Description
This easy strawberry rhubarb jam recipe is made with just four ingredients—strawberries, rhubarb, sugar, and lemon juice. No pectin needed, perfect for beginners.
Ingredients
Scale
- 5 cups rhubarb (about 3 large stalks), cut into 1/2″ cubes
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups granulated sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
Instructions
- Wash and hull the strawberries, then halve or quarter them based on size. Slice rhubarb into 1/2-inch cubes, discarding the leaves.
- Combine strawberries, rhubarb, sugar, and lemon juice in a medium to large saucepan over medium heat. Stir until mixture begins to bubble.
- Once bubbling, reduce heat to medium-low to maintain a gentle simmer. Stir occasionally and cook for about 1 hour, until the mixture thickens and reaches at least 220°F.
- While the jam cooks, sterilize four 1-cup jelly jars and their lids by boiling them or using a dishwasher. Place sterilized jars on a clean towel.
- Fill hot jars with jam, leaving 1/4 inch of headspace. Seal with lids and rings. If canning, process jars in a boiling water bath for 10 minutes. Let cool for 24 hours. Refrigerate unsealed jars and use within 2 weeks.
Notes
- Use fresh or frozen fruit; thaw frozen fruit completely before cooking.
- Jam thickens as it cools—return to heat if it’s too runny after cooling.
- Adjust sugar to taste if strawberries are less sweet.
- Use fresh lemon juice for best flavor and proper pH for setting the jam.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Stovetop, Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 61
- Sugar: 14g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg