12 Delicious Strawberry Rhubarb Jam Recipes You Must Try

Fancy a taste of spring in every spoonful? Strawberry rhubarb jam is the perfect blend of sweet and tart, capturing the essence of the season in a jar. Whether you’re spreading it on toast or dolloping it on desserts, these 12 recipes promise to delight your taste buds and inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this classic combo!

Classic Strawberry Rhubarb Jam

One of the most delightful ways to capture the essence of summer is by making your own Classic Strawberry Rhubarb Jam. This guide will walk you through each step, ensuring even beginners can achieve a perfect batch.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I find that ripe, slightly soft strawberries yield the best flavor)
• 2 cups rhubarb, diced into 1/2-inch pieces (the brighter the stalks, the more vibrant your jam will be)
• 1 1/2 cups granulated sugar (adjusting this can alter the jam’s set, so measure carefully)
• 1 tbsp lemon juice (freshly squeezed makes a noticeable difference)
• 1/2 tsp butter (this little trick reduces foaming during cooking)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, and lemon juice. Let this mixture sit for 30 minutes to macerate, drawing out the juices.
2. After macerating, place the pot over medium heat. Stir gently until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir in the butter to minimize foaming.
4. Continue boiling, stirring frequently, until the jam reaches 220°F on a candy thermometer, or passes the plate test (about 20 minutes). Tip: To test without a thermometer, place a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
5. Once set, remove from heat and skim off any foam with a spoon. Let the jam cool slightly before transferring to sterilized jars.
6. Seal the jars while the jam is still hot, then invert them for 5 minutes to ensure a good seal. Tip: This inversion method helps prevent mold growth.

My favorite thing about this jam is its perfect balance of sweet and tart, with a texture that’s spreadable yet holds its shape. Try swirling it into yogurt or layering it in a parfait for a delightful treat.

Strawberry Rhubarb Jam with Vanilla

You’ll find that making Strawberry Rhubarb Jam with Vanilla is a delightful way to preserve the flavors of summer. This recipe balances the tartness of rhubarb with the sweetness of strawberries, all enhanced by the warmth of vanilla.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I like to use ripe strawberries for a sweeter jam)
• 2 cups rhubarb, diced (make sure to trim off any leaves as they’re toxic)
• 1 cup granulated sugar (adjust based on your sweetness preference)
• 1 tbsp lemon juice (freshly squeezed gives the best flavor)
• 1 vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract in a pinch)
• 1/2 cup water (filtered water ensures no off flavors)

Instructions

1. In a large pot, combine strawberries, rhubarb, sugar, lemon juice, vanilla bean seeds, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 45 minutes, stirring every 10 minutes. The jam should thicken and the fruit should break down.
4. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, cook for another 5-10 minutes and test again.
5. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Seal while still warm.

Let this jam cool completely before storing. The texture should be thick yet spreadable, with chunks of fruit throughout. The flavor is a perfect balance of sweet and tart, with a hint of vanilla that makes it stand out. Try it on toast, swirled into yogurt, or as a filling for thumbprint cookies for a special treat.

Spiced Strawberry Rhubarb Jam

Here’s how to make a delightful Spiced Strawberry Rhubarb Jam that’s perfect for spreading on your morning toast or swirling into yogurt. This recipe balances the tartness of rhubarb with the sweetness of strawberries, all spiced up for an extra kick.

Ingredients

• 2 cups chopped rhubarb (about 3 stalks, make sure they’re firm and bright pink)
• 2 cups strawberries, hulled and quartered (I find that ripe, in-season berries give the best flavor)
• 1 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1 tbsp lemon juice (freshly squeezed, it brightens the whole jam)
• 1 tsp ground cinnamon (a must for that warm spice note)
• 1/2 tsp ground ginger (adds a nice zing)
• 1/4 tsp ground cloves (just a pinch, it’s powerful but perfect here)

Instructions

1. In a large, heavy-bottomed pot, combine the rhubarb, strawberries, sugar, and lemon juice. Let them sit for 30 minutes to macerate; this draws out the juices.
2. After macerating, stir in the cinnamon, ginger, and cloves. Place the pot over medium heat and bring to a simmer, stirring occasionally.
3. Once simmering, reduce the heat to low and continue to cook, stirring frequently to prevent sticking, for about 45 minutes. The jam should thicken and coat the back of a spoon.
4. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, cook for another 5-10 minutes and test again.
5. Remove from heat and let cool slightly before transferring to clean jars. The jam will continue to thicken as it cools.

Rich in flavor with a perfect balance of sweet and tart, this jam has a lovely chunky texture from the fruit. Try it layered in a parfait with granola and Greek yogurt for a delightful breakfast treat.

Strawberry Rhubarb Jam with Orange Zest

Zesty and vibrant, this Strawberry Rhubarb Jam with Orange Zest is a delightful way to preserve the flavors of summer. Perfect for beginners, this recipe walks you through each step to ensure a sweet, tangy spread that’s bursting with freshness.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (the riper, the sweeter your jam will be)
• 2 cups rhubarb, diced (look for stalks that are firm and bright pink for the best flavor)
• 1 cup granulated sugar (adjust based on your sweetness preference, but this is a good starting point)
• 1 tbsp orange zest (from about 1 large orange, make sure it’s organic to avoid pesticides)
• 1 tbsp lemon juice (freshly squeezed adds a bright acidity that balances the sweetness)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, orange zest, and lemon juice. Let the mixture sit for 30 minutes to macerate, which helps draw out the juices.
2. After macerating, place the pot over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a simmer. Cook for 20-25 minutes, stirring frequently to prevent sticking. The jam is ready when it thickens and coats the back of a spoon.
4. While cooking, skim off any foam that forms on the surface with a spoon for a clearer jam.
5. To test for doneness, place a small amount of jam on a cold plate. If it gels and doesn’t run, it’s done. If not, continue cooking for a few more minutes and test again.
6. Once done, remove the pot from the heat and let the jam cool slightly before transferring to clean jars. Seal while still warm for best preservation.

Wondering about the final product? This jam strikes a perfect balance between sweet and tart, with the orange zest adding a citrusy brightness. Spread it on toast, swirl into yogurt, or even use it as a filling for pastries to enjoy its vibrant flavor and smooth, spreadable texture.

Low Sugar Strawberry Rhubarb Jam

As the summer season peaks, there’s nothing quite like the sweet-tart combination of strawberries and rhubarb to capture the essence of the season. This low sugar strawberry rhubarb jam is a delightful way to preserve these flavors, offering a healthier twist without sacrificing taste.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I find that ripe, in-season berries yield the best flavor)
• 2 cups rhubarb, diced into 1/2-inch pieces (look for firm, bright pink stalks for optimal texture)
• 1/2 cup granulated sugar (adjusting the sugar allows the natural fruit flavors to shine)
• 1 tbsp lemon juice (freshly squeezed adds a bright acidity that balances the sweetness)
• 1 tsp vanilla extract (a splash enhances the depth of flavor beautifully)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, and lemon juice. Let the mixture sit for 30 minutes to macerate, which helps draw out the juices.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it doesn’t react with the acidic ingredients.
3. Once simmering, reduce the heat to low and continue to cook for 20-25 minutes, stirring frequently. The jam is ready when it thickens and coats the back of a spoon. Tip: To test the consistency, place a small amount on a chilled plate; if it gels, it’s done.
4. Remove the pot from the heat and stir in the vanilla extract. Let the jam cool for 5 minutes before transferring to jars. Tip: Sterilizing your jars beforehand ensures your jam stays fresh longer.

Delightfully vibrant with a perfect balance of sweet and tart, this jam boasts a spreadable yet chunky texture. Try it swirled into yogurt or as a unique glaze for grilled chicken to elevate your meals with a touch of summer.

Strawberry Rhubarb Jam with Balsamic Vinegar

When summer’s bounty brings you the juiciest strawberries and the tartest rhubarb, it’s time to transform them into a jam that’s anything but ordinary. This Strawberry Rhubarb Jam with Balsamic Vinegar is a delightful twist on the classic, offering a balance of sweet, tart, and a hint of sophistication from the balsamic.

Ingredients

• 4 cups fresh strawberries, hulled and chopped (the riper, the sweeter your jam will be)
• 2 cups rhubarb, diced (look for stalks that are firm and bright pink for the best flavor)
• 1 cup granulated sugar (adjust based on the sweetness of your strawberries)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 tbsp lemon juice (freshly squeezed for that bright acidity)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, balsamic vinegar, and lemon juice. Stir gently to mix.
2. Let the mixture sit for 30 minutes to macerate, which helps draw out the juices and dissolve the sugar.
3. After macerating, place the pot over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, reduce the heat to low and continue to cook for about 45 minutes, or until the jam thickens and passes the spoon test (when a spoon dragged through the jam leaves a clear path).
5. Skim off any foam that forms on the surface with a spoon for a clearer jam.
6. Remove the pot from the heat and let the jam cool slightly before transferring to clean jars.

Bright and tangy with a velvety texture, this jam is perfect slathered on toast or as a surprising accompaniment to cheese platters. The balsamic vinegar adds a depth that makes this jam stand out from the rest.

Strawberry Rhubarb Jam with Mint

Making strawberry rhubarb jam with mint is a delightful way to preserve the flavors of summer. This recipe combines the sweetness of strawberries with the tartness of rhubarb, enhanced by a refreshing hint of mint.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I find that ripe, in-season berries yield the best flavor)
• 2 cups rhubarb, diced (look for stalks that are firm and bright in color)
• 1 cup granulated sugar (adjust slightly based on the sweetness of your strawberries)
• 1 tbsp fresh mint leaves, finely chopped (spearmint is my favorite for its bright flavor)
• 1 tbsp lemon juice (freshly squeezed makes a noticeable difference)

Instructions

1. In a large bowl, combine the strawberries, rhubarb, and sugar. Let the mixture sit for 1 hour to macerate, which helps draw out the juices.
2. Transfer the mixture to a large pot and add the lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
3. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring frequently to prevent sticking. Tip: A wooden spoon is ideal for stirring as it doesn’t react with the acidic ingredients.
4. After 20 minutes, add the chopped mint and continue to simmer for another 5 minutes. Tip: The jam should thicken slightly and coat the back of a spoon when it’s ready.
5. Remove from heat and let the jam cool for 10 minutes before transferring to sterilized jars. Tip: For an extra smooth texture, you can blend half of the jam before adding the mint.

Sweet yet tangy, this jam has a lovely balance of flavors with a subtle minty freshness. Spread it on toast, swirl it into yogurt, or use it as a filling for thumbprint cookies for a summery treat.

Strawberry Rhubarb Jam with Lavender

Amidst the summer bounty, there’s nothing quite like the sweet-tart harmony of strawberries and rhubarb, elevated by the floral whisper of lavender. This jam is a celebration of seasonal flavors, perfect for beginners to try their hand at preserving.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I find smaller pieces distribute better)
• 2 cups rhubarb, diced into 1/2-inch pieces (look for vibrant pink stalks for the best flavor)
• 1 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1 tbsp fresh lemon juice (this brightens the whole jam)
• 1 tsp culinary lavender buds (make sure they’re food-grade for safety)
• 1/2 cup water (filtered is my preference for the cleanest taste)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, lemon juice, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the lavender buds, stirring to incorporate.
4. Continue to cook on low heat for about 20 minutes, stirring every 5 minutes, until the fruit breaks down and the mixture thickens slightly.
5. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, cook for another 5 minutes and test again.
6. Remove the pot from the heat and let the jam cool for 10 minutes before transferring to clean jars.

How delightful this jam turns out, with a velvety texture that’s just right for spreading on toast or swirling into yogurt. The lavender adds a subtle depth that makes it stand out from your average fruit preserve.

Strawberry Rhubarb Jam with Cinnamon

Unlock the sweet and tangy flavors of summer with this homemade Strawberry Rhubarb Jam, subtly spiced with cinnamon. Perfect for beginners, this recipe guides you through each step to ensure a delicious spread for your morning toast or dessert pairing.

Ingredients

• 2 cups fresh strawberries, hulled and halved (the riper, the sweeter your jam)
• 2 cups rhubarb, diced into 1/2-inch pieces (look for firm, bright pink stalks)
• 1 cup granulated sugar (adjust based on your sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp ground cinnamon (a little goes a long way in enhancing the fruit flavors)
• 1/4 cup water (to help dissolve the sugar and prevent sticking)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, lemon juice, cinnamon, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it doesn’t react with the acidic fruits.
3. Once simmering, reduce the heat to low and let the mixture cook for 20-25 minutes, stirring every 5 minutes. The jam is ready when it thickens and coats the back of a spoon. Tip: To test the consistency, place a small amount on a cold plate; if it gels, it’s done.
4. Remove the pot from the heat and let the jam cool for 10 minutes. Then, transfer it to clean jars or containers. Tip: For smoother jam, blend half of it before cooling, then mix back in.

Great for gifting or keeping, this jam boasts a perfect balance of sweet strawberries and tart rhubarb, with a warm cinnamon finish. Try it swirled into yogurt or as a filling for thumbprint cookies for a delightful twist.

Strawberry Rhubarb Jam with Cardamom

You might think making jam is a daunting task, but with this Strawberry Rhubarb Jam with Cardamom, you’ll find it’s quite straightforward and rewarding. Let’s dive into the process together, step by step, to create something truly special.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (I find the riper, the better for sweetness)
• 2 cups rhubarb, diced (look for firm, bright pink stalks)
• 1 cup granulated sugar (adjust slightly if your strawberries are very sweet)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1/2 tsp ground cardamom (for that warm, aromatic touch)
• 1/2 cup water (to help dissolve the sugar evenly)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, lemon juice, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 30 minutes, stirring every 5 minutes. The jam should thicken and the fruit should break down.
4. Add the ground cardamom, stirring well to incorporate it into the jam. Cook for an additional 5 minutes.
5. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, cook for a few more minutes and test again.
6. Remove the pot from the heat and let the jam cool slightly before transferring it to clean jars.

Bright and tangy with a hint of warmth from the cardamom, this jam is a delightful spread for morning toast or a surprising twist in your next dessert. Try swirling it into yogurt or layering it in a parfait for an extra special treat.

Strawberry Rhubarb Jam with Ginger

Begin your culinary adventure with this delightful Strawberry Rhubarb Jam with Ginger, a perfect blend of sweet, tart, and spicy flavors that will elevate your breakfast toast or dessert creations.

Ingredients

• 2 cups fresh strawberries, hulled and chopped (the riper, the sweeter your jam will be)
• 2 cups rhubarb, diced (look for firm, bright pink stalks for the best flavor)
• 1 cup granulated sugar (adjust based on your sweetness preference)
• 1 tbsp fresh ginger, finely grated (for that spicy kick)
• 1 tbsp lemon juice (freshly squeezed is my go-to for brightness)
• 1/2 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, and ginger. Let them sit for 30 minutes to macerate, drawing out the juices.
2. After macerating, place the pot over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a simmer. Cook for 20 minutes, stirring frequently to prevent sticking.
4. Add the lemon juice and vanilla extract, stirring well to incorporate. Continue simmering for another 10 minutes, or until the jam thickens to your desired consistency. Tip: To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done.
5. Remove the pot from the heat and let the jam cool slightly before transferring to clean jars. Tip: Sterilize your jars beforehand to ensure your jam stays fresh longer.

Rich in flavor with a perfect balance of sweetness and spice, this jam boasts a chunky texture that’s ideal for spreading on scones or swirling into yogurt. For a creative twist, try it as a glaze for grilled chicken or pork.

Strawberry Rhubarb Jam with Rosemary

When the summer sun is high and the farmers’ markets are bursting with ripe strawberries and vibrant rhubarb, it’s the perfect time to whip up a batch of Strawberry Rhubarb Jam with Rosemary. This recipe combines the sweetness of strawberries with the tartness of rhubarb, elevated by the earthy note of rosemary, creating a jam that’s anything but ordinary.

Ingredients

• 4 cups fresh strawberries, hulled and chopped (I find that ripe, in-season berries yield the best flavor)
• 2 cups rhubarb, diced (look for stalks that are firm and brightly colored)
• 1 cup granulated sugar (adjust based on the sweetness of your strawberries)
• 1 tbsp fresh rosemary, finely chopped (the fragrance is key here, so don’t skimp)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp vanilla extract (pure vanilla adds a lovely depth)

Instructions

1. In a large pot, combine the strawberries, rhubarb, sugar, and rosemary. Let the mixture sit for 30 minutes to macerate, which helps draw out the juices.
2. After macerating, place the pot over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a simmer. Cook for 20 minutes, stirring frequently to prevent sticking.
4. Add the lemon juice and vanilla extract, stirring well to incorporate. Continue simmering for another 10 minutes, or until the jam reaches 220°F on a candy thermometer.
5. Remove the pot from the heat. Let the jam cool slightly before transferring it to sterilized jars. Seal tightly and allow to cool completely at room temperature.

Delightfully balanced, this jam boasts a thick, spreadable texture with chunks of fruit throughout. The rosemary adds a subtle complexity that pairs beautifully with buttered toast or as a glaze for grilled chicken. Don’t be surprised if it becomes a staple in your pantry.

Conclusion

Strawberry rhubarb jam is a delightful way to savor the flavors of spring and summer, and our roundup of 12 delicious recipes offers something for every taste and skill level. We hope you’ll try these recipes, find a new favorite, and share your experiences with us in the comments. Don’t forget to pin this article on Pinterest to spread the joy of homemade jam!