Irresistible Strawberry Rhubarb Jam in Just 40 Minutes

There’s something magical about turning fresh summer fruit into jam that makes me feel like a kitchen wizard. I still remember my first batch of strawberry rhubarb jam – the way the sweet berries and tart rhubarb bubbled together in my grandmother’s old copper pot, filling the whole house with that unforgettable fruity aroma. After years of jam-making (and a few sticky kitchen disasters), I’ve perfected this simple recipe that balances bright sweetness with just enough tang. It’s become my go-to gift for neighbors and the secret ingredient in my famous thumbprint cookies. Trust me, once you taste homemade jam, you’ll never go back to store-bought!

Why You’ll Love This Strawberry Rhubarb Jam

This jam is my absolute favorite for so many reasons – let me count the ways!

• Quick & easy: From chopping to jarring, you’re just 40 minutes away from jam heaven. No fancy equipment needed – just a pot and a spoon!
• Endless uses: Swipe it on toast, swirl into yogurt, or glaze desserts. My secret? A spoonful in my morning oatmeal makes it taste like dessert.
• No pectin drama: The natural pectin in the fruit thickens it perfectly – no weird additives or guessing games.
• That perfect balance: Sweet strawberries and tangy rhubarb create a flavor that’ll make your taste buds dance. It’s like summer in a jar!

Save

Strawberry Rhubarb Jam Ingredients

This jam shines when you start with the best ingredients – plump, ripe strawberries and crisp rhubarb make all the difference. Here’s what you’ll need:

• 2 cups chopped rhubarb
• 2 cups chopped strawberries
• 1 1/2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

How to Make Strawberry Rhubarb Jam

Making this jam is easier than you think – just follow these simple steps and you’ll be spreading homemade goodness in no time. I’ve learned a few tricks over the years that make all the difference between good jam and great jam!

Cook the Fruit Mixture

First, grab your biggest pot (trust me, you’ll want the extra space when it starts bubbling). Toss in your chopped rhubarb and strawberries, then sprinkle that glorious sugar over top. The lemon juice goes in now too – it helps balance the sweetness and keeps the colors bright. Turn the heat to medium and stir everything together. You’ll want to stir every few minutes as the sugar dissolves and the fruit starts releasing its juices. After about 10 minutes, you’ll see the fruit getting soft and the mixture turning syrupy. Don’t walk away for too long – this is when it can stick if you’re not careful!

Save

Simmer to Thicken

Once you see big bubbles forming all over the surface, that’s your cue to turn the heat down to a gentle simmer. This is where the magic happens! Let it bubble away for 20-25 minutes, stirring occasionally. You’ll notice the jam getting thicker and darker in color. My grandma taught me the spoon test – when the jam coats the back of a spoon and a line drawn through it stays put, you’re golden. The smell at this point is absolutely heavenly – all sweet strawberries with that distinctive rhubarb tang.

Finish and Jar

Take the pot off the heat and stir in that vanilla extract – it adds the most wonderful depth of flavor. Now, here’s an important step: let it cool for about 10 minutes before pouring into jars. This helps prevent fruit from floating to the top and gives the jam time to set up properly. I like to use a ladle and funnel to transfer it to clean jars (more on proper storage below). Pro tip: if you see any foam on top, just skim it off with a spoon for prettier jars. Now try not to eat it all straight from the pot – I dare you!

Save

Expert Tips for Perfect Strawberry Rhubarb Jam

After making countless batches (and learning from my mistakes), here are my can’t-live-without tips for jam perfection:

• Taste as you go: If your fruit is super sweet, reduce sugar by 1/4 cup. Extra tart? Add another 1/4 cup. I learned this the hard way after one puckeringly tart batch!
• Sterilize those jars: Run them through the dishwasher or boil for 10 minutes. My first unsterilized batch grew fuzzy friends – not the kind you want in your jam.
• The spoon test never lies: Dip a cold spoon in – if the jam runs off in drips, keep cooking. If it sheets off in a gloppy ribbon, it’s ready. Grandma’s trick never fails me.
• Don’t rush the cool down: Letting it sit 10 minutes before jarring helps prevent fruit floaters. Patience makes prettier jars!

Storing and Preserving Your Jam

Now that you’ve made this gorgeous jam, let’s talk about keeping it fresh! For immediate use, just pop it in the fridge – it’ll stay perfect for about 2 weeks (if it lasts that long in your house!). Want to preserve that summer flavor for months? Process your filled jars in a water bath for 10 minutes – that magical seal means you can enjoy this jam all year round. I always make extra batches to tuck away for winter – nothing beats opening a jar of sunshine in January!

Save

Strawberry Rhubarb Jam Variations

Once you’ve mastered the basic recipe, try these fun twists to make it your own! A teaspoon of grated fresh ginger adds a lovely spicy kick that pairs perfectly with the fruit. For a deeper flavor, swap half the sugar with honey – just reduce the lemon juice slightly. My favorite summer variation? Toss in a handful of fresh basil leaves during cooking for an unexpected herbal note that’ll wow your friends. The possibilities are endless!

Strawberry Rhubarb Jam FAQs

Nutritional Information

Just so you know what you’re enjoying (not that you’ll stop at one spoonful!), here’s the nutritional breakdown per tablespoon. Remember, these are estimates – your exact amounts may vary slightly depending on fruit sweetness and sugar adjustments.

• Calories: 50
• Sugar: 12g
• Carbohydrates: 13g
• Fiber: 0.5g
• Fat: 0g
• Protein: 0g

Try this recipe and tag us with your jam creations! I can’t wait to see your beautiful jars and hear how you’re enjoying this taste of summer.

Irresistible Strawberry Rhubarb Jam in Just 40 Minutes

Save

Print Recipe

Pin Recipe

A sweet and tangy homemade strawberry rhubarb jam that’s perfect for toast, desserts, or gifting. Easy to make with fresh ingredients.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 2 cups 1x
• Category: Preserves
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups chopped rhubarb
• 2 cups chopped strawberries
• 1 1/2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Combine rhubarb, strawberries, sugar, and lemon juice in a large pot.
2. Cook over medium heat, stirring occasionally, until the fruit softens (about 10 minutes).
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened.
4. Remove from heat and stir in vanilla extract.
5. Let cool slightly before transferring to sterilized jars.

Notes

• Store in the refrigerator for up to 2 weeks.
• For longer storage, process jars in a water bath for 10 minutes.
• Adjust sugar to taste if fruit is very sweet or tart.

Nutrition

• Serving Size: 1 tbsp
• Calories: 50
• Sugar: 12g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0.5g
• Protein: 0g
• Cholesterol: 0mg

Keywords: strawberry rhubarb jam, homemade jam, fruit preserves