Strawberry Rhubarb Jam Recipe

I use one pantry trick in my Easy Strawberry Rhubarb Jam that helps it set reliably while keeping the fruit’s natural brightness.

I made a jar of Easy Strawberry Rhubarb Jam this morning and I swear it tastes like a small scandal. Using fresh strawberries and rhubarb together somehow makes something bright and oddly nostalgic, like summer sneaking into winter.

I kept tasting it when I was supposed to be working and now my kitchen looks like a mess, but that only proves it worked. The color is loud and the texture isnt perfect, which I kinda like because it feels honest.

If you want a jam with attitude and surprises, this one will make you curious. I bet you’ll be surprised.

Ingredients

• Bright, juicy, add natural sweetness and vitamin C, give jam it’s fresh berry flavor.
• Tart stalks, lots of fiber, balance the sweet, give jam a tangy backbone, naturally too.
• Main sweetener, adds carbs and calories, helps set texture and it’s long shelf life.
• Adds acid for brightness pectin activation, vitamin C, keeps flavor lively and bright too.
• Optional, helps jam gel, reduces cooking time, source of soluble fiber, saves effort too often.
• Tiny pinch brightens flavors, balances sweetness, contains trace minerals not much use little though always.

Ingredient Quantities

• 2 pounds fresh strawberries, hulled and halved, about 4 cups crushed
• 1 pound rhubarb, trimmed and chopped, about 2 cups
• 4 to 5 cups granulated sugar, depending on how sweet you like it
• 2 tablespoons fresh lemon juice
• 1 package powdered fruit pectin, about 1.75 ounces, optional
• Pinch of fine salt

How to Make this

1. Prep the fruit: hull and half 2 pounds fresh strawberries (about 4 cups crushed) and trim and chop 1 pound rhubarb (about 2 cups). Crush the strawberries with a potato masher or pulse a few times in a food processor so you have mostly small pieces not puree.

2. In a large, heavy‑bottomed pot combine the crushed strawberries, chopped rhubarb, 2 tablespoons fresh lemon juice and a pinch of fine salt. Stir to combine.

3. Decide pectin or no pectin. If you want a faster, more predictable set use 1 package (about
1.75 oz) powdered fruit pectin. If you prefer a softer, more natural jam skip the pectin and expect a longer cook time.

4. If using pectin: sprinkle the powdered pectin over the cold fruit mixture and stir to dissolve. Place pot over medium high heat and bring to a full rolling boil, stirring often so nothing sticks.

5. Once at a full boil add 4 to 5 cups granulated sugar all at once (4 cups for less sweet, 5 for sweeter). Stir vigorously so sugar dissolves and return to a full rolling boil. Boil hard for 1 minute while stirring, then remove from heat.

6. If NOT using pectin: add 4 to 5 cups granulated sugar to the fruit now, stir well and let sit 20 to 60 minutes so the fruit macerates and juices out. Then bring to a boil over medium high heat, reduce slightly and boil, stirring and skimming foam occasionally, until the mixture thickens and reaches jam stage, usually 15 to 30 minutes.

7. Gel test: cool a teaspoon on a chilled plate and spoon a little jam on it, tilt the plate after 1 minute — if it wrinkles and holds it’s done. Or use a candy thermometer and look for 220°F (104°C). Don’t overcook or it will taste flat.

8. Remove pot from heat, skim off any foam with a spoon, let sit 5 minutes to settle. Taste and adjust if needed, but remember sugar and lemon are already measured.

9. For short term use: ladle into clean jars, leave about 1/4 inch headspace, wipe rims, seal and chill. For shelf stable jam: hot pack into sterilized jars, leave 1/4 inch headspace, wipe rims, add lids and process in a boiling water bath for about 10 minutes (adjust for altitude). Let jars cool undisturbed until sealed.

10. Let jam rest at least 24 hours to fully set. Store opened jars in the fridge and use within a few weeks, unopened sealed jars in the pantry up to a year. Enjoy on toast, yogurt or stirred into porridge.

Equipment Needed

1. Large heavy bottomed pot (5 to 8 quart)
2. Potato masher or food processor for crushing the berries
3. Wooden spoon or heatproof spatula for stirring
4. Measuring cups and measuring spoons
5. Candy thermometer or a chilled plate for the gel test
6. Ladle and a jar funnel for filling jars without a mess
7. Clean jars with lids plus a jar lifter or long tongs for hot jars
8. Fine mesh skimmer or spoon to remove foam and a kitchen timer

FAQ

Strawberry Rhubarb Jam Recipe Substitutions and Variations

• Strawberries: frozen strawberries (thawed) work great if fresh arent available, or swap for raspberries for a tangier flavor; thaw and crush before cooking, same volume.
• Rhubarb: use tart apples like Granny Smith, peeled and chopped, or sour cherries; apples add pectin so you can skip or cut back on added pectin, use about the same cup measure.
• Granulated sugar: replace with honey or pure maple syrup for a different flavor, use about 3/4 the amount by volume for honey and reduce simmer time slightly, or use brown sugar 1:1 for a deeper caramel note.
• Powdered fruit pectin: swap for liquid pectin (follow package directions), or use extra apple or quince cooked into the jam for natural pectin; for a no-pectin option you can also simmer longer until set or stir in 1 to 2 tablespoons chia seeds as a natural thickener (chia will make texture a bit seedy).

Pro Tips

1. Pick strawberries that are fragrant and ripe but not mushy, you want sweetness without a watery mess. If a few berries are too soft, save them for smoothies instead of the jam.

2. Use a wide, heavy pot so the liquid evaporates faster and you wont need to overcook the fruit. Crush the berries by hand or pulse briefly in a food processor for texture, dont puree unless you want baby food jam.

3. For a fast, predictable set use powdered pectin, but if you want a fresher flavor skip it and be patient. Another trick is to add a grated green apple for natural pectin if you prefer less processed stuff.

4. Lemon juice does more than flavor, it helps the jam set and keeps the color bright, so dont skip it. Taste as you go but remember jam firms as it cools so stop cooking when it is close not perfect.

5. Skim off foam so your jars look clear, then fill clean jars and let them cool undisturbed so the gel finishes. If any jar doesnt seal, put it in the fridge and use it first.