Strawberry & rhubarb jam is probably the loveliest and most fragrant of jams. Bright pink and perfectly sweet-tart, it is wonderful on toast, cake, or just eaten with a spoon.
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 they taste so good when turned into jam. This delicately sweet preserve is just right spread on toast, oat flour scones, oat flour waffles or oat flour pancakes, slices of freshly baked oat flour vanilla cake, or swapped for rhubarb compote in a gluten free rhubarb cream cake.
I try to rely on the natural sweetness of the fruit I'm using and limit the amount of added sugar (see my low sugar strawberry jam or strawberry honey jam recipes), although it's easy to adjust. 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. I also love to make jam without pectin, so this recipe calls for lemon juice to help set the jam rather than commercial pectin.
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Why You'll Love This Pretty Homemade Jam
Strawberry rhubarb bars, gluten free strawberry and rhubarb muffins, gluten free strawberry rhubarb crisp, yes, it's safe to say I love this classic combo! I seriously can't get enough when rhubarb and strawberries are in season, and so I make strawberry rhubarb jam to ensure I can enjoy it all year long! This jam is buttery and sweet, so pretty and so flavorful. I am sure you will love it as much as I do. Some more highlights include:
- 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 of sweet-tart flavors.
- Not too sweet. This jam relies on honey and the natural sweetness of strawberries (plus a little sugar) for sweetness. This allows the fruit flavor to really shine through.
- Minimal ingredients needed. Only six ingredients, including plenty of rhubarb and strawberries, go into this jam!
- Unique and beautiful. This is such a gorgeous jam. You can make it, can it, and save it for holiday gifts, bringing the recipients the warmth of summer in the middle of winter.
Ingredients Needed
Here's a look at the three ingredients needed to make this jam, plus my notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Strawberries - Ripe, fresh strawberries will give the sweetest flavor. Frozen strawberries can be used, but you may wish to cook the jam a bit longer because more water will be released from frozen fruit.
- Rhubarb - Choose fresh, firm rhubarb without any brown spots. Note that rhubarb can still be ripe when it's green. If you prefer a pinker/redder jam, use rhubarb that is pink.
- Honey - I use up to 1 cup of honey depending on how sweet the strawberries are. You can use granulated sugar instead of honey if you wish.
- Sugar - Adjust the sugar to taste by starting with ¾ cup of sugar and adding more if needed if the jam is not sweet enough.
- Lemon - This jam recipe doesn't call for pectin, so lemon juice is essential here to help the jam set. Freshly squeezed lemon juice is best, but bottled will work in a pinch. Use 3 tablespoons of bottled juice if needed.
- Water - If needed, to help the jam start cooking.
How to Make Strawberry & Rhubarb Jam
Here's an overview in photos of how to make this beautiful preserve:
1. Place in pot: Stir together the ingredients in a pot.
2. Boil: Bring the mixture to a boil.
3. Simmer: Reduce heat and simmer until strawberries and rhubarb become smooth.
4. Finish: Check the jam for doneness, then transfer to jars to store.
Jam Making Tips
- To can or not to can. This decision is entirely up to you. If you predict you'll eat up your honey strawberry jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone. But, if you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment.
- Add more sugar. I've included a suggestion for the amount of sugar in the ingredients so you can experiment. You can add 1 cup of sugar for a sweeter jam, or taste as you go and add a bit more sugar depending on how the jam tastes to you.
- Use very ripe strawberries. This will help the jam to turn out nice and sweet without a ton of added sugar. If the strawberries are not super ripe, you may need to add more sugar.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden spoon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
Variation Ideas
- Orange juice - Swap orange juice for the lemon juice; rhubarb loves orange.
- Add vanilla - 1 teaspoon of pure vanilla extract for a deeper flavor note.
- A pinch of salt - Yes, it sounds slightly weird, but adding a big pinch of fine sea salt to the jam pot will accent its sweetness.
- Add raspberries - Make rhubarb raspberry jam by substituting raspberries for the strawberries.
- Honey - Use half honey and half sugar, or all honey (or maple syrup) for a naturally sweetened option.
Ways to Enjoy Straw-Rhub Jam
- With cake: Finish a gluten free busy day cake with a layer of jam, dollop big spoonfuls atop a gluten free coconut loaf cake, or add it to a gluten free berries and cream cake or gluten free strawberry shortcake cake to make them a little extra.
- Scones: I love jam and whipped cream with gluten free lemon cream scones or simple oat flour scones.
- On bread: Try jam with slices of easy dutch oven bread or leftover porridge bread and butter.
Proper Storage
- Preserve it - If you wish to can your jam, please refer to the USDA's excellent canning guidelines.
- Fridge - Otherwise, you can transfer the jam to glass jars with tight-fitting lids, cool to room temperature, then store it in the fridge for up to 3 weeks.
More Strawberry Recipes
Happy baking! If you make this recipe, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Strawberry & Rhubarb Jam
Ingredients
- 6 pints strawberries , hulled and sliced
- 4 stalks rhubarb , chopped into ¼-inch pieces
- 1 cup honey
- ¾-1 cup sugar
- ½ lemon , juiced
- 2-3 tablespoons water
Instructions
- In a large, heavy bottom saucepan or dutch ovwn, mix the 6 pints strawberries and 4 stalks rhubarb with the 1 cup honey and ¾-1 cup sugar. Stir in the ½ lemon juice and 2-3 tablespoons water. Mix to combine.
- Place a plate in the freezer. Bring the mixture to a boil over medium heat. Reduce heat and simmer for about 30 minutes; you want the jam to reduce and thicken before removing from the heat. Take the plate from the freezer and add a spoonful of jam; if it is set and not drippy, the jam is done. If it's still liquidy, keep cooking the jam and test it again.
- When the jam has thickened, pour into prepared sterilized glass jars. Can the jam or keep in the fridge for 2 weeks. Jam will further thicken as it cools.
Notes
- To can or not to can. This decision is entirely up to you. If you predict you'll eat up your honey strawberry jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone. But, if you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment.
- Add more sugar. I've included a suggestion for the amount of sugar in the ingredients so you can experiment. You can add 1 cup of sugar for a sweeter jam, or taste as you go and add a bit more sugar depending on how the jam tastes to you.
- Use very ripe strawberries. This will help the jam to turn out nice and sweet without a ton of added sugar. If the strawberries are not super ripe, you may need to add more sugar.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden poon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
Whitney says
A whole month off! Some sorta 7 year sabbatical I'm guessing?
I also have problems sitting still. I immediately feel guilty because I could be doing something.
Megan Taylor says
Hey girl, I know what you mean about the extra hours! I could use them too :) Your typical day sounds super cozy though. And I love your recipe!! Want to make it!
Pam says
Yes, indeed, enjoy!! But how will your co-workers survive a month without the Tuesday Treat? You won't deprive the rest of us, will you??
la domestique says
Jam and tea cake is a favorite in our house, especially with a pot of tea. It's so wonderful that you get August off! I hope you get to relax and have some fun.
helen says
Lov-er-ly! Happy long vacation and re-lax!