Go Back
Homemade rhubarb-strawberry jam in mason jars

Name: Summer Rhubarb-Strawberry Jam

Summary: A sweet and tangy homemade jam made with fresh rhubarb and juicy strawberries—perfect for toast, desserts, and gifting. Bursting with summer flavor, this easy recipe captures the taste of sunshine in a jar.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Canning
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 4 cups fresh strawberries hulled and sliced
  • 3 cups rhubarb chopped into ½-inch pieces
  • 2.5 to 3 cups granulated sugar adjust to taste
  • 2 tablespoons fresh lemon juice
  • 1 packet pectin optional, for quicker setting

Equipment

  • Equipment:
  • Large heavy-bottomed pot
  • Canning jars with lids and bands
  • Ladle
  • Funnel
  • Jar lifter or tongs
  • Wooden spoon
  • Small plate (for wrinkle test)
  • Clean towels

Method
 

  1. Instructions:
  2. Wash and prep your strawberries and rhubarb.
  3. In a large pot, combine fruit, sugar, and lemon juice. Let sit for 30–60 minutes to draw out juices.
  4. Bring to a boil over medium-high heat, stirring constantly.
  5. Optional: Add pectin and boil according to package directions.
  6. Reduce heat and simmer until jam thickens (about 20–30 minutes).
  7. Test doneness with the plate wrinkle test.
  8. Sterilize jars and lids in boiling water.
  9. Ladle hot jam into jars, leaving ¼-inch headspace.
  10. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
  11. Let cool at room temperature. Label and store.

Notes

Notes:
You can use frozen fruit—just thaw and drain excess liquid.
Adjust sugar based on sweetness of the strawberries.
For a smoother texture, mash the fruit slightly while cooking.
Add vanilla or ginger for a flavor twist!