Easy 3 Ingredient Strawberry Rhubarb Jam
Easy Strawberry Rhubarb Jam
If you’re looking for a recipe to use up fresh rhubarb and strawberries, this 3 ingredient Strawberry Rhubarb Jam is SO delicious. It’s both tangy from the tart rhubarb and sweet from the sweet strawberries…a perfect balance. Yum.There’s just nothing like homemade jam!
This is a small batch jam.
So what exactly is a small batch jam? Well they’re the kind of jams that don’t require the use of pectin, and the jars do not need to be sealed. 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 jam! I make small batch jams regularly because they’re so easy, and they’re a great way to use up ripe berries and fruit. Here are a few other easy jam recipes we love:
More Small Batch Jams + Jellies to Try!
Strawberry Rhubarb Jam Recipe Tips
- RHUBARB: You can use fresh or frozen rhubarb.
- STRAWBERRIES: You can use fresh strawberries or frozen strawberries.
- STRAWBERRY/RHUBARB SPLIT: This recipe calls for equal amounts of strawberries and rhubarb, but honestly you can play with the amounts. If you want it to taste more like strawberry jam, use more strawberries and not as much rhubarb. Or vice versa, more rhubarb, less strawberries.
- SUGAR: This recipe calls for 1 1/2 cups of sugar. But you can experiment with less sugar if you like. If you feel like the strawberries are really sweet, try cutting back the amount of sugar by 1/2 cup. If after the jam has been lightly boiling for some time and doesn’t seem to be coming together, add a tablespoon of sugar at a time until it starts to get jammy.
- STORAGE: Keep in an airtight container or glass jar in the fridge for up to 2 weeks.
- FREEZING: This jam freezes well.
- CAN I SEAL THE JAR/JARS? Yes! If you wish, you can seal the jam jars. Just make sure to use a hot water bath and canning jars if you choose to do this.
- IF YOU WANT A SMOOTH JAM: When the jam has cooled, you can use an immersion blender or food processor to purée the jam to make it smooth. Just make sure NOT to do this with hot jam.
Serving Suggestions:
This homemade strawberry rhubarb jam is delicious on toast, scones, oatmeal muffins, and it also makes a great topping over vanilla ice cream. Yum. So perfect for strawberry and rhubarb season…I look forward to it every year at this time!
Cooking tip!
How to tell when the jam is done:
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. You can also use the jam plate test: just place a scoop of jam onto a cold plate, pull the spoon through it and is should leave a trail behind.
Easy Strawberry Rhubarb Jam
Ingredients
- 1 lb strawberries (about 3 heaping cups chopped, if you're doubling it's 6 cups, if you're tripling it's 9 cups)
- 1 lb rhubarb (about 3 heaping cups chopped, if you're doubling it's 6 cups, if you're tripling it's 9 cups)
- 1 1/2 cups granulated sugar
Instructions
- Prepare your jam jar by making sure it's been cleaned thoroughly, preferably through a dishwasher cycle.
- Cut the strawberries into small chunks.1 lb strawberries
- Cut the rhubarb into small chunks (about 1/2 inch pieces).1 lb rhubarb
- In a glass bowl combine the chopped strawberries, rhubarb and 1 1/2 cups granulated sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
- After this time, transfer the fruit and the juices to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice that air bubbles / foam will develop, but don't worry this will go away.
- 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 – 25 or more minutes.
- You may need to use a potato masher to mash down the fruit, this will make the jam less chunky.
- 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 above. Keep in mind that as the it cools the jam will set.
- Remove from heat, and let cool completely before serving.
- Enjoy!
Notes
More Strawberry Rhubarb Recipes:
Now go on, make some jam and brighten up your breakfast table! I hope you love this easy strawberry rhubarb jam as much as we do! Have a delicious day!
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I’m hoping for a not too sweet jam if that makes sense. Is this rhubarb flavor prominent in this recipe?
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.
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 !
Cathy
Hi Cathy! No, add all the fruit and the juices to the pan to simmer! I hope you enjoy this jam!
I made this jam is is very good I should have doubled or tripled the recipe
Easy Peary! And yummy!😀
Question: Can this strawberry rhubarb jam be canned in a hot water bath, or maybe frozen to last longer? Janice
Absolutely!
I’m trying this recipe, tmrw, 2 days before Mothers day, doing Brunch, want it on table, to pair with othe brunch items
All the recipes, no matter how much (1x, 2x or 3x) they all say 3 heaping cups of strawberries and 3 heaping cups of rhubarb! That can’t be right??
If you’re doubling the recipe it’s 6 cups, if you’re tripling it’s 9 cups. The notes are fixed to reflect that.
If i was to use frozen sliced strawberries would they need to be thawed?
No, they should thaw just fine during the cooking process, but it just might take a little longer. I’ve had great success with using frozen berries.