This strawberry rhubarb jam is sweet, tart, bright, and perfect for spreading on toast, biscuits, pancakes, or spooning over desserts. It uses strawberries, rhubarb stalks, lemon juice, sugar, and classic powdered pectin for a more reliable set.
This recipe follows a tested pectin-based jam formula and includes conservative canning guidance. Read the safety notes before you begin, especially if you plan to process the jars for shelf-stable storage.
Why You’ll Love This Strawberry Rhubarb Jam
- Sweet-tart flavor: Strawberries bring sweetness while rhubarb adds a bright tang.
- Made with pectin: Classic powdered pectin helps the jam set more reliably.
- Great for everyday use: Spread it on toast, biscuits, pancakes, oatmeal, yogurt, or desserts.
- Seasonal fruit recipe: It is a simple way to use fresh strawberries and rhubarb when they are in season.
- Canning and refrigerator options: Process jars only if you follow tested canning steps. Otherwise, treat it as refrigerator jam.
Important Canning Safety Notes
Use a Tested Recipe for Shelf-Stable Jam
If you want shelf-stable jars, use a tested canning formula and follow the ingredient amounts and processing steps exactly. This recipe is based on a tested rhubarb-strawberry jam formula from the UC Master Food Preserver Program.
Do Not Reduce the Sugar in This Formula
Do not reduce the sugar in this regular-pectin recipe if you plan to process jars for shelf-stable storage. Sugar affects the set and the preservation quality of standard pectin jams. If you want a lower-sugar jam, use a tested recipe written specifically for low-sugar pectin.
Use Rhubarb Stalks Only
Use only rhubarb stalks in this jam. Remove and discard the leafy tops and root ends before chopping. For more general rhubarb preparation guidance, see the National Center for Home Food Preservation rhubarb guide.
Adjust Processing Time for Altitude
The base processing time for this formula is 10 minutes in a boiling-water canner or atmospheric steam canner, with 1 additional minute for each 1,000 feet above sea level. For general altitude guidance, review the National Center for Home Food Preservation processing time guide.
Safety note: If you do not process the jars in a canner, do not treat them as shelf-stable. Store unprocessed jam in the refrigerator.
Ingredients You’ll Need
Strawberries
Use ripe strawberries that are hulled and crushed before measuring. Crushing the berries helps release their juice and gives the finished jam a smoother, spreadable texture.
Rhubarb
Use chopped rhubarb stalks only. Rhubarb gives the jam its tart flavor and balances the sweetness of the strawberries.
Lemon Juice
Lemon juice adds brightness and supports the tested jam formula. Use the amount listed in the recipe card.
Powdered Pectin
Use classic powdered fruit pectin formulated for regular-sugar jam. Do not swap in liquid pectin or low-sugar pectin unless you are following a tested formula written for that specific product type.
Sugar
This recipe uses granulated sugar. Add it all at once after the fruit and pectin mixture reaches a full rolling boil.
Helpful Tools for This Recipe
You do not need fancy equipment, but canning jam is easier and safer when you have the right basic tools ready before you start.
- Half-pint canning jars: This formula makes about 6 half-pint jars.
- Two-piece lids and bands: Use new lids and clean bands for canning.
- Large deep saucepan: Jam bubbles up as it boils, so use a pot with enough room.
- Water-bath canner or atmospheric steam canner: Needed if processing jars for shelf-stable storage.
- Canning rack: Keeps jars from sitting directly on the bottom of the canner.
- Jar lifter: Helps move hot jars safely.
- Canning funnel: Helps fill jars cleanly while leaving the correct headspace.
- Ladle and clean towels: Useful for filling jars and wiping rims.
- Potato masher: Helpful for crushing strawberries before measuring.
How to Make Strawberry Rhubarb Jam
Prepare the Jars and Canner
Wash jars, lids, and bands in hot soapy water and rinse well. Keep jars hot until they are ready to fill. Prepare your boiling-water canner or atmospheric steam canner according to trusted canning guidance.
Prepare and Measure the Fruit
Wash the strawberries and rhubarb. Hull the strawberries and crush them one layer at a time with a potato masher. Measure 2 cups crushed strawberries after crushing. Remove the leafy tops and root ends from the rhubarb, chop the stalks, then measure 2 cups chopped rhubarb.
Cook the Fruit and Pectin
In a large deep saucepan, combine the crushed strawberries, chopped rhubarb, powdered pectin, and lemon juice. Stir well to blend in the pectin. Bring the mixture to a boil over medium-high heat, stirring often.
Add the Sugar and Boil
Add the sugar all at once and stir until it dissolves. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from the heat and skim foam if needed.
Fill the Jars
Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe the rims with a clean damp towel, center the lids, and apply the bands until fingertip-tight.
Process and Cool
Process half-pint jars for 10 minutes in a boiling-water canner or atmospheric steam canner. Add 1 additional minute of processing time for every 1,000 feet above sea level. After processing, remove the jars and let them cool undisturbed for 24 hours. Check seals before storing. Refrigerate any jars that did not seal.
How to Know the Jam Is Set
This jam uses powdered pectin, so the set depends on accurate fruit measurements, the correct sugar amount, lemon juice, and a full rolling boil. The jam may look loose while hot and continue to thicken as it cools in the jars.
If the jam does not set after cooling, do not guess at a fix for shelf-stable storage. Use an official re-batch method from a trusted canning source or refrigerate the jam and use it as a soft fruit spread.
Canning vs Refrigerator Jam
| Method | What It Means | Important Note |
|---|---|---|
| Processed jam | Hot jam is filled into jars and processed in a canner | Use tested processing time and altitude adjustments |
| Refrigerator jam | Jam is cooked and placed in clean jars without canning | Keep refrigerated and do not treat as shelf-stable |
| Unsealed jar | A processed jar did not seal after cooling | Refrigerate and use that jar first |
Ways to Use Strawberry Rhubarb Jam
- Spread it on toast, English muffins, or biscuits.
- Spoon it over oatmeal or yogurt.
- Serve it with pancakes from scratch.
- Add it to Greek yogurt pancakes.
- Use it as a simple filling for cakes, thumbprint cookies, or dessert bars.
- Spoon it over ice cream or serve it with easy lemon bars on a dessert table.
Troubleshooting Strawberry Rhubarb Jam
| Problem | Likely Cause | Fix |
|---|---|---|
| Jam did not set | Wrong pectin type, inaccurate measuring, or sugar changed | Use a trusted re-batch method or refrigerate as a soft spread |
| Jam looks loose while hot | Jam has not cooled yet | Let jars cool completely before judging the final set |
| Foam on top | Natural foaming during boiling | Skim foam after removing the jam from heat |
| Jam scorched | Heat was too high or stirring was not constant during hard boil | Use a large deep pan and stir constantly during the 1-minute boil |
| Jar did not seal | Rim was not clean, lid did not seal, or process was interrupted | Refrigerate that jar and use it first |
Estimated Nutrition
Estimated nutrition per 1 tablespoon: These values are estimates based on the ingredient amounts listed above and an approximate yield of 6 half-pint jars, or about 96 tablespoons. Nutrition will vary based on exact ingredients, brands, final yield, and portion size.
| Nutrient | Estimated Amount Per 1 Tablespoon |
|---|---|
| Calories | About 50 kcal |
| Carbohydrates | About 13 g |
| Sugar | About 12 g |
| Fat | 0 g |
| Protein | 0 g |
| Fiber | Less than 1 g |
| Sodium | Less than 5 mg |
Strawberry Rhubarb Jam Recipe
Ingredients
Equipment
Method
- Prepare about 6 half-pint jars, lids, and bands. Wash them in hot soapy water, rinse well, and keep the jars hot until ready to fill.
- Prepare a boiling-water canner or atmospheric steam canner according to trusted canning guidance if you plan to process the jars for shelf-stable storage.
- Wash the strawberries and rhubarb under cold running water, then drain well.
- Hull the strawberries and crush them one layer at a time with a potato masher. Measure 2 cups of crushed strawberries after crushing.
- Remove the leafy tops and root ends from the rhubarb. Chop the stalks into small pieces and measure 2 cups of chopped rhubarb.
- In a large deep saucepan, combine the crushed strawberries, chopped rhubarb, powdered pectin, and lemon juice. Stir well to blend in the pectin.
- Bring the fruit mixture to a boil over medium-high heat, stirring often.
- Add the sugar all at once and stir until it dissolves.
- Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove the jam from the heat and skim off foam if needed.
- Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles.
- Wipe jar rims with a clean damp towel. Center the lids and apply the bands until fingertip-tight.
- Process half-pint jars for 10 minutes in a boiling-water canner or atmospheric steam canner. Add 1 additional minute of processing time for every 1,000 feet above sea level.
- Remove the jars and let them cool undisturbed for 24 hours.
- Check the seals before storing. Store sealed jars in a cool, dark place and refrigerate any jars that did not seal.
Notes
FAQs
Can I make strawberry rhubarb jam without pectin?
Yes, but use a tested no-pectin recipe if you plan to can it. No-pectin jam depends on different cooking times, sugar levels, and set testing, so it should not be improvised from this pectin-based recipe.
Can I reduce the sugar in strawberry rhubarb jam?
Do not reduce the sugar in this regular-pectin canning formula. If you want a lower-sugar jam, use a tested recipe written for low-sugar pectin.
Why did my strawberry rhubarb jam not set?
Common causes include using the wrong type of pectin, measuring fruit incorrectly, changing the sugar amount, or not reaching a full rolling boil after adding sugar. Let the jam cool fully before judging the set.
Do I need to peel rhubarb for jam?
No. Rhubarb stalks do not need to be peeled for this jam. Trim the ends, discard the leaves, and chop the stalks before measuring.
Can I use frozen strawberries or frozen rhubarb?
Frozen fruit can be used if it is thawed and drained before measuring. Measure the prepared fruit after thawing and draining so the amounts match the tested formula.
More Rhubarb and Strawberry Recipes
For more seasonal fruit desserts, try these rhubarb bars, strawberry crunch cake, or strawberry cheesecake dump cake. If you love fruit-forward summer desserts, you may also like this peach crisp or these peach dessert recipes.