Strawberry Rhubarb Jam Recipe

This strawberry rhubarb jam recipe captures the sweet-tart magic of spring with just a few simple ingredients—no pectin needed! It’s perfect for toast, desserts, or gifting, and ready in under an hour.

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Course: Breakfast, Brunch, Condiments, Dessert

Cuisine: American, Farmhouse, Homemade

Prep Time: 15

Cook Time: 35

Cooling: 10

Total Time: 1

Servings: jars (8 oz each)

Calories: 64kcal

Cost: $10–$12

Equipment

Large pot Heavy-bottomed for even cooking
Wooden Spoon Best for stirring acidic fruits
Ladle For jar filling
8 oz glass jars Sterilized, with lids
Funnel (optional) Helps transfer jam neatly
Freezer-safe plate For doneness test

Ingredients

2 pounds Strawberries Hulled and chopped into small pieces
1 pound Rhubarb Trimmed and diced into ½-inch pieces
3 cups Sugar Can reduce to 2 cups for a more tart flavor
2 tablespoon Lemon juice Freshly squeezed
1 tablespoon Lemon zest Optional, for extra brightness

Instructions

Wash and chop fruit
Macerate fruit with sugar for 15 minutes
Bring mixture to boil, stir often
Reduce heat, simmer 25–35 minutes
Test jam thickness on cold plate
Stir in lemon juice (and zest if using)
Ladle into jars and seal or cool to serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition