Brunch & Batter

  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work With Me
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Work With Me
×
  • Grilled cucumber toast on a wood board.
    Tzatziki Toast with Grilled Cucumbers
  • Six mini muffins on wood board with a lemon next to them.
    Lemon Poppy Seed Mini Muffins
  • Close-up of panelle on a beige plate with lemon wedges.
    Sicilian Panelle (Italian Chickpea Fritters)
  • Lavender lemonade in a glass with a wooden sign.
    Refreshing Lavender Lemonade
  • A close up of brownies on a white surface.
    Fudgy Valrhona Chocolate Brownies
  • Angled view of savory French toast with a fried egg on top over greens.
    Savory French Toast with Parmesan, Lemon & Herbs
  • Close up of asparagus leek soup in a white bowl over a yellow striped linen.
    Creamy Asparagus Leek Soup
  • Close up of a banana smoothie in a clear jug with a straw.
    Creamy Banana Date Smoothie
  • Close up of mushroom toast on parchment paper.
    Wild Mushroom Tartine
  • Lavender rhubarb cake on a white plate surrounded by flowers.
    Rhubarb and Lavender Cake
  • Overhead close up of scrambled eggs in a blue skillet.
    Buttermilk Scrambled Eggs
  • Close up of pesto salad in a beige bowl on a wood surface.
    Orzo Pesto Salad
Home » Recipes » Jams and Spreads

Small Batch Strawberry Rhubarb Jam

Updated: Apr 4, 2025 · Published: Jun 10, 2022 by Jennifer

Jump to Recipe Print Recipe

Sweet, tangy, and bursting with fresh flavor, this Small-Batch Strawberry Rhubarb Jam is the perfect way to capture the essence of spring and summer. Made in a small amount, it is quick and easy to prepare—there is no need for large-scale canning—just a simple way to enjoy homemade jam with minimal effort.

Strawberry rhubarb jam in a clear jar on a wood surface with fruit around it.

Strawberries and rhubarb are a match made in heaven. You'll often see this popular pie pairing in spring and summer, and for good reason. Strawberries bring natural sweetness, while rhubarb adds a bold, tangy kick, creating a delicious contrast. And the double pink-red pop of color is no joke!

This jam is simple and perfect for beginners, which means no canning, pectin, or fancy equipment. It makes just enough to enjoy all week, or you can make a batch to give away as a hostess gift.

Jump to:
  • Ingredient notes
  • Instructions
  • How to know when the jam is ready
  • Variations
  • Spread the love
  • Storage
  • Frequently asked questions
  • Related recipes
  • 📖Recipe

Ingredient notes

A few words about our star ingredients.

Overhead of ingredients for fruit jam on a wood cutting board.
  • Strawberries: Fresh strawberries make the best jam. Look for bright red strawberries. You'll need to taste them to determine how much sugar you want to add. Supermarket strawberries sold in plastic containers are usually not as sweet as the fresh ones, so feel free to adjust to your liking.
  • Rhubarb: Look for bright red stalks. See the FAQ's below for more info.
  • Lemon juice: Just a hint is all you need. You can also use orange juice if you have that on hand.
  • Sugar: White granulated sugar to sweeten your jam.
  • Vanilla: I used vanilla bean paste because I love the richness and the little bean flecks, but pure vanilla extract will also work.
  • Cinnamon: Ground cinnamon to add some warmth.

See the recipe card for a full list of ingredients and quantities.

Instructions

Making jam from scratch doesn't need to be daunting. This strawberry rhubarb jam is perfect for beginners because it doesn't require canning or commercial stabilizers. All you need to make this simple jam is a pot and a spatula to stir it together!

A collage of six images showing how to cook fruit jam in a pot.

Step 1. Hull the strawberries by removing the green leafy top and the top of the white flesh either with a knife or a straw (shown). Step 2. Place all the ingredients in a medium pot over medium heat. Step 3. Cover and cook for 5 minutes until the sugar is dissolved. Step 4. Remove the cover and continue to cook, stirring occasionally. The picture shown is at the 15-minute mark. Step 5. Cook for 20-25 minutes until the jam is almost set. Step 6. Plate test shown (see below).

Full instructions are located in the recipe card.

How to know when the jam is ready

At the 18-20 minute mark, take your spatula and create a part down the center of the jam. If the jam falls back on itself slowly, then it's ready (see Step 5 above).

You can also test your jam using the plate test (see Step 6 above). Before starting the jam, place 2-3 small plates in the freezer. Drop a tablespoon of jam onto the plate. Using your fingers, run them across the jam. If it wrinkles and holds its shape, it's ready. Alternatively, you can tilt the plate, and if the jam runs slowly down the plate, it's good to go!

Variations

We love a strawberry-rhubarb combo, but feel free to make a few adjustments to suit your tastes. For instance, you can try adding raspberries instead of strawberries, or you could leave out the rhubarb altogether.

If you want to give your jam a unique flavor, play around with spices, such as cardamom, or a hint of rose water for a unique spin.

Close up of a spoon dipped into strawberry jam in a clear jar.

Spread the love

Gone are the days when jam and toast are the only cool couple in town. Check out all the ways you can use your strawberry rhubarb jam.

  • Biscuits and scones – Spread on buttered biscuits or fresh sweet scones.
  • Pancakes or waffles – Drizzle over pancakes or waffles with a bit of whipped cream.
  • Yogurt or oatmeal – Stir into Greek yogurt or oatmeal for added sweetness. Layer it up in a fruit parfait.
  • Cheese pairing – Serve with brie, goat cheese, or sharp cheddar on a charcuterie board.
  • Ice cream– Spoon over ice cream or mix into homemade milkshakes.
  • Sandwiches– Use as a spread in PB&J, or grilled cheese.
  • Thumbprint cookies – Use as a filling for buttery cookies.
  • Cake or quick bread topping – Spread on top of breakfast breads or a simple fruit cake.
  • Pie filling – Make these homemade mini pies!
Strawberry rhubarb jam on a wedge of cheese on a wooden board.

Storage

This small-batch strawberry rhubarb jam can be kept in the refrigerator for 3-4 weeks (if it lasts that long) or frozen for up to 6 months. It is best to store the jam in glass jars so that it doesn't absorb any odors from plastic containers.

Frequently asked questions

What does rhubarb taste like?

Rhubarb has a tart, tangy, and slightly sour taste, similar to a mix of green apples and lemons. Because of its sharp acidity, it's usually sweetened with sugar or honey when cooked. When eaten raw, it is a bit sour and quite crunchy, but when cooked, it softens and develops a more mellow, fruity flavor that pairs well with sweet and savory dishes.

What do I look for when buying rhubarb at the market?

Look for firm, crisp stalks that are bright red to pink (though some varieties are green). Avoid stalks that are limp or bruised. Rhubarb leaves are toxic, so they’re usually removed before selling. You can find it fresh in spring and early summer at grocery stores, farmers’ markets, or specialty produce shops.

Do you need to peel rhubarb for baking?

No, you don’t usually need to peel rhubarb for baking. The skin is thin and softens when cooked, adding color and flavor to your dish. However, if the stalks are very thick, fibrous, or tough, you can peel the outer layer by gently pulling off the strings with a knife or vegetable peeler.

Related recipes

Love fruit? So do we! Check out these other fruity recipes.

  • Three glasses of watermelon water by the window.
    Fresh Watermelon Water
  • Close-up of fig toast on a beige plate.
    Roasted Balsamic Fig Toast
  • Close-up of strawberry labneh toast on a cutting board.
    Labneh Toast with Roasted Strawberries
  • Cloe-up of blackberry grilled cheese with blackberries in the foreground.
    Blackberry Boursin Grilled Cheese

Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Strawberry rhubarb jam on a wood board with fruit scattered around it.

Small Batch Strawberry Rhubarb Jam

Sweet, tangy, and bursting with fresh flavor, this Small-Batch Strawberry Rhubarb Jam is the perfect way to capture the essence of spring and summer. Made in a small amount, it is quick and easy to prepare—there is no need for large-scale canning—just a simple way to enjoy homemade jam with minimal effort.
5 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 1 cup
Calories 42 kcal

Equipment

  • 1 medium saucepan

Ingredients
 

  • 1½ cups rhubarb, diced into ½ inch pieces
  • 2 cups strawberries, stemmed and sliced into ½ inch pieces measure after you dice
  • 1 teaspoon fresh lemon juice
  • ¼-½ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla bean paste or vanilla extract

Instructions
 

  • Place the rhubarb, strawberries, ¼ cup sugar (or more if your strawberries aren't sweet), lemon juice, cinnamon, and vanilla in a medium-sized saucepan set over medium heat. Cover with a lid and cook for about 5 minutes, stirring once or twice to combine.
    1½ cups rhubarb, diced into ½ inch pieces, 2 cups strawberries, stemmed and sliced into ½ inch pieces, 1 teaspoon fresh lemon juice, ¼-½ cup granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon vanilla bean paste or vanilla extract
  • After 5 minutes, remove the lid and continue cooking over medium heat, stirring occasionally until most of the liquid is gone and the jam becomes thick, about 25 minutes (the jam will continue to thicken as it cools). If the jam is bubbling too quickly or starts to stick, lower the heat to a medium-low.
  • Cool the jam completely before refrigerating.

Notes

  • See the recipe post for pictures showing how to check if your jam is ready. You'll know it's almost set when you can run a spatula down the center of the jam in the pot, and it falls back slowly onto itself. Note: The jam will continue to thicken once taken off the heat.
  • This jam will keep in the refrigerator for 3-4 weeks. Alternatively, you can freeze the jam for up to 6 months. Yields approximately 1 cup of jam. Store in glass jars.
 

Nutrition*

Serving: 2tablespoonCalories: 42kcalCarbohydrates: 10.7gProtein: 0.5gFat: 0.2gSodium: 1mgPotassium: 129mgFiber: 1.2gSugar: 9gCalcium: 27mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

More Jams and Spreads

  • Close-up of chive butter in a clear bowl on a grey surface.
    Smoked Chive Butter
  • Applesauce in a clear jar with cinnamon sticks next to it.
    Honeycrisp Applesauce with Brown Sugar and Cinnamon
  • Close-up of cranberry compote in a white bowl with orange zest.
    Vanilla Cranberry Compote
  • Butter bean hummus in a white bowl, with crackers around it.
    Butter Bean Hummus

Comments

    5 from 2 votes (1 rating without comment)

    Thanks for brunching! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kathy says

    June 20, 2025 at 9:42 pm

    5 stars
    Thanks for the recipe! Great way to use up some rhubarb. I made the jam with fresh strawberries from the garden, so I only used 1/4 cup of sugar. I liked the addition of cinnamon and vanilla!

    Reply
    • Jennifer says

      June 21, 2025 at 7:10 am

      I'm so jealous of your strawberry garden! Thank for giving the recipe a try, Kathy.

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

Popular Recipes

  • Close-up of berry granola in a clear mason jar on a wood surface.
    Mixed Berry Granola
  • Three date muffins on a textured pan with brown sugar and dates.
    Brown Sugar Date Muffins
  • Lemon pizzelles stacked on top of each other on white wood with lemon in the background.
    Easy Lemon Pizzelle
  • Close-up of goat cheese-scrambled eggs on a white plate.
    Goat Cheese Scrambled Eggs

Egg-Free Breakfast Ideas

  • Close-up of a cheddar and sage biscuit on a white plate.
    Savory Cheddar and Sage Biscuits
  • Overhead and close-up view of lemon ricotta toast on white parchment paper.
    Lemon Ricotta Raspberry Toast
  • Breakfast banana split with yogurt with fresh fruit and nuts.
    Brûlée Banana Split with Yogurt
  • Candied bacon with rosemary on a wire rack.
    Rosemary and Fig Candied Bacon

Subscribe for free to receive my latest recipes!

Subscribe

* indicates required
 
 

Footer


↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up for recipes

Contact

  • Work with Me
  • Portfolio

Copyright © 2025 Brunch and Batter

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.