Experience the delightful combination of sweet strawberries and tangy rhubarb in this homemade jam. Perfect for spreading on toast, adding to desserts, or gifting to friends, this strawberry rhubarb jam is a versatile treat that captures the essence of summer in every jar.
While strawberries are commonly found in most households, rhubarb might be less familiar. This vegetable, often used in desserts, has a tart flavor that pairs beautifully with sweet fruits. When shopping, look for firm, crisp stalks that are free from blemishes. If you can't find fresh rhubarb, check the frozen section of your supermarket.

Ingredients For Strawberry Rhubarb Jam
Strawberries: Fresh, hulled, and chopped, these provide the sweet base for the jam.
Rhubarb: Chopped into small pieces, this adds a tart contrast to the sweetness of the strawberries.
Sugar: Essential for sweetening the jam and helping it to set properly.
Lemon juice: Adds a touch of acidity to balance the flavors and helps in preserving the jam.
Technique Tip for Making This Jam
To achieve a smoother texture in your strawberry rhubarb jam, consider using a potato masher to gently crush the fruit as it cooks. This helps break down the strawberries and rhubarb more evenly, ensuring a consistent jam without large chunks.
Suggested Side Dishes
Alternative Ingredients
strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative for strawberries in jam.
strawberries - Substitute with blueberries: Blueberries offer a different but complementary flavor profile that works well in jams.
rhubarb - Substitute with cranberries: Cranberries have a similar tartness and texture, making them a suitable replacement for rhubarb.
rhubarb - Substitute with green apples: Green apples provide a tart flavor and pectin, which helps in setting the jam.
sugar - Substitute with honey: Honey adds a natural sweetness and a unique flavor, though it may slightly alter the texture of the jam.
sugar - Substitute with maple syrup: Maple syrup offers a rich, deep sweetness and can be used as a natural sweetener in place of sugar.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative for lemon juice.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor, which can work well in jams.
Other Alternative Recipes Similar to This Jam
How To Store / Freeze Your Jam
- To store your delightful strawberry rhubarb jam, ensure the jars are sealed tightly. Place them in a cool, dark pantry where they can stay fresh for up to a year.
- For a more extended shelf life, consider refrigerating the jam. This method will keep your jam fresh for up to three months.
- If you prefer freezing, pour the jam into freezer-safe containers, leaving about half an inch of headspace to allow for expansion. Your strawberry rhubarb jam can be frozen for up to a year.
- When ready to use, thaw the frozen jam in the refrigerator overnight. This gradual thawing process helps maintain the jam's texture and flavor.
- Always use a clean spoon to scoop out the jam to prevent contamination and extend its shelf life.
- Label your jars with the date of preparation to keep track of their freshness.
- If you notice any signs of spoilage, such as mold or an off smell, discard the jam immediately to ensure safety.
How To Reheat Leftovers
Gently warm the strawberry rhubarb jam in a small saucepan over low heat, stirring occasionally until it reaches your desired temperature. This method preserves the texture and flavor of the jam.
For a quick reheat, microwave the jam in a microwave-safe bowl. Heat on medium power in 15-second intervals, stirring between each interval to ensure even heating and prevent overheating.
If you prefer a more hands-off approach, place the jar of jam in a bowl of warm water. Let it sit for about 10-15 minutes, occasionally giving the jar a gentle shake to help distribute the heat evenly.
For a more rustic method, reheat the jam in a double boiler. Place the jam in a heatproof bowl set over a pot of simmering water. Stir occasionally until warmed through, ensuring the jam doesn’t scorch or stick to the bowl.
Best Tools for Making This Jam
Large pot: Used to combine and cook the strawberries, rhubarb, sugar, and lemon juice.
Wooden spoon: Ideal for stirring the mixture frequently to prevent it from sticking to the pot.
Measuring cups: Essential for accurately measuring the strawberries, rhubarb, and sugar.
Measuring spoons: Necessary for measuring the lemon juice.
Knife: Used to hull and chop the strawberries and rhubarb.
Cutting board: Provides a safe surface for chopping the strawberries and rhubarb.
Sterilized jars: Used to store the finished jam, ensuring it remains fresh.
Jar lifter: Helps safely handle the hot sterilized jars.
Ladle: Useful for pouring the hot jam into the jars without making a mess.
Funnel: Helps guide the jam into the jars, reducing spills and waste.
Tongs: Handy for handling hot jars and lids during the sterilization process.
Timer: Keeps track of the cooking and simmering times to ensure the jam thickens properly.
How to Save Time on Making This Jam
Prepare ingredients ahead: Chop strawberries and rhubarb the night before to save time.
Use a food processor: Quickly chop fruits using a food processor instead of doing it by hand.
Sterilize jars in advance: Sterilize your jars while the jam is cooking to streamline the process.
Batch cooking: Double the recipe and freeze extra jam for future use.

Strawberry Rhubarb Jam Recipe
Ingredients
Main Ingredients
- 2 cups Strawberries, hulled and chopped
- 2 cups Rhubarb, chopped
- 1 cup Sugar
- 1 tablespoon Lemon juice
Instructions
- Combine strawberries, rhubarb, sugar, and lemon juice in a large pot.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat and simmer for about 30 minutes, or until thickened.
- Pour into sterilized jars and let cool before sealing.
Nutritional Value
Keywords
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