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Spring in a jar: a quick, no-fuss strawberry rhubarb jam to brighten your mornings.
I’ve always loved the classic strawberry and rhubarb combo—it’s sweet, tart, and unmistakably spring. While my strawberry rhubarb crisp leans toward dessert, this small-batch strawberry rhubarb jam is a simple, everyday way to enjoy those same flavors. It’s easy to make (no pectin or canning required) and perfect for keeping on hand for toast, yogurt, or wherever you’d like to spoon a little.
What You’ll Need To Make Strawberry Rhubarb Jam
To make homemade strawberry rhubarb jam, you’ll need rhubarb, strawberries, a lemon, granulated sugar, and salt.
Step-by-Step Instructions
Step 1: Combine the ingredients. In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt.
Step 2: Bring to a boil. Cook over medium heat, stirring now and then, until the sugar dissolves and the fruit starts to release its juices and get bubbly. Reduce the heat to a lively simmer.
Step 3: Cook until thickened. Stir fairly often for about 25 to 30 minutes, until the fruit breaks down and the mixture thickens. As it cooks, mash the fruit with a spoon or potato masher to get the texture you like—chunky or smooth, up to you.
Spoon a little jam onto a chilled plate and let it sit for a few seconds. Run your finger through it—if the line holds and doesn’t run back together, you’re good to go. If it still looks loose, keep simmering for a few more minutes and test again (pop the plate back in the freezer to re-chill between tests).
Pro tip: If you like using a thermometer, you’re aiming for about 220°F/104°C.
Step 4: Cool and store. Take the jam off the heat and let it cool for a bit—it will continue to thicken as it cools. Transfer to jars or an airtight container and refrigerate until set. It’ll keep in the fridge for up to 2 weeks, or freeze for up to 3 months.
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Strawberry Rhubarb Jam
This small-batch strawberry rhubarb jam is quick and easy to make—perfect for spreading on toast or enjoying by the spoonful.
Ingredients
- 9 oz (about 2 cups) chopped rhubarb, from 2 to 3 stalks
- 1 lb (about 3 cups) strawberries, hulled and quartered
- 1½ cups sugar
- 1 tablespoon lemon juice, from one lemon
- Pinch salt
Instructions
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Before you begin, place a small plate in the freezer so it’s well chilled—you’ll use it later to test whether the jam is set.
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In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a steady simmer.
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Cook, stirring frequently, until the berries have broken down and the mixture thickens, 25 to 30 minutes. As it cooks, use a spoon or potato masher to break up the fruit to your desired consistency.
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To test for doneness, drop a small spoonful of jam onto the chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to chill between tests. (If you have a thermometer, the jam is done when it reaches 220°F/104°C.)
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Skim any foam from the surface of the jam using a small spoon.
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Remove from the heat and let cool slightly. Transfer to jars or an airtight container and refrigerate until set. Store in the refrigerator for up to 2 weeks.
Notes
Freezing Instructions: The jam can be frozen for up to 3 months; thaw in the refrigerator before using.
Nutrition Information
Per serving (20 servings)Calories: 68kcalCarbohydrates: 17gSodium: 8mgFiber: 1gSugar: 16g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I’d like to use this recipe to can or preserve in jars submerged in a hot water bath. Any reason this recipe wouldn’t be good for preserving in this manner?
Thought I’d ask. Thank you Jenn. As others have expressed, love your blog. Fabulous recipes. Makes me a hero in the kitchen. Love to cook and bake.
Hi Corrine, thanks for your kind words — so glad you like the recipes! I didn’t develop this recipe with canning/preserving in mind, so I’m not sure it would be safe. Sorry!
Balanced sweet-tart flavour, gorgeous ruby colour, perfect consistency. And so simple/effortless to make. It’s a straightforward jam spotlighting the superstar duo of the spring season, with no bougie or next-gen distractions.
I was initially worried that it might turn out boring/homely, but I discovered the strawberry-rhubarb combo needs zero adornment in a jam. (Also: I’m a neurotic nincompoop for worrying about a Jenn Segal recipe, after a decade of making fantastic food from dozens of her recipes.)
Oh, I especially love this jam spooned atop Haagen Dazs vanilla bean ice cream! So pretty, too.
This arrived just as I was trying to figure out what I was going to use my remaining rhubarb for. The flavor is lovely and the “freezer in the plate” test worked to my surprise. It will be a special addition to our Mother’s Day brunch tomorrow (oh, I did sneak some on a croissant – delicious). Thanks Jenn.
ALL your recipes are the best!
I hope you can tell me where I can get the pretty rounded jam/jelly jars.
Thanks so much.
Marnie
I’ve had them for a while, but I believe they came from Etsy. And so glad you like the recipes!