Description
This Homemade Strawberry Rhubarb Jam is a sweet and tangy spread bursting with fresh fruit flavor. The natural sweetness of strawberries balances beautifully with the tartness of rhubarb, creating a bright and vibrant jam you’ll want to put on everything—from toast to yogurt to desserts. No pectin required!
Ingredients
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2 cups chopped fresh rhubarb
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2 cups chopped fresh strawberries (hulled)
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2 cups granulated sugar
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract (optional)
Instructions
In a large saucepan, combine the rhubarb, strawberries, sugar, and lemon juice. Let sit for 15–20 minutes to draw out the juices.
Place the saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture starts to bubble.
Reduce heat to a simmer and cook for 25–30 minutes, stirring often, until the fruit breaks down and the mixture thickens. You can mash the fruit a bit with a spoon or potato masher if you like a smoother texture.
To check if the jam is ready, spoon a little onto a chilled plate—if it wrinkles when pushed, it’s done. If not, simmer a few minutes longer.
Remove from heat and stir in vanilla extract (if using).
Pour the hot jam into clean jars, let cool to room temperature, and refrigerate—or process in a boiling water bath for 10 minutes to make it shelf-stable.
Notes
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Makes a soft-set jam. For a firmer consistency, add 1 tablespoon of powdered pectin during cooking.
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Frozen fruit can be used—just thaw and drain first.
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Store in the fridge for up to 3 weeks or freeze for up to 6 months.