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Fresh and vibrant Strawberry Rhubarb Jam is a quick and easy recipe using just a few SIMPLE ingredients. Use it on breakfast goods or to fill sweet baked desserts, and this easy homemade jam recipe will become a favorite in your home!
This soft-set strawberry rhubarb jam is easy to make and can be stored in the refrigerator without canning. This is a refrigerator jam, made with less sugar than traditional jam, and it has a softer, looser set and a sharper flavor!
Ingredients for Strawberry Rhubarb Jam
Our recipe for strawberry rhubarb jam requires just 4 essential ingredients:
- Strawberries
- Rhubarb
- White Sugar
- Lemon juice
But, if you’d like to try something new each batch, try adding one of the following optional ingredients:
- 1 ½ teaspoon finely diced fresh ginger
- ½ teaspoon rosewater
- ½ teaspoon vanilla bean paste
How to Make Strawberry Rhubarb Jam
This strawberry rhubarb jam recipe is easy to make, as it doesn’t require traditional canning:
- Prepare the rhubarb: Rhubarb leaves should never be eaten – cut them off and discard!
Wash the rhubarb and strip off any tough, stringy ribs using a paring knife (forced rhubarb should not need peeling). Trim the top and bottom of each stem. Thinly slice the prepared rhubarb. - Roughly chop the strawberries
- Place all chopped fruit into a large heavy based saucepan
- Pour the sugar over the fruit and stir
- Cook gently for 10 minutes to allow the sugar to dissolve and the fruit to break down
- Turn up the heat and let bubble for another 10-15 minutes until the temperature reaches at least 221°F on a food thermometer. This is the jam setting point.
- Take off the heat and let cool
- Ladle into sealable jars and store in the fridge
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- Roughly chop the rhubarb and strawberries
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- Place all chopped fruit into a large heavy based saucepan, pour over sugar, and stir
How long is refrigerator jam good for?
Strawberry rhubarb jam will stay fresh for up to 3 weeks if stored in lidded jars and kept refrigerated.
STORING TIP: Rather than decanting into 1 large jar, use smaller jars and open one at a time to retain the freshness.
Can you freeze refrigerator jam?
Yes! Refrigerator jam can be frozen for up to 6 months. Transfer to freezer-proof containers, seal and label.
FREEZING TIP: Defrost fully at room temperature before eating and, once defrosted, ensure this jam is stored in the refrigerator.
Uses for Strawberry Rhubarb Jam
This refrigerator jam is deliciously soft set, so it lends itself well to a variety of uses including the following:
- spread on toast and croissants–this jam would be great spread on our sprouted bread recipe
- spoon onto pancakes and waffles
- stir into yogurt
- swirl into vanilla cheesecake before baking
- sandwich between layers of sponge cake
Want more like this recipe? Try these…
- Strawberry Vanilla Jam
- Quick Raspberry Jam
- Spiced Peach Jam
- Cherry & Amaretto Jam
Love rhubarb? Try…
- Strawberry Rhubarb Crisp
- Rhubarb and Apple Crumble
- Rhubarb Dump Cake
- Rhubarb Muffins
- Stewed Rhubarb
- Rhubarb Chutney
- Rhubarb Steamed Pudding
Let us know what you think of this strawberry rhubarb jam in the comments below! We’d love to hear what you make with it!
📌 Pin Strawberry Rhubarb Jam to save for later!
Strawberry Rhubarb Jam
Ingredients
- 11 oz Strawberries (stalks removed)
- 11 oz Rhubarb (stripped of leaves and trimmed, top & bottom)
- 11 oz Granulated sugar
- 1 tablespoon Lemon juice
Instructions
- Wash the rhubarb and strip off any tough, stringy ribs using a paring knife (forced rhubarb should not need peeling). Thinly slice the prepared rhubarb.
- Roughly chop the strawberries into small pieces
- Place all chopped fruit into a large heavy-based saucepan
- Pour the sugar over the fruit and stir
- Cook gently for 10 minutes, stirring often, to allow the sugar to dissolve and the fruit to break down
- Once the fruit has softened and the sugar has dissolved, turn up the heat and let it bubble away for another 10-15 minutes until the temperature reaches at least 221°F (the setting point) on a food thermometer
- Take off the heat and let cool
- Ladle into 2-3 sealable jars and store in the fridge
Video
Notes
- 1 ½ teaspoon finely diced fresh ginger
- ½ teaspoon rosewater
- ½ teaspoon vanilla bean paste
Chantal says
This adds to my excitement for fresh berries and spring produce!
Em Beitel says
We’re right there with you, Chantal! We’ve been looking forward to using spring produce again!
Heidy McCallum says
I love rhubarb! So delicious when properly done like your recipe here. I’m so excited to share some of this with my friends. Turned out perfectly!
Em Beitel says
Thanks so much, Heidy! We are SO happy to hear that, and thank you for sharing with your friends, too!
Lisa says
I’ve been looking for a good rhubarb recipe and this is perfect! Especially love the rhubarb strawberry combo. Can’t wait to try this!
Em Beitel says
Thanks so much, Lisa! We find this makes a delicious spread on toast and is great in desserts. It’s really versatile. We hope you love it!