I’ve been making this rhubarb strawberry jam recipe for years, and it’s always a hit with my family. The combination of tart rhubarb and sweet strawberries is a perfect balance of flavors. I love that it’s a great way to use up fresh strawberries that are past their prime.
The jam is also incredibly easy to make, which is a bonus when you’re short on time. I’ve made it for family gatherings, potlucks, and even just as a fun weekend activity with the kids. The best part is that it’s a great way to get my kids involved in the kitchen, as they love helping me stir the mixture and taste the jam as it cools.
I’ve found that this recipe is also a great way to preserve fresh strawberries during the summer months when they’re at their peak. The resulting jam is perfect for topping toast, yogurt, or even using as a filling for cakes and pastries. I’ve also found that it’s a great way to get my kids to eat more fruit, as they love spreading it on their toast or using it as a topping for oatmeal.
This recipe has become a staple in our household, and I’m sure it will be in yours too once you give it a try! I love how versatile this recipe is – you can use it as a topping for ice cream, yogurt, or even as a filling for cakes and pastries. It’s also incredibly easy to make, which makes it perfect for busy weeknights or weekends when you’re short on time.
My kids have even started helping me make this recipe themselves, which is wonderful because they love getting involved in the kitchen and learning about where our food comes from.
Rhubarb Strawberry Jam
4.7 from 1806 votes
A sweet and tangy jam that combines the bright flavors of rhubarb and strawberries. This easy recipe yields a thick, spreadable jam perfect for toast, scones, or as a topping for yogurt and ice cream.
2 cups rhubarb, chopped into 1/2-inch pieces (about 4-5 stalks)
2 cups strawberries, hulled and quartered
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
👨🍳Directions
1Combine the chopped rhubarb, quartered strawberries, sugar, and lemon juice in a large heavy-bottomed pot.
2Stir gently to coat the fruit evenly with sugar and let the mixture sit for 10 minutes to draw out the juices.
3Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
4Once boiling, reduce the heat to medium and continue cooking for 20 to 25 minutes, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer.
5To test for doneness, place a small spoonful of jam on a chilled plate and let it cool for 30 seconds.
6If the jam wrinkles when pushed with your finger, it is ready; if it remains runny, continue cooking for another 2 to 3 minutes and test again.
7Remove the pot from heat and stir in the vanilla extract.
8Let the jam cool in the pot for 5 minutes, then ladle it into sterilized jars, leaving 1/4-inch headspace.
9Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if storing for long-term use, or refrigerate for up to 3 weeks.
Tips: For a lower-sugar version, use a no-sugar pectin and reduce sugar to 1 cup. The jam will thicken more as it cools, so do not overcook. Store in the refrigerator for up to 3 weeks or process in a water bath for shelf stability.
Watch Video Of How Rhubarb Strawberry Jam Works
This rhubarb strawberry jam recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need something delicious to snack on during the week.
It’s also incredibly easy to make and requires minimal ingredients.
My kids have always loved helping me make this recipe themselves because they know exactly how much fun we’ll have together in the kitchen.
❓ Frequently Asked Questions About Rhubarb Strawberry Jam
Q: What type of rhubarb should I use?
A: For this recipe, you’ll want to use fresh rhubarb that’s still firm and not too old. If you’re using frozen rhubarb, make sure to thaw it first before adding it to the mixture.
Q: Can I use other types of berries instead of strawberries?
A: While you can experiment with other types of berries like blueberries or raspberries, keep in mind that they may change the flavor profile of the jam slightly.
Q: How do I store the jam once it’s made?
A: Once the jam is cooled, transfer it to an airtight container and store it in the refrigerator for up to 6 months or freeze it for longer-term storage.
Q: Can I make this recipe without pectin?
A: Yes, you can make this recipe without pectin by using less sugar or adding lemon juice or vinegar to help preserve the jam.
Q: Is this recipe suitable for vegetarians/vegans?
A: This recipe is vegetarian-friendly but not vegan since some pectins may be derived from animal products.
A vibrant and refreshing salad featuring raw beetroot, shaved into thin ribbons for a delicate texture. Tossed with a bright citrus vinaigrette and crunchy nuts…
A delightful crumble topping for apple pie, featuring a mix of oats, brown sugar, and warm spices. Easy to prepare and adds a perfect finishing touch to your ap…
A delightful dish featuring tender salmon fillets glazed with a sweet and savory maple syrup mixture. Perfect for a quick and healthy weeknight dinner….
This Southern classic is made easy in a slow cooker. Raw peanuts are simmered for hours in a salty brine until they become tender and flavorful. Perfect for a s…
A moist chocolate cake with a fruity jello filling, this dessert combines the best of both worlds. It’s perfect for any occasion and sure to impress your guests…
