Strawberry Rhubarb Jam

Strawberry Rhubarb Jam is probably the loveliest and most fragrant of jams – bright pink and perfectly sweet-tart, it is wonderful on jam, cake, or just eaten with a spoon.

Strawberry Rhubarb Jam Recipe

I don’t know if it’s because of the honey or the strawberries or both, but this strawberry rhubarb jam smells deliciously buttery when it’s cooking down. And I don’t know about you but butter = delicious, and the smell of melted butter = even more delicious. Rhubarb and strawberries are a lovely, classic combination and taste so good when turned into jam. It’s just right spread on toast, biscuits, waffles, or slices of tea cake.

There are many, many home canning guides available either in real-time or on the Internet (I often refer to the USDA site), so I won’t detail it here. Suffice to say it’s a quite easy and very satisfying endeavor!

I try to rely on the natural sweetness of the fruit I’m using and limit the amount of sugar I include, but it’s up to you (the amount of sugar you use should also depend on the type of berry. For example, blackberry jam might need a bit more sugar because blackberries are more tart). Experiment, taste as you go along, and if needed add a little more sweeteners. I also love to make jam without pectin so this recipe calls for lemon juice to help set the jam rather than commercial pectin.

Why You’ll Love This Homemade Jam

Here are a few reasons why this strawberry rhubarb jam is so special:

• Ultra flavorful. Rhubarb and strawberries are a natural combination that’s lovely in pies, cakes, and jam. This jam takes the familiar flavor of strawberries and marries it with wonderfully tart rhubarb that brings an irresistible balance.
• Not too sweet. This jam relies on honey and the natural sweetness of the strawberries – plus a little sugar – for sweetness. This allows the fruit flavor to really shine through.
• Unique and beautiful. This really is such a gorgeous jam. You can make it and can it and save it for holiday gifts, bringing the recipients the warmth of summer in the middle of winter.

Ingredients Needed for Strawberry Rhubarb Jam

Here’s what you’ll need to make amazing homemade strawberry rhubarb jam. Make sure to see the recipe card at the end of this post for the full ingredient amounts.

• Strawberries: If you can, buy a flat of strawberries at your farmers’ market.
• Rhubarb: For tart flavor.
• Honey: Can sub maple syrup if needed.
• Sugar: To help sweeten and gel the jam.
• Lemon: Lemon juice will help thicken the jam.

How to Make Strawberry Rhubarb Jam

• Cook the strawberries and rhubarb with the honey and sugar. In a large, heavy bottom saucepan, mix the sliced strawberries and rhubarb with the honey and sugar. Turn the heat to medium, and cook, stirring, until the honey and sugar melts and the strawberries and rhubarb get juicy. You may need to use two pots.
• Boil and then summer the jam. Bring the mixture to a boil and stir in the lemon juice. Reduce heat and simmer for about 30 (or more) minutes; you want the jam to reduce and thicken before removing from heat. Try the spoon test – dip a spoon into the pot of jam to check the consistency of the jam; if it’s very thin and liquidy you want to keep it cooking for awhile longer – every so often.
• Pour the cooked jam into glass jars. When the jam has thickened, spoon/pour into prepared sterilized glass jars. Can the jam or keep in the fridge for 2 weeks. Jam will further thicken as it cools.

Storage Options

You can make this jam as refrigerator jam – store it in clean glass jars with lids for up to 2 weeks in the fridge (if it lasts that long!). Or, use a canning method. You can store your canned jars of jam in a cool dark place for up to 2 years.