Strawberry Rhubarb Jam

This isn’t grocery aisle goo. This is jam that slaps.

Ingredients for Strawberry Rhubarb Jam

Let’s be clear…if you’re gonna make jam, make jam. Not sugar jelly pretending to taste like fruit.

Here’s what you need:

2 cups fresh strawberries (~250g), hulled and halved
2 cups fresh rhubarb (~200g), chopped into ½” chunks
1½ cups (300g) granulated sugar
2 tbsp fresh lemon juice (because acid is balance)
1 tsp lemon zest (optional, but punchy)
Pinch of salt (do it, trust me)
Optional: ½ tsp butter (reduces foaming and you’re welcome)

Strawberries give it that deep, almost floral sweetness. Rhubarb steps in with sour slap and fiber backbone. Lemon? It tightens everything up like the final track on a fire album.

How to Make This Recipe

Step 1: Prep your fruit

Rinse. Dry. Hull the strawberries, slice big ones in half. Chop rhubarb into even ½” pieces. You want uniformity. It matters. Don’t argue.

Step 2: Maceration = Flavor Power-Up

Toss your fruit in a heavy-bottomed pot. Pour in sugar, salt, and lemon juice. Stir. Cover. Let it chill for 30 minutes. This breaks the cell walls, pulls the juice, starts the magic before the heat even touches it.

Step 3: Heat, Don’t Burn

Place your pot on medium heat. Stir slowly and let that sugar dissolve. The juice thickens, the smell goes nuclear in the best way. Simmer gently—don’t let it boil like angry soup. Control it.

Step 4: Reduce and Crush

Simmer 20–25 minutes, stirring every 5. Use a potato masher or back of your spoon to crush the fruit. You’re building texture. Chunky? Smooth? Up to you. I go rustic. You do you.

Step 5: Set Test

Spoon a bit onto a chilled plate. Wait 10 seconds. Tilt. If it wrinkles? You’re golden. No wrinkle? Cook for 5 more minutes and test again. You can also shoot for 220°F on a candy thermometer, but you should learn to feel it.

Step 6: Jar It Like You Mean It

Sterilize your jars. (Hot water bath, dishwasher, whatever—just don’t be gross.) Ladle hot jam in, leave ¼” headspace, clean the rim, seal with lid.

Fridge storage? You’re done.
Pantry storage? Keep reading.

Using a Water Bath Canner

Let’s talk shelf-stable. This is your gateway to apocalyptic readiness.

Bring a large canner or stockpot with a rack to a boil.
Place jars in boiling water for 10 minutes.
Remove with tongs, set on a towel, and leave undisturbed for 12–24 hours.
Lids should be concave and not pop back when pressed.
Label them. Flex them. Brag about them.

Now you’ve got jam that lasts a year. Probably won’t, but it could.

Recipe Suggestions (because jam isn’t just for toast)

Stir into Greek yogurt and feel superior.
Drizzle over cheesecake, ice cream, or pancakes.
Use as a base for a killer strawberry rhubarb glaze on pork chops.
Swirl into brownie batter and bake like a genius.
Sandwich filler that actually matters.

FAQ and Troubleshooting

Can I use less sugar?

Sure. But sugar helps it gel and preserves it. You want a short-life fridge jam? Drop to 1 cup. Want to play safe with shelf-stable? Stick to the 1.5.

Can I use frozen fruit?

Yes. Thaw first. Drain excess liquid. Expect a slightly looser texture.

Can I skip the water bath and still store in the pantry?

Hard no. You’ll be growing mystery fuzz faster than you can say “I probably shouldn’t eat this.”

How long does it keep?

In the fridge: 3 months
Canned: 1 year
Opened: 2 weeks in fridge
Frozen: 1 year if you leave headspace in freezer jars

My jam didn’t set. Now what?

Back in the pot. Simmer it longer or stir in a bit of lemon juice + pectin. No shame. Happens to everyone.

My jam is too thick. What now?

Stir in hot water or fruit juice 1 tablespoon at a time, then gently reheat. It’s jam, not fruit glue.

Storage

Fridge: 3 months
Pantry (if canned): 12 months
Freezer (unopened): 1 year
Freezer (opened): eat it already

Always use clean utensils. Jam doesn’t like spoons that touched your toast.

Baking Schedule (realistic mode)

Prep + Macerate: 30 min
Cook time: ~25 min
Jar time: 10 min
Water bath (optional): 10–12 min
Cool: 12 hrs (let the seals do their job)
Total time: ~1 hour active, 13 hours total

Recipe Card

Recipe Name: Strawberry Rhubarb Jam
Summary: A punchy, sweet-sour homemade jam with real fruit, natural gel, and major flavor. Ideal for toast, baking, or straight-up spoonfuls.
Prep Time: 10 min
Cook Time: 25 min
Additional Time: 30 min macerate + 12 hr cool
Total Time: ~1 hour active + chill
Servings: 3 half-pint jars (or 1 if you’re me)
Diet: Vegan, Vegetarian
Method: Simmer, Stir, Test, Seal

Ingredients: (as listed above)

Instructions:

Prep and macerate fruit with sugar and lemon juice.
Simmer 20–25 minutes, crush fruit as needed.
Test for gel. Adjust if necessary.
Ladle into sterilized jars.
Water-bath 10 min (optional for pantry).
Cool 12 hrs. Store. Eat. Repeat.

Notes:

Don’t overcook—thick jam turns to sludge.
Use fresh lemon juice for acidity and pectin.
Sterile jars only. Repeat: STERILE. JARS. ONLY.

Final Spread

This jam is sweet, tart, honest, and screams “homemade.” It’s not runny. It’s not over-set. It’s not cloying. It’s balance in a jar. You didn’t crack open store-bought—you made it, one small boil at a time.

Every time someone tastes it and goes, “Whoa… you made this?”
You look them in the eye and say:
“Damn right I did.”

Want more unapologetically flavour-forward, homemade recipes that actually belong in your kitchen arsenal? Email me at [email protected]. Tell me what your readers crave, and I’ll send something that tastes like kitchen confidence.