This small-batch strawberry rhubarb jam with hints of vanilla and cinnamon is the easiest way to use that bounty of strawberries and rhubarb you just hauled from the farmer's market. Skip the canning and make just enough jam to enjoy during a busy week.
I rarely have fruit left over, because we eat a lot of it, but sometimes I am overzealous and buy more than we can keep up with. I couldn't believe how easy this jam was to throw together. Just dice up your fruit, add some lemon juice and sugar, and warm it up with some lovely spices. I added vanilla and cinnamon which gave this a comforting taste reminiscent of a cool summer night. You can spread it on the obvious toast and muffins, but why not add it to a summer cheese board? Or top your morning yogurt? Or throw some over a pork chop (yep, it's that good).
- Strawberries: Fresh strawberries make the best jam. You will have to taste your strawberries to determine the amount of 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
- Lemon juice: Just a hint is all you need. Feel free to use orange juice if you have that on hand. Both work well
- 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 work too
- Cinnamon: Ground cinnamon to add some warmth
See recipe card for full quantities.
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.
Small Batch Strawberry Rhubarb Jam
- 1 medium saucepan
- 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
- 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.
- 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).
- Cool the jam completely before refrigerating. It 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.
Did you make this recipe? Let me know!