The vibrant mix of fresh strawberries and tart rhubarb makes this jam a true summer treasure. Balanced with bottled lemon juice and thickened with natural pectin, this soft-set preserve is bright, flavorful, and joyfully nostalgic. Each spoonful delivers the essence of sun-ripened fruit and garden-fresh simplicity.
Whether you’re spreading it over warm toast, swirling it into oatmeal, or gifting jars to friends, this Strawberry Rhubarb Jam captures summer in a jar. It’s the perfect balance of sweet and tart, with an irresistibly luscious texture that’s sure to become a pantry staple. Make a big batch and savor the season all year long.
Full Recipe:
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4 cups fresh strawberries, crushed
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2 cups chopped fresh rhubarb
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1/4 cup bottled lemon juice
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1 package (1-3/4 ounces) powdered fruit pectin
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5-1/2 cups sugar
Directions:
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In a Dutch oven, combine strawberries, rhubarb, and lemon juice.
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Stir in the powdered pectin and bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
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Add the sugar all at once and return the mixture to a full rolling boil. Continue boiling for 1 minute, stirring constantly.
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Remove from heat and skim off any foam that has formed on the surface.
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Ladle the hot jam into six sterilized half-pint jars, leaving 1/4-inch headspace.
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Remove air bubbles by gently tapping or using a non-metallic spatula. Adjust headspace as needed.
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Wipe the rims, apply the lids, and screw the bands on until fingertip-tight.
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Place the jars in a boiling water canner, ensuring they are completely submerged.
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Process for 10 minutes. Remove the jars and let cool undisturbed for 12–24 hours.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 95 kcal per 2 tbsp | Servings: about 6 half-pint jars
The Magic of Homemade Strawberry Rhubarb Jam
Homemade jam is more than a pantry staple—it’s a celebration of seasonal produce, a labor of love, and a nostalgic reminder of summers past. Among the most beloved flavors is the sweet-tart duo of strawberry and rhubarb. When combined, these two ingredients create a jam that strikes a perfect balance between brightness and richness, making it a favorite for toast, pastries, desserts, or even enjoyed by the spoonful.
Strawberry Rhubarb Jam isn’t just another sweet spread. It captures the peak of spring and early summer in a jar, allowing you to enjoy the essence of fresh fruit long after the seasons have passed. From homesteaders and backyard gardeners to urban foodies, this jam resonates with anyone who appreciates handmade food with heart.
Why Strawberry and Rhubarb Are the Perfect Pair
Strawberries bring natural sweetness, juiciness, and a beautiful red hue to any dish. They are among the most popular fruits in the world, and when used in jam, their sugars break down and condense into a richly flavored base.
Rhubarb, on the other hand, adds an edge. It’s tart, vibrant, and uniquely refreshing. While rhubarb might not be a staple in every kitchen, its flavor makes it a standout addition to preserves. Its texture melts beautifully during cooking, blending seamlessly with strawberries to produce a jam that’s neither too sweet nor too sour.
The flavor chemistry between strawberries and rhubarb works so well because they balance each other out. Where rhubarb alone might be overwhelmingly sharp, strawberries mellow it out. Where strawberries alone may be cloying, rhubarb brings zest and brightness.
The Seasonal Significance
Both strawberries and rhubarb are typically in season around the same time—late spring into early summer—which is why this combination has become a classic. Rhubarb season tends to be short, peaking between April and June depending on your region. Strawberries are a little more forgiving but still best when harvested in their natural season.
Making strawberry rhubarb jam is a wonderful way to preserve these fleeting ingredients and enjoy their flavor year-round. In fact, one of the biggest joys of canning is the ability to “save summer” in jars, giving you the taste of warmer months even in the depths of winter.
Benefits of Making Your Own Jam
Store-bought jams are convenient, but often packed with preservatives, artificial pectin, and excessive sugar. When you make jam at home, you control every ingredient. You can use organic fruit, adjust the sugar to taste, or experiment with additions like vanilla bean, orange zest, or even a touch of cinnamon.
Homemade jam also has a fresher, more vibrant flavor. The strawberries taste fruitier, the rhubarb more lively. There’s a natural complexity in small-batch jam that mass-produced versions just can’t match.
Then there’s the experience itself—jamming is meditative and satisfying. From chopping fruit to hearing the lids “pop” during the canning process, it’s an act of creativity, self-reliance, and care.
Tools and Techniques for Successful Jam-Making
If you’re new to home canning, the process may seem intimidating at first, but it’s quite straightforward once you understand the basics. A few essential tools will make the process smoother:
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Dutch oven or heavy-bottomed pot: Ensures even heating and prevents scorching.
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Canning jars (half-pint size): Sterilized jars are key to proper preservation.
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Jar lifter and funnel: For safe and clean jar filling.
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Boiling water canner: Necessary to process the jars and ensure a proper seal.
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Bottled lemon juice: Not only enhances flavor but ensures the right level of acidity for safe storage.
Consistency is another consideration. Using powdered pectin helps the jam set properly without requiring extended cooking times, which could compromise the flavor of the fruit.
Understanding Pectin and Acidity
Pectin is a naturally occurring starch found in fruits, particularly in their skins and cores. It’s responsible for giving jams and jellies that gel-like consistency. While strawberries and rhubarb both contain pectin, it’s not always enough on its own to create a reliable set—especially if you’re working with very ripe or juicy fruit. That’s why powdered pectin is used in this recipe.
Acidity, provided here by bottled lemon juice, is equally important. It ensures that the jam reaches the proper pH to prevent bacterial growth and spoilage. Bottled juice is preferred over fresh because it has a consistent acid content, which is crucial for canning.
Variations and Customizations
Once you’ve mastered the basic recipe, there’s no limit to how creative you can get. A few popular twists include:
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Blueberry-strawberry-rhubarb jam: Swap out a portion of the strawberries for blueberries to add depth and visual intrigue.
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Low-sugar version: Use low-sugar pectin to maintain structure while reducing sweetness.
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Add herbs or spices: Vanilla bean, cinnamon, or even fresh thyme can add complexity.
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Mix in citrus zest: A bit of orange or lemon zest adds brightness and aromatic appeal.
Experimentation allows you to tailor the jam to your preferences and make it truly unique.
Storage, Shelf Life, and Safety Tips
Properly processed and sealed jars of strawberry rhubarb jam can last for up to two years when stored in a cool, dry place. Once opened, a jar should be refrigerated and consumed within a month.
To ensure safety, follow canning best practices. Always use sterilized jars, check for a proper seal (the lid should not flex when pressed), and never consume jam that shows signs of spoilage, like mold, off odors, or bubbling.
Creative Ways to Enjoy Strawberry Rhubarb Jam
Jam isn’t just for breakfast. This versatile preserve can be used in many delightful ways:
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Layered in yogurt parfaits
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Swirled into cheesecake batter before baking
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Used as a filling for thumbprint cookies
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Spoon over pancakes, waffles, or crepes
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Spread on scones or muffins
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Mixed into cocktails for a fruity twist
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Added to glazes or sauces for pork or poultry
You can also use it as a gift! A jar of homemade strawberry rhubarb jam, especially dressed with a handwritten label and ribbon, makes a charming, thoughtful present.
A Connection to the Past
Canning and jam-making are time-honored traditions that connect us to generations past. Before refrigeration, preserving fruit was not only an art—it was a necessity. Grandmothers and great-grandmothers would spend days during harvest season making jams, jellies, and preserves to last through the winter.
By engaging in the practice today, we not only honor those traditions but also rediscover a meaningful rhythm to seasonal eating and sustainable living. It’s a small but powerful way to reduce food waste, support local agriculture, and reclaim a skill that brings immense satisfaction.
Conclusion: A Jar Full of Summer Joy
There’s something incredibly rewarding about pulling a jar of homemade strawberry rhubarb jam from the pantry in the middle of winter and remembering the warmth of summer. It’s not just a spread—it’s a story, a memory, a taste of sunshine.
Whether you’re a beginner or a seasoned preserver, this jam deserves a place in your repertoire. With its beautiful color, bold flavor, and endless uses, Strawberry Rhubarb Jam is more than just food—it’s a tradition, a gift, and a delicious reminder that the best things in life often come in simple, homemade packages.
If you haven’t yet tried making your own jam, now is the perfect time to start. You’ll not only fill your pantry—you’ll fill your home with the sweet, irresistible aroma of strawberries and rhubarb bubbling away, ready to be sealed into a jar of joy.