| | | | |

Easy Strawberry Rhubarb Jam

A 3-Ingredient, Easy Strawberry Rhubarb Jam that makes a batch that is small enough you don’t even have to seal the jars!

Hi everyone!  Thank you for taking time out of your day to come visit!  I think you’ll love what I made for you today!  Jam.  Yummy jam.  And not just any jam…Strawberry Rhubarb Jam.

I’m noticing lately that I’ve got a love affair with the strawberry-rhubarb combination!  I think it’s because rhubarb seems to be more readily available this year…I remember last spring there was none to be found anywhere.  But this year the grocery stores are full of it, and I’m loving it!

This season I’ve already made a Strawberry Rhubarb Crisp and some Strawberry Rhubarb Muffins.  And then I had a major hankering for Strawberry Rhubarb Jam so I made some.  And you can too.  Don’t be afraid of making jam.  The kind of jams that I make are small batch jams (I also made an Easy Peach Jam) that require no pectin and you don’t even have to seal the jars.  Because the batches are so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars.  4 weeks is plenty of time to finish every last drop of this sweet goodness!

Easy Strawberry Rhubarb Jam

So go for it!  Whip up some jam!

Easy Strawberry Rhubarb Jam

And just a word of caution…don’t forget to watch your jam while it’s cooking, because you don’t want it to burn and turn black near the bottom of the pan.  Don’t go and get all distracted by various social media outlets.  You might then have to run out in sweat pants and a dirty shirt in the pouring rain to the grocery store to get more ingredients and start all over again.  You know, if that were to happen.  Just sayin.



Easy Strawberry Rhubarb Jam

A jar of Strawberry Rhubarb Jam

This is a small batch of jam, making about 2 1/2 cups.


  • 1 lb strawberries (about 3 heaping cups chopped)
  • 1 lb rhubarb (about 3 heaping cups chopped)
  • 1 1/2 cups sugar


  1. Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
  2. Cut up the strawberries into small chunks.
  3. Cut up the rhubarb into small chunks (about 1/2 inch pieces).
  4. In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
  5. After this time, transfer the fruit mix to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice a foam will develop, but don’t worry this will go away.
  6. Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 20 or more minutes.
  7. You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. See the photo below.
  8. Remove from heat, and let cool completely before serving.
  9. Enjoy!


Because the batch of this jam is so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!


How Jam Looks When It's Cooked

This is how the jam should look when it’s done.  When you run a spoon through the mixture it should leave an open trail behind.

Easy Strawberry Rhubarb Jam

Now go on…make some jam and brighten up your breakfast table!

Have a delicious day!

For more strawberry rhubarb deliciousness, check out more of my recipes in this post here:

Strawberry Rhubarb Recipes {A Pretty Life)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Thanks Jo-Anna! Now I know exactly what I am doing tomorrow…heading out to market to pick up some strawberries and I have a large rhubarb patch, so that takes care of that.
    Your recipe sounds so yummy! I just hope mine turns out half as good as yours looks…
    Thanks for the wonderful idea!!

  2. Thanks so much for the picture of the spoon making a trail in the preserves. I have a hard time determining when the jam is ready. I’ve already made strawberry-basil and strawberry preserves this season. A trip to the farm market resulted in rhubarb for this recipe.

  3. Well, I made your jam…it is now on my favourite list!!
    All the helpful hints were sure a big help in making this an awesome jam…only one thing, you forgot to tell us not to wear a white top when making this amazing jam. LOL.
    Thanks Jo-Anna for yet another keeper of a recipe!!

  4. I’ve made the peach and blueberry jams, and they were so simple and delicious! I’d never cooked with rhubarb before, but this jam is being made right now (well, the ingredients have been prepped and I’m waiting to put them on the stove). Homemade jam is so good!

  5. I’ve never made jam before, and my dad LOVES strawberry-rhubarb jam, so I found this recipe and decided to go for it. I just graduated from college and I live in a loft with a half-size stove and tiny kitchen, so I was kind of nervous. But, the directions were so straightforward and simple. The jam is delicious, and I can’t wait to give it to him tomorrow for Father’s Day! 🙂 I also made your strawberry rhubarb muffins today and they look absolutely beautiful! He’s going to love his yummy gifts.

    1. Hi Emily thank you so much for your e-mail! It makes me so happy to know that you made this for your Dad for Father’s Day…honestly there is no better compliment! Thank you so much for making my day! 🙂

  6. I made this from frozen strawbs and rhubarb. Defrost both throw away all the juices. Leave strawberries whole. Rhubarb will be cut into pieces to freeze. Put into pan and carry on as normal

  7. I do not even know the way I stopped up right here,
    however I assumed this put up was good. I do not recognize
    who you are but certainly you’re going to a well-known blogger if you aren’t already.

  8. Hello,
    I want to make your recipe, but I am trying to stay away from refined sugar. Have you tried making this with honey or any other alternative sweeter? Would you be able to recommend an amount if I do want to use a different sweetener?


  9. Our rhubarb and strawberries are ripe! I’m making this jam. Thank you for the wonderful recipe. Found you at #purebloglove link party! I love your rhubarb section!

  10. Such an easy recipe and the jam turned out wonderfully with the perfect consistency. I made it last week and am making it again today!

  11. This looks so delicious! I’m always so intimidated by the jam making “process”, I’m thrilled to find a recipe that doesn’t require all the extras. Pinning this!

  12. I just made strawberry jam but, have never tried it with rhubarb. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon & Happy 4th of July weekend.

  13. This recipe is easy and so delicious! We got a bunch of rhubarb in our CSA this week and this jam was the perfect way to use it. Thanks for sharing the recipe.

  14. Thank you sooo much, this is my first attempt to eating rhubarb and I love it. Both texture and flavor are rich and addictive, I used brown sugar in the same ammounts, hopefully I did not do something wrong there 😉

    1. Hi Donna! I’m sure it would be fine…the only concern I would have is if the freezing dried out the rhubarb at all. But if it did, I would just add a little extra water if needed.

  15. 5 stars
    Turned out great! And I used my electric frying pan for a single batch if anyone wondered about using one, worked perfectly!

  16. Just wanted to let you know that I have used this recipe for the past three summers to make jam for my family and friends. They have all loved it. Picked strawberries today so I’m making a batch tonight! It has become one of my “must do” summer activities! Thank you for sharing!

  17. 5 stars
    I made this last year and am prepping the rhubarb to make again. Our rhubarb season doesn’t align with strawberry season so I freeze my rhubarb for about a month and then make the jam. I love the simplicity of this recipe without losing any flavor.

    1. Hi Marty! Absolutely you can make it with frozen strawberries! The only thing that might happen is you might end up with it being a bit more watery, but you can fix that by cooking it a little longer or adding a bit more sugar.

  18. 5 stars
    This is by far the best I’ve ever made and so easy! My husband and kids just love it. Made a single batch a week ago and today I’m making a double batch. Not only does it make an awesome PB&J but the ultimate is to warm up a heaping spoon full (or 2) and serve over some vanilla ice cream.

  19. 5 stars
    O. M. G. !!! This jam is the best I’ve ever had!! I’m not a fan of “chunks” in my jams, and mine turned out so smooth and delicious!! I also decided to try an “experiment” after I made a batch of strawberry rhubarb jam, and made PEACH rhubarb using the same proportions… SOOOOOO GREAT!!! Thank you so much for this recipe… making another batch tonight! 🙂 (note for anyone reading this: I used fresh strawberries and frozen rhubarb, and it turned out great… just needed to cook it a little longer for it to thicken.)

  20. 5 stars
    So simple yet such a wonderful flavour! However, I would just add that 3lbs of rhubarb and 3lbs of strawberries cooked down to 2lbs of jam. There is. either something wrong with my cooking or my Math LOL

    Delicious. Thank you

  21. I’m hoping for a not too sweet jam if that makes sense. Is this rhubarb flavor prominent in this recipe?

    1. Hi Bobbi! It’s not too sweet, but if you really want less sweet, start with less sugar and see how that works. Also, the rhubarb flavour is prominent, but I find with any strawberry/rhubarb combination, strawberry seems to always be more prominent. You could always reduce the amount of strawberries and increase the rhubarb instead, to get more of a rhubarb flavour.

  22. Hi Joanna – I’m going to try this today. Question- in the recipe after “Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.” do I throw that juice out? Thanks !