Strawberry rhubarb jam is a sweet, slightly tart spread — a delicious twist on a classic that tastes like summer. It’s perfect on biscuits, toast, or scones for a bright morning bite.
Rhubarb was one of my dad’s favorites; he loved tart flavors. In Tennessee it grew easily, so I didn’t think much about where rhubarb prefers to grow. Now I live in central Texas, where fresh rhubarb is uncommon in small towns, and I haven’t had success growing it here. For that reason I often buy frozen rhubarb.
While I enjoy supporting local growers and eating seasonally, frozen produce is a helpful option when fresh isn’t available. Frozen rhubarb and strawberries make this jam accessible year-round and cut down on prep work.
No matter where your fruit comes from, this recipe is straightforward and yields a jam that’s bright, balanced, and excellent for canning or immediate use.
Ingredients for Strawberry Rhubarb Jam
This jam is simple to make. If you’ve made strawberry jam before, the only extra ingredient is rhubarb and the technique is the same.
- Strawberries. Fresh, ripe strawberries give the best flavor, but frozen strawberries work well too. If you can’t make jam during peak season, freeze berries to use later.
- Rhubarb. Fresh rhubarb is ideal, but frozen, pre-sliced rhubarb is convenient and reduces prep time. Slice stalks across into pieces no thicker than 1/2 inch to avoid stringy texture.
- Fruit pectin. Powdered pectin is used to help the jam set. Follow the pectin package instructions for best results.
- Lemon juice. Adds brightness and helps the pectin bind by lowering the pH.
- Sugar. Balances rhubarb’s tartness and assists with gelling. If you prefer, there are sugar-free jam methods, but this recipe uses granulated sugar for a classic result.
Tips for Success
Jam making is simple, but a few tips will improve results.
Manage foam: Boiling fruit and sugar can create foam. The foam is edible but not ideal for canning. You can skim it off after boiling, or add a teaspoon of butter or neutral oil before boiling to reduce foam production.
Cut fruit small: Chop strawberries and rhubarb into smaller pieces before cooking to ensure even softening and an even texture when you mash or blend.
Heat gently at first: Start over low to medium heat so the fruit softens and releases moisture without scorching. Add lemon juice early to help extract juices.
Prepare jars ahead: Have clean jars, lids, and rings ready. Half-pint jars are a good size for jam, though full pints work for larger households.
Use quality lids: Reliable lids reduce the chance of spoiled jars. Choose trusted brands and follow manufacturer storage recommendations.
Strawberry-Rhubarb Jam — Full Instructions
- Wash fruit. Hull and dice strawberries.
- Slice rhubarb into pieces no more than 1/2 inch thick to reduce stringiness.
- Combine measured fruit in a heavy-bottomed 4-quart (or larger) pot.
- Add lemon juice and heat over low–medium, stirring occasionally, until the fruit softens and releases juice.
- Mash the fruit with a potato masher or use an immersion blender to reach your preferred texture.
- Stir in the powdered pectin and dissolve fully.
- Optional: add a teaspoon of butter or a small amount of neutral oil to reduce foaming.
- Heat the mixture over medium until it reaches a full boil (mixture will bubble and sputter even if thick).
- Stir in all the sugar at once and dissolve completely.
- Return to a full, rolling boil that cannot be stirred down.
- Boil vigorously for one minute, then remove from heat.
- Skim any foam from the surface with a spoon and set aside if you want to eat it fresh.
- Ladle hot jam into clean jars, leaving about 1/2 inch headspace. Wipe rims, place lids, and screw down rings firmly.
- Process jars in a boiling water bath (see canning section below) or refrigerate for immediate use.
How to can strawberry rhubarb jam
Canning jam is straightforward and similar to boiling pasta. Use a large kettle or water bath canner and a rack to keep jars off the bottom.
- Place a rack or folded towel in the kettle and fill with water to cover jars by at least 1 inch.
- Use water at the same temperature as your jars (hot jars into hot water; cool jars into cool water).
- Bring the covered canner to a full rolling boil.
- Boil half-pint jars for 5 minutes and pint jars for 10 minutes. If you have a mix, follow the longer time.
- Remove from heat and let jars cool in the water or carefully remove them after about 15 minutes and set on a protected surface away from drafts.
- Once jars are completely cool, check seals, remove rings after 24 hours, wash off any stickiness, and store jars in a cool, dark place.
Yield
This recipe yields about 9 cups of jam — roughly nine half-pint jars or four pints plus one half-pint. Quarter-pint jars also work well for gifts or sampler sets.
Serving ideas
Use this jam on toast, biscuits, pancakes, yogurt, cheesecakes, or as a filling for pastries. The strawberry-rhubarb balance makes it versatile and delightful with both sweet and savory pairings.
Enjoy making and sharing this simple strawberry-rhubarb jam — bright, tangy, and full of seasonal flavor.
