Strawberry Rhubarb Jam – Easy Homemade Recipe for Sweet, Tart Spread

Homemade Jam That Tastes Like Summer in a Jar

Few things compare to the taste of fresh Strawberry Rhubarb Jam spread over warm toast or dolloped on yogurt. This timeless recipe captures the vibrant flavor of ripe strawberries and tart rhubarb, simmered down into a rich, ruby-red preserve that’s perfect for canning, freezing, or devouring immediately.

In this complete guide, you’ll learn how to make this jam from scratch, with or without pectin, plus tips on storing, using, and customizing it for your taste.

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🌟 Why You’ll Love Strawberry Rhubarb Jam

• Classic flavor combo: Tart rhubarb + sweet strawberries = perfection.
• Versatile use: Spread on toast, swirl into oatmeal, spoon over cheesecake.
• Preserves seasonal fruit: Great way to enjoy rhubarb and berries year-round.
• No canning experience needed: Beginner-friendly and freezer-safe.
• Customizable sweetness: Control sugar content or use natural sweeteners.

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🛒 Ingredients You’ll Need

• 3 cups chopped fresh rhubarb
• 3 cups chopped strawberries (hulled)
• 2½ cups granulated sugar (adjust to taste)
• 2 tbsp lemon juice
• 1 packet (1.75 oz) fruit pectin (optional, for firmer set)

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👨‍🍳 Step-by-Step Instructions

1. Prep the Fruit

• Rinse and chop rhubarb and strawberries.
• Measure exactly for proper texture and consistency.

2. Combine Ingredients

• In a large saucepan, combine fruit, lemon juice, and sugar.
• Let sit 15 minutes to draw out juices.

3. Cook the Jam

• Bring mixture to a boil over medium heat.
• Stir constantly to prevent sticking or burning.
• If using pectin, follow timing instructions on the packet.
• Boil for 8–12 minutes until thickened (check for gel stage).

4. Test for Doneness

• Use the cold plate method: Place a spoonful on a chilled plate.
• If it wrinkles when touched, it’s ready.

5. Store

• Pour into sterilized jars.
• Cool, then refrigerate or freeze.

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🔁 Variations to Try

• Honey-sweetened version: Replace sugar with 1½ cups honey.
• Add vanilla or cinnamon: For a warm twist.
• Spicy kick: Add a touch of ginger or chili flakes.
• Low-sugar jam: Use less sugar and low-sugar pectin.

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🥄 Serving Ideas

• Spread on warm toast, biscuits, or English muffins
• Swirl into oatmeal or yogurt
• Drizzle over pancakes, waffles, or ice cream
• Use as a glaze for pork or chicken
• Spoon over cheesecake or pound cake

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📦 Storage Tips

• Fridge: Keeps for 3 weeks in airtight container.
• Freezer: Freeze up to 6 months in freezer-safe jars.
• Canned: Process in a water bath for 10 minutes if long-term shelf storage is desired.

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📊 Nutrition Info (Per Tablespoon)

• Calories: ~40
• Sugar: 10g
• Carbs: 11g
• Fat: 0g
• Protein: 0g
• Fiber: 0.5g

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🧠 Expert Tips

• Use ripe strawberries for best flavor.
• Don’t overboil—can ruin texture and flavor.
• Sterilize jars to prevent spoilage.
• Label and date all stored jars.

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❓ FAQs

Q1: Can I use frozen fruit?
Yes—thaw and drain well before using.

Q2: Do I need pectin?
No. With enough sugar and lemon juice, jam can set naturally.

Q3: Can I make it sugar-free?
Use natural sweeteners and low/no-sugar pectin.

Q4: How can I thicken jam without pectin?
Longer boiling and more lemon juice help gel formation.

Q5: How long does it last?
Up to 3 weeks in the fridge or 6 months in the freezer.

Q6: Can I double the batch?
Yes, but larger batches take longer to cook and thicken.

Q7: What if my jam is too runny?
Reboil with extra pectin or lemon juice.

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✅ Conclusion: Your New Favorite Homemade Jam

Strawberry Rhubarb Jam is more than just a sweet spread—it’s a celebration of fresh fruit, nostalgia, and homemade love. With a balance of tang and sweetness, it’s perfect for everything from breakfast to dessert. Whether you’re new to making jam or a seasoned preserver, this recipe is foolproof, flexible, and irresistibly delicious.

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