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.
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.
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Ingredient notes
A few words about our star ingredients.
- 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!
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.
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!
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
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.
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.
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.
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
Small Batch Strawberry Rhubarb Jam
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*
*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.
Kathy says
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!
Jennifer says
I'm so jealous of your strawberry garden! Thank for giving the recipe a try, Kathy.