Ever wake up and just need something like jam for your morning toast? That’s me, most days—craving a sweet, tangy spoonful to kick off breakfast. Store-bought just doesn’t compare. This new strawberry rhubarb jam recipe is my answer: five ingredients, super quick, and packed with real summer flavor.
Even if you’ve never made jam, I’ll show you four easy ways to can it at home. Let’s make mornings sweeter, together!
Table of Contents
Table of Contents
Ingredients for Strawberry Rhubarb Jam Recipe
You only need five simple ingredients for this strawberry rhubarb jam recipe—nothing fancy, just classic, pantry-friendly basics:
What You’ll Need:
- Fresh strawberries: Washed, hulled, and sliced. Pick the ripest berries for the sweetest, juiciest flavor.
- Rhubarb stalks: Bright red, firm, and chopped. Skip the leaves (they’re not edible).
- Granulated sugar: This brings out the natural sweetness and helps your jam set perfectly.
- Lemon juice: Fresh or bottled—it balances the sweet and helps the jam “gel.”
- Fruit pectin: Look for powdered or liquid; this ensures a nice, thick spread every time.
Choosing the Best Strawberries and Rhubarb
Tip:
Go for local, in-season strawberries and rhubarb if you can. They’re juicier, brighter, and pack the most flavor into every spoonful. Frozen fruit works in a pinch—just thaw and drain first.
Strawberry Rhubarb Jam Recipe With Pectin
Using pectin means your jam sets up faster and you use less sugar—win-win! If you like a more old-fashioned, soft-set jam, you can skip the pectin (just know it’ll be a bit looser).
Step-by-Step Strawberry Rhubarb Jam Recipe
Ready to turn those five ingredients into something magical? Making strawberry rhubarb jam at home is easier than you think, and there are a couple of ways to do it. Whether you love Ball’s tried-and-true method or you’re a Sure Jell fan, I’ve got you covered!
Ball Strawberry Rhubarb Jam Method
1. Prep Your Jars and Tools
Start by sterilizing your canning jars and lids. A quick boil for 10 minutes does the trick—this step helps keep your jam fresh and safe!
2. Mix Fruit and Sugar
Combine 4 cups chopped strawberries, 2 cups sliced rhubarb, and 5 cups sugar in a large pot. Stir well and let sit for about 10 minutes, until the fruit starts to release its juices.
3. Add Lemon Juice and Pectin
Pour in 2 tablespoons lemon juice and your packet of pectin. Mix everything up.
4. Boil and Stir
Turn the heat to medium-high and bring the mixture to a full rolling boil (the kind that keeps bubbling when you stir). Stir often—this is your “don’t-walk-away” moment!
5. Jar and Seal
Ladle the hot jam into your sterilized jars, leaving a little space at the top. Wipe the rims, place the lids, and screw on the bands.
Sure Jell Strawberry Rhubarb Jam Instructions
1. Combine Fruit and Sure Jell
In a big pot, combine your strawberries, rhubarb, and a box of Sure Jell pectin. Stir in 1/4 cup lemon juice.
2. Boil, Then Add Sugar
Bring everything to a boil over high heat, stirring constantly. Once it’s bubbling, quickly add your sugar and keep stirring.
3. Full Boil—Watch for Bubbles!
Let it reach a hard boil (lots of bubbles, can’t stir down), then boil for 1 more minute. That’s your sign it’s ready!
4. Fill and Process Jars
Pour the hot jam into jars. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes.
Clara’s Tip:
“See the bubbles? That’s your jam saying ‘I’m ready!’ And always use a grown-up for hot jars—safety first!”
New Strawberry Rhubarb Jam Recipe: 4 Ways to Can at Home
- Total Time: 45 minutes
- Yield: 5–6 half-pint jars 1x
- Diet: Vegetarian
Description
A quick, 5-ingredient strawberry rhubarb jam recipe—tangy, sweet, and perfect for canning or enjoying right away.
Ingredients
4 cups strawberries, hulled and chopped
2 cups rhubarb, chopped
5 cups granulated sugar
2 tablespoons lemon juice
1 box (1.75 oz) fruit pectin
Instructions
1. Sterilize jars and lids by boiling for 10 minutes.
2. Combine strawberries, rhubarb, and sugar in a large pot. Let sit for 10 minutes.
3. Add lemon juice and pectin, stirring well.
4. Bring mixture to a rolling boil, stirring constantly.
5. Ladle hot jam into jars, wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
Notes
Try adding vanilla or citrus zest for a flavor twist.
Store sealed jars in a cool, dark place; refrigerate after opening.
Perfect for toast, pancakes, or even as a cheesecake topping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Jam, Breakfast
- Method: Canning, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
How to Can Strawberry Rhubarb Jam Safely
If you’ve ever wondered how those little jars of homemade jam last all year, canning is the secret! Here’s how to do it—no stress, just a few easy steps and you’re set.
Strawberry Rhubarb Jam Recipe for Canning
1. Prep Your Workspace
Clean your counters and set out your jars, lids, and rings. Having everything ready makes canning quick and safe.
2. Fill Hot Jars
Carefully ladle your hot jam into sterilized jars, leaving about 1/4-inch space at the top (this is called “headspace”).
3. Remove Bubbles & Wipe Rims
Run a clean butter knife or spatula around the inside of each jar to pop any air bubbles. Wipe the rims with a damp cloth to make sure the lids seal tight.
4. Cap and Seal
Place the lids on and screw the rings until just fingertip tight. Don’t overtighten!
5. Water Bath Time
Place the jars in a boiling water bath. The water should cover the jars by at least an inch. Boil for 10 minutes (adjust for altitude if needed).
Tips for Sealing and Storing Homemade Jam
- Listen for the Pop:
When you remove jars from the water bath, set them on a towel. As they cool, you’ll hear little “pops”—that’s the sound of a good seal! - Label and Date:
Once jars are cool, label them with the date. Jam is best within a year, but it rarely lasts that long in my house! - Store Safely:
Keep sealed jars in a cool, dark spot. After opening, store in the fridge and use within a month.
Clara’s Canning Reminder:
“Hot jars and boiling water mean this is a grown-up job—get the kids involved with washing fruit or sticking labels instead!”
Tasty Variations and Serving Ideas
The beauty of homemade strawberry rhubarb jam recipe? You can tweak it and use it in so many ways—breakfast, snacks, or even desserts. Here’s how to make every jar your own:
Flavor Add-Ins for Strawberry Rhubarb Jam Recipe
- Vanilla:
Stir in a teaspoon of vanilla extract right at the end for a warm, bakery-style twist. - Citrus Zest:
Add grated orange or lemon zest with the fruit for a bright, tangy boost. - Ginger:
Finely grate a little fresh ginger into the pot for a gentle, spicy kick—perfect for fall. - Mixed Berries:
Try swapping half the strawberries for raspberries or blueberries for a new flavor combo!
Creative Ways to Use Your Jam
- Swirl it into yogurt or oatmeal:
Instantly makes breakfast feel special (my kids beg for this on school mornings). - Layer into cakes or thumbprint cookies:
Jam makes the filling pop with color and taste. - Spread on pancakes, waffles, or toast:
The classic move—nothing beats it. - Top cheesecake or ice cream:
A dollop on dessert adds sweet, fruity flavor and a pretty finish. - Glaze for meats:
Mix jam with a bit of mustard or balsamic and brush over grilled chicken or salmon for a tangy-sweet glaze.
Clara’s Tip:
“Don’t be afraid to play! Strawberry rhubarb jam is a blank canvas—make it your own and let your family pick a favorite add-in.”
Discover sweet homemade spreads with creative jam recipes and easy canning tips to enjoy fresh flavors all year.
FAQ Strawberry Rhubarb Jam Recipe
Strawberry rhubarb jam recipe with pectin
Yes, using pectin in your strawberry rhubarb jam recipe helps it set faster and keeps the color bright. Just add pectin with your fruit and sugar, and boil according to the package. You’ll get a firmer, more spreadable jam—great for quick breakfasts!
Ball strawberry rhubarb jam
The Ball method is a classic! It uses easy fruit-to-sugar ratios and walks you through safe canning with a boiling water bath. Follow Ball’s steps for a jam that’s sweet, safe, and perfect for stocking your pantry.
Strawberry rhubarb jam recipe for canning
To can your homemade jam, ladle the hot mixture into sterilized jars, wipe the rims, add the lids, and process in a boiling water bath for about 10 minutes. Let the jars cool—when you hear a “pop,” you know they’re sealed!
Sure Jell strawberry rhubarb jam recipe
Sure Jell is a popular fruit pectin brand. Mix your fruit and lemon juice with Sure Jell, bring to a boil, add sugar, and then boil again. Fill your jars, process them, and you’ll have perfectly set jam every time.
Rhubarb and strawberry jam BBC
The BBC’s approach is simple: just fruit, sugar, and a bit of lemon juice, simmered slowly and jarred. This method highlights the natural flavor of the strawberries and rhubarb—a true taste of summer!
The Joy of Homemade Jam Mornings
There’s just something magical about making your own strawberry rhubarb jam recipe watching simple fruit bubble and turn into a sweet, tangy spread you’ll reach for all week long. Whether you’re slathering it on toast, swirling it into yogurt, or sneaking spoonfuls straight from the jar (hey, no judgment!), you’ll taste the love and freshness in every bite.
Homemade jam mornings are my way of slowing down, even just for a moment, and making breakfast feel special. I hope this recipe brings a little more joy and flavor to your table, too.
Lightened up, but never short on flavor! Tag me if you try it—I cheer for every kitchen win!
