Easy Homemade Strawberry Rhubarb Jam Recipe Perfect for Beginners
This easy homemade strawberry rhubarb jam recipe is beginner-friendly, quick to make, and delivers a perfect balance of sweet and tart flavors. It’s thick enough to hold but soft enough to spread, ideal for breakfasts and snacks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: About 4 cups (approximately 16 servings of 2 tablespoons each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) fresh strawberries, hulled and halved
- 3 cups (450g) fresh rhubarb, chopped into 1/2-inch pieces
- 3 to 4 cups (600-800g) granulated sugar, depending on sweetness preference
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1/4 cup (60ml) water
- Optional: 1 tablespoon pectin for firmer set
Instructions
- Rinse strawberries and rhubarb under cold water. Hull strawberries and cut into halves or quarters depending on size. Chop rhubarb into uniform 1/2-inch pieces. (About 10 minutes)
- In a large heavy-bottomed saucepan, combine strawberries, rhubarb, and 1/4 cup water. Stir gently and cook over medium heat until fruit softens and releases juices, about 5 to 7 minutes.
- Gradually add sugar and lemon juice while stirring continuously to dissolve sugar evenly.
- Increase heat to medium-high and bring mixture to a full rolling boil. Stir frequently to prevent scorching. Boil vigorously for 10 to 15 minutes until jam thickens. Test by placing a spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
- If using pectin, stir it in once jam reaches a boil and cook for an additional 1-2 minutes.
- Skim off any foam formed on top during boiling. Remove pot from heat and let jam sit for 5 minutes to cool slightly.
- Ladle hot jam into sterilized glass jars, leaving about 1/4 inch headspace. Seal immediately with lids. Optionally, process jars in a boiling water bath for 10 minutes for longer shelf life or refrigerate for short-term use.
Notes
Keep stirring often to prevent scorching. Use medium to medium-high heat to avoid foaming and spilling. Test jam setting with chilled plate test. Skim foam for clearer jam. Let jam cool slightly before jarring to prevent glass cracking. For longer storage, process jars in boiling water bath. Frozen rhubarb and strawberries can be used but thaw and drain excess liquid first.
Nutrition
- Serving Size: 2 tablespoons (40g)
- Calories: 6070
- Carbohydrates: 16
- Fiber: 1
Keywords: strawberry rhubarb jam, homemade jam, easy jam recipe, beginner jam recipe, fruit preserves, breakfast jam, sweet and tart jam