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!
—-
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.
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! 🙂
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
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.
Cheers!
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?
Thanks!
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!
Oh 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!
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!
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.
This makes me so happy! 🙂
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 😉
I am not joanna but that worked for me !
Can you use frozen rhubarb!
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.
Thanks ,I guess I am making jam tomorrow, I haven’t made jam for quite a few years. ?
Can you freeze the Jam? To keep it longer?
Definitely!
Turned out great! And I used my electric frying pan for a single batch if anyone wondered about using one, worked perfectly!
Wonderful spread. So easy and makes just the perfect amount for two. Thanks!
I’m so happy you enjoyed it Dot!