Strawberry Rhubarb Jam
This strawberry rhubarb jam recipe blends sweet strawberries and tart rhubarb for a nostalgic, homemade flavor. No pectin required, just simple ingredients, stovetop cooking, and optional canning or freezing. A summer staple you'll return to every year.
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Servings: 4 half-pint jars
Calories: 80kcal
Cost: $6
Equipment
- 1 Large saucepan Heavy-bottomed, for even heat
- 1 Wooden spoon For stirring without scorching
- 4 Half-pint jars Sterilized, for storage or canning
- 1 Funnel (optional) Helpful for filling jars
- 1 Canning pot If water bath processing jars
Ingredients
- 4 cups Rhubarb Fresh chopped
- 3 cups Strawberries Hulled and sliced
- 3.5 cups Sugar White granulated
- 0.25 cup Lemon juice Fresh preferred
- 1 box Strawberry gelatin Optional for firmer set
Instructions
- 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).
Notes
You can substitute frozen rhubarb or strawberries, just thaw and drain before using.
For smoother jam, mash fruit halfway through cooking.
If using gelatin or pectin, reduce cook time to prevent over-thickening.
Store opened jam in the fridge for up to 4 weeks.
Nutrition
Calories: 80kcal | Carbohydrates: 20g | Protein: 18g | Vitamin C: 5mg