This jam is pure summer in a jar. Tart rhubarb + sweet strawberries = a match made in jam heaven.
It’s bright, fresh, and tastes homemade in the best way. This is one of those recipes that makes your kitchen smell amazing and gets you excited for toast the next morning.
Best part? You don’t need pectin or fancy canning gear—just a pot and some patience.
🫙 Why I Love This Recipe
This jam reminds me of summers growing up—picking berries, helping my grandma trim rhubarb from the garden, and watching it all bubble away into something sweet and sticky. Now I make this every June, and it’s always the first jar to disappear from the fridge.
- It’s easy—you just cook it all in one pot
- No canning gear or pectin needed
- Keeps for weeks in the fridge
- Perfect for toast, yogurt, or even on pancakes
- Makes a sweet homemade gift
🍽 Servings & Time
Makes: 2 to 3 small jars (about 3 cups)
Total Time: 45 minutes
🔬 Why This Recipe Works (Quick Science)
Strawberries are naturally high in sugar and water. Rhubarb is lower in sugar but full of pectin, a natural thickener. Cooking them down together draws out the water and activates the natural pectin, thickening the jam without needing to add any.
📋 What You’ll Need
- 3 cups strawberries (hulled and chopped)
- 2 cups rhubarb (sliced thin)
- 1 ¾ cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
👩🍳 Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Potato masher (optional)
- Measuring cups and spoons
- Mason jars or airtight containers
💡 Pro Tips
- Don’t walk away—jam can boil over fast.
- Use a wide saucepan for quicker thickening.
- Stir often to avoid burning the bottom.
- For a chunkier jam, mash lightly; for smoother, mash more.
- Let it cool before judging thickness—it sets up more as it chills.
🔄 Substitutions & Variations
- Swap raspberries or blueberries for strawberries
- Add a pinch of cinnamon or fresh grated ginger
- Use honey or maple syrup for a natural sweetener (reduce amount)
🕒 Make Ahead Tips
- You can prep the fruit a day before—just store it in the fridge.
- Jam lasts up to 3 weeks in the fridge or 6 months in the freezer.
👣 Instructions
Step 1: Prep the Fruit
Hull and chop the strawberries. Slice the rhubarb into small, thin pieces so it breaks down faster.
Step 2: Combine in Pot
Add strawberries, rhubarb, sugar, and lemon juice to a saucepan. Stir everything together over medium heat.
Step 3: Cook Until Bubbly
Let the mixture heat up. It will start to bubble and break down. Stir often—this takes about 15-20 minutes.
Step 4: Mash and Simmer
Use a spoon or masher to break up the fruit. Lower heat and simmer until thick—about 10–15 more minutes. Stir often.
Step 5: Add Vanilla (Optional)
Turn off the heat and stir in vanilla extract for an extra cozy flavor.
Step 6: Cool and Store
Let the jam cool slightly, then spoon it into clean jars. Once cool, seal and store in the fridge.
🧊 Leftovers & Storage Tips
- Keep in the fridge for up to 3 weeks.
- Freeze in freezer-safe jars for 6 months.
- Always use a clean spoon to keep it fresh.
⚠️ Common Mistakes
- Undercooking: If it’s too runny, just cook a bit longer.
- Overcooking: It gets too thick and sticky—pull it off once it coats the spoon.
- Not stirring enough: Can scorch the bottom—stir often.
- Not prepping the fruit evenly: Uneven sizes can lead to uneven texture.
🧺 What to Serve With
- Fresh sourdough or toast
- Swirled into Greek yogurt
- On top of pancakes or waffles
- In thumbprint cookies
- Spoonful with sharp cheese on a cracker
❓ FAQ
Can I double the recipe?
Yes, just use a wide pan and stir often to avoid burning.
Can I make it without sugar?
You can reduce it, but the jam won’t set the same. Try using honey or maple syrup and cook it down longer.
Does this need to be canned?
Nope! It’s a fridge jam. You can freeze it too.
Can I use frozen fruit?
Yes, just thaw and drain excess water first.
🏁 Wrap-Up
There’s something magical about turning a few ingredients into something that tastes like sunshine. This strawberry rhubarb jam is simple, delicious, and 100% worth the little bit of stovetop time. Give it a try and let me know how it goes! I’d love to hear what you put it on—or if you ate it by the spoonful like I do.
Let me know if you have questions—I’m here for all the jam talk. 🍓
