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!
So go for it! Whip up some 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
- Yield: 2 1/2 cups 1x
Print Recipe
Pin RecipeDescription
This is a small batch of jam, making about 2 1/2 cups.
Ingredients
- 1 lb strawberries (about 3 heaping cups chopped)
- 1 lb rhubarb (about 3 heaping cups chopped)
- 1 1/2 cups sugar
Instructions
- Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
- Cut up the strawberries into small chunks.
- Cut up the rhubarb into small chunks (about 1/2 inch pieces).
- 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.
- 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.
- 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.
- 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.
- Remove from heat, and let cool completely before serving.
- Enjoy!
Notes
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!
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.
Now go on…make some jam and brighten up your breakfast table!
Yum.
Have a delicious day!
For more strawberry rhubarb deliciousness, check out more of my recipes in this post here:
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49 Comments
Lori @ RecipeGirl
May 31, 2013 at 7:41 AMI’m determined to make all homemade jam this summer! This looks great 🙂
Jo-Anna
May 31, 2013 at 7:51 AMThank you Lori! I am going to try too – surprisingly jam is so easy to make, and so worth the effort!
Jodi Bowman
June 17, 2017 at 1:25 PMCan you double this recipe and seal the jars?
Liz
May 31, 2013 at 7:52 AMThis is my favorite kind of jam! Love your pics…sooo pretty! 🙂
Catie @ Catie's Corner
May 31, 2013 at 9:25 AMI will definitely be making this this weekend! My neighbor has a giant rhubarb plant in her yard and hates it. She told me to take as much as I want. Thanks for sharing! =)
Shannah @ Just Us Four
May 31, 2013 at 6:43 PMThis looks so delicious. I love rhubarb with strawberries. Would you consider linking this up to my Pinworthy Projects Party?
Pamela
May 31, 2013 at 7:05 PMThanks 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!!
Catherine
June 1, 2013 at 8:56 AMThanks 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.
Pamela
June 2, 2013 at 7:33 AMWell, 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!!
Pamela
emily
June 2, 2013 at 11:14 PMyum! I also got a bunch of strawberries.. I made a tart… it was up on the blot today :o)
Emily @ Nap-Time Creations
Michelle
June 15, 2013 at 8:36 PMSigh…wish rhubarb grew in Arizona. Visiting today from Sundae Scoop Link Party.
Michelle @ On A Wing And A Prayer
Jinnie @ Bright Settings
July 1, 2013 at 8:26 AMMade a batch of this jam and served it to party guests on Sunday. Good news-they loved it. Bad news-it’s all gone. Thank you so much for posting the recipe.
Sharon @ Red Poppy | Pink Peony
July 19, 2013 at 10:24 AMI’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!
Deana
September 13, 2013 at 3:59 PMwhat if I want to can this? do you know how?
Emily W.
June 14, 2014 at 11:36 PMI’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.
Jo-Anna@APrettyLife
June 15, 2014 at 9:51 PMHi 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! 🙂
Jenny
July 3, 2014 at 2:36 AMI 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
ose.exe
July 24, 2014 at 1:38 PMI 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.
Cheers!
stephanie
April 24, 2015 at 9:21 PMHello,
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?
Thanks!
Diane
May 2, 2015 at 9:41 AMOur 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!
Amy
June 7, 2015 at 12:31 PMSuch an easy recipe and the jam turned out wonderfully with the perfect consistency. I made it last week and am making it again today!
Jo-Anna@APrettyLife
June 8, 2015 at 1:38 PMOh I am SO happy to hear that Amy! It’s one of our favourites so I’m always thrilled when someone makes it and enjoys it as much as we do!
Kirsten
June 26, 2015 at 6:32 PMThis 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!
Tanya @ Mom's Small Victories
June 28, 2015 at 4:33 PMLooks wonderful, I have not tried making homemade jam before! Thanks for sharing with Small Victories Sunday Linkup last week. Pinning to our linkup board and hope you joined us again this weekend.
Mandee Thomas
June 30, 2015 at 11:09 AMWhat a great summer recipe!! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂
Jo-Anna@APrettyLife
July 1, 2015 at 2:56 PMOh thank you so much!
Lorelai @ Life With Lorelai
July 1, 2015 at 1:42 AMLooks and sounds delicious. Thanks for sharing at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂
~Lorelai
Life With Lorelai
Theresa @DearCreatives
July 4, 2015 at 10:44 AMI 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.
FoodFu App
July 5, 2015 at 5:25 PMThis 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.
Jo-Anna@APrettyLife
July 7, 2015 at 11:08 PMThis makes me so happy! 🙂
Andrea
June 4, 2016 at 5:39 AMThank 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 😉
Marsha
May 12, 2019 at 8:39 AMI am not joanna but that worked for me !
Donna
July 16, 2016 at 7:50 PMCan you use frozen rhubarb!
Jo-Anna@APrettyLife
July 17, 2016 at 4:48 PMHi 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.
Donna
July 17, 2016 at 10:06 PMThanks ,I guess I am making jam tomorrow, I haven’t made jam for quite a few years. ?
Tiffany
June 14, 2018 at 11:58 PMTurned out great! And I used my electric frying pan for a single batch if anyone wondered about using one, worked perfectly!
★★★★★
Barbara
June 25, 2018 at 3:28 PMJust 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!
Eileen
August 22, 2018 at 10:52 AMIf I seal the jars does the jam last longer then 4 weeks? And if so how long?
Mark Player
September 8, 2018 at 5:55 PMIt lasts up to 18 months in sealed jars
Eileen
August 22, 2018 at 10:54 AMI’m making your jam now ??
Jo-Anna Rooney
August 24, 2018 at 1:43 PMHi Eileen! I hope you love it! If you seal the jars they should last for months!
Sandy Waller
August 30, 2018 at 9:37 PMMy rhubarb is mostly green, not very pretty with strawberries.
Jo-Anna Rooney
September 1, 2018 at 3:07 PMBut tasty!
Holly
May 19, 2019 at 9:13 PMI 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.
★★★★★
Marty
May 31, 2019 at 2:51 PMCan this be made with fresh rubarb and frozen strawberries
Jo-Anna Rooney
June 1, 2019 at 4:23 PMHi 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.
Tamara
June 6, 2019 at 5:40 PMSo easy and very yummy
★★★★★
Courtney
July 14, 2019 at 4:48 PMThis 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.
★★★★★
Jo-Anna Rooney
July 15, 2019 at 10:09 AMHi Courtney! I love to hear that!! It really is SO good.