Rhubarb and Strawberry Jam Recipe

Vibrant, sweet, and just the right amount of tart, homemade Rhubarb and Strawberry Jam is one of those magical treats that instantly brightens breakfast tables and brings a bit of summer to every season. This colorful spread captures the bold tang of rhubarb balanced by juicy strawberries, all gently simmered into a glossy, jewel-toned jam. Every spoonful is a delicious blend of nostalgia and freshness, perfect for slathering over warm toast, stirring into yogurt, or gifting as a heartfelt homemade present.

this Recipe

Ingredients You’ll Need

• Rhubarb:

  • 3 cups chopped rhubarb (about 1/2-inch pieces)

  Strawberries:

  • 3 cups chopped fresh strawberries (hulled)

  Lemon:

  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

  Fruit Pectin:

  • 1 package (1.75 oz) fruit pectin (such as Sure-Jell)

  Sugar:

  • 5 cups granulated sugar

How to Make Rhubarb and Strawberry Jam

Step 1: Prep the Fruit

Kick things off by washing and chopping your rhubarb into half-inch pieces and hulling and chopping the strawberries. Consistent sizing ensures even cooking and a nicely textured jam. If you love a little chunkiness in your spreads, mash some of the fruit with a potato masher before cooking.

Step 2: Combine and Start Cooking

In a large, heavy-bottomed pot, combine the rhubarb, strawberries, lemon juice, and lemon zest. Add the pectin to the pot and give everything a good stir, making sure the pectin is evenly distributed. This mix of tangy rhubarb, sweet berries, and zesty citrus is already fragrant and gorgeous at this early stage!

Step 3: Bring to a Boil

Set the pot over medium-high heat. Stir frequently as the mixture heats up, encouraging the fruit to release its juices. Soon, you’ll reach a full rolling boil — that’s when the bubbles don’t subside even while stirring. This step is crucial for activating the pectin and melding the flavors.

Step 4: Add Sugar and Boil Hard

Once the mixture is bubbling actively, pour in all the sugar at once. Keep stirring constantly! The sugar will dissolve quickly and the jam will become beautifully glossy. Bring it back to a full rolling boil and keep it there for exactly 1 minute while continuing to stir. This rapid boil guarantees a perfect set.

Step 5: Remove from Heat and Skim Foam

Take the pot off the heat and skim off any foam that has collected on top using a spoon. This little step gives your Rhubarb and Strawberry Jam a pristine, jewel-like appearance and smooth texture.

Step 6: Jar and Process

Quickly ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean, secure the lids, and process in a boiling water bath for 10 minutes if you’d like to can them for shelf stability. Otherwise, let the jars cool completely for storing in the fridge or freezer.

How to Serve Rhubarb and Strawberry Jam

Garnishes

Elevate your Rhubarb and Strawberry Jam with fun, fresh garnishes. A sprig of mint or a twist of extra lemon zest makes for a pretty presentation, and a light dusting of powdered sugar on top of jam-laden pastries offers a bakery finish everyone adores.

Side Dishes

Spread this jam on warm, flaky scones, rustic toast, or even dolloped atop pancakes and waffles for a morning treat. It also pairs beautifully with soft cheeses like ricotta or brie, turning a simple cheese board into something truly special.

Creative Ways to Present

Think beyond breakfast: swirl Rhubarb and Strawberry Jam into Greek yogurt, spoon over vanilla ice cream, or layer it between cake layers for a pop of summery flavor. Tiny jars tied with ribbon make perfect edible gifts for friends and neighbors, too.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Rhubarb and Strawberry Jam in the fridge for up to three weeks. Store it in clean, tightly sealed jars to maintain flavor and freshness. Giving the jar a gentle stir before serving helps revive its glossy, spreadable consistency.

Freezing

Freezing is a fantastic option if you love to make a big batch. Portion the cooled jam into freezer-safe containers, leaving about 1/2 inch of headspace to allow for expansion. Properly stored, it’ll stay fresh and delicious for up to six months.

Reheating

If your refrigerator or frozen jam seems a bit too firm, you can gently reheat it. Scoop the desired amount into a saucepan and warm over very low heat, stirring occasionally, just until loosened. Do not boil — you want to preserve that perfectly set texture!

FAQs

Can I use frozen rhubarb or strawberries in this recipe?

Yes, you can absolutely use frozen fruit if fresh isn’t in season. Thaw and drain any excess liquid before adding to the pot to avoid a runny jam.

Why add lemon juice and zest?

Lemon juice not only brightens the flavor but also helps with setting by balancing the pH, while the zest infuses even more citrus aroma and tang.

Do I really need to use pectin?

Pectin is your secret weapon for getting that classic jam set in a short amount of time, ensuring the Rhubarb and Strawberry Jam is neither runny nor too stiff. Without it, your jam may not have the same consistency.

Should I skim the foam off my jam?

Yes, skimming off the foam helps the finished jam look clear and jewel-like. While it’s safe to eat, removing it will give you a smoother, more polished jam.

How do I know my jam has set properly?

A good way to test is by placing a small spoonful of hot jam on a cold plate, letting it sit for a minute, then pushing it with your finger. If it wrinkles slightly, it’s ready; if not, boil another minute and test again.

Final Thoughts

I hope you’ll fall in love with this Rhubarb and Strawberry Jam as much as I have. It’s a cheerful jar of summer that brings brightness to any breakfast or snack and is so easy to share with the people you love. Don’t wait for berry season to pass — give this recipe a try and make some sweet memories!

Rhubarb and Strawberry Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 30 reviews

• Author: Kimberly
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 6 half-pint jars
• Category: Condiment
• Method: Boiling
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

This delightful Rhubarb and Strawberry Jam recipe combines the tartness of rhubarb with the sweetness of fresh strawberries, creating a perfect balance of flavors in every spoonful.

---

Ingredients

Rhubarb:

• 3 cups chopped rhubarb (about 1/2-inch pieces)

Strawberries:

• 3 cups chopped fresh strawberries (hulled)

Lemon:

• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Fruit Pectin:

• 1 package (1.75 oz) fruit pectin (such as Sure-Jell)

Sugar:

• 5 cups granulated sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine Ingredients: In a large pot, combine the rhubarb, strawberries, lemon juice, and lemon zest. Stir in the pectin and bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
2. Add Sugar: Once boiling, add the sugar all at once and stir continuously. Bring the mixture back to a full rolling boil and boil for exactly 1 minute, continuing to stir.
3. Finish Jam: Remove from heat and skim off any foam if needed. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning. Let cool completely if storing in the refrigerator or freezer.

---

Notes

• For a slightly chunkier texture, mash some of the fruit before cooking.
• This jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
• If canning, make sure to follow proper sterilization and sealing procedures.