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Jars of homemade strawberry rhubarb jam with fresh strawberries and rhubarb

Strawberry Rhubarb Jam

A vibrant and delicious jam made with fresh strawberries and tart rhubarb, perfect for spreading on toast or mixing into yogurt.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Breakfast, Dessert, Snack
Cuisine: American, Preserves
Calories: 200
Ingredients Method Notes

Ingredients
  

Fruits and Sugar
  • 5 cups rhubarb, cut into 1/2-inch cubes Fresh rhubarb adds tartness.
  • 2 cups strawberries, hulled and halved Use ripe strawberries for the best flavor.
  • 2 1/4 cups sugar Adjust based on your sweetness preference.
  • 1 tablespoon fresh lemon juice Enhances flavor and helps with preservation.

Method
 

Preparation
  1. Prepare the rhubarb by washing, trimming, and cutting it into small cubes.
  2. Hull and halve the strawberries.
Cooking
  1. In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat the fruit evenly.
  2. Set the pan over medium heat and stir occasionally.
  3. Once the mixture starts to bubble, reduce the heat to medium-low and maintain a gentle simmer.
  4. Cook the jam for about an hour, stirring occasionally, until thickened and the temperature reaches 220°F.
Canning and Storage
  1. While cooking, sterilize jars and lids.
  2. Fill the jars with hot jam, leaving 1/4 inch headspace. Wipe rims, apply lids, and hand-tighten bands.
  3. For canning, place jars in a boiling water bath for 10 minutes. Let them cool undisturbed for 24 hours.
  4. If not canning, refrigerate and use within 2 weeks.

Notes

For a sweeter jam, adjust sugar levels. For chunky texture, leave larger fruit pieces. Enhance flavors with cinnamon or vanilla extract. Can also swap fruits for variations.