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Homemade easy strawberry rhubarb jam in a jar with fresh strawberries and rhubarb

Easy Strawberry Rhubarb Jam

A delightful burst of fruity goodness that captures the essence of summer in a jar, perfect for elevating breakfast or desserts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 jars
Course: Breakfast, Condiment, Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, hulled and chopped Use fresh strawberries for the best flavor.
  • 2 cups rhubarb, chopped Use fresh rhubarb for optimal taste.
Sweetening and Thickening
  • 1 cup sugar Can be reduced for a less sweet jam.
  • 1 tablespoon lemon juice Adds brightness to the flavor.
  • 1 packet pectin Optional for thicker consistency.

Method
 

Preparation
  1. In a large pot, combine the chopped strawberries, rhubarb, and lemon juice.
  2. Stir in the sugar and let it sit for about 10 minutes to release juices.
Cooking
  1. Heat the mixture over medium heat, stirring constantly until the sugar dissolves.
  2. If using pectin, stir it in and bring to a rolling boil for 1-2 minutes.
  3. Remove from heat and let cool before transferring to jars.

Notes

Store in the refrigerator for up to three weeks, or freeze for up to a year. Thaw in the fridge overnight when needed. For extra flavor, consider adding ginger or vanilla.