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 1/2 tsp finely diced fresh ginger
- 1/2 tsp rosewater
- 1/2 tsp 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…
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!
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Fresh and vibrant STRAWBERRY RHUBARB JAM is a quick and easy recipe with just a few SIMPLE ingredients! Enjoy this easy jam recipe for breakfast or dessert.
- 11 oz Strawberries (stalks removed)
- 11 oz Rhubarb (stripped of leaves and trimmed, top & bottom)
- 11 oz Granulated sugar
- 1 tbsp Lemon juice
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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
Recipe Video
STORING TIP: Rather than decanting into 1 large jar, use smaller jars and open one at a time to retain the freshness.
RECIPE TIP: If you'd like to try something new each batch, try adding one of the following optional ingredients:
- 1 1/2 tsp finely diced fresh ginger
- 1/2 tsp rosewater
- 1/2 tsp vanilla bean paste
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Such a classic flavor combo. I love making homemade jams and marmalades — and have recently gotten a canning set. I imagine I could can this recipe too, don’t you think?
Absolutely, and we would love to know how that goes! We love making homemade jam, too. This and our strawberry vanilla jam are our favorites. Thank you so much!
I love rhubarb but it is so expensive in my part of the country – Maybe I’ll splurge to make this delicious looking jam!
Thank you so much, Mireille! We would love to know what you think of this jam!
OMG I love rhubarb! Sadly it’s not easily available here in Italy! I did try to grow it in my garden without success! But, next time I find some rhubarb (happens occasionally) I want to make this jam!
Thanks so much, Jacqueline! We hope you’re able to find some soon to make this jam!
I love making my own jam! Love the flavors in this one, so sweet!
Thanks so much, Noelle! We love making jam too!
What a great way to use up rhubarb. I never would have thought to make a jam with it, especially not with strawberries too. YUM!
Thanks, Dannii! We hope you love it as much as we do!
Such a fantastic jam recipe, we would love to slather it on our morning toasts.
Thanks so much! We enjoy it on ours all the time.
I could eat this on some toast seven days a week!
Thanks so much, Suzy!
Such a pretty and flavorful Jam. I need to try this.
Thanks so much, Andrea! We love making jam.
Oh yum! I love homemade jam, but have only tried making my own strawberry before. I will definitely be trying this recipe next time!
Awesome, Rosa! We’re so glad to hear that. Let us know what you think!
Love how easy this is to make!! Looks so delicious!
Thanks so much, Taylor! We’d love to know what you think of it!
This adds to my excitement for fresh berries and spring produce!
We’re right there with you, Chantal! We’ve been looking forward to using spring produce again!
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!
Thanks so much, Heidy! We are SO happy to hear that, and thank you for sharing with your friends, too!
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!
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!