How To Make The Best Homemade Strawberry Rhubarb Jam Recipe

Homemade Strawberry Rhubarb Jam Recipe

The perfect blend of sweet and tart, this Homemade Strawberry Rhubarb Jam Recipe is a must-try for anyone who loves fresh, fruity flavors. With simple ingredients and an easy method, this jam captures the best of strawberry season with the zing of rhubarb. Whether you’re spreading it on toast, layering it in desserts, or gifting it in jars, this homemade treat is delicious, versatile, and rewarding to make.

Key Ingredients and Their Roles

Strawberries
Fresh strawberries add natural sweetness and a vibrant red color to the jam. They also contribute pectin, which helps the jam to set.

Rhubarb
Rhubarb gives the jam a tart flavor that balances the sweetness of the strawberries. Its texture breaks down easily during cooking, creating a thick and luscious consistency.

Granulated Sugar
Sugar sweetens the jam and acts as a preservative. It also helps the fruit to release juices and encourages the mixture to gel.

Lemon Juice
Lemon juice adds acidity, brightens the flavor, and aids in preserving the jam. It also activates the natural pectin in the fruits, helping the jam to set properly.

Pectin (optional)
If you want a firmer set or are using very ripe fruit (which contains less natural pectin), adding store-bought pectin can help achieve the perfect texture.

Preparation Time

Prep time: 20 minutes
Cook time: 40 minutes
Cooling time: 1 hour
Total time: About 2 hours
Yield: Makes about 4 half-pint jars

Ingredients

3 cups chopped fresh strawberries (hulled and quartered)
2 cups chopped rhubarb (cut into small pieces)
2 cups granulated sugar
2 tablespoons lemon juice (freshly squeezed)
1 packet liquid pectin (optional, depending on preferred texture)

Step-by-Step “Homemade Strawberry Rhubarb Jam” Cooking Instructions with Expert Tips

Step 1: Prepare the fruit

Wash the strawberries and rhubarb under cold water. Hull and chop the strawberries into quarters. Trim the rhubarb stalks, removing the ends and any tough strings, then cut into 1/2-inch pieces.

Expert Tip: If your rhubarb is thick and fibrous, peel away the outer layer with a vegetable peeler for a smoother texture in your jam.

Step 2: Combine the fruit and sugar

Place the chopped strawberries and rhubarb in a large heavy-bottomed pot. Add the sugar and lemon juice. Stir gently until all the fruit is coated.

Expert Tip: Let the mixture sit for 10–15 minutes before cooking. This resting time helps draw out the fruit juices, leading to a better texture and flavor.

Step 3: Cook the jam

Set the pot over medium-high heat and bring the mixture to a boil, stirring frequently. As it heats, the sugar will dissolve, and the fruit will start to break down. Reduce heat slightly and simmer for 30–40 minutes, stirring often to prevent sticking or burning.

Expert Tip: Use a potato masher to gently mash the fruit as it softens, especially if you prefer a smoother jam. Leave a few chunks for a more rustic texture.

Step 4: Add pectin (if using)

If you’re using liquid pectin, add it near the end of the cooking time. Stir well and boil for another minute to activate the pectin.

Expert Tip: Do a gel test by placing a small spoonful of jam on a cold plate. If it wrinkles slightly when pushed with your finger, it’s ready. If not, keep boiling for a few more minutes.

Step 5: Sterilize your jars

While the jam is cooking, sterilize your jars and lids. Submerge them in a pot of boiling water for 10 minutes, then remove with tongs and place on a clean towel to dry.

Expert Tip: Always sterilize jars right before filling to ensure safety and extend shelf life.

Step 6: Fill and seal the jars

Using a ladle and funnel, pour the hot jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal with the lids and screw on the rings.

Expert Tip: Tap the jars gently on the counter to remove air bubbles before sealing.

Step 7: Process the jars (optional for long-term storage)

To store your jam for several months, process the filled jars in a boiling water bath for 10 minutes. Remove and let them cool completely. You’ll hear the lids pop as they seal.

Expert Tip: After cooling, check the seal by pressing down on the lid. If it doesn’t flex, the jar is sealed. If it pops back up, store in the refrigerator and use within a few weeks.

Presentation Tips

Label your jars with the date and name of the jam using a sticker or tag.
Decorate the lids with a piece of fabric and ribbon for a rustic look.
Serve your jam in a small glass dish alongside warm bread, scones, or muffins.
Use small jars for gifting to make it more personal and thoughtful.

Creative Twists for the best Homemade Strawberry Rhubarb Jam

Strawberry Rhubarb Vanilla Jam
Add 1 teaspoon of vanilla extract or the seeds from half a vanilla bean for a sweet, fragrant twist.

Spiced Strawberry Rhubarb Jam
Stir in 1/2 teaspoon of cinnamon or a pinch of ground ginger for a warm, spiced flavor.

Honey-Sweetened Jam
Replace half of the sugar with honey for a more natural and earthy sweetness.

Strawberry Rhubarb Chia Jam
Skip the pectin and stir in 2 tablespoons of chia seeds at the end. Let it cool and thicken naturally. This option is great for a healthy, quick-set jam.

Low-Sugar Jam
Use a low-sugar pectin and reduce the sugar by half. Keep in mind this will result in a softer set and slightly shorter shelf life.

Pro Tip for Customization

You can easily adjust the sweetness, tartness, or texture of this Homemade Strawberry Rhubarb Jam Recipe to match your taste. If you prefer a sweeter jam, increase the strawberries or sugar. If you love tart flavors, add more rhubarb or a splash of lemon juice. For a chunkier jam, skip the mashing and leave the fruit in larger pieces. The beauty of homemade jam is how flexible it is—experiment and find your perfect blend.

FAQs about Homemade Strawberry Rhubarb Jam

Can I use frozen fruit in this Homemade Strawberry Rhubarb Jam?
Yes, frozen strawberries and rhubarb work well. Thaw them first and drain any excess liquid before cooking to avoid watering down the jam.

How long does homemade strawberry rhubarb jam last?
Properly sealed and processed jars can last up to 12 months in a cool, dark place. Once opened, store in the refrigerator and use within 3–4 weeks.

Do I need to use pectin?
No, it’s optional. Strawberries and rhubarb both contain natural pectin, especially if they are less ripe. Cooking the jam long enough will help it set without added pectin.

Why is my Homemade Strawberry Rhubarb Jam too runny?
It might need more cooking time. Try boiling it a few minutes longer or using the plate test to check the consistency. If still runny after cooling, reheat with added pectin.

Can I double this Homemade Strawberry Rhubarb Jam?
It’s best to make jam in small batches. Doubling the recipe can affect how evenly it cooks and sets. If you want more jam, make two separate batches.

Is rhubarb safe to eat in jam?
Yes, only the stalks of rhubarb are used in cooking. The leaves are toxic and should be discarded. Rhubarb adds a wonderful tart flavor and is completely safe when used properly.

Can I make Homemade Strawberry Rhubarb Jam in a slow cooker or Instant Pot?
This recipe is best made on the stovetop, but you can use an Instant Pot for cooking the fruit before simmering it down on the stove to achieve the right consistency.

What do I do if my jars don’t seal?
If the lids don’t seal after cooling, refrigerate the jam and use it within a few weeks. You can also reprocess the jars with new lids.

What’s the best sugar substitute for jam?
You can use honey, maple syrup, or a granulated sugar alternative like erythritol or stevia. Just keep in mind that using substitutes may affect the final texture and shelf life.

Can I freeze Homemade Strawberry Rhubarb Jam instead of canning it?
Yes. Pour the jam into freezer-safe containers, leaving space for expansion. Freeze for up to 6 months. Thaw in the refrigerator before using.

This Homemade Strawberry Rhubarb Jam Recipe is a classic with a twist. It’s sweet, tangy, and made with love from real ingredients. Whether you’re preserving it for winter or sharing it with friends, this jam is the perfect way to celebrate the flavors of spring and summer in a jar.