Rhubarb and Strawberry Jam Recipe
If ever a spoonful of jam could capture the sweetness of summer days, it would be Rhubarb and Strawberry Jam. This homemade gem brings together tart, rosy rhubarb with juicy, sun-ripened strawberries to create a vibrant spread bursting with fruit-forward flavor. The addition of sugar, lemon, and a hint of vanilla brings out the best of each ingredient, making this jam a delightful balance of tart and sweet. Whether it’s dolloped onto buttered toast, swirled into yogurt, or shared at a family brunch, this recipe is sure to become your new favorite way to celebrate the season’s bounty.
Ingredients You’ll Need
-
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped strawberries
Sugar Mixture:
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional)
How to Make Rhubarb and Strawberry Jam
Step 1: Macerate the Fruit
Start by combining your chopped rhubarb, strawberries, sugar, lemon juice, and lemon zest in a large saucepan. Stir everything together until the fruit is well coated with sugar and the lemon is evenly distributed. Let this mixture sit for about 10 to 15 minutes—this short rest draws out the natural juices from the fruit, helping the flavors meld and ensuring your Rhubarb and Strawberry Jam has a silky, lush texture.
Step 2: Cook and Simmer
Once the fruit has released some juice, place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally so the sugar dissolves and nothing sticks to the bottom. Once it reaches a boil, reduce the heat to a low simmer. Let your jam cook, uncovered and stirring frequently, for 25 to 35 minutes. As it simmers, you’ll see it gradually thicken and become glossy—the kitchen will fill with the irresistible scent of fresh berries and citrus.
Step 3: Test for Doneness
To check if your jam is ready, take a chilled plate (a quick trip to the freezer while your jam cooks does the trick) and place a small spoonful of jam on it. Wait a few seconds, then gently push the edge of the jam with your finger. If it wrinkles and holds its shape, your Rhubarb and Strawberry Jam is at that perfect spreadable stage.
Step 4: Finish with Vanilla
If you’re adding vanilla extract, stir it in now. A little goes a long way—it’ll enhance those strawberry notes and soften rhubarb’s tartness. Give everything one final stir, then remove the saucepan from the heat. Let your jam cool slightly as you prepare your clean jars.
Step 5: Jar and Store
Carefully ladle the warm jam into clean jars (wide-mouth glass jars make things easier!). If you’re planning to eat it within three weeks, simply screw on a lid and refrigerate. For longer storage, you can process the jars in a water bath canner—follow standard canning safety to ensure freshness. Now all that’s left to do is savor that first taste!
How to Serve Rhubarb and Strawberry Jam
Garnishes
This jam positively shines with a flourish of fresh strawberry slices or a twist of lemon zest on top. For a fancier touch, add a small mint sprig for color contrast and a refreshing note. These little extras make your presentation especially inviting—perfect for brunch spreads or gifts.
Side Dishes
Traditional pairings like buttered toast, English muffins, or warm scones let the jam take the spotlight. Don’t overlook savory companions, though: a dollop pairs beautifully with a charcuterie board, or alongside creamy cheeses on crisp crackers.
Creative Ways to Present
Turn this Rhubarb and Strawberry Jam into a signature dessert swirl for yogurt parfaits, oatmeal bowls, or pancakes. For a sweet-savory treat, try using it as a glaze or topping for grilled pork chops or chicken. A small jar tied with ribbon also makes a thoughtful homemade gift!
Make Ahead and Storage
Storing Leftovers
Leftover jam should be transferred to clean, airtight glass jars or food-safe containers. Keep it refrigerated and enjoy within three weeks for maximum freshness and flavor. Always use a clean utensil to scoop out the jam and help it stay delicious.
Freezing
If you’d like to make a larger batch of Rhubarb and Strawberry Jam, it freezes beautifully. Simply let the jam cool completely, then pack into freezer-safe containers with some headspace at the top to allow for expansion. It should keep well in the freezer for up to six months—just thaw overnight in the fridge when you’re ready to use it.
Reheating
Jam is usually ready to spread right from the refrigerator, but if you prefer it warmer or softer, scoop out the amount you need and briefly warm it in the microwave (just 5–10 seconds should do it). For stovetop warming, gently heat in a small pan over low until loosened, stirring frequently.
FAQs
Can I reduce the sugar in Rhubarb and Strawberry Jam?
You can reduce the sugar for a more tart flavor, but keep in mind this might affect how well the jam sets and how long it stays fresh, since sugar acts as a preservative. Try not to reduce it by more than a quarter for best results.
What if my jam doesn’t set after cooking?
If your jam seems too runny after cooling, you can return it to the saucepan and simmer for a little longer, testing for doneness every few minutes. The chilled plate test is your best guide for perfect consistency!
Can I double the recipe?
Doubling the ingredients works great, but keep in mind the jam may take longer to cook and thicken. Stir even more frequently to ensure even cooking and avoid sticking on the bottom of the pan.
Do I need pectin for this recipe?
No pectin is needed! The natural pectin in rhubarb, strawberries, and the addition of lemon juice help the jam set naturally. The balance of fruit, sugar, and acidity ensures a lovely spoonable texture.
How long does homemade Rhubarb and Strawberry Jam last?
If you store it properly in the refrigerator, this jam will last for about three weeks. Canned and sealed jars stored in a cool, dark place can keep for up to a year—just remember to refrigerate after opening.
Final Thoughts
There’s something truly magical about filling your kitchen with the scent of bubbling fruit and then tasting your very own Rhubarb and Strawberry Jam. I hope you give this recipe a try and let each dollop brighten your mornings, desserts, and maybe a few lucky friends’ gift baskets too. Homemade jam is always worth it, and this one is sure to be a new favorite!
Print
Rhubarb and Strawberry Jam Recipe
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Diet: Vegan, Gluten-Free
Description
Learn how to make a delicious Rhubarb and Strawberry Jam with this easy recipe. Perfect for spreading on toast or pairing with yogurt or pancakes.
Ingredients
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped strawberries
Sugar Mixture:
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preparation: In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and lemon zest. Let sit for 10–15 minutes.
- Cooking: Over medium heat, bring the mixture to a boil, then simmer for 25–35 minutes until thickened.
- Testing: To check doneness, place a spoonful on a chilled plate; if it wrinkles, it’s ready.
- Finishing: Stir in vanilla extract if desired. Cool slightly and transfer to jars.
- Storage: Refrigerate for short-term or use a water bath canner for long-term storage.
Notes
- For chunkier jam, lightly mash fruit while cooking.
- Reducing sugar may shorten shelf life.
- Great with toast, yogurt, pancakes, or grilled meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
