A simple Strawberry Rhubarb Jam recipe to celebrate the classic Spring flavour combination of sweet ripe strawberries and tart rhubarb.
There’s nothing like Spring produce after a long winter. While I look forward to early treats such as wild ramps and white asparagus, cooking with rhubarb is one of life’s true pleasures.
Strawberry Rhubarb Jam
This gorgeous ruby jam is packed full of fresh ripe red strawberries and stewed sour rhubarb. Though rhubarb can be paired with other fruits, there really is no better flavour combination than strawberry and rhubarb.
The flavours of the two ingredients really compliment each other extremely well, resulting in a full flavour explosion on your tongue. There’s a reason I have so many strawberry rhubarb recipes here on the blog!
While I love this jam on toast or freshly baked scones, there are so many ways to enjoy it. Try a spoonful on plain yogurt, your morning oatmeal, or a bowl of vanilla ice cream.
My jam making career began around forty years ago with Strawberry Rhubarb Jam. Back then, I was an enthusiastic kitchen helper at my grandmother’s side, smashing strawberries and stirring cooling jam.
Twenty years later, as a young mom, I wanted to share my love for this classic with my family. In fact this jam was one of the first preserves I made for my little family, along with Pickled Carrots.
Now, I’m thrilled to say that the batch of jam in this post has made it’s way into the hearts of family and friends. Our eldest son immediately ate his slathered all over freshly baked strawberry rhubarb muffins. I love it when food traditions carry on through generations!
Ingredients for Strawberry Rhubarb Jam
- Lemon Juice
The ingredients list for this jam is short…and sweet. For this reason, I highly recommend that you source the very best produce available. Sun ripened red strawberries are so sweet when in season.
Rhubarb can be very tart or sour, and sometimes it is stringy when it matures. Red rhubarb varieties contain less anthocyanins and have a sweeter, more intense flavour than green varieties.
Choose the variety according to your own flavour preference. If you like a sweeter jam, choose red rhubarb. If you want a sour or tart flavour profile, select green rhubarb.
Can I Use Frozen Fruit to Make Jam?
Yes! You can totally make this jam using frozen strawberries, frozen rhubarb, or both. Prepping and freezing the fruit while it’s in season allows you to make the jam when it is convenient for you.
It’s truly the best of both worlds; produce at its peak of flavour combined with a cool winter kitchen that smells amazing.
I recommend thawing the frozen rhubarb at room temperature for 30-60 minutes before use. Additionally, it’s best to completely thaw the strawberries before use in order to mash them to the proper consistency.
Why is Pectin Important in Jam?
Pectin is an important component in jams and jellies because it is what makes the jam set. This naturally occurring soluble fiber is found in fruits and vegetables, especially apples and citrus peels.
All jam contains pectin in some form, whether it is an added product or a natural component of the fruit. Jam recipes that claim they are ‘pectin free’ are lying.
So, how exactly does pectin make jam gel? It’s thickening ability is a function of pectin’s chemical structure and how it reacts when added to a liquid.
Since rhubarb is a very low pectin vegetable (yes! it’s a vegetable), I prefer to add packaged pectin to my strawberry rhubarb jam.
Is Added Pectin in Jam Healthy?
In general, jam is not a health food. It’s full of sugar with most of the benefits coming from the fruit. However, pectin is a naturally occurring soluble fiber that does have some benefits to your digestive system.
Nutritionally, pectin has almost zero benefits when it comes to minerals or vitamins. However, it may offer several benefits as a soluble fiber:
- Pectin may improve blood sugar and blood fat levels.
- Some initial studies have indicated that pectin may bind with a reduce certain types of cancer cells.
- Weight management: Fiber helps you feel fuller for longer so you are less likely to over indulge.
- Soluble fiber helps to relive constipation.
- It contains healthy bacteria which can decrease inflammation and improve gastrointestinal symptoms.
Preparing Fruit for Strawberry Rhubarb Jam
For any jam, properly preparing and measuring the fruit is the most basic way to ensure success. 5-6 cups of strawberries becomes 2 1/2 cups of mashed strawberries once they are de-stemmed, de-hulled, chopped, and mashed.
Large, mature stalks of rhubarb should be sliced lengthwise (possibly a few times depending on size), then sliced cross-wise into 1/2 inch pieces.
Keep a close eye on how much water content the fruit contains, as you may need to adjust the amount of lemon juice in the recipe later on.
How to Make Strawberry Rhubarb Jam
Once the fruit is ready to go, set it aside while you inspect, wash, and sterilize the jars. At this time you can also fill a water bath canner with hot water if you wish to preserve the jam this way. Set it to boiling over high heat while you make the jam.
Sterilize the clean jars upside down in a tray of water in a 225°F oven for 10-15 minutes. Place the clean lids and rings went into a pot of boiling water along with the tongs and measuring cup. Ensure that everything that will touch the jelly or jars during the process of filling the jars is sterilized.
Keep the sterilized equipment hot while you make the jam. Place the prepared fruit in a large pot and add pectin and lemon juice. Measure out the 4 1/2 cups of sugar. Heat the fruit, stirring constantly over medium heat until it comes to a full rolling boil.
Add the sugar all at once and continue stirring until the jam returns to a full rolling boil. Allow to continue for a full minute, then remove from heat. Stir for 5 minutes, skimming any foam that surfaces off the top of the hot jam.
Remove the hot half pint jars from the oven using jar tongs, and carefully fill the jars leaving 1/4 inch head space. Wipe the jar rim with a clean cloth, then screw the hot lid and ring on until it is just tightened (but not too tight).
While I usually leave the jars to seal, then cool overnight without using the water bath method, some people prefer to also water bath the jars. To do so, lower the jars into the boiling water (ensure the jars are covered in one inch of boiling water) and process for 10 minutes, or according to altitude. Remove and allow to cool overnight.
Always check to make sure each jar has sealed properly. If not, store the unsealed jars in the fridge. Properly sealed jam will keep for a year or more in a cool, dark place.
How to Fix Runny Jam
It happens to the best of us. The amount of liquid in fruit can vary from batch to batch, which in turn may affect the pectin’s ability to gel. If, after 48 hours, the jam still hasn’t set, you can enjoy the jam as a syrup or you can re-do the batch.
Bear in mind that everything will need to be cleaned and sterilized a second time. Open the jars and pour the contents back into the jam pot. For every 4 cups of runny jam, add another 1/2 cup of sugar and 1 tbsp powdered pectin.
Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce. Periodically check for thickening using the ‘plate test’.
What is the Jam Plate Test?
Place a small plate in the freezer before you start the jam. Allow it to chill while the jam reduces. After 5 minutes place a 1/2 tsp hot jam on the cold plate.
Allow it to sit for a few minutes then run a spoon along it to see if it has set. If it hasn’t, replace the plate in the freezer and boil the jam longer before you try the test again.
When the jam is ready, stir and skim for 5 minutes, then repeat the filling process again using sterilized equipment. Hot water bath if desired.
Homemade Strawberry Rhubarb Jam
A simple Strawberry Rhubarb Jam recipe celebrating the classic flavour combination of sweet ripe strawberries and tart rhubarb.
- 5 cups ripe strawberries; mashed down to 2 1/2 cups total
- 2 cups rhubarb; chopped
- 2 tbsp lemon juice
- 1 package Pectin
- 4 1/2 cups granulated sugar
- Inspect, wash and sterilize 8 half pint (250 ml) jars and lids (I like to do a few extras as described here)
- Wash, core, and chop strawberries. Wash and chop rhubarb.
- Smash strawberries in layers in a big pot. Add the rhubarb.
- Add pectin, lemon juice, and stir well.
- Turn stove to medium-high and stir as mixture heats up.
- Once it comes to a rolling boil (see photo), add sugar all at once then allow to return to a rolling boil. Boil for one more minute.
- Remove from heat and continue stirring another 5 minutes. Skim any foam that accumulates on the surface.
- Carefully ladle into hot jars, wipe the rims with a clean cloth, and cover with lids. Make sure rings are snug but not too tight.
- Allow to cool overnight. Check seals and refrigerate any lids that have not sealed.
*If you prefer to use a hot water bath to seal the jars, fill a water bath canner (with a jar rack) with water at the beginning of your jam session to allow it to come to a full boil.
After step 8, lower the jars into the boiling water (ensure the jars are covered in one inch of boiling water) and process for 10 minutes, or according to altitude.
Serving Size:2 tbsp
Amount Per Serving:Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 0g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
I made this yesterday and followed the directions exactly and it didn’t set. Flavour is great, but really disappointed I have to recook everything.
So sorry this happened. Sometimes it happens depending on the water content of the fruit. I make this recipe every year (made it again Saturday) and it was fine. Did you allow the jam to come to a full rolling boil, then keep it there for another minute? When you do the reboil, freeze a plate ahead of time and spoon a bit of the hot jam on it. If it sets or starts setting within a minute, the jam will set.
This is now my favorite!
Glad you love it Cami!
Can I reduce the sugar? This recipe has far too much sugar. I usually fill jars with boiling water and then freeze the jam to avoid the canning methods.
Hi Carol. When you use pectin there’s a certain ratio of fruit to sugar and pectin involved. If you reduce the amount of sugar, you run the risk of you jam not setting. Freezing the jam also works, though it may be a touch runnier than when you can it.
Hello, this was delicious! I want to make a 2nd batch, but my store only had liquid pectin. Can I use that? If so, would 1 pouch liq = 1 pouch powder pectin?
Thank you. MM
Hi there! I’m glad you enjoyed your first batch of jam. Unfortunately, liquid pectin is not directly interchangeable with granular pectin. It’s a different recipe.
Hello can i use gelatin?
No sorry. Then it will be like jello. It will gel but it won’t stay gelled.
I love strawberry rhubarb jam! Always so delicious! I just cut some rhubarb from our back yard today, so excited to give this recipe a try!
Wonderful! I just cut mine for the first time this year too.
Do you drain frozen rhubarb when making the jam ?
Yes, thaw and drain. You don’t need to squeeze dry it, just get rid of most of the juices.
This was my first time making homemade jam and it was much simpler to prepare than I had expected thanks to your easy-to-follow instructions. I slathered it on a slice of buttered sourdough toast the last few mornings and enjoyed it with my cup of coffee. What a way to start the day!!!
I’m glad it worked out for you! Happy slathering!
Is the Pectin you use LIQUID in a pouch?? Or Dry one…I usually buy liquid one, box has 2 pouches.
I use one 56g pouch of pectin crystals. Not liquid Pectin.
This was my first time making homemade jam. It came out perfect and was so easy to follow the instructions! Going to make another batch next week 😉
Great to hear Vernonika. Happy jamming!
I really enjoyed this jam, it was smooth and perfectly sweet. Strawberries and rhubarb are my favorite fruit combo and I look forward to cooking with them every spring!
Oh, me too. It’s my favourite combination of all time.
It’s the “rhubarb time of year,” isn’t it — exciting! I love that you can enjoy the fabulousness all year through this jam recipe! So yummy!
It is! I’ll be picking my first batch this weekend.
I love rhubarb but I had not thought about making it a jam. This was fantastic!
It’s jammy perfection!
The strawberry and rhubarb jam looks so good, loved the color too. Homemade versions are always better!!
That is the truth. Thank you for stopping by Savita.
This quickly became a favorite at my house!
I love it too. It always marks the beginning of spring for me.
My family loved it! Thanks!
Great to hear Toni. Thanks for stopping by and trying out my recipe.
My girls love strawberry jam and butter for breakfast. Your homemade jam is so kid-friendly and easy to follow recipe, thanks!
It’s true. I’ve been eating it since I was a kid and then I made it for my kids too.
What a beautiful color the jam is. I loved the sweet-tart combination of flavors of the strawberries and rhubarb. This recipe is a winner!
Thank you Amy, I happen to think so too. It’s irresistible!
I love the combo of strawberry and rhubarb. I also appreciate that you gave troubleshooting info and info on the jam plate test, I’d never heard of that before and it was super helpful!
I hope it helped you make the perfect batch of rhubarb strawberry jam Kate.
The classic combination is always a summer hit no matter how it is made. I would love this on some toast with my morning coffee. Makes a great food gift too.
Mmmm. That’s exactly how I eat it!
I’ve never made jam with strawberries and rhubarb, but the recipe looked so irresistible, I had to. It was perfect on warm croissants for breakfast this morning!
Ooooh great idea! I’ve never had it on croissants before. I will try that soon.
Strawberry -rhubarb is definitely a combination I have not tried. I’m definitely going to give this a go as I do love making my own jams. I prefer homemade to store-bought 1 million times more. Thank you so much for sharing this wonderful idea and recipe. Beautiful pictures by the way.
No way! Well I just know you’ll love this flavour combination. Thanks for stopping by Ramona.
I found this recipe on Pinterest and had to try it immediately. It came out perfect will all your tips and tricks. Our family loved it. I will be making this again soon. Have a great day.
Yes! So glad you all enjoyed this jam. Thanks for checking out the recipe.
One of my favourite jam is strawberry jam. after seeing your recipe with Rhubarab I had to make this,turned out so well and can’t wait to make in big batch so soon.
Excellent. I hope you enjoy the flavour. Careful, jam doesn’t always turn out if you double or triple the recipe.
My parents had a rhubarb plant in our yard all growing up so I love this recipe for when I can go home and gather rhubarb. Super sweet and delicious while having just that little bit of tart. Thank you!
Everyone seems to know someone with a rhubarb plant!
We love jam, totally with you on yogurt, on our oatmeal or porridge. Love your jam it is not like some of the store bought, so firm. We like are a bit runny but chunky!😋🥰
I’m drooling all over my keyboard…I’ve never tried jam and yogurt but now I have to!
It is Spring and in Spring we make rhubarb. This has been a welcome addition to my rhubarb recipe index. So tasty!!!!
Yes!! Mine is a few weeks away from harvest yet and I am counting down the days until I get to make everything rhubarb.
This turned out perfect, just like I remember my grandma making for me! Thanks for the tip about the Plate Test, I tried it and it worked! My jam needed a bit longer on the stove to set properly, otherwise it would have been runny. Thanks!
I’m glad you didn’t rush it. The most important thing is to test it to be sure. You never know how different the water content varies in the rhubarb and strawberries.
love the combo of strawberry and rhubarb. I cannot wait to try this later in the week. Can it be frozen?
Yes! You can freeze jam in containers.
Strawberry season is coming soon (I hope). Homemade jam is so delicious. Perfect as a good gift too.
Oh yes! I always make some extra to give away. People really love homemade jam!
How many ounces in the package of pectin?
Hi Katy. The Certo pectin is used is the granular type that comes in a 57g box.
My kids love jam, no matter what flavor. This jam was overall brilliant! Definitely the best jam I have eaten so far!
Awesome! I’m so glad you all enjoyed the jam.
I love strawberry and rhubarb and you make it look so easy to make this jam. I can’t wait to try it with my garden strawberries.
Garden strawberries! Oh, you are so lucky. Maybe one of these years…
I love to stock with this jam as soon as I am out of it. It is my favorite flavor and I just can’t live without it!
Same with us. It’s the first jam I make every year.
I’ve never had rhubarb in my jam but I so want to try that now! I bet it adds some amazing flavor to regular strawberry jam.
oh, it sure does! Sweet and tart flavours…
I so wish rhubarb were in season longer than a few weeks here! This sounds so tasty and perfect for summer.
Wow, that’s quick. We are lucky to have it for the summer months at least here in Canada.
This reminds me of my grandma– she always makes strawberry rhubarb pie. Nice to have a preserve with those flavors.
Same!! Mine had so much rhubarb to use up!
My rhubarb this year is growing very well and you’ve inspired me to make a batch of strawberry rhubarb jam, along with my regular batch of strawberry jam. Your jam looks so tasty!
Excellent. You’ll be all set for winter then!
What a lovely jam! I love the combo of strawberry and rhubarb but I’ve never tried a homemade jam before. This would be delightful with scones…beautiful post!
This jam is amazing on freshly baked scones! Good call.
I love rhubarb. And never tried it as a jam. But I must say I was so pleased with the flavors that am making another batch soon. It’ll be finished in no time.
A batch doesn’t last too long around here either! Thanks for stopping by Aditi.
Looks fantastic! I make little thumbprint cookies with almond flour and this will taste PERFECT in the center. I haven’t made jam since I was a kid. Time to change that! 🙂
oh, that’s such a good idea! I’ve always called those kind of cookies ‘jam-jams’.
I have been looking for a new recipe to use rhubarb and this one is perfect! Going to make this for a summer tea party!
Great idea! This jam is great on scones, muffins, or shortcakes.
I’m so happy I stumbled on this recipe, Bernice! Perfect timing: I cut up three huge bunches of rhubarb last night, and the best and sweetest summer strawberries just arrived at my local markets. I think this gorgeously bright ruby red jam is in my near future!
There you go Marie, it was meant to be! Happy jamming.
I can not believe that I have never had rhubarb! This jam looks amazing – I really need to try it asap!
It really depends on where you live! I grew up with it, otherwise I probably wouldn’t know what it was!
These jam looks so easy to make. I cannot wait to taste it! It seems the perfect match for a buttery cookie!
oh yes, that would be delicious indeed. Rhubarb and Custard creams YUM
Strawberry & rhubarb are such a classic combo, and for good reason! Your jam looks perfect.
They really are a classic!