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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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!
If I seal the jars does the jam last longer then 4 weeks? And if so how long?
It lasts up to 18 months in sealed jars
I’m making your jam now ??
Hi Eileen! I hope you love it! If you seal the jars they should last for months!
My rhubarb is mostly green, not very pretty with strawberries.
But tasty!
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.
Can this be made with fresh rubarb and frozen strawberries
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.
So easy and very yummy
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.
Hi Courtney! I love to hear that!! It really is SO good.
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.)
I’m so happy you enjoyed this recipe Yvonne! It’s amazing how simple and delicious homemade jam is!
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
I’m so happy you enjoyed this jam!