Rhubarb Strawberry Jam Recipe

Why I Love This Recipe (And You Will Too)

• It’s a breeze to make on mornings when I forget to plan anything fancy — just toss everything in the blender and go.
• The pop of tart rhubarb coupled with the sweet strawberry smell hits me mid-sip and lights up the day.
• It’s not just a treat, it’s a little reminder that simple ingredients can surprise you when combined with a pinch of patience.
• Plus, it’s mostly made while I’m already doing stuff around the house, no extra fuss.

I’ve been mostly over the idea of heavy desserts. This applesauce kind of changed my mind—something about the fresh, tangy vibe feels like a small rebellion against the chaos of daily life. No sugar dump, just real fruit doing its thing. Every spoon feels like a tiny victory.

Right now, I’m thinking about how good this would taste with oatmeal or spooned over Greek yogurt. Honestly, it’s one of those things you make once and suddenly it’s part of your routine. Maybe I’ll keep some in the freezer for when I need a quick reminder that fruit isn’t just dessert — it’s still magic, in a jar.

Rhubarb Strawberry Jam

This rhubarb strawberry jam is made by simmering chopped rhubarb and strawberries with sugar until the fruit breaks down and the mixture thickens, resulting in a vibrant, chunky jam with a balance of tartness and sweetness. The final texture is thick and spreadable, with visible pieces of fruit throughout.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Main Course

Cuisine: American

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 4 cups fresh rhubarb, chopped about 4-5 stalks
• 2 cups strawberries, hulled and halved fresh or frozen
• 1 cup granulated sugar

Equipment

• Dutch oven or large saucepan
• Wooden spoon or heatproof spatula

Method

 

1. Combine the chopped rhubarb and halved strawberries in a large saucepan or Dutch oven.
2. Pour the sugar over the fruit mixture and stir gently to coat all the pieces evenly.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, watching for bubbling around the edges.
4. Stir frequently with a wooden spoon to help the fruit break down and prevent sticking, releasing fragrant, sweet-tart aroma.
5. Reduce heat slightly and continue to cook, stirring occasionally, for about 20-25 minutes until the mixture has thickened and the fruit is very soft.
6. Use the back of a spoon to mash any remaining large fruit pieces if you prefer a finer texture.
7. Once the jam is thick and glossy and has reached your desired consistency, remove it from heat and let it cool slightly before transferring to jars.
8. Pour the warm jam into sterilized jars, leaving a small headspace, and seal them tightly.
9. Allow the jars to cool completely at room temperature, then store in the refrigerator or process in a water bath for longer shelf stability.

Maybe it’s weird, but I kind of love that it’s not perfect. Some days I forget the rhubarb or mess up and end up with a little more strawberry. Still tastes like summer in a bowl. And that’s enough for me.

Lily Ashworth

Hi, I’m Lily Ashworth – and if you’ve ever cried over a burnt grilled cheese or served cereal for dinner after a kitchen disaster, you’re in the right place. The phrase “say a little prayer for the burnt toast” became a family joke – something we’d mutter while scraping crumbs into the sink and laughing at yet another kitchen misadventure.