Rhubarb and Strawberry Jam Recipe

Okay, let’s cut to the chase: rhubarb and strawberry jam is the jam (pun very much intended). It’s sweet, a little tart, and honestly tastes like someone bottled up sunshine, picnics, and childhood all in one go. Ever smeared it on warm toast and thought, “Wow… I peaked”? Yeah, that’s the feeling.

I started making this jam a few years ago because store-bought ones just felt… meh. Either they’re too sweet, too fake, or they taste like sadness. But this homemade version? Chef’s kiss. And don’t worry — you don’t need to be some mystical jam wizard to pull it off. You just need a pot, a few ingredients, and maybe a little patience (but like, not that much).

Ready? Let’s do this.

What’s So Special About Rhubarb and Strawberry Jam?

You might be wondering — why rhubarb and strawberries? Can’t I just do strawberry? Sure, you could, but then you’d miss out on the magic combo of tart rhubarb + sweet strawberries, which IMO (in my opinion 😉) is what makes this jam unforgettable.

Here’s what makes this pairing iconic:

• Rhubarb brings a tangy, slightly sour punch that keeps the jam from being overly sweet.
• Strawberries are naturally sweet and full of that classic, summery flavor.
• Together, they balance each other perfectly — kind of like peanut butter and jelly, but with way more personality.

Plus, rhubarb’s vibrant pink-red color mixed with juicy strawberries? Pure Instagram material, FYI.

Ingredients You’ll Need for Rhubarb and Strawberry Jam

Alright, no shady “mystery” ingredients here. Just simple, fresh, and fabulous.

Here’s what you need:

• 4 cups chopped rhubarb (about 1 pound, trimmed and diced)
• 4 cups strawberries, hulled and quartered
• 4 cups sugar (yes, it sounds like a lot, but trust me — rhubarb needs help)
• Juice of 1 lemon (for that nice little zing)
• Optional: a pinch of salt (because everything’s better with a pinch of salt)

That’s it. No secret unicorn tears. No weird stabilizers. Just real food.

The Step-By-Step Jam Plan

Here comes the fun part — actually making the jam. Don’t freak out — it’s easier than parallel parking. (And that’s saying something.)

Step 1: Prep Your Fruit

Wash and chop the rhubarb and strawberries. Make sure the rhubarb is cut into small-ish pieces so it cooks evenly. Strawberries can be quartered, but if you like a chunkier jam, leave them in bigger pieces.

Step 2: Mix It All Up

In a big ol’ pot (like, your biggest), toss in the rhubarb, strawberries, sugar, and lemon juice. Stir it up until the sugar coats all the fruit. Then let it sit for about 30–60 minutes so the fruit releases its juices.

This is a good time to make yourself a cup of tea. Or scroll Instagram. Or question all your life choices.

Step 3: Cook, Baby, Cook

Place the pot over medium heat and bring it to a boil. Stir frequently so it doesn’t stick. Once it boils, lower the heat and let it simmer. Keep stirring occasionally for about 30–40 minutes, until the mixture thickens.

How do you know it’s ready? Spoon a bit onto a cold plate and run your finger through it — if it wrinkles and doesn’t flood back together, you nailed it. If it’s still runny, keep simmering.

Step 4: Jar It

Carefully ladle the jam into sterilized jars while it’s still hot. Wipe the rims clean, screw on the lids, and let them cool.

Pro tip: Listen for the lids popping as they seal — it’s low-key satisfying.

Tips & Tricks (Because You Deserve Success)

Wanna make sure your jam is next-level? Here are my hard-earned nuggets of wisdom:

• Use fresh rhubarb and ripe strawberries for max flavor.
• Don’t skimp on the sugar — rhubarb is tart and needs the help.
• Keep a cold spoon or plate in the freezer for testing the jam’s thickness.
• Stir often so you don’t end up with burnt sugar sadness.
• If you like your jam smoother, you can mash the fruit a bit as it cooks.

And yes, you can totally eat a spoonful straight out of the jar. No judgment here.

Why Homemade Is Better Than Store-Bought

Let’s be real: store-bought jams are convenient. But they’re also packed with preservatives, have that weird gelatinous texture, and honestly? They taste like sugar syrup with some sad fruit bits.

Homemade jam, though?

• You control the ingredients — no mystery chemicals.
• Better flavor — fresh fruit always wins.
• Customization — like it chunkier? Smoother? More tart? Do you.
• Bragging rights — tell everyone you make your own jam. Watch their faces.

So, yeah. Unless you’re into boring, lifeless spreads, homemade wins every time.

Fun Ways to Use Rhubarb and Strawberry Jam

Alright, you’ve got this glorious jam. Now what? Obviously, toast is the OG choice — but why stop there?

Here are some fun, slightly extra ways to enjoy it:

• Swirl it into yogurt or oatmeal for a fancy breakfast.
• Use it as a cake filling or to top cheesecakes.
• Spoon it over ice cream (don’t knock it till you try it).
• Slather it on scones or biscuits like the royalty you are.
• Add it to a cheese board — it pairs beautifully with brie or goat cheese.

Basically, this jam turns anything it touches into a gourmet snack.

Common Mistakes to Avoid (Learn From My Pain)

Look, I’ve messed this up enough times for the both of us. Here’s what NOT to do:

• Don’t overcook it. Unless you’re aiming for fruit leather.
• Don’t skimp on sugar. It’s jam, not a diet food.
• Don’t skip the lemon juice. It helps the jam set and balances sweetness.
• Don’t jar it in dirty jars. Obvious? Sure. But you’d be surprised.

Follow the steps, and you’ll be golden.

FAQS about Rhubarb and Strawberry Jam

Can I use frozen fruit?

Absolutely. Just thaw and drain it first. Keep in mind it might take longer to cook since frozen fruit is juicier.

How long does it last?

If you properly seal and store it in a cool, dark place, it can last up to a year. Once opened, keep it in the fridge and finish it within a few weeks.

Do I need to use pectin?

Nope. The natural pectin in rhubarb and the lemon juice usually does the trick. If you like it super thick, you can add some — but IMO, it’s not necessary.

A Few Words on Rhubarb (Because It Deserves the Spotlight)

Let’s talk about rhubarb for a second. People either love it or have no idea what to do with it. I used to think it was just celery that lost a bet. But nope — it’s actually a veggie that masquerades as fruit when cooked.

Pro tip: only eat the stalks. The leaves are toxic. Don’t test that one, okay?

Related Recipes

• Chocolate Lasagna Cupcakes Recipe
• Nutella Puff Pastries Recipe
• Carrot Cake Bars Recipe

Final Thoughts about Rhubarb and Strawberry Jam

So there you have it — the best dang rhubarb and strawberry jam recipe you’ll ever try. It’s sweet, tangy, and has just the right amount of sass. You’ll impress your friends, delight your taste buds, and possibly become addicted to jam-making.

Why settle for store-bought when you can whip up this homemade masterpiece in an afternoon? Get yourself some rhubarb, some berries, and go make magic.

And hey — if your first batch turns out more like syrup than jam? Spoon it over pancakes and pretend that was the plan all along. You’re welcome.

Happy jamming! 😎

If you try this recipe (and you better), come back and tell me how it went. Or just send me a jar. You know, for quality control purposes. 😉