Strawberry Rhubarb Jam Recipe

Introduction

Strawberry Rhubarb Jam perfectly balances sweet and tart flavors, bringing together the freshness of strawberries with the unique tang of rhubarb. This homemade jam is easy to make and adds a delicious touch to toast, yogurt, or desserts.

Ingredients

• 3 cups fresh or frozen strawberries (hulled and chopped)
• 3 cups fresh or frozen rhubarb (chopped)
• 1 & 1/2 cups granulated sugar
• A pinch of salt
• 2 tablespoons lemon juice
• Optional: 1 teaspoon vanilla extract

Instructions

1. Step 1: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Stir briefly and let the mixture sit for 10–15 minutes to draw out the juices.
2. Step 2: Place the pan over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook for 20–25 minutes, stirring often, until the fruit breaks down and the mixture thickens.
3. Step 3: To check if the jam is ready, spoon a small amount onto a cold plate and wait one minute. Push it with your finger—if it wrinkles, it’s done. If not, continue simmering a bit longer.
4. Step 4: Remove the pan from heat and stir in the vanilla extract, if using.
5. Step 5: For a chunkier jam, mash the mixture with a potato masher. For a smoother texture, blend briefly with an immersion blender.
6. Step 6: Let the jam cool slightly, then transfer it to a clean jar or container. It will thicken further as it cools.

Tips & Variations

• Use frozen fruit when fresh is not available—just thaw before starting.
• Add a cinnamon stick during cooking for extra warmth and remove before storing.
• Adjust the sugar amount to taste, especially if you like a tarter jam.
• For a jelly-like consistency, strain the jam through a fine mesh sieve after cooking.

Storage

Store the cooled jam in an airtight jar in the refrigerator for up to 3 weeks. Reheat gently on the stove or in the microwave before serving if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen strawberries and rhubarb work well. Just thaw them before starting so the juices release properly during cooking.

How do I know when the jam is set?

The wrinkle test is a simple way: place a small spoonful on a cold plate, wait a minute, then press with your finger. If the surface wrinkles, the jam is set and ready to store.

Strawberry Rhubarb Jam Recipe

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★★★★★

4.5 from 133 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: Approximately 3 cups of jam 1x
• Diet: Vegetarian

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Description

This Strawberry Rhubarb Jam recipe combines the natural sweetness of strawberries with the tartness of rhubarb to create a luscious, homemade jam. Simmered gently on the stovetop and enhanced with lemon juice and optional vanilla extract, this jam is perfect for spreading on toast, dolloping on yogurt, or gifting to friends.

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Ingredients

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Fruit

• 3 cups fresh or frozen strawberries, hulled and chopped
• 3 cups fresh or frozen rhubarb, chopped

Other Ingredients

• 1 & 1/2 cups granulated sugar
• A pinch of salt
• 2 tablespoons lemon juice
• Optional: 1 teaspoon vanilla extract

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Instructions

1. Mix Ingredients and Macerate: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Give it a quick stir and let it sit for about 10–15 minutes to draw out natural juices before heating.
2. Cook the Mixture: Place the pan over medium heat and bring the mixture to a gentle boil. Reduce heat to simmer and cook for 20–25 minutes, stirring often, until the mixture thickens as the fruit breaks down and sugars concentrate.
3. Check Jam Consistency: Perform the wrinkle test by placing a small spoonful of jam on a cold plate, waiting a minute, then pressing it with your finger. If it wrinkles, the jam is ready; if not, continue simmering a bit longer.
4. Add Vanilla Extract: Remove the pan from heat and stir in the vanilla extract if using, adding a subtle fragrant sweetness to the jam.
5. Adjust Texture: Use a potato masher for a chunkier jam or blend briefly with an immersion blender for a smoother, more spreadable consistency.
6. Cool and Store: Allow the jam to cool slightly before transferring it into a clean jar or container. The jam will thicken further as it cools. Store in the refrigerator for up to 3 weeks.

Notes

• Using fresh or frozen strawberries and rhubarb is fine; just ensure they are properly thawed and drained if using frozen.
• The wrinkle test is a traditional way to check jam setting without a thermometer.
• Add vanilla extract at the end to preserve its delicate flavor.
• Jam texture can be customized to preference using either a masher or immersion blender.
• Store jam in a clean, airtight container and refrigerate to extend shelf life up to three weeks.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: strawberry rhubarb jam, homemade jam, fruit preserves, stovetop jam, berry jam