Can I use frozen fruit for this jam?

Absolutely! Frozen rhubarb and strawberries work beautifully - just thaw them first and drain any excess liquid. I actually keep bags of chopped rhubarb in my freezer for year-round jam emergencies. The texture might be slightly softer than fresh, but the flavor? Just as amazing. Pro tip: If using frozen berries, you might need to simmer the jam 5 minutes longer to reach the perfect thickness.

How long does homemade strawberry rhubarb jam last?

In the fridge, your jam will stay fresh for about 2 weeks (if you can resist eating it all sooner!). For longer storage, proper canning is the way to go - processed jars will keep for up to a year in a cool, dark place. Once opened, refrigerate and use within a month. I always write the date on my jars with a marker because, let's be honest, homemade jam never lasts long enough to worry about expiration!

Do I need to add pectin to this recipe?

Nope! The natural pectin in the fruit combined with the sugar and lemon juice gives this jam perfect consistency without any additives. Rhubarb is actually packed with pectin - that's why old-fashioned recipes like this one don't need extra help. If you prefer a firmer set, you can add a tablespoon of commercial pectin, but I think the natural texture is just right for spreading and swirling.

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

Irresistible Strawberry Rhubarb Jam in Just 3 Simple Steps

Print 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

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

Instructions

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

Notes

Store in airtight jars in the fridge for up to 2 weeks.
For longer storage, process in a water bath canner.
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, easy jam recipe

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