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Easy Homemade Strawberry Rhubarb Jam

strawberry rhubarb jam - featured image

A quick and easy homemade jam combining fresh strawberries and tart rhubarb for a perfectly balanced sweet-tart spread, ideal for toast, yogurt, or desserts.

Ingredients

Scale
  • 4 cups strawberries, hulled and halved
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups granulated sugar (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Rinse strawberries and rhubarb thoroughly. Hull and halve the strawberries, then chop rhubarb into roughly 1/2-inch pieces.
  2. In a large heavy-bottomed pot, mix the strawberries, rhubarb, sugar, lemon juice, and water. Stir gently to coat the fruit evenly with sugar.
  3. Allow the mixture to macerate for 10-15 minutes until sugar draws out juices creating a syrupy base.
  4. Place the pot over medium heat and bring to a gentle boil, stirring frequently to prevent sticking.
  5. Reduce heat to a simmer and cook uncovered for 30-40 minutes, stirring occasionally, until the jam thickens and fruit breaks down.
  6. Test the jam by placing a spoonful on a chilled plate; if it wrinkles when pushed with a finger, it is ready.
  7. Stir in vanilla extract in the final minutes of cooking, if using.
  8. Ladle the hot jam into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean and seal tightly.
  9. Let jars cool completely at room temperature before refrigerating. The jam will thicken further as it cools.

Notes

If jam seems too runny, refrigerate overnight to set. Avoid stirring too vigorously to keep fruit chunks intact. For smoother jam, blend briefly with an immersion blender at the end. Reduce sugar for a lower-sugar version but note it may affect set and shelf life. Sterilize jars before filling to prevent spoilage.

Nutrition

Keywords: strawberry jam, rhubarb jam, homemade jam, easy jam recipe, spring recipes, fruit spread, sweet-tart jam