This strawberry rhubarb jam is a sweet and tangy homemade spread that captures the flavors of fresh fruit perfectly. With just a few ingredients, you can create a rich, vibrant jam that’s perfect for breakfast or desserts.
Why You’ll Love This Recipe
This jam is bursting with natural fruit flavor and has the perfect balance of sweetness and tartness. It’s simple to make, requires no complicated techniques, and can be stored for months. Whether spread on toast or used in baking, it’s a versatile favorite.
Ingredients
- 5 cups rhubarb, diced
- 2 cups strawberries, hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Heat over medium heat until the mixture begins to bubble.
- Reduce heat to medium-low and simmer gently.
- Stir occasionally to prevent sticking.
- Cook for about 1 hour until thickened and temperature reaches 220°F (104°C).
- Remove from heat and allow to cool slightly.
For storage:
- Transfer to clean jars for refrigeration or freezing.
- For canning, follow proper sterilization and water bath method.
This strawberry rhubarb jam thickens as it cools and develops even deeper flavor.
Tips & Tricks
- Cut fruit evenly for consistent texture.
- Stir regularly to avoid burning.
- Use a thermometer for perfect consistency.
- Add a splash of vanilla for extra depth.
Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 cups
- Category: Condiment
- Method: Stovetop / Canning
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal, gluten-free, vegan
Notes
You can reduce sugar slightly for a more tart flavor. This strawberry rhubarb jam pairs beautifully with toast, yogurt, or pastries.
Nutrition (Approximate per tablespoon)
- Calories: 50
- Carbs: 13g
- Sugar: 12g
- Fat: 0g
FAQ
Do I need pectin for this jam?
No, the natural pectin in fruit helps it thicken.
How do I know when the jam is ready?
It should coat the back of a spoon and reach 220°F.
Can I freeze the jam?
Yes, leave space in jars for expansion.
How long does homemade jam last?
Up to 2 weeks refrigerated or up to a year if canned properly.
Can I use frozen fruit?
Yes, thaw before cooking.
Storage
- Refrigerate for up to 2 weeks
- Freeze for up to 6 months
- Store canned jars in a cool, dark place for up to 1 year
Similar Recipes
Strawberry Rhubarb Jam
Ingredients
- 5 cups rhubarb diced
- 2 cups strawberries hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Heat over medium heat until the mixture begins to bubble.
- Reduce heat to medium-low and simmer gently.
- Stir occasionally to prevent sticking.
- Cook for about 1 hour until thickened and temperature reaches 220°F (104°C).
- Remove from heat and allow to cool slightly.
- For storage:
- Transfer to clean jars for refrigeration or freezing.
- For canning, follow proper sterilization and water bath method.
- This strawberry rhubarb jam thickens as it cools and develops even deeper flavor.
Notes
Conclusion
This strawberry rhubarb jam is a timeless homemade recipe that’s easy to prepare and full of fresh flavor. Whether you’re preserving seasonal fruit or making a sweet spread, it’s a recipe worth keeping.