Strawberry Rhubarb Jam
This vibrant Strawberry Rhubarb Jam balances sweet strawberries with tart rhubarb, creating a ruby-red spread with perfect consistency. The natural pectin from both fruits eliminates the need for additives while producing a spread that’s equally delicious on toast, scones, or paired with cheese.
Ingredients
- 4 cups fresh rhubarb trimmed and cut into ½-inch pieces (about 1 pound)
- 4 cups fresh strawberries hulled and quartered (about 2 pints)
- 3 cups granulated sugar
- ¼ cup fresh lemon juice from about 2 lemons
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Prepare your workspace and equipment by washing your jars and lids in hot, soapy water. If you’re planning to can for shelf stability, sterilize jars in boiling water for 10 minutes.
- Combine rhubarb, strawberries, and sugar in a large bowl, stir gently, and let stand for 20-30 minutes. This draws out the juices and helps dissolve the sugar before cooking begins.
- Transfer the fruit mixture to a large, heavy-bottomed pot and add lemon juice and salt. The wide surface area will help with faster evaporation and prevent scorching.
- Bring the mixture to a full rolling boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce heat to medium and continue to cook, stirring occasionally.
- Use a potato masher to break down larger fruit pieces to your desired consistency—some prefer a chunkier jam, while others like it smooth.
- Continue cooking for 40-50 minutes until the jam thickens noticeably and reaches 220°F on a candy thermometer (if using). Alternatively, place a small amount on a chilled plate—it should not run when tilted.
- Remove from heat and stir in vanilla extract if using. Let the jam rest for 5 minutes—this helps distribute the fruit evenly throughout the jam as it begins to set.
- Ladle hot jam into prepared jars leaving ¼-inch headspace. Wipe rims clean, apply lids and bands, and process in a water bath for 10 minutes if canning for shelf stability.
- Remove jars from water bath and allow to cool completely on a towel-lined countertop for 24 hours. You’ll hear satisfying “pings” as the lids seal properly.
Notes
- For a smoother jam, pulse strawberries briefly in a food processor before combining with other ingredients.
- Freezing is an excellent alternative to water bath canning—simply leave ½-inch headspace in freezer-safe containers.
- This jam continues to thicken as it cools, so don’t overcook it based on hot consistency.
- For a festive twist, add 2 tablespoons of balsamic vinegar or a cinnamon stick during cooking.
- If rhubarb isn’t in season, frozen works nearly as well—just thaw and drain excess liquid before using.