Magical 5-Ingredient Strawberry Rhubarb Jam Recipe You’ll Crave

There’s something magical about the first spoonful of homemade strawberry rhubarb jam – that perfect balance of sweet berries and tangy rhubarb takes me right back to my grandmother’s kitchen. I can still see her standing at the stove, wooden spoon in hand, stirring a bubbling pot of ruby-red jam while I “helped” by sneaking tastes of the fresh strawberries. Now when I make this jam, the sweet aroma fills my kitchen with those same warm memories. It’s easier than you might think to create this delicious preserve, and once you taste it on warm toast or swirled into yogurt, you’ll understand why it’s been my family’s favorite for generations.

Save

Why You’ll Love This Strawberry Rhubarb Jam

This isn’t just any jam—it’s a jar of pure happiness! My strawberry rhubarb jam recipe hits all the right notes:

Quick and Simple to Make

No fancy equipment or hard-to-find ingredients here! Just five simple components and one pot transform into something extraordinary. The hardest part? Waiting for it to cool before diving in with a spoon (though I won’t judge if you sneak a taste while it’s still warm).

Perfect for Gifting or Everyday Use

Those little mason jars become edible sunshine when filled with this ruby-red jam. Tie them with twine for neighbor gifts, or keep a stash in your fridge for morning toast emergencies. It’s equally at home dolloped on pancakes as it is swirled into oatmeal or paired with sharp cheddar on crackers.

Save

Strawberry Rhubarb Jam Ingredients

Here’s what you’ll need to make magic happen in your jam pot:

• 2 cups chopped rhubarb (about 4 medium stalks, trimmed)
• 2 cups chopped strawberries (hulls removed)
• 1 1/2 cups granulated sugar (see notes for adjustments)
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon pure vanilla extract

Ingredient Notes & Substitutions

That lemon juice isn’t just for show – it’s the secret weapon that balances the sweetness and helps the jam set. The vanilla? Oh, that’s my little trick for adding depth that makes people go “Hmm, what’s that wonderful flavor?” If your fruit is extra tart, bump the sugar up to 2 cups. For a more natural option, honey works too – just use 1 1/4 cups since it’s sweeter than sugar. And don’t even think about imitation vanilla – the real stuff makes all the difference here!

How to Make Strawberry Rhubarb Jam

Now for the fun part – turning those beautiful ingredients into jam! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so your first batch turns out perfect.

Preparing the Fruit

First things first – chop your rhubarb and strawberries into similar-sized pieces, about 1/2-inch chunks. Trust me, this matters! Uneven pieces mean some fruit turns to mush while others stay crunchy. I like to pile everything on my cutting board – the pink rhubarb and ruby strawberries look so pretty together. Don’t worry about perfection though – jam is wonderfully forgiving.

Save

Cooking and Thickening

Dump all your chopped fruit into a heavy-bottomed pot (this prevents scorching) along with the sugar and lemon juice. Medium heat is your friend here – too high and you’ll burn the bottom, too low and it’ll take forever. Stir occasionally at first, then more frequently as it thickens. After about 10 minutes, the fruit will soften and release its juices. That’s when the magic starts! Keep simmering for 20-25 minutes until it coats the back of a spoon. Pro tip: Put a small plate in the freezer – when you think it’s ready, drop a spoonful on the cold plate. If it wrinkles when you push it with your finger, you’re golden!

Finishing Touches

Turn off the heat before stirring in that glorious vanilla extract. Heat can make vanilla’s flavor disappear, so we add it at the end to preserve all its aromatic goodness. Let the jam cool slightly (I know, the waiting is torture) before transferring to jars. The jam will continue thickening as it cools, so don’t panic if it seems a bit thin at first. That’s just the jam’s way of saying “I’m not done yet!”

Tips for the Best Strawberry Rhubarb Jam

After making countless batches of this jam (some more successful than others!), I’ve learned a few tricks that make all the difference between good jam and knock-your-socks-off jam:

• Stir like you mean it: At first, occasional stirring is fine, but once it starts bubbling, grab that wooden spoon and stir every couple minutes. Rhubarb loves to stick to the bottom when you’re not looking!
• Keep the heat steady: That medium heat setting isn’t a suggestion – it’s the sweet spot where the jam thickens without burning. If you see dark bits forming on the bottom, immediately lower the heat and stir like crazy.
• Skim the foam with a spoon: A little foam on top is normal, but too much can make your jam cloudy. I use a metal spoon to scoop it off during the last few minutes of cooking. Bonus: The foam tastes amazing on yogurt!
• Let it rest off heat: After removing from the burner, let the jam sit for 5 minutes before jarring. This helps distribute the fruit evenly so you don’t get all rhubarb in one jar and all strawberries in another.
• Embrace the splatter: Jam bubbles like a tiny volcano – wear an apron and don’t lean over the pot! I learned this the hard way when I ruined my favorite shirt with strawberry splashes.

Storage and Preservation

Here’s the scoop on keeping your strawberry rhubarb jam delicious for as long as possible! For immediate enjoyment, pour the cooled jam into clean jars and refrigerate – it’ll stay perfect for about 2 weeks (if it lasts that long!). Want to preserve summer’s bounty? Process filled jars in a water bath canner for 10 minutes, and you’ll have homemade jam ready to brighten winter mornings. Just listen for that satisfying “pop” of the lids sealing – music to any home canner’s ears!

Serving Suggestions for Strawberry Rhubarb Jam

Oh, the places this jam can go! My strawberry rhubarb jam isn’t just for toast (though slathered on warm, buttery bread is heavenly). Here are my favorite ways to enjoy it – some classic, some you might not have thought of!

Breakfast Bonanza: Swirl a spoonful into Greek yogurt with granola for a tart-sweet parfait, or dollop on pancakes still steaming from the griddle. My kids love when I make “jam pockets” by spreading it between two slices of French toast.

Afternoon Delights: Warm scones practically beg for this jam – the tangy fruit cuts through the rich butteriness perfectly. Or try it as a surprise filling in thumbprint cookies instead of the usual raspberry jam. Game changer!

Dessert Magic: Spoon it over vanilla ice cream for instant sophistication, or use it as a cheesecake topping that’ll have everyone asking for the recipe. My secret? I sometimes layer it with whipped cream and fresh berries for a quick trifle when company shows up unexpectedly.

Savory Pairings: Don’t laugh until you’ve tried it – this jam is incredible with sharp cheeses! Spread some on a cracker with aged cheddar or goat cheese for the perfect sweet-salty bite. I even glaze roasted chicken with it sometimes – just thin it with a little vinegar first.

The possibilities are endless, really. Last week I stirred some into my oatmeal, and now I can’t imagine eating it plain again. What will you try first?

Save

Strawberry Rhubarb Jam FAQs

Nutritional Information

Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially when it’s something as delicious as this strawberry rhubarb jam! Keep in mind these are estimates since fruit sweetness can vary, but here’s the scoop per tablespoon serving:

• Serving Size: 1 tablespoon (about 20g)
• Calories: 50
• Total Sugar: 12g
• Fiber: 0.5g
• Protein: 0g

Now before you panic about the sugar content – remember, this is a preserve, meant to be enjoyed in moderation. A little goes a long way in adding bright flavor to your meals! The sugar isn’t just for sweetness – it’s what helps the jam set properly and stay preserved. That said, if you’re watching your sugar intake, try pairing your jam with protein-rich foods like nut butter or Greek yogurt to balance it out.

What I love most? This jam has zero fat, cholesterol, or sodium – just pure fruit goodness with a bit of sweetness to make it sing. Much better than anything you’d find on a grocery store shelf with unpronounceable ingredients!

Share Your Jam-Making Experience

Nothing makes me happier than hearing about your jam adventures! Did your strawberry rhubarb jam turn out perfectly tangy-sweet? Maybe you discovered an amazing new way to serve it? I want to hear all about it! Leave a comment below telling me about your experience – did you stick to the recipe or add your own twist? Maybe you found the perfect cheese pairing or made someone’s day with a homemade jar?

If you snapped a photo of your beautiful ruby-red creation (we all know jam is practically impossible to resist photographing!), tag me on Instagram @SophiasKitchen. There’s something magical about seeing all the different jars lined up in everyone’s kitchens. I’ll share my favorite posts in my stories – maybe yours will inspire someone else to try their hand at jam-making!

And if you loved this recipe as much as I do, would you do me a huge favor? Rate it with those little stars below – it helps other home cooks know this recipe is worth trying. Your feedback means the world to me and helps shape what recipes I develop next. Who knows – your suggestion might become my next kitchen experiment!

Now if you’ll excuse me, I think I hear a jar of jam calling my name… time to go make some toast!