Strawberry Rhubarb Jam

This strawberry rhubarb jam combines sweet strawberries, tart rhubarb, fresh lemon juice, and sugar into a glossy homemade spread with bright spring flavor. Perfect for beginners, this small-batch jam recipe requires no pectin and delivers a balanced sweet-tart texture ideal for biscuits, toast, yogurt, and desserts.

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Course: Breakfast, Condiment

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: tablespoons

Calories: 58kcal

Author: Chloe White

Cost: $6

Equipment

wide saucepan
Wooden spoon
Measuring cups and spoons
small freezer-safe plate for testing jam consistency
glass jars with lids

Ingredients

2 cups fresh strawberries, hulled and chopped
2 cups rhubarb, chopped into 1/2-inch pieces
1 1/4 cups granulated sugar
2 tbsp fresh lemon juice
1 pinch fine salt
1/2 tsp vanilla extract (optional)

Instructions

Wash, hull, and chop the strawberries, then trim and chop the rhubarb into small 1/2-inch pieces.
Place a small plate in the freezer to use later for testing the jam consistency.
Add the strawberries, rhubarb, granulated sugar, lemon juice, and salt to a wide saucepan.
Stir well and let the mixture rest for 10 minutes so the fruit releases its juices.
Place the saucepan over medium heat and stir until the sugar fully dissolves.
Bring the mixture to a lively simmer and cook for 18 to 25 minutes, stirring often.
Mash some of the fruit with the back of a spoon if you prefer a smoother texture.
Test the jam by placing a spoonful on the chilled plate. Wait 30 seconds and push it gently with your finger. If it wrinkles slightly, the jam is ready.
Remove the saucepan from the heat and stir in the vanilla extract if using.
Cool the jam for 10 minutes, then transfer it to clean jars and refrigerate.

Notes

Use a wide saucepan for faster evaporation and better thickening. Fresh strawberries and rhubarb provide the brightest flavor, but frozen fruit works well with a few extra simmering minutes. Test the jam on a chilled plate to check consistency before removing from heat. Store refrigerated jam for up to 3 weeks or freeze for up to 3 months.

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