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Strawberry Rhubarb Jam Recipe

Capture the taste of summer with this vibrant Strawberry Rhubarb Jam! Sweet strawberries and tangy rhubarb create a perfect balance in this easy-to-make jam. Enjoy it on toast, biscuits, or as a delicious topping for yogurt and ice cream. This recipe makes a small batch, perfect for trying out or gifting. Keeps for 30 days refrigerated or freeze for longer storage.

Prep Time 20 mins
Cook Time 15 mins
Calories 1999.9 kcal
Protein 24g
Rating 3.3 (3 Reviews)
Strawberry Rhubarb Jam 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Rhubarb Jam

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How to Make Strawberry Rhubarb Jam

  1. Wash and chop 1 pound of rhubarb into 1/2-inch pieces.
  2. Hull and slice 1 pound of strawberries.
  3. Combine rhubarb and strawberries in a large saucepan.
  4. Add 3 cups of sugar and 1/4 cup of lemon juice. Stir well to combine.
  5. Bring mixture to a boil over medium-high heat, stirring constantly.
  6. Reduce heat to medium-low and simmer for 10-15 minutes, or until the jam thickens and reaches setting point (a small amount dropped onto a chilled plate wrinkles when pushed with a finger).
  7. Remove from heat and skim off any foam.
  8. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
  9. Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes (for longer storage).
  10. Let cool completely. Check seals by pressing on the center of each lid. If the lid doesn't flex, the jar is sealed.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

1916g

Fat

1g

Carbs

168g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit American Easy Refrigerator Low Fat Freezer Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low In Something Equipment