When summer gives you juicy strawberries and tart rhubarb, the only logical response is jam—specifically, this Homemade Strawberry Rhubarb Jam. With its ruby-red hue and balance of sweetness and tang, this summer jam recipe is everything you want in a homemade fruit preserve.
Perfect for spreading on toast, layering in cakes, or gifting to friends, it’s also a great way to dip your toes into canning with pectin. You’ll be amazed at how easy (and satisfying) it is to bottle up the flavors of summer.
Why You’ll Love This Strawberry Rhubarb Jam
The strawberries bring sweetness, the rhubarb adds that signature zing, and the result is a bright, spoonable jam that captures sunshine in every bite. Plus, this batch makes enough to share—or stash away for those winter months when you need a taste of summer.
Ingredients:
- 5 cups (750 g) ripe strawberries, mashed down to 2½ cups
- 2 cups (250 g) rhubarb, chopped
- 2 tbsp (30 ml) lemon juice
- 1 packet (57 g) dry pectin
- 4½ cups (900 g) granulated sugar
How to Make It:
- Sterilize 8 half-pint (250 ml) jars and lids. Set aside.
- Wash, core, and chop the strawberries and rhubarb. Mash strawberries in layers in a large pot.
- Stir in the rhubarb, lemon juice, and pectin.
- Heat over medium-high, stirring constantly, until it reaches a rolling boil.
- Add all the sugar at once. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and stir for 5 minutes to help distribute fruit and reduce foaming.
- Skim off any foam. Ladle hot jam into sterilized jars, leaving 1.25 cm (1/2 inch) headspace.
- Wipe rims clean, apply lids, and screw on rings until fingertip-tight.
- Let it sit at room temperature for 24 hours. Check seals and refrigerate any unsealed jars.
Tips for Easy Canning with Pectin
- Use fresh, ripe fruit for the best flavor and set.
- Stir constantly during boiling to avoid scorching.
- Make sure your jars are hot and sterile before filling.
- Label jars with the date and type of jam for easy storage.
Why I Always Make a Double Batch
The first time I made this jam, it was gone within a week, between my kids sneaking spoonfuls and me using it in everything from toast to thumbprint cookies. Now I always double the batch and save a few jars for gifting (and for those long, gray days when summer feels far away).
What to Serve with Strawberry Rhubarb Jam
Spread it on buttered toast or biscuits, swirl it into yogurt, or warm it slightly and pour it over vanilla ice cream. It also makes a great filling for cakes, muffins, or jam bars.
How to Store It
Once sealed, store jam jars in a cool, dark place for up to 1 year. After opening, refrigerate and use within 3 weeks. Always check for proper seals and spoilage before using.
FAQs
Can I use frozen fruit?
Yes! Just thaw completely and drain excess liquid before using.
Can I reduce the sugar?
Only if using low- or no-sugar pectin. Standard pectin needs the full sugar amount to set.
What if my jam doesn’t set?
It may take up to 48 hours to fully set. If it’s still runny, reboil with more pectin or use as a sauce.
Can I water bath this jam?
Yes. Process jars in a boiling water bath for 10 minutes to extend shelf life and improve seal reliability.
A Homemade Fruit Preserve That Screams Summer
Homemade Strawberry Rhubarb Jam brings together the best of summer’s harvest in one bright, delicious jar. With this easy summer jam recipe, you’ll have a pantry stocked with sunshine.
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Homemade Strawberry Rhubarb Jam: A Sweet-Tart Summer Classic
- Total Time: 35 minutes
- Yield: 8 half-pint (250 ml) jars 1x
- Diet: Vegan
Description
Homemade Strawberry Rhubarb Jam blends the sweetness of ripe strawberries with the tartness of rhubarb to create a vibrant, ruby-red preserve. Made with pectin for easy setting, it’s a classic summer jam perfect for toast, desserts, or gifting.
Ingredients
-
5 cups (750 g) ripe strawberries, mashed to 2½ cups
-
2 cups (250 g) rhubarb, chopped
-
2 tbsp (30 ml) lemon juice
-
1 packet (57 g) dry pectin
-
4½ cups (900 g) granulated sugar
Instructions
-
Sterilize 8 half-pint (250 ml) jars and lids. Set aside.
-
Wash, core, and chop strawberries and rhubarb. Mash strawberries in a large pot.
-
Stir in rhubarb, lemon juice, and pectin.
-
Heat over medium-high, stirring constantly, until a rolling boil forms.
-
Add sugar all at once. Return to a hard boil; cook 1 minute, stirring.
-
Remove from heat. Stir for 5 minutes to reduce foam and distribute fruit.
-
Skim foam. Ladle into sterilized jars, leaving ½ inch (1.25 cm) headspace.
-
Wipe rims, apply lids, and tighten rings.
-
Let it sit at room temperature for 24 hours. Check seals and refrigerate any unsealed jars.
Notes
Use fresh fruit for best flavor and set.
Stir constantly to prevent scorching.
Label jars for easy identification.
Great as filling for cakes, muffins, or jam bars.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Preserves / Jam
- Method: Stovetop + Canning
- Cuisine: American