Homemade Rhubarb & Strawberry Jam – Easy, Sweet, and Perfectly Spreadable 

The mix of rhubarb and strawberries makes this a perfect, flavorful spread. It’s a little tangy, a little sweet, and a great option for toast, pancakes, or even a spoonful straight from the jar. 

In this article, I will teach you how to make this spread in a simple, fun way. Trust me, the result will amaze you. 

Let’s dive in!

Why You’ll Love This Rhubarb Jam

You will love this rhubarb jam for the following reasons:

• It is simple and beginner-friendly.

• The mix of rhubarb and strawberries brings the perfect balance of flavors. It is not too tarty or too sugary. 

• It is freezer-friendly. So, you can enjoy the fresh taste of your homemade jam anytime without having to make a new batch every time. 

Homemade Rhubarb & Strawberry Jam Recipe 

Here are the ingredients you need for this delicious and flavorful spread:

Ingredients: 

• 3 cups chopped rhubarb (fresh or frozen, ½-inch pieces) 
• 2 cups chopped strawberries (fresh or frozen, hulled) 
• 2 cups granulated sugar 
• 1 tablespoon lemon juice 
• 1 teaspoon lemon zest (optional, for brightness) 
• ½ teaspoon vanilla extract (optional, for depth) 

Instructions: 

If you want to get the EXACT desired result, follow these instructions:

1. Combine all your chopped rhubarb, strawberries, sugar, lemon juice and lemon zest in a large saucepan. Ensure you stir well to coat everything. 

2. Let the mixture sit for 30-60 minutes. Doing this helps draw out the juices, resulting in a more flavorful and juicy jam without extra liquid. (Optional but recommended)

3. Cook the jam by placing the pot over medium heat and bringing it to a gentle boil. Ensure you stir the mixture often. Once it starts bubbling, reduce the heat and continue cooking for another 25-30 minutes. 

4. Check for doneness. This can be done using the following methods.
   1. When the jam thickens and sticks to a cold spoon, it is ready. 
   2. Drop a bit of the jam on a chilled plate. After 30 seconds, run your finger through it. If it wrinkles a bit and holds up well, it is a sign of proper doneness.

5. Add vanilla extract to the mix and stir properly before removing from the heat. (optional)

6. Let the jam cool for around 20 minutes. Afterwards, spoon into sterilised jars. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months. 

How to Store Your Homemade Jam

For short-term purposes, you can store your jam in an airtight container and place it in the refrigerator for up to 3 weeks. 

However, if you want to store it for a long time, place it in the freezer. It holds up pretty well for up to 6 months. 

Can I Make This Without Strawberries?

Yes, you can make this recipe without strawberries. All you need to do is swap strawberries with rhubarb. Add an extra 2 cups, making it 5 in total. 

With this slight twist, your spread would be more tart and less thick. If you want it less sweet, this is fine. However, to have a blend of tart and sweetness, increase the sugar by ¼ to ½ cup.

Simmer for a few extra minutes to make it thicken a bit. 

With this simple recipe guide, you can make this jam EVERY TIME with 100% “desired” texture and flavor. 

Try it out and share your thoughts with me in the comments section.