Strawberry Rhubarb Jam Recipe

Introduction

Strawberry Rhubarb Jam is a delightful balance of sweet and tart flavors that capture the essence of summer. This homemade jam is easy to prepare and perfect for spreading on toast, dolloping on yogurt, or gifting to friends.

Ingredients

• 3 cups fresh or frozen strawberries (hulled and chopped)
• 3 cups fresh or frozen rhubarb (chopped)
• 1 1/2 cups granulated sugar
• A pinch of salt
• 2 tablespoons lemon juice
• Optional: 1 teaspoon vanilla extract

Instructions

1. Step 1: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Give it a quick stir and let it sit for about 10–15 minutes to draw out the juices naturally.
2. Step 2: Place the pan over medium heat and bring the mixture to a gentle boil. Reduce to a simmer and cook for 20–25 minutes, stirring often until the mixture thickens as the fruit breaks down.
3. Step 3: To check if the jam is ready, perform the “wrinkle test”: place a small spoonful on a cold plate, wait a minute, and push it with your finger. If it wrinkles, the jam is done; if not, simmer a little longer.
4. Step 4: Remove the pan from the heat and stir in the vanilla extract if using.
5. Step 5: Use a potato masher for a chunkier jam or an immersion blender for a smoother, spreadable texture, depending on your preference.
6. Step 6: Let the jam cool slightly, then transfer it to a clean jar or container. It will thicken further as it cools.

Tips & Variations

• For a more tart jam, reduce the sugar slightly or increase the amount of rhubarb.
• Add a cinnamon stick during cooking for a warm spice note, removing it before storing.
• If you prefer a chunk-free jam, blend the mixture fully with an immersion blender before cooling.
• Use frozen fruit if fresh is out of season; just thaw and drain any excess liquid before cooking.

Storage

Store the jam in a clean, airtight container in the refrigerator for up to 3 weeks. Reheat gently in the microwave or on the stovetop if you want a warm spoonful, but avoid boiling it again to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this jam?

Yes, frozen strawberries and rhubarb work well. Just thaw them first and drain any excess liquid before starting the recipe to avoid a watery jam.

How do I know when my jam is fully set?

The wrinkle test is a handy way to check: put a small spoonful of jam on a cold plate, wait a minute, then push it with your finger. If the surface wrinkles, the jam has set properly. Alternatively, you can judge by the thickness when stirring on the stove.

Strawberry Rhubarb Jam Recipe

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★★★★★

4.6 from 56 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: Approximately 3 cups of jam 1x

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Description

This Strawberry Rhubarb Jam recipe offers a perfect balance of sweet and tangy flavors, combining fresh strawberries and rhubarb with sugar and lemon juice. Simmered on the stovetop until thickened, this homemade jam can be customized to your preferred texture and makes a delightful spread for toast, biscuits, or desserts.

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Ingredients

Scale 1x2x3x

Fruit

• 3 cups fresh or frozen strawberries (hulled and chopped)
• 3 cups fresh or frozen rhubarb (chopped)

Other Ingredients

• 1 & 1/2 cups granulated sugar
• A pinch of salt
• 2 tablespoons lemon juice
• Optional: 1 teaspoon vanilla extract

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Instructions

1. Prepare and macerate fruits: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Stir briefly and let the mixture sit for 10–15 minutes to naturally draw out the juices from the fruit.
2. Cook the jam: Place the pan over medium heat and bring the mixture to a gentle boil. Then reduce the heat to a simmer and cook for 20–25 minutes, stirring frequently. The mixture will start watery but will thicken as the fruit breaks down and sugars concentrate.
3. Test for readiness: Perform the wrinkle test by placing a small spoonful of jam on a cold plate, waiting for a minute, then pushing it with a finger. If it wrinkles, the jam is ready. If not, continue simmering a bit longer.
4. Add flavoring: Remove the pan from heat and stir in the vanilla extract if using, enhancing the jam’s aroma and depth of flavor.
5. Adjust texture: Use a potato masher to create a chunkier jam or briefly blend with an immersion blender for a smoother, more spreadable consistency.
6. Cool and store: Let the jam cool slightly before transferring it to a clean jar or container. The jam will thicken further as it cools. Store refrigerated for up to 3 weeks.

Notes

• Using frozen fruit is fine; no need to thaw before starting the recipe.
• The lemon juice helps preserve color and adds brightness to the jam.
• The wrinkle test is a traditional method to check jam consistency without specialized equipment.
• Jam can be processed in sterilized jars for longer shelf life if desired.
• Adjust sugar quantity to taste, but note that sugar also helps with preservation and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Jam & Preserves
• Method: Stovetop
• Cuisine: American

Keywords: strawberry jam, rhubarb jam, homemade jam, stovetop jam, fruit preserves, easy jam recipe, sweet and tangy jam