and sugar. Stir to coat the fruit.
Step 2: Let It Macerate
Let the mixture sit for 15–30 minutes. The sugar will draw out the juices and start dissolving.
Step 3: Cook the Jam
Turn the heat to medium and bring the mixture to a gentle boil. Add lemon juice and zest (if using). Cook for 20–30 minutes, stirring frequently, until thickened.
Step 4: Test for Doneness
Place a small spoonful of jam on a cold plate. After 30 seconds, run your finger through it. If it leaves a clear line, it’s ready. If not, cook a few minutes longer and retest.
Step 5: Jar the Jam
Remove from heat and stir in vanilla extract if using. Carefully ladle the jam into clean jars, leaving ½ inch of space at the top. Let cool completely before sealing and refrigerating.
Leftovers & Storage
- Store jam in the refrigerator for up to 3 weeks.
- For longer storage, freeze in jars with at least ½ inch headspace for expansion.
- You can also process in a water bath canner for shelf-stable storage (follow safe canning procedures).
- Always use clean utensils when serving to extend shelf life.
Final Thoughts
Homemade strawberry rhubarb jam is more than just a sweet spread—it’s a celebration of seasonal fruit and the joy of preserving something delicious with your own hands. It’s also a lovely gift or weekend project that the whole family can get involved in. Once you taste it on warm toast or swirled into oatmeal, you’ll understand why this jam has a permanent spot in our fridge every summer. Try making a batch, and let me know in the comments how it turned out—or who you shared a jar with.