This Small-Batch Strawberry Rhubarb Jam is a delightful combination of sweet strawberries and the unique tang of rhubarb. It’s easy to make, perfect for using fresh spring rhubarb, and yields a manageable amount that won’t overwhelm your pantry. Get ready to spread a little sunshine on your toast!

Making jam at home is surprisingly easy and offers numerous rewards. You get to control the ingredients, skipping the preservatives and high fructose corn syrup often found in store-bought versions. This allows for a fresher, more natural taste, and you can customize the sweetness and flavors to your exact preferences. Plus, homemade jam makes a thoughtful and personal gift!

If you want to make more jam recipes try our Homemade Blackberry Jam, Jalapeno Blueberry Jam recipes!

What Does Rhubarb Taste Like?

If you’ve never had it, rhubarb is often described as having a tart, tangy flavor, similar to a very sour cranberry. When cooked with sugar, as in this jam, its tartness mellows into a pleasantly sweet-tartness that complements other fruits beautifully. In this recipe, it provides a counterpoint to the sweetness of the strawberries, creating a more complex and interesting jam.

Why You’ll Love This Recipe

• Small Batch: Makes about one 8oz jar, perfect for enjoying fresh without a huge commitment.
• Easy to Make: Simple stovetop method with minimal fuss.
• Delicious Flavor: The combination of strawberry and rhubarb is a classic sweet-tart pairing.
• Versatile: Enjoy it on toast, scones, yogurt, and more!

How to Enjoy Strawberry Rhubarb Jam:

This jam is incredibly versatile! Here are a few of our favorite ways to enjoy it:

• On Toast or Scones: The classic way!
• With Yogurt or Oatmeal: Swirl it into your breakfast for a burst of flavor.
• As a Dessert Topping: Spoon it over ice cream, panna cotta, or cheesecake.
• In Baked Goods: Use it as a filling for thumbprint cookies, hand pies, or tarts.
• With Cheese: Serve it with soft cheeses like brie or goat cheese for a sweet and savory appetizer.
• On a Sandwich: Add a dollop to a grilled cheese or ham sandwich for a sweet-tart kick.

Frequently Asked Questions

Can I use frozen fruit?

Yes, you can use frozen strawberries and rhubarb. There may be a little more liquid initially, so you might need to simmer it slightly longer.

Can I reduce the sugar?

You can reduce the sugar slightly, but it will affect the jam’s set and shelf life. Sugar helps the jam thicken and preserves it.

Do I have to use lemon zest?

The lemon zest adds a bright flavor that enhances both the strawberry and rhubarb. While you can omit it, I recommend including it for the best taste.

My jam is too thick/thin. What can I do?

• Too thick: If your jam is too thick after cooling, you can add a tablespoon or two of water and gently reheat it, stirring constantly, until it reaches the desired consistency.
• Too thin: If your jam is too thin, you can simmer it for a bit longer, stirring constantly, until it thickens. You can also add a tiny bit of pectin, but it’s best to avoid this if possible.

Can I double or triple this recipe?

Yes, you can easily double or triple this recipe. Just use a larger saucepan.

Is this recipe vegan?

Yes, this recipe is vegan.

Ingredients Needed For Strawberry Rhubarb Jam

• 1 cup strawberries, diced
• 1 cup fresh rhubarb stalks, diced
• ½ cup granulated sugar
• 1 tsp lemon zest
• 1 Tbsp honey

Equipment:

• Medium saucepan
• Spatula or spoon
• 8 oz. mason/jelly jar with lid

How To Make Strawberry Rhubarb Jam

Combine Ingredients: Combine all ingredients (diced strawberries, diced rhubarb, granulated sugar, lemon zest, and honey) in a medium saucepan, stirring well.

Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring frequently. The fruit will release its juices as it cooks.

Simmer and Thicken: Reduce the burner’s heat to medium-low. Let the mixture simmer for 40-45 minutes, stirring occasionally. The jam is done when it has thickened (a spoonful will leave a wide wake when pushed through it).

Jar and Cool: Carefully transfer the jam to an 8 oz. mason/jelly jar. Seal with a lid. Let the jam cool completely before storing it in the refrigerator.

Storage:

• Store cooled Strawberry Rhubarb Jam in an airtight container (preferably a mason jar) in the refrigerator.
• This jam will keep in the refrigerator for up to 2 weeks.
• For longer storage, you can process the jam in a boiling water bath according to standard canning procedures. This will make it shelf-stable.