My homemade Strawberry and Rhubarb Jam is a simple preserve made with fresh rhubarb, sweet strawberries, and the perfect amount of sugar to enhance their natural flavors. As it cooks, the tender, slightly tart rhubarb softens and blends with the juicy strawberries, creating a smooth, glossy jam with a bright, fruity taste and a deep pink colour.
Jump to:
- Why You’ll Love This Strawberry and Rhubarb Jam
- What Does Strawberry and Rhubarb Jam Taste Like?
- Ingredients You'll Need
- How to Make Strawberry Rhubarb Jam
- Recipe Tips From the Chef
- How to Sterilize the Jars
- How to Store Strawberry and Rhubarb Jam
- Variations
- Troubleshooting
- Serving Suggestions
- Recipe FAQS
- Related Recipes
- Strawberry and Rhubarb Jam
This delicious homemade jam is perfect to spread on a slice of Homemade Sandwich Bread, Butterzopf - Swiss Braided Bread, or Japanese Hokkaido Milk Bread.
Why You’ll Love This Strawberry and Rhubarb Jam
This recipe is easy to make, uses a handful of ingredients, and gives you a jam that tastes far better than anything store-bought.
- Made with fresh, seasonal ingredients.
- Balanced flavour – not too sweet, not too tart.
- No added pectin required.
- Simple method with minimal prep.
- Perfect for breakfast, baking, or gifting.
- Great way to use rhubarb during spring.
The combination of strawberries and rhubarb is a classic for a reason. The sweetness of strawberries softens the sharpness of rhubarb and gives you a jam that’s full of flavour but still fresh and light.
What Does Strawberry and Rhubarb Jam Taste Like?
This jam has a soft, fruity sweetness from the strawberries and a gentle tang from the rhubarb. The texture is smooth with small, soft pieces of fruit throughout, and the flavour is bright without being overpowering.
It’s slightly less sweet than most classic jams, which makes it especially good for spreading on a slice of Sourdough Sandwich Bread or serving with richer foods like Baked Brie with Jam.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Choose fresh rhubarb stalks that are firm and crisp. The colour can range from green to deep red, but both work well. Red stalks will give a deeper pink colour. Make sure to remove any leaves, as they are not safe to eat.
- Strawberries - Fresh strawberries add natural sweetness, colour, and flavour. Use ripe but firm strawberries for the best results.
- Sugar - I use regular caster or granulated sugar for making jam just like when I make Thai Style Tomato Chili Jam.
- Lemon juice - Adding a small amount of lemon juice to jams helps preserve the color, adds acidity to balance the sweetness, and promotes gelling by activating natural pectin.
How to Make Strawberry Rhubarb Jam
Wash the rhubarb thoroughly and remove any leaves, as they are toxic. Chop the rhubarb into small pieces, around 1-2 cm in length. Hull and chop strawberries the same size as the rhubarb.
Place all the fruit into a large saucepan.
Add the sugar to the fruit and mix well so everything is evenly coated. Leave the mixture to sit for a few hours or overnight. This helps the fruit release its juices and dissolve the sugar naturally.
Place the saucepan over medium heat and stir gently until the sugar has fully dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cook for about 30–40 minutes, stirring occasionally, until the jam thickens.
Add a few drops of lemon juice, stir well, and cook the jam for another 5 minutes. You can test the consistency by placing a small amount of the jam onto a cold plate and allowing it to cool.
If the jam sets and wrinkles when you push it with your finger, it is ready. Once the jam is ready, remove it from the heat and let it cool for 15 minutes.
Serve your Rhubarb Jam over a slice of Paskalya Çöreği (Tsoureki) - Easter Bread, or use it as a filling for Berliner - German Jam Doughnuts. Spoon the jam into clean, sterilized jars and seal tightly. The jam will keep in the fridge for a few months.
Recipe Tips From the Chef
- Use fresh, high-quality fruits to ensure that your jam has the best possible flavor.
- Cut fruit into small, uniform pieces. This will help it to cook evenly and ensure that you get a smooth consistency.
- Allow the sugar to dissolve. Leaving the rhubarb and sugar to sit overnight before cooking will help the rhubarb to release all of its juices. Also, it reduces cooking time and gives a better texture.
- Be patient when cooking the jam. It can take up to 40 minutes for the jam to reach the desired consistency, so don't rush it.
How to Sterilize the Jars
Properly sterilising jars helps prevent spoilage. Let them dry completely before use.
To sterilize the jars, wash them in hot soapy water and rinse well. Place in a warm oven (around 120°C / 250°F) for 10–15 minutes.
Another way to sterilize jars is to use your dishwasher. Simply remove the jars from the dishwasher as soon as the cycle has finished and fill them with strawberry and rhubarb jam immediately afterward. You can visit kilnerjar for more information about how to sterilize jars.
How to Store Strawberry and Rhubarb Jam
Homemade rhubarb jam can be stored in an airtight container in the refrigerator for up to a month, or in the freezer for up to six months.
If properly sealed and sterilised, jars can last longer in a cool, dark place.
Variations
If you want to experiment with different flavor combinations, I have a few ideas for you to try:
- Strawberry Rhubarb Ginger Jam - Add some freshly grated ginger to the mixture for a warming, spicy flavor.
- Strawberry Rhubarb Vanilla Jam - Stir in a vanilla bean to the mixture for a fragrant, sweet flavor.
- Strawberry Rhubarb Vanilla Jam - Add freshly squeezed orange juice and zest to the mixture for a tangy, citrusy flavor.
Troubleshooting
- My jam didn't set properly. What went wrong?
If your jam didn't set properly, it may be because you didn't use enough sugar or because you didn't cook the jam for long enough. Try re-cooking the jam with additional sugar.
- My jam has crystallized. Can I still use it?
If your jam has crystallized, it may still be safe to eat, but the texture may be grainy. Try re-heating the jam and stirring it vigorously to dissolve the crystals.
- My jam has mold on top. Is it still safe to eat?
If your jam has mold on top, it is not safe to eat and should be discarded. To prevent mold growth, make sure to sterilize your jars and lids before storing your jam, and refrigerate or freeze it promptly after cooking.
Serving Suggestions
This jam works in many ways, both sweet and savoury. You can spread it on toast or serve it with scones or pastries such as Boyoz Pastry and Simit (Turkish Sesame Bagel).
I also like adding rhubarb strawberry jam to my homemade Greek yogurt or granola.
You can use it as a cake or tart filling or Berliner - German Jam Doughnuts. Pair with soft cheeses like brie or goat cheese, or serve as part of a Turkish breakfast/brunch spread.
Recipe FAQS
Yes, frozen strawberries and rhubarb work well. Thaw and drain excess liquid before using.
No, lemon juice is not necessary, but it can help to preserve the color and balance out the sweetness of the jam.
No, the natural pectin in the fruit is enough when combined with sugar and lemon juice.
Related Recipes
For more delicious jam/spread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this gorgeous homemade Strawberry and Rhubarb Jam as much as you enjoy eating it! 🙂
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Strawberry and Rhubarb Jam
Ingredients
- 14 oz strawberry (400 grams)
- 14 oz rhubarb (400 grams)
- 4 cups caster sugar
- few drops of lemon juice
Instructions
- Wash the rhubarb thoroughly and remove any leaves, as they are toxic. Chop the rhubarb into small pieces, around 1-2 cm in length.
- Hull and chop strawberries the same size as the rhubarb.
- Place all the fruit into a large saucepan.
- Add the sugar to the fruit and mix well so everything is evenly coated.
- Leave the mixture to sit for a few hours or overnight. This helps the fruit release its juices and dissolve the sugar naturally.
- Place the saucepan over medium heat and stir gently until the sugar has fully dissolved.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cook for about 30–40 minutes, stirring occasionally, until the jam thickens.
- Add a few drops of lemon juice, stir well, and cook the jam for another 5 minutes.
- You can test the consistency by placing a small amount of the jam onto a cold plate and allowing it to cool. If the jam sets and wrinkles when you push it with your finger, it is ready.
- Once the jam is ready, remove it from the heat and let it cool for 15 minutes.
- Spoon the jam into clean, sterilized jars and seal tightly. The jam will keep in the fridge for a few months.
Notes
- Use fresh, high-quality fruits to ensure that your jam has the best possible flavor.
- Cut fruit into small, uniform pieces. This will help it to cook evenly and ensure that you get a smooth consistency.
- Allow the sugar to dissolve. Leaving the rhubarb and sugar to sit overnight before cooking will help the rhubarb to release all of its juices. Also, it reduces cooking time and gives a better texture.
- Be patient when cooking the jam. It can take up to 40 minutes for the jam to reach the desired consistency, so don't rush it.
Debra says
Turned out delicious, perfect consistency and taste.