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Strawberry Rhubarb Jam That Tastes Like Summer in a Jar
Strawberry rhubarb jam is one of those homemade treats that instantly tastes like summer, bright, sweet, and tangy with every spoonful. Whether spread on warm toast, swirled into yogurt, or gifted in a mason jar, it’s more than just a recipe. It’s a way to preserve sunshine and memories.
In this post, I’ll show you how to make strawberry rhubarb jam at home using simple ingredients like strawberries, rhubarb, sugar, and lemon juice. Whether you’re new to preserving, curious about no-pectin methods, or ready to dive into water bath canning, you’re in the right place. We’ll also cover helpful flavor variations (like vanilla or citrus zest) and answer common questions to make sure your jam turns out just right.
Let’s begin where all the best kitchen lessons start with a story.
My Story Behind Strawberry Rhubarb Jam
How this jam became a family favorite
Hi, I’m Anella Lama, the mom behind Nelkoss Recipes. When my family moved abroad, I was a complete kitchen newbie with two hungry kids and no clue how to cook. Honestly, I burned more dishes than I served. But one summer, strawberries were cheap, rhubarb was overflowing at the market, and I thought, Why not try jam?
That first batch of strawberry rhubarb jam wasn’t perfect. I forgot to stir, scorched the bottom, and the whole kitchen smelled like sugar smoke. But the next attempt? Magic. The balance of tart rhubarb and juicy strawberries reminded me of fruit pies from my childhood. My kids slathered it on toast like it was frosting. And just like that, jam-making became my thing.
Over the years, it’s become more than a recipe; it’s how I celebrate the start of summer. Now, I always make extra jars to share. This jam is beginner-friendly, doesn’t require fancy equipment, and fills your home with the kind of joy that only real food brings.
If you love those tangy-sweet flavors, you’ll also want to try my strawberry rhubarb cake or this soft rhubarb banana bread, both made with that same seasonal magic.
Why make homemade jam at all?
When I first priced out store-bought jam, I couldn’t believe the cost, especially for anything labeled “organic.” And half the time, those jars are packed with preservatives, corn syrup, or mystery ingredients I can’t pronounce.
That’s why I love this jam. It’s simple: strawberries, rhubarb, sugar, a bit of lemon juice, and your choice of pectin or none at all. If you’re like me and prefer fewer additives, the no-pectin method is perfect. You just let the natural pectin from the fruit and lemon work its magic while simmering low and slow.
Homemade jam also means you control the flavor. Want it more tart? Add extra rhubarb. Need a citrusy zing? Toss in some lemon zest. You can even swirl in vanilla for a twist.
Preserving these flavors helps stretch your seasonal ingredients. Try pairing it with these quick rhubarb bread recipes or bake it into my moist rhubarb muffins for a breakfast that tastes like sunshine.
Table of Contents
Table of Contents
Strawberry Rhubarb Jam That Tastes Like Summer in a Jar
Ingredients
- 4 ¼ cups diced rhubarb
- 4 ¼ cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 1.75 ounce packages powdered fruit pectin
- ½ teaspoon butter optional, reduces foaming
- 10 cups white sugar
- 12 half-pint canning jars with lids and rings
Instructions
- 1. Sanitize the canning jars and lids in boiling water for at least 5 minutes.
- 2. In a large kettle over medium heat, combine rhubarb, strawberries, lemon juice, pectin, and optional butter.
- 3. Stir frequently and bring to a boil.
- 4. Add sugar gradually, one cup at a time, stirring until fully dissolved.
- 5. Increase heat to medium-high and bring the mixture to a rolling boil.
- 6. Cook and stir constantly for 1 full minute.
- 7. Remove from heat and skim off any foam.
- 8. Using a funnel, ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- 9. Wipe jar rims clean and seal with lids and rings.
- 10. Place jars in a water bath canner with 1 inch of water covering them.
- 11. Process for 5–10 minutes depending on altitude.
- 12. Carefully remove jars and let rest for 12–24 hours.
- 13. Check seals and store in a cool, dark place. Refrigerate once opened.
Notes
Nutrition
How to Make Strawberry Rhubarb Jam
Choosing the Best Strawberries and Rhubarb
When making strawberry rhubarb jam, the flavor starts with the fruit. Choose bright red, ripe strawberries; they should smell sweet and not have any white or green tips. For rhubarb, go with crisp stalks that snap when bent. The redder they are, the better your jam will look, though green rhubarb works just as well for taste.
It’s okay to use frozen fruit, too, just thaw and drain before cooking. Many readers find frozen strawberries and rhubarb still give excellent flavor, especially when slowly cooked down.
Fresh or frozen, always wash and trim your fruit well. For strawberries, hull and slice. For rhubarb, dice into small chunks for faster softening.
Pro tip: Want more rhubarb flavor? Slightly increase the rhubarb-to-strawberry ratio for extra tartness. That’s how I make it when I want to pair the jam with something sweeter, like these soft banana rhubarb muffins.
Pectin vs. No-Pectin Method Explained
This recipe uses powdered fruit pectin for a firmer set, but you can absolutely make it without pectin. Rhubarb and strawberries both contain natural pectin, especially when combined with sugar and citrus juice.
The key differences:
| Method | Texture | Cooking Time | Sugar Needed |
|---|---|---|---|
| With Pectin | Firm, thick | Shorter (~15 min) | More (10 cups) |
| No-Pectin | Softer, rustic | Longer (~45–60 min) | Can reduce |
No-pectin methods require simmering longer to achieve a natural set. You’ll need to watch for signs of readiness, like the “wrinkle test” on a cold plate or jam reaching 220°F.
Want to try a no-pectin approach later? Reduce sugar, cook low and slow, and add a grated apple or more lemon juice to help the jam gel naturally. I’ve done this method when I was out of pectin, and it tasted just as amazing.
Ingredients Table for Strawberry Rhubarb Jam
Here’s the full list of ingredients for a standard 12-jar batch:
| Ingredient | Amount |
|---|---|
| Diced rhubarb | 4 ¼ cups |
| Sliced fresh strawberries | 4 ¼ cups |
| Lemon juice | 2 tablespoons |
| Powdered fruit pectin (1.75 oz packs) | 2 packages |
| Butter (optional, reduces foaming) | ½ teaspoon |
| White sugar | 10 cups |
| Half-pint canning jars with lids/rings | 12 jars |
Cooking and Canning Tips
The Cooking Time Myth: What Really Works
There’s a lot of debate about how long to cook strawberry rhubarb jam. Some say just one minute after boiling, others suggest cooking it down for up to an hour. The truth is, it depends on your method.
If you’re using pectin, cooking is relatively short. Once the mixture reaches a rolling boil that can’t be stirred down, you add the sugar and boil for 1 minute more. That’s it. This method gives a firm set and keeps the bright color of the fruit intact.
Without pectin, you’re relying on evaporation and natural pectin from the fruit and lemon juice. In that case, you’ll need to simmer the mixture longer, often 30 to 60 minutes, stirring frequently and watching for gelling signs like:
- Wrinkling on a cold plate
- Clinging to a chilled spoon
- Hitting 220°F with a candy thermometer
To reduce foaming, a small pat of butter (½ tsp) does wonders. I’ve used this tip for years; it helps keep your jam silky and easier to pour into jars.
Reader tip: If you like a stronger rhubarb flavor, try partially cooking the rhubarb first for about 15 minutes before adding strawberries, like I do in this crustless rhubarb custard pie.
Water Bath Canning: A Beginner-Friendly Method
If you’ve never canned jam before, don’t worry, it’s far simpler than it sounds. Once your strawberry rhubarb jam is cooked and ready, preserving it takes just a few clear steps.
Start by placing clean jars and lids in a large pot of boiling water to sanitize them for at least 5 minutes. Keep the jars warm until you’re ready to fill.
Using a funnel and ladle, pour the hot jam into the sterilized jars, making sure to leave about ¼ inch of space at the top. This gap allows the jam to seal correctly. Next, clean the rims with a damp cloth to remove any drips that could prevent sealing. Attach the lids and screw bands on until just fingertip-tight.
Prepare your water bath by lining the bottom of a deep pot with a canning rack or a clean kitchen towel. Lower the jars in, making sure they’re upright and spaced apart. Add enough hot water to fully cover the jars by at least an inch above the lids. Bring the water to a boil, then process the jars for 5 to 10 minutes, depending on your elevation.
After processing, carefully lift the jars out and place them on a towel-lined surface. Let them sit for 12 to 24 hours without moving them. Once cool, press each lid’s center. If it stays down, the seal is good. If any jar didn’t seal, just refrigerate and enjoy it first.
Your sealed jars of jam will keep for up to one year in a cool, dark place. After opening, refrigerate and use within a few weeks for best quality.
This method is perfect for small-batch preserving, and the result is shelf-stable, homemade flavor you can enjoy year-round. I love spreading this jam on a warm slice of rhubarb banana bread or stirring it into oatmeal for a fruity morning twist.
Flavor Twists & Storage Tips
How to Customize the Flavor of Your Jam
While traditional strawberry rhubarb jam is delicious on its own, adding a few simple ingredients can elevate the taste and make each batch unique. One of my favorite additions is vanilla extract. Just a teaspoon stirred in at the end of cooking brings a smooth, creamy note that balances the tartness of the rhubarb beautifully.
You can also experiment with citrus zest. Try a touch of grated lemon or orange peel for a bright, zingy finish. Some home cooks like to add a pinch of cinnamon or even a few crushed cardamom seeds to create a spiced version that pairs wonderfully with fall breads or muffins.
Prefer a deeper rhubarb-forward taste? Use a 60:40 ratio of rhubarb to strawberries. That’s what I use when I want a more tangy flavor, especially when making recipes like these soft rhubarb muffins.
Want a reduced-sugar jam? You can use low-sugar pectin and cut the sugar by half. Just know that the jam might be looser, but the flavor will shine through more. Some readers have even replaced part of the sugar with maple syrup or honey for a softer, more natural sweetness.
No matter how you tweak it, don’t forget to write down your changes; your best batch might be a happy accident!
How to Store, Freeze, and Use Your Jam
Once your jars of jam are sealed and cooled, store them in a cool, dark pantry or cupboard. Properly sealed jars will stay good for up to 12 months. Be sure to label them with the date so you know when it’s time to restock.
Strawberry Rhubarb Jam Please That Tastes Like Summer in a Strawberry Rhubarb.
I often freeze one or two jars, especially if I’ve added flavor twists like vanilla or spice. I love pulling out a jar in the middle of winter and enjoying that summery taste on warm toast or stirred into yogurt.
This jam also works great in baking! You can swirl it into batters, stuff it into thumbprint cookies, or even glaze fruit bars. It pairs especially well with recipes like my quick rhubarb bread for a flavorful snack.
Homemade jam is one of those simple joys that makes your kitchen feel warm, your pantry feel full, and your mornings a little brighter.
Conclusion
Making your own strawberry rhubarb jam isn’t just about filling jars; it’s about capturing a season, a moment, and maybe even a little confidence in the kitchen. Whether you stick to the classic or experiment with citrus, vanilla, or a reduced-sugar twist, each batch brings something special.
If you’re a beginner, don’t worry about perfection. I started with burnt pots and sticky counters, and now jam-making is my favorite ritual. With just a few simple ingredients, strawberries, rhubarb, sugar, and lemon juice, you can turn chaos into something sweet and shareable.
So grab some jars, get your fruit bubbling, and make a memory. This jam is more than a recipe; it’s a gift you’ll want to keep giving
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Frequently Asked Questions About Strawberry Rhubarb Jam
How do you make strawberry rhubarb jam without pectin?
To make jam without pectin, combine strawberries, rhubarb, sugar, and lemon juice in a pot. Simmer until the mixture thickens naturally. The lemon juice helps boost the fruit’s natural pectin, while cooking reduces moisture. Stir often, and use a cold plate or thermometer (look for 220°F) to check if it’s ready. No pectin needed, just patience and heat.
Do you need pectin to make strawberry rhubarb jam?
No, pectin isn’t required. Many recipes use it for a firmer, quicker set, but you can achieve excellent results without it. Just cook the fruit and sugar longer to let the jam thicken naturally. The key is using the right fruit ratio and lemon juice to help with setting.
How long do you cook strawberry rhubarb jam?
With pectin, the jam only needs about 1 minute of boiling after adding sugar. Without pectin, you’ll need to simmer it for 30 to 60 minutes, depending on moisture and batch size. Stir constantly to prevent burning, and test for doneness using the wrinkle test or a thermometer.
Can you make strawberry rhubarb jam, and if so, how?
Yes! After cooking, pour hot jam into sterilized jars, wipe the rims, and seal. Then process in a boiling water bath for 5 to 10 minutes, depending on your altitude. Let jars cool for 12 to 24 hours. Once sealed, the jam can be stored for up to a year in a cool, dark place.
