Homemade Strawberry Rhubarb Jam Recipe: A Sweet and Tangy Spread You’ll Love

There’s something deeply satisfying about preserving the taste of summer in a jar. I remember standing barefoot in my grandmother’s kitchen, watching her stir a bubbling pot of jam. The scent of strawberries and rhubarb filled the air—warm, fruity, and slightly tart. That memory inspired me to create this homemade strawberry rhubarb jam recipe, a simple and flavorful way to bring nostalgia and sunshine to your breakfast table all year long.

Whether you’re new to canning or a seasoned jam maker, this recipe captures the bright taste of strawberries and the tart bite of rhubarb in a spread that’s as easy to make as it is to enjoy. With just a few ingredients, no added pectin, and a bit of patience, you can have your own batch ready to slather on toast, swirl into yogurt, or gift to friends.

Why Homemade Strawberry Rhubarb Jam Is a Must-Try

If you’ve only ever bought jam from a grocery store, you’re missing out. Homemade strawberry rhubarb jam has a fresher flavor, fewer additives, and the ability to tweak sweetness and texture to your liking. Strawberries bring natural sweetness, while rhubarb adds a tangy balance that keeps the jam from being overly sugary.

This particular fruit combination is a springtime favorite because both are in season together. Rhubarb’s short window makes it extra special—preserving it in jam lets you enjoy it long after its season ends.

Understanding the Strawberry-Rhubarb Flavor Combination

Sweet Meets Tart

Strawberries are juicy, sweet, and fragrant. Rhubarb, on the other hand, is tart and fibrous. Together, they create a perfect harmony that isn’t cloying. It’s a match made for jam-making.

Balancing Act

When paired properly, the strawberry softens the rhubarb’s edge, while the rhubarb gives depth and contrast to the strawberry’s sweetness. This balance is what makes the flavor profile so addicting.

Ingredients: What You Need for the Perfect Jam

Here’s everything you’ll need for one batch of homemade strawberry rhubarb jam (about 3–4 half-pint jars):

You can also use frozen strawberries or rhubarb—just thaw and drain before using.

Step-by-Step Guide: Making Strawberry Rhubarb Jam Without Pectin

Prepare the Fruit

• Rinse and hull the strawberries. Slice them into quarters.
• Clean and slice rhubarb into thin pieces to help it cook faster.

Combine Ingredients

• In a large, heavy-bottomed saucepan, combine the fruit, sugar, lemon juice, and zest.
• Stir to coat the fruit evenly and let it sit for 20–30 minutes. This macerates the fruit, drawing out juices naturally.

Cook the Jam

• Turn the burner to medium-high and bring the mixture to a boil.
• Stir frequently to prevent scorching.
• Reduce heat to a simmer and cook for 30–40 minutes, stirring often, until the mixture thickens and reaches 220°F (use a candy thermometer for accuracy).

Test for Doneness

• Place a small spoonful on a cold plate and let it sit for 1–2 minutes.
• Drag your finger through it. If it wrinkles and holds its shape, it’s ready.

The Science Behind Jam Setting: Role of Sugar, Acid, and Pectin

Even without store-bought pectin, your jam can set beautifully—thanks to the fruit’s natural properties.

Sugar

Sugar draws out moisture and helps with thickening. It also acts as a preservative, making the jam shelf-stable when canned properly.

Acid

Lemon juice is vital. It lowers the pH, which helps natural pectin do its job and also prevents spoilage.

Pectin

Strawberries and rhubarb have low natural pectin, but cooking them longer concentrates the pectin that is there, helping the jam gel.

Using Fresh vs. Frozen Fruits: Tips and Considerations

You can absolutely use frozen fruit in this recipe.

• Frozen strawberries may release more water, so allow extra cooking time.
• Frozen rhubarb should be sliced before freezing for easier use.
• Always drain excess liquid before combining with sugar.

Frozen fruit is a great option when rhubarb is out of season.

Sterilizing and Preparing Jars for Safe Canning

To make your homemade strawberry rhubarb jam shelf-stable, proper canning is essential.

How to Sterilize

• Wash jars and lids in hot, soapy water.
• Place jars in a pot of boiling water for 10 minutes.
• Keep them warm until ready to use to prevent cracking when hot jam is added.

Filling the Jars

• Use a funnel to pour the hot jam into sterilized jars, leaving 1/4-inch headspace.
• Wipe rims clean and apply lids and rings.

Water Bath Processing

• Place jars in a water bath canner and boil for 10 minutes.
• Remove and let cool undisturbed for 24 hours.
• Check seals before storing.

Flavor Variations: Adding Vanilla, Ginger, or Other Twists

Want to make your jam a little different? Try these:

• Add 1 teaspoon of vanilla extract at the end of cooking.
• Stir in 1 tablespoon of grated fresh ginger for a warming note.
• Mix in chopped strawberries and blueberries for a triple berry jam.

These small tweaks can elevate your jam and personalize it to your taste.

Storage Options: Refrigeration, Freezing, and Shelf Life

If Not Canning

• Store in the fridge for up to 3 weeks in a clean, airtight jar.
• Freeze in freezer-safe containers for up to 6 months.

If Canning

• Properly canned jam can last up to 12 months in a cool, dark place.
• Once opened, store in the fridge and use within 3 weeks.

Creative Ways to Enjoy Strawberry Rhubarb Jam

There are so many ways to use your jam besides just toast:

• Swirl into Greek yogurt or oatmeal
• Spoon over vanilla ice cream
• Use as filling for jam thumbprint cookies
• Spread inside a PB&J for a grown-up twist
• Glaze pork or chicken for a tangy-sweet finish

You can also add a spoonful to salad dressings for a fruity kick.

You can also use this jam in baking. Try it as a filling for homemade pastries or layered cakes. It adds a fresh, fruity taste and just the right amount of tartness. You can spread it between cake layers or spoon it into the center of thumbprint cookies before baking.

It also works well as a topping for cheesecakes. Just warm it slightly and drizzle it over the top before serving. If you like breakfast pastries, swirl the jam into cream cheese and use it in turnovers or danishes.

For savory ideas, mix a spoonful into a vinaigrette. It gives salad dressings a nice fruity twist. You can also stir some into barbecue sauce or glaze meats like chicken or pork. The sweetness pairs beautifully with smoky and salty flavors.

Finally, this jam makes a thoughtful homemade gift. Pour it into a decorative jar and tie it with a ribbon. Add a handwritten label or a card with serving ideas. It’s perfect for birthdays, holidays, or hostess gifts. Few things feel more personal than something made by hand—especially when it’s this delicious.

Nutritional Information and Serving Sizes

Each tablespoon of this jam contains approximately:

• Calories: 50
• Carbs: 13g
• Sugars: 12g
• Fiber: 0.5g
• Fat: 0g

This recipe yields 3–4 half-pint jars, with about 24 servings (1 tbsp each) per jar.

FAQ

This homemade strawberry rhubarb jam recipe is a timeless way to celebrate the season’s bounty. With just a few simple ingredients and a little know-how, you’ll have a sweet-tart spread ready to brighten your breakfast or elevate your favorite dessert. Whether you’re gifting it or keeping it all to yourself, this jam is a jarful of joy.

Homemade Strawberry Rhubarb Jam Recipe: A Sweet and Tangy Spread You’ll Love

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• Author: mymamarecipes.com
• Total Time: 1 hour 10 minutes
• Yield: About 3–4 half-pint jars (approx. 72–96 servings at 1 tbsp each) 1x
• Diet: Vegan

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Description

This homemade strawberry rhubarb jam recipe is a sweet and tangy fruit preserve made without pectin. With fresh strawberries, tart rhubarb, and lemon juice, it’s the perfect way to capture the taste of summer in a jar.

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Ingredients

Scale 1x2x3x

• 3 cups fresh strawberries, hulled and chopped

• 3 cups fresh rhubarb, thinly sliced

• 3 cups granulated sugar

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest (optional)

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Instructions

• Rinse and prepare strawberries and rhubarb.

• Combine fruit, sugar, lemon juice, and zest in a large saucepan. Let sit for 20–30 minutes.

• Bring mixture to a boil over medium-high heat, then reduce to a simmer.

• Cook for 30–40 minutes, stirring frequently, until the jam thickens and reaches 220°F.

• Test doneness using the cold plate method or thermometer.

• Pour hot jam into sterilized jars, leaving 1/4-inch headspace.

• Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.

• Let jars cool for 24 hours before storing.

Notes

You can use frozen fruit—thaw and drain before cooking.

Optional flavor add-ins: vanilla extract, grated ginger, or mixed berries.

Properly sealed jars can last up to 12 months in a cool, dark place.

Refrigerate after opening and use within 3 weeks.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Jam & Preserves
• Method: Stovetop + Water Bath Canning
• Cuisine: American

Keywords: strawberry rhubarb jam, homemade jam recipe, fruit preserves, canning recipes, no pectin jam, rhubarb recipes, strawberry recipes, easy jam recipe