Strawberry rhubarb jam has a way of showing up in quiet kitchens where folks like to make things from scratch and put food by for later.
It’s sweet, a little tart, and full of real fruit flavor. If you’ve got strawberries, rhubarb, sugar, and a few jars, you’ve got what you need.
This isn’t a hard recipe, but it does take some time and a bit of care. If you want more ideas for making sweet preserves, check out our strawberry jam recipe for another simple, fruit-packed treat.
Whether you’re new to canning or just looking for a dependable way to make a big batch of jam, this guide lays it all out step by step so you can get it right the first time.
Ingredients and Tools You’ll Need
Before you get started, it helps to lay everything out. This recipe isn’t complicated, but having all your ingredients and tools ready will save you time and help everything go smoother.
Ingredients (Exact Amounts)
This recipe makes 12 half-pint jars, which is about 192 servings.
- 4¼ cups diced rhubarb – fresh is best, but make sure it’s trimmed and cleaned.
- 4¼ cups sliced fresh strawberries – hulled and sliced, not mashed.
- 2 tablespoons lemon juice – helps with flavor and setting.
- 2 (1.75 oz) packets powdered fruit pectin – needed to get that proper jam consistency.
- 10 cups white sugar – yes, it’s a lot, but it’s what helps the jam preserve and set right.
- ½ teaspoon butter (optional) – this little bit helps cut down the foam when boiling.
Canning Supplies and Kitchen Tools
You will need a few specific tools to make the job safe and efficient.
- 12 half-pint (8 oz) canning jars with lids and rings – make sure they’re clean and not chipped.
- Large kettle or heavy-bottomed pot – big enough to hold all the fruit and sugar.
- Jelly funnel – makes filling the jars easier and less messy.
- Soup ladle – for transferring the hot jam into the jars.
- Thin spatula or butter knife – to remove air bubbles from the filled jars.
- Paper towels (moistened) – for wiping the jar rims clean before sealing.
- Jar lifter or tongs – to safely move hot jars in and out of boiling water.
- Large canning pot or stockpot with a rack – needed for the water bath process.
That’s it. If your jars are leftover from another batch, just double-check that the lids are new and the jars are in good shape.
Looking for more ways to fill your pantry? This recipe is included in our Jam Series. Take a peek at the others here.
- Easy Strawberry Jam Recipe Without Pectin (Simple 3-Ingredient Recipe)
- Easy Cherry Jam Recipe
- Small-Batch Blueberry Jam Recipe
- How to Make Blackberry Jam (Easy, Traditional Recipe)
- Quick Peach Jam Recipe
- Easy Raspberry Jam Recipe Without Pectin
- How to Make Homemade Apricot Jam
- Homemade Plum Jam Recipe
- Homemade Apple Jam Recipe
How to Make Strawberry Rhubarb Jam (Step-by-Step)
Making this jam does take a bit of patience and a clear process.
Here’s how to do it, from start to finish, without skipping anything important:
Step 1: Prep Your Ingredients and Work Area
Start by washing and trimming the rhubarb and strawberries.
Dice the rhubarb into small pieces and slice the strawberries. You want the fruit cut evenly so it cooks at the same rate.
Measure everything after cutting to make sure the amounts are right.
Set up your workspace – have your ingredients, tools, and jars ready. This isn’t a recipe you want to stop halfway through to find a ladle or clean jars.
Step 2: Start Cooking the Fruit Mixture
In a large, heavy-bottomed pot (like a kettle or stockpot), combine:
- 4¼ cups diced rhubarb
- 4¼ cups sliced strawberries
- 2 tablespoons lemon juice
- 2 packets (1.75 oz each) powdered fruit pectin
- ½ teaspoon butter (optional, but helps cut down foam)
Place the pot over medium heat. Stir the mixture often to prevent sticking.
As the fruit starts to break down, it’ll release juices and soften up.
Step 3: Add Sugar Gradually
Once the fruit mixture is warmed and starting to bubble, it’s time to add the sugar – 10 cups in total.
But don’t dump it all in at once. Add it 1 cup at a time, stirring constantly after each addition.
This step is important. Adding sugar slowly helps it dissolve fully and prevents the jam from getting grainy or too thick in spots.
As you stir, you’ll notice more juice forming in the pot – that’s what you want.
Step 4: Bring to a Rolling Boil
After all the sugar is added and dissolved, turn the heat up to medium-high.
Keep stirring and watch for the mixture to come to a rolling boil – this means the bubbling doesn’t stop when you stir.
Let it boil hard for 1 full minute, still stirring. This is what helps activate the pectin so the jam will set up properly once cooled.
Step 5: Skim Foam (If Any)
As the jam boils, you may see a layer of light foam rise to the surface. Skim this off with a spoon and discard it. It doesn’t hurt the jam, but it can make the texture cloudy and reduce shelf life.
If you used butter earlier, you might have less foam to deal with. That’s the point of adding it.
Step 6: Sterilize the Jars and Lids
While the jam is cooking, start sterilizing your jars and lids. Place them in a large pot of boiling water for at least 5 minutes.
This step is key for food safety and preventing spoilage.
Keep the jars hot until you’re ready to fill them – this prevents them from cracking when hot jam is added.
Step 7: Fill the Jars
Take one jar at a time out of the hot water. Place a jelly funnel in the jar and use a soup ladle to carefully pour in the hot jam.
Fill each jar to about ¼ inch from the top.
After filling, run a thin spatula or butter knife around the inside edges to release any trapped air bubbles.
Then, wipe the rim with a moist paper towel to remove any jam residue.
Step 8: Seal the Jars
Place the flat lid on each jar and screw the ring on just until it’s finger-tight – don’t overtighten it.
The air inside needs room to escape during the canning process.
Step 9: Process in a Water Bath
Place a rack in the bottom of your large canning pot and fill it halfway with hot water. Bring the water to a boil.
Using a jar lifter or tongs, carefully lower the filled jars into the pot, leaving a little space between them. Add more boiling water as needed to cover the jars by at least 1 inch.
Cover the pot and boil the jars for 5 minutes. This water bath canning step helps create a vacuum seal and ensures any remaining bacteria are killed, keeping your jam safe and shelf-stable.
Step 10: Let Jars Cool and Seal
After 5 minutes, carefully lift the jars out and place them several inches apart on a towel-lined counter.
Don’t move or bump them. Let them sit undisturbed for 12 to 24 hours so the jam can fully set and the lids can seal.
After the jars have cooled, press the center of each lid. If it doesn’t move or pop up, the jar is sealed. If a lid clicks when pressed, that jar didn’t seal – store it in the fridge and use it soon.
How to Store Your Jam and Keep It Fresh
Once your jars are sealed and cooled, storing them the right way will help the jam last longer and stay safe to eat. Here's what to know:
For sealed jars (unopened):
- Store in a cool, dark place like a pantry, cabinet, or basement.
- Keep them away from direct sunlight, heat, and moisture.
- Properly sealed jars can last up to 12 months, often longer if kept in stable conditions.
For opened jars:
- Once opened, store in the refrigerator.
- Use within 2 to 3 weeks for the best flavor and texture.
How to check if a jar is sealed properly:
- Press the center of the lid – if it doesn’t move, it’s sealed.
- If the lid pops up and down, it didn’t seal. Put that jar in the fridge and use it soon.
When to toss it out:
- If you see mold, smell something off, or notice the texture has changed in a bad way, don’t take chances – toss it.
Remove the rings after sealing:
After the jars have fully cooled and sealed, take the rings off. This helps prevent rust and makes it easier to spot seal failures later.
What Makes This Jam Special
There are a lot of jam recipes out there, but this one stands out for a few good reasons. It's not fancy or fussy, but it checks all the right boxes – good flavor, good yield, and a process that just works.
It Has a True Sweet-Tart Balance
Strawberries bring the sweetness, and rhubarb adds just enough tartness to keep things from getting overly sugary.
The two work together in a way that gives the jam a fuller, more layered taste than strawberry jam alone.
It Makes a Big Batch That Lasts
This recipe fills 12 half-pint jars, which is a solid amount – enough to keep, share, or tuck away for winter. When stored right, those sealed jars can last up to a year or more.
That’s real value for the time you put in.
The Optional Butter Trick Actually Helps
Adding just half a teaspoon of butter during cooking might seem odd, but it cuts down the foaming – which saves time during skimming and gives the finished jam a cleaner look and texture.
It’s an old trick, and it works.
You Don’t Need Perfect Fruit
This jam is a great way to use up bruised or very ripe fruit that’s still good but maybe not pretty.
The cooking and sugar take care of the rest, so you’re not wasting anything.
It’s Made for Beginners
You don’t need a pressure canner or any fancy gear.
The boiling water bath method is straightforward and safe as long as you follow the steps, and it only requires basic canning and preserving equipment that most home cooks already have.
It’s a solid starting point if you’re new to canning, and the results are reliable.
It Looks as Good as It Tastes
The color of this jam is deep red with hints of pink – thanks to the mix of strawberries and rhubarb.
It holds up well in the jar, doesn’t separate, and looks great lined up on a pantry shelf or wrapped as a gift.
Ways to Use Strawberry Rhubarb Jam
This jam isn’t just for spreading on toast. Here are several ways to make the most of every jar:
1. Spread it on toast, biscuits, or muffins
Great for breakfast or a quick snack. Adds just the right mix of sweet and tart.
2, Stir it into oatmeal or plain yogurt
A spoonful adds flavor without needing extra sugar.
3. Use it in baking
- Swirl into cake or muffin batter
- Layer it between cake layers
- Fill thumbprint cookies or hand pies
- Spread it inside homemade pop tarts or jelly rolls
4. Make a simple glaze for meats or veggies
Mix with vinegar or mustard to glaze pork, chicken, or roasted carrots.
5. Add it to a cheese board
Pairs well with soft cheeses like brie or goat cheese.
6. Use it as a gift
With its bright color and homemade look, it’s a thoughtful gift for friends or neighbors.
7. Keep it as a pantry staple
Handy for quick meals, baking, or adding to lunchboxes.
Go Make a Batch and Stock Your Shelf
Strawberry rhubarb jam is one of those recipes that’s worth the time it takes.
You get a sweet-tart flavor that’s hard to find in store-bought options, a solid stash of jars for your pantry, and the satisfaction of doing it yourself.
Whether you’re filling biscuits, swirling it into cake batter, or handing out jars as gifts, this jam earns its place in the kitchen.
If you’ve made this recipe or have your own tips for canning at home, drop a comment below – I’d love to hear how it went or what you do differently.
FAQs
1. Can I use frozen strawberries or rhubarb?
Yes, frozen fruit works just fine. Just make sure to thaw and drain it first to avoid adding too much liquid to the jam.
2. What if I don’t have powdered pectin?
This recipe is designed for powdered pectin. If you only have liquid pectin, the method and timing will be different, and you’ll need a recipe that’s written for it to get the right set.
3. Can I reduce the amount of sugar?
Not with this recipe. Cutting the sugar will affect both the safety and the texture of the jam. If you want a low-sugar version, you’ll need to use low-sugar pectin and follow a recipe built for that.
4. How do I know if my jars are sealed properly?
Once cooled, press the center of each lid. If it doesn’t move, it’s sealed. If it pops up and down, the jar didn’t seal – put it in the fridge and use it soon.
5. Do I really need to use a water bath canner?
Yes. The water bath process ensures the jam is shelf-stable and safe to store long term. Skipping it risks spoilage, even if the jars seem sealed.