Go Back
strawberry rhubarb jam recipe featured
Avatar photoLia Patel

Strawberry Rhubarb Jam Recipe (Easy!)

This classic strawberry rhubarb jam recipe captures the tart-sweet magic of seasonal fruits in a no-pectin preserve that's perfect for toast, yogurt, or gifting. With a natural set and ruby glow, it's a pantry staple you'll make year after year.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 96 servings
Course: Condiment
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups fresh strawberries, hulled and chopped
  • 4 cups rhubarb stalks, chopped into 1/2-inch pieces
  • 5 cups granulated white sugar
  • 1/4 cup fresh lemon juice

Equipment

  • Large pot or Dutch oven
  • Potato masher
  • Sterilized canning jars
  • Candy thermometer

Method
 

  1. strawberry rhubarb jam recipe recipeCard1
  2. 1. Hull strawberries and chop with rhubarb; macerate with 1 cup sugar for 20 min.
  3. 2. Add remaining sugar and lemon juice to pot; boil gently.
  4. 3. Simmer 25-30 min until 220°F or set test passes.
  5. 4. Sterilize jars; ladle jam, seal, water bath 10 min.
  6. 5. Cool 24 hrs; store.

Nutrition

Calories: 50 | Carbohydrates: 12 | Sugar: 12

Notes

STORAGE: Refrigerate opened jars up to 3 weeks; canned last 1 year pantry.
MAKE AHEAD: Macerate fruit night before.
SUBSTITUTIONS: Honey for sugar in low sugar version; lime for lemon.
PRO TIPS: Skim foam for clarity; test set on chilled plate.
SERVING SUGGESTIONS: On toast, in yogurt, or as glaze; pair with scones or cheese boards.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!