Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
If there’s one scent that instantly takes me back to my mom’s kitchen in early summer, it’s the sweet-tart aroma of strawberry rhubarb jam bubbling on the stove. We didn’t buy jam growing up—no need. My mom had a sixth sense for rhubarb season, and those rosy stalks never lasted long in our fridge. In this post, I’ll walk you through exactly how to make strawberry rhubarb jam (with or without pectin), answer every PAA question you’ll find on Google, and share my favorite ways to enjoy and store this versatile preserve.
In this Article
Key Takeaways: What You Need To Know
- Strawberry rhubarb jam blends sweet berries with tangy rhubarb for a balanced flavor.
- You can make it with or without pectin using natural methods or Sure-Jell.
- Fresh rhubarb works best, don’t peel it!
- Jam can be frozen, canned, or stored in the fridge depending on your needs.
- Ideal for toast, yogurt, baking, gifts, or even glaze on meats.
- Process jars in a boiling water bath for 10 minutes for shelf-stable results.
The Story Behind This Strawberry Rhubarb Jam
Why Strawberry Rhubarb Jam Means Summer in My Kitchen
Strawberry rhubarb jam was the very first recipe I ever canned by myself. I was 22, broke, and had just hosted a dinner party with nothing more than five ingredients and a half bottle of rosé. Rhubarb was growing wild at my friend Lila’s backyard, and strawberries were on sale for $1.89 a pint. I went home that night with red-stained fingers and a head full of childhood memories. The next morning, I made my first batch of jam, and that spark turned into EATWELLWELL.
Now? It’s a seasonal ritual. Rhubarb appears, and the jam jars come out.
If you’ve never made jam before, this is your gateway. It’s simple, forgiving, and the flavor? Pure nostalgia on a spoon.
What’s So Special About Strawberry Rhubarb Jam?
The beauty of strawberry rhubarb jam is in its balance. Strawberries bring the sugar and soft texture. Rhubarb adds tang, body, and that pop of brightness that makes the jam dance. You don’t need fancy gear or rare ingredients. Just fruit, time, and a wooden spoon.
And let me tell you, once you taste your own jam, you’ll never want to settle for store-bought again.
In this recipe, I’ll show you how to make a version that’s perfect for:
- Canning for later
- Freezing if you’re short on time
- Swapping pectin for lemon juice or gelatin if needed
Whether you want a traditional Amish strawberry rhubarb jam recipe, or a twist like strawberry rhubarb jam with jello, I’ve got you covered.
Ingredients & Options for Strawberry Rhubarb Jam
What Ingredients Do You Need for Strawberry Rhubarb Jam?
You don’t need a pantry full of supplies to make strawberry rhubarb jam, just a handful of the right ingredients. Here’s what goes into my go-to recipe, which is slightly adjusted from my mom’s original. It’s sweet, tangy, and cooks up to that perfect soft-set texture every time.
Basic Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh rhubarb | 4 cups, chopped | About 1 lb. Stalks only, no leaves |
| Fresh strawberries | 3 cups, hulled | Preferably local or overripe |
| Sugar | 3½ cups | Adjust to taste |
| Lemon juice | ¼ cup | Helps preserve and sets jam (natural pectin) |
| Optional: pectin or gelatin | As needed | See variations below |
You’ll notice I don’t start with pectin. Why? Because if you simmer your fruit low and slow, and add lemon juice, you don’t need it.
For a detailed low-pectin version, see my full rhubarb jam recipe, which this one is based on.
Can You Make It Without Pectin or Sure-Jell?
Absolutely. In fact, strawberry rhubarb jam no pectin is one of my favorites because it’s less firm, more spoonable, and has a soft, homemade texture that’s hard to replicate in commercial jams.
Here’s what you need to know:
| Option | Benefits | How to Use |
|---|---|---|
| No pectin (traditional) | Pure flavor, soft set | Simmer longer to thicken |
| Lemon juice only | Boosts acidity, natural thickener | Add 1–2 tbsp per pound of fruit |
| Strawberry rhubarb jam with jello | Ultra-easy, firm set | Stir in 1 small box strawberry gelatin at end of cooking |
| Sure-Jell | Classic firm-set jam, good for gifting | Follow Sure-Jell box directions, reduce sugar slightly |
Personally, I use lemon juice 90% of the time. It’s what my mom used in her rhubarb pie recipe, and it helps bring out the natural brightness of rhubarb.
If you prefer a freezer version, you’ll love my strawberry rhubarb freezer jam recipe, where you skip the canning step altogether.
How to Make Strawberry Rhubarb Jam Step-by-Step
What’s the Best Way to Make Strawberry Rhubarb Jam?
Here’s the good news, you don’t need to be a homesteader or own a canning setup to make incredible strawberry rhubarb jam at home. I’m breaking this down into three easy methods:
- Classic stovetop jam
- Canning for long shelf life
- Freezer jam for beginners
Let’s start with the stovetop version, which you can turn into either canned or frozen jam depending on your storage preference.
Step-by-Step: Classic Stovetop Strawberry Rhubarb Jam
1. Prep your fruit.
Wash and chop 4 cups of rhubarb and 3 cups of strawberries. No need to peel the rhubarb—just trim the ends and chop into ½-inch pieces. Hull the strawberries and slice.
2. Combine in a heavy-bottomed pot.
Add fruit, 3½ cups sugar, and ¼ cup lemon juice. Stir gently to coat. Let sit for 15–30 minutes to let the juices release, this jumpstarts the syrup and prevents scorching.
3. Simmer low and slow.
Place the pot over medium heat and bring to a boil. Stir constantly. Once it starts bubbling, reduce heat to low and simmer for 25–40 minutes, or until thickened.
4. Test for doneness.
Use the “plate test”, drop a spoonful onto a chilled plate and push it with your finger. If it wrinkles slightly, it’s ready.
5. Remove from heat.
Skim any foam if needed (or stir in a little butter to reduce it).
Optional: Add Pectin or Gelatin
- If using Sure-Jell, follow package instructions and add it after the first boil.
- For jello, stir in a small box (3 oz) of strawberry gelatin after removing from heat—this gives a glossy finish and firmer texture.
How to Can Strawberry Rhubarb Jam for Long Shelf Life
Want shelf-stable jam? Here’s how I process jars for safe storage:
| Step | Details |
|---|---|
| Sterilize jars | Boil clean jars for 10 minutes or run through dishwasher |
| Fill jars | Leave ¼-inch headspace; wipe rims clean |
| Add lids and bands | Finger-tight, not too tight |
| Process in water bath | Boiling water, fully submerged, 10 minutes |
| Cool and store | Let sit undisturbed for 24 hours. Check seal. |
After cooling, press the lid. If it doesn’t flex, it’s sealed. Store in a cool pantry for up to 1 year.
I dive deeper into these safety tips in my blackberry rhubarb jam post, which uses the same processing steps.
Can You Freeze Strawberry Rhubarb Jam?
Absolutely! In fact, if you’re new to preserving, strawberry rhubarb freezer jam is a fantastic first step.
Just skip the canning and let your jam cool to room temp. Then:
- Pour into clean jars or freezer-safe containers
- Leave ½ inch headspace for expansion
- Label and date
- Freeze up to 6 months
Thaw in the fridge overnight before using. The texture is a little softer than canned, but just as tasty.
If you’re looking for more freezer-friendly rhubarb recipes, try my rhubarb muffins or peach rhubarb jam, both freeze like a dream.
What to Do With Strawberry Rhubarb Jam
What Can You Do With Strawberry Rhubarb Jam Besides Toast?
Sure, strawberry rhubarb jam is dreamy on sourdough or biscuits. But don’t stop there. Once you’ve made a batch (or three), you’ll find yourself reaching for it in all kinds of dishes.
Here are my favorite ways to use it:
| Use Case | How to Use It |
|---|---|
| Breakfast | Swirl into yogurt, spread on pancakes, or drizzle over oatmeal |
| Baking | Spoon into thumbprint cookies, layer in rhubarb bars, or use as filling in hand pies |
| Desserts | Melt over ice cream, top cheesecake, or layer in cobblers |
| Meats/Glazes | Mix with balsamic for a pork glaze or brush on grilled chicken |
| Charcuterie boards | Pair with brie, goat cheese, or aged cheddar |
| Gifting | Tie a ribbon on a jar and give it with a fresh loaf of bread |
If you want to go full-on farmhouse chic, add it to your next brunch spread with a loaf of rhubarb bread and a few slices of sharp white cheddar.
Real Life Review: “It Didn’t Even Make It to the Pantry…”
“I made Abby’s strawberry rhubarb jam on a whim after spotting rhubarb at our farmer’s market. I was a total newbie to canning, but her instructions were so easy to follow. The jam was tangy, sweet, and not overly stiff like store brands. We opened a jar the next morning for waffles, and by day three, it was gone. My husband said, ‘Please make that again, like a LOT of it.’”
— Kelly M., Fort Worth, TX
Want to use this jam in baking? Try spooning it into a rhubarb crisp just before serving. The contrast of warm oats and chilled jam is chef’s kiss.
And if you’re the kind of cook who loves turning one ingredient into ten ideas, don’t miss my Rhubarb Recipes hub. It’s packed with jam spins like apple rhubarb chutney and rhubarb custard pie.
How Long Does Strawberry Rhubarb Jam Last?
How Long Does Strawberry Rhubarb Jam Last in the Pantry or Fridge?
Whether you’re freezing, refrigerating, or canning, strawberry rhubarb jam has different storage needs. Let’s break it down:
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Canned (sealed) | 12–18 months in pantry | Store in a cool, dark place; refrigerate after opening |
| Refrigerated | Up to 4 weeks after opening | Keep lid tightly closed; always use a clean spoon |
| Frozen | 6–12 months | Leave ½” headspace to prevent cracking |
Proper sealing is key. For canning, you’ll want to make sure each jar has popped and sealed fully. No flex in the lid? You’re good.
If you’re going the freezer route, I recommend using wide-mouth glass jars like Ball or Weck. They’re safer and less prone to cracking. I use the same jars for my peach rhubarb jam, which freezes beautifully.
How Can You Tell If Jam Has Gone Bad?
Even the best jam can turn if it’s stored improperly or past its prime. Here’s what to watch for:
- Mold on the surface (white, green, or fuzzy)
- Strange smell (yeasty, sour, or “off”)
- Fermentation bubbles or pressure when opening
- Discoloration (jam turning brown or grayish)
If any of these pop up, toss it. Better safe than sorry. And always use a clean spoon every time you dip in. It makes a huge difference in shelf life.
Looking for more preserving guidance? My apple rhubarb chutney includes similar canning steps, plus tips on adding spice and vinegar for longer stability.
Strawberry Rhubarb Jam
Ingredients
Equipment
Method
- Prepare fruit.
- Wash and chop 4 cups of rhubarb and 3 cups of strawberries. No need to peel rhubarb.
- Combine ingredients.
- In a large saucepan, add the fruit, sugar, and lemon juice. Let sit 15–30 minutes to macerate.
- Simmer jam.
- Bring mixture to a boil over medium heat, stirring frequently. Reduce heat and simmer 30–40 minutes, until thick.
- Test doneness.
- Use the “plate test” (drop jam on a cold plate; it should wrinkle when pushed).
- Add gelatin (optional).
- Remove from heat and stir in 1 box strawberry gelatin if using.
- Jar the jam.
- Pour hot jam into clean jars, leaving ¼-inch headspace.
- Process (optional).
- If canning, process in boiling water bath for 10 minutes. Cool undisturbed.
- Label and store.
- Store in pantry (sealed), fridge (opened), or freezer (unprocessed).
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs:
How do you make strawberry rhubarb jam?
To make strawberry rhubarb jam, combine chopped rhubarb, strawberries, sugar, and lemon juice in a pot. Simmer until thick, about 30–40 minutes. Test on a cold plate for doneness. For longer shelf life, you can water-bath can it for 10 minutes. Use fresh fruit for the best flavor and natural set.
Can you make rhubarb jam without pectin?
Yes, you can make rhubarb jam without pectin by using lemon juice and simmering the mixture until it naturally thickens. Rhubarb and strawberries both contain enough natural pectin when cooked properly. This method creates a softer, more spoonable jam with pure fruit flavor, no commercial pectin required.
Can you use fresh rhubarb in a jam?
Absolutely! Fresh rhubarb is ideal for making jam. Just wash, trim, and chop the stalks, no need to peel. It cooks down quickly and adds a tart balance to sweet strawberries. Avoid the leaves, which are toxic. Fresh rhubarb gives your jam a brighter flavor and better texture than frozen.
Can you freeze strawberry rhubarb jam?
Yes, you can easily freeze strawberry rhubarb jam. After cooking and cooling the jam, pour it into freezer-safe jars, leaving ½ inch headspace. Label and freeze for up to 6 months. Thaw overnight in the fridge before using. The texture will be slightly softer than canned versions but just as flavorful.
What can you do with strawberry rhubarb?
You can use strawberry rhubarb in pies, crisps, cobblers, jams, and even savory glazes. Try it in strawberry rhubarb crisp, rhubarb muffins, or as a sweet-tart topping for yogurt or pork. Its natural tang complements both sweet and savory dishes beautifully.
How long does strawberry rhubarb jam last?
Strawberry rhubarb jam lasts up to 1 year if canned and sealed properly, 4 weeks in the fridge once opened, and 6–12 months in the freezer. Always use clean utensils and check for spoilage. For long-term storage, use a water bath canning method and store in a cool, dark place.
How long to process strawberry rhubarb jam?
To safely can strawberry rhubarb jam, process jars in a boiling water bath for 10 minutes. Ensure jars are fully submerged and adjust for altitude if needed. After processing, let jars cool undisturbed for 12–24 hours, then check for a sealed lid before storing.
Final Thoughts: Let’s Keep Jam Simple and Joyful
At the heart of this recipe is something I believe deeply: eating well should be simple, seasonal, and joyful. This jam recipe came from my mom’s kitchen, evolved in mine, and now (hopefully) finds its way into yours.
Craving more rhubarb ideas? My Rhubarb Recipes Hub is your next stop, packed with classics and twists like rhubarb custard pie and apple rhubarb chutney.
How Do You Know Your Jam Is Just Right?
The beauty of strawberry rhubarb jam is that it teaches you to trust your senses, smell, sight, even sound. When the bubbling slows and thickens, when the back of your spoon leaves a trail, when the whole house smells like sweet-tart heaven, that’s when you know it’s ready.
Trust yourself. You’ve got this.
And if your first batch is a little too soft or a bit thick? No worries. Stir it into strawberry rhubarb cobbler or spoon it over rhubarb crisp. Homemade means no two batches are exactly alike, and that’s the charm.
