I love how this small batch strawberry rhubarb jam captures spring in a jar, with ruby-red color, bright tartness, and just enough sweetness. One spoonful is all it takes to see why homemade jam is worth making.

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I’m obsessed with this Homemade Strawberry Rhubarb Jam because it hits that sharp-sweet spring thing so hard. Fresh strawberries bring the juicy, candy-red sweetness, while rhubarb cuts through with that tart little punch I crave.

And honestly, that contrast is the whole reason I keep making it. It tastes bright, bold, and ridiculously spoonable, like spring got packed into a jar without turning boring or sugary-flat.

I love it on toast, swirled into yogurt, or straight off the spoon when nobody’s looking. But the best part?

Small batch jam feels doable, low drama, and totally worth the sticky counter.

Ingredients

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Fresh strawberries bring that juicy, candy-sweet berry vibe everyone expects from summer jam.
Rhubarb adds a tart little kick, so the jam doesn’t taste flat.
Granulated sugar sweetens things up and helps the jam set properly.
Powdered fruit pectin gives the jam that spreadable texture, not runny sauce.
Fresh lemon juice brightens everything and keeps the sweetness from getting too heavy.
Butter or neutral oil helps calm the foam, which is weirdly satisfying.
Fine salt is optional, but it makes the fruit taste more like itself.
Plus, the strawberry-rhubarb combo feels nostalgic, like something from grandma’s kitchen.
Basically, it’s sweet, tangy, glossy, and made for toast.

Ingredient Quantities

2 cups fresh strawberries, hulled and roughly chopped

2 cups rhubarb, trimmed and chopped into 1/2 inch pieces

3 cups granulated sugar

1 (1.75 ounce) packet powdered fruit pectin

1 tablespoon fresh lemon juice

1/2 teaspoon butter or neutral oil, optional (to reduce foaming)

Pinch of fine salt, optional

How to Make this

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1. Wash and hull the strawberries and drain well; trim and cut rhubarb into 1/2 inch pieces so you have 2 cups of each.

2. In a large heavy saucepan combine the strawberries, rhubarb, 1 tablespoon fresh lemon juice, and a pinch of fine salt if using.

3. Sprinkle the
1.75 ounce packet of powdered fruit pectin evenly over the fruit and stir to combine.

4. Add the 3 cups granulated sugar all at once, stirring until the sugar begins to dissolve.

5. If desired, add 1/2 teaspoon butter or neutral oil to reduce foaming.

6. Place the pan over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently to prevent sticking.

7. Boil hard for 1 to 2 minutes while stirring constantly, then remove from heat and skim any foam from the surface with a spoon.

8. Ladle the hot jam into warm sterilized jars, leaving about 1/4 inch headspace, wipe rims, and seal with lids. Let cool undisturbed until set.

9. Refrigerate jars once cooled; refrigerate opened or unprocessed jam and use within 2 to 3 weeks, or process sealed jars in a water bath for 10 minutes to store longer.

Equipment Needed

1. Large heavy saucepan or stockpot
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Bowl for holding prepared fruit
5. Colander or salad spinner for draining strawberries
6. Ladle and wide-mouth jar funnel
7. Sterilized canning jars with lids and bands
8. Spoon or skimmer for removing foam
9. Large pot or water bath canner for processing jars

FAQ

Can I use frozen strawberries or rhubarb instead of fresh? Yes, frozen work fine; thaw and drain excess liquid before cooking and proceed with the recipe, but expect slightly longer cooking to reach set.

What if I want less sugar? You can reduce sugar, but powdered pectin is formulated for full-sugar preserves; expect a softer set and shorter shelf life. For lower sugar, use a low-sugar pectin and follow its instructions.

How do I know when the jam has reached setting point? Use the plate test: chill a small plate, spoon a bit of jam on it, tilt the plate after 1 minute; if it wrinkles and holds shape, it is set. Alternatively, check that it thickens and registers 220°F at sea level.

Do I have to use the optional butter or oil? No, it is optional. Adding 1/2 teaspoon of butter or neutral oil can reduce surface foam, making skimming easier, but it does not affect taste or preservation significantly.

How should I store the jam and how long will it keep? For refrigerated use, cool and store in airtight jars for up to 3 weeks. For shelf-stable storage, process jars in a boiling water bath for 10 minutes, then they will keep unopened in a cool, dark place for up to 1 year; refrigerate after opening.

Can I change the texture to have more whole fruit? Yes, reduce cooking time and mash less during cooking to preserve larger pieces. For a smoother jam, mash thoroughly and cook slightly longer to concentrate.

Homemade Strawberry Rhubarb Jam Recipe Substitutions and Variations

Strawberries: use raspberries, diced fresh or frozen strawberries, or a mix of strawberries and chopped frozen cherries for similar sweetness and color
Rhubarb: substitute tart green apples (peeled and chopped) or sour cherries to retain tang and body
Granulated sugar: replace with an equal amount of cane sugar or use 2 1/4 to 2 1/2 cups honey or maple syrup with a slight flavor shift; if reducing sugar dramatically, use a low sugar pectin and adjust recipe
Powdered fruit pectin: use an equal amount of liquid pectin (follow package conversion), or for small-batch whole fruit style jam, use 2 tablespoons chia seeds to thicken after cooking

Pro Tips

1. Sprinkle the pectin evenly and stir it into the fruit right away so it hydrates before the sugar is added; this helps prevent gritty pockets of pectin in the finished jam.

2. Bring the mixture up to a very vigorous rolling boil over high heat and time the full boil precisely 1 to 2 minutes. Underboiling can prevent setting, overboiling can darken flavor and make the jam too thick.

3. To avoid scorching, use a heavy-bottomed pan, stir frequently especially as the sugar dissolves, and keep the heat high enough for a hard boil but not so high that the mixture spatters.

4. Skim foam promptly and add the optional 1/2 teaspoon of butter or neutral oil if you get persistent foaming; a pinch of fine salt and a splash of lemon juice brighten the fruit flavors if the jam tastes flat.

5. Warm your jars and lids before filling to reduce temperature shock, leave the recommended headspace, and process in a water bath if you want shelf-stable jars. Refrigerate any jars you do not water-bath right away.

Homemade Strawberry Rhubarb Jam Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

168

kcal

Equipment: 1. Large heavy saucepan or stockpot
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Bowl for holding prepared fruit
5. Colander or salad spinner for draining strawberries
6. Ladle and wide-mouth jar funnel
7. Sterilized canning jars with lids and bands
8. Spoon or skimmer for removing foam
9. Large pot or water bath canner for processing jars

Ingredients

2 cups fresh strawberries, hulled and roughly chopped
2 cups rhubarb, trimmed and chopped into 1/2 inch pieces
3 cups granulated sugar
1 (1.75 ounce) packet powdered fruit pectin
1 tablespoon fresh lemon juice
1/2 teaspoon butter or neutral oil, optional (to reduce foaming)
Pinch of fine salt, optional

Directions

Wash and hull the strawberries and drain well; trim and cut rhubarb into 1/2 inch pieces so you have 2 cups of each.
In a large heavy saucepan combine the strawberries, rhubarb, 1 tablespoon fresh lemon juice, and a pinch of fine salt if using.
Sprinkle the
75 ounce packet of powdered fruit pectin evenly over the fruit and stir to combine.
Add the 3 cups granulated sugar all at once, stirring until the sugar begins to dissolve.
If desired, add 1/2 teaspoon butter or neutral oil to reduce foaming.
Place the pan over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently to prevent sticking.
Boil hard for 1 to 2 minutes while stirring constantly, then remove from heat and skim any foam from the surface with a spoon.
Ladle the hot jam into warm sterilized jars, leaving about 1/4 inch headspace, wipe rims, and seal with lids. Let cool undisturbed until set.
Refrigerate jars once cooled; refrigerate opened or unprocessed jam and use within 2 to 3 weeks, or process sealed jars in a water bath for 10 minutes to store longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.