Easy Strawberry Rhubarb Jam (video)
Easy and delicious strawberry rhubarb jam recipe! I make this fruity jam recipe with equal parts strawberry and rhubarb! This incredible fruity and slightly tart jam is perfect as a topping for waffles, crepes, pancakes and toast! Also, try it as a filling for cakes or cupcakes, or over spoon it over a slice of classic cheesecake! This strawberry jam is especially great to make in the springtime when both strawberries and rhubarb are in season! Use my recipe to make conventional jam or freezer jam!
My Strawberry Jam Video Tutorial!
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Ingredients for Strawberry Rhubarb Jam
Here are the ingredients you’ll need to make this easy, fruity jam:
- Strawberries: this recipe works best with fresh strawberries. I love to get mine at a local fruit stand. Farm grown strawberries are the best because they’re sweet and juicy.
- Rhubarb: although fresh rhubarb is best for this recipe, you can use previously frozen rhubarb, too. Just thaw the frozen rhubarb first.
- Sugar: use white granulated sugar only.
- Pectin: more about the types of pectin you can use for this jam recipe next!
Types of Pectin
Whether you are making conventional or freezer jam, you can add pectin to thicken the jam. However, you MUST add pectin when making conventional jam! Pectin is a natural thickener and comes in powder form and liquid form. I used this specific liquid pectin by Certo.
- Make sure to follow the instructions on your pectin box!! There are different strengths of pectin and some require different amounts of sugar. There are even low-sugar pectin varieties, if you want to make a low-sugar jam.
- Premeasure the strawberries and rhubarb to get the right ratio of sugar and pectin required.
How to Make Strawberry Rhubarb Jam
This strawberry rhubarb jam can be made as a freezer jam or as a conventional, preserved jam. For making a conventional jam, you’ll need to follow a few extra steps to ensure that the jam is safely and properly canned. Make sure to sterilize the jars and lids with boiling water. Be very careful when doing this because the glass jars will get very hot! I recommend using oven mitts to handle the jars. Watch my video recipe to see how it’s done!
- Make sure to cook the jam for a minimum of 10 minutes to kill any bacteria.
- Fill the jars almost to the top, leaving about 1-1/2 cm of room at the top. Wipe the jam off the rim of the jar with a clean towel to ensure a good seal! Close the jars tightly and invert them onto your countertop.
- As the strawberry jam cools, the lid will seal itself tightly. Allow the jars to stand inverted for 2 to 4 days, then remove the screw lid and wipe the jars clean with a wet towel.
Making Freezer Jam
You can also use this recipe to make freezer jam or refrigerator jam. This type of jam isn’t preserved so it needs to be refrigerated. For freezer jam, you’ll need to use freezer-safe plastic jars; glass jars can expand and break. Here are some more tips for making this strawberry rhubarb jam for freezing!
- Reduced sugar – you can reduce the amount of sugar if you are not preserving the fruit jam. You can reduce the sugar down to 1 cup from 2 1/2 cups.
- Once the jam is done cooking, cover the pot and allow the jam to cool before filling your freezer jars.
- Make sure to sanitize the freezer-safe jars just like for conventional jam – with boiling water.
- Leave a little bit of room at the top of the jars to allow room for expansion. This jam will last in the freezer for 1 year.
Enjoyed this jam recipe? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Rhubarb No-Bake Cheesecake – use this jam with my cheesecake recipe, replacing the rhubarb jam with this recipe!
- Strawberry Rhubarb Cake – Victorian sponge cake with whipped cream and jam!
- Easy Lemon Curd – this zesty lemon filling is also delicious on toast!
- Strawberry Tiramisu Cake – the best ever, no-bake strawberry cake!
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Easy, Homemade Strawberry Rhubarb Jam (video)
- 3 cups diced strawberries
- 3 cups diced rhubarb
- 2 1/2 cups granulated sugar
- 1 1/2 ounce liquid pectin, read more info below
- glass jars, or freezer-safe jars
- This recipe can be increased and used for larger batches of jam! Just follow the same ratio of sugar to fruit to pectin. Make sure to follow the instructions on the back of your pectin box to determine the sugar to fruit to pectin ratio. I used Certo Liquid Pectin, regular strength. Liquid, powder or low-sugar varieties can be used.
- Dice the strawberries and rhubarb into pea-sized pieces. Make sure to measure the fruit as you add it into a medium-sized pot. Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high heat, then reduce the heat to medium-low and simmer for a minimum of 10 minutes. As the jam cooks, use a spoon to skim off any foam that forms on the surface and discard.
- As the jam cooks, prepare your jars and lids. For conventional jam, use glass jars; for freezer jam, use freezer-safe plastic jars that are shatter resistant. Place the lids into a bowl filled with boiling water and let stand. To sanitize the jars, rinse them with boiling water 2 to 3 times. Invert the jars onto a clean towel and let the water drain. Sanitize both glass and plastic jars! Watch my video recipe to see how it’s done!
For Conventional Jam:
- For conventional jam: Once jam is cooked, use a small ladle to transfer it into the sanitize jars. Fill the jars almost to the top, leaving about 1 to 2 cm of space at the top. Next, use a clean towel or paper towel and clean up any jam that settled onto the lip of the jar. Use tongs to lift the lids out of the boiling water, place on top and secure with a screw lid. Invert the jars of jam onto your counter and let them sit for 2 to 4 days. As the jam cools, the lid will self-seal. Once the jam is sealed, remove the screw lid, wipe down with a clean towel to prevent rust and re-secure. Store in pantry away from sunlight or heat.
For Freezer Jam:
- For freezer jam: once the jam is cooled, cover the pot with a lid and allow it to cool at room temperature. Once slightly cooled, fill the jars almost to the top, leaving about 1 to 2 cm of space at the top. Next, use a clean towel or paper towel and clean up any jam that settled onto the lip of the jar. Secure with a lid and place into the refrigerator to cool completely. Once cooled, transfer into the freezer. Jam can be frozen for up to 1 year.
the jam is delicious, how many calories in a table spoon?
Could monkfruit sweetener with O calories be used,
instead of granulated sugar?
Hi Joseph! My program calculated about 27 calories per tablespoon. I don’t experience using monkfruit for jams but I think it should work well. Make sure to use a 1 to 1 replacement ratio.
How long does the jam last in the sealed jars? Thanks
If it’s sealed and canned properly, it should stand for years in the pantry. If the lid become loose and pops on the top, discard the jam.
Wondering how many cups of rhubarb, strawberry & sugar I would use if making a batch with an entire 85mL package of liquid certo?
Hi Mike! I did some conversions and it looks like for the entire package, you would need to double the amount of fruit, so 6 cups of strawberries and 6 cups of rhubarb. Enjoy!
double the fruit but what about sugar double that as well?
wish I found this yesterday. Got a question if forced to use frozen rhubard would I use and liquids left from the thawed rhubarb?
It’s one of my favorite jams! Yes, I would use the liquids from the thawed rhubarb, too. They won’t hurt the recipe. Enjoy!
I do not thaw my frozen rhubarb, it loses so much liquid. Just cut up the frozen stalks and toss with sugar and cook as usual. Same with using frozen strawberries.
I love this recipe, I like having these fruit to sugar proportions depending on how much fruit I have to use.
Wonderful! Thank you for letting me know that frozen rhubarb works great, too!
I’ve been following the recipe on Certos site. It calls for only 4 1/2 cups of fruit, 6cups of sugar and an entire pouch of Certo. How is it your recipe has more fruit and less sugar and pectin (which I’d prefer)? The certo site says not to alter the amount of sugar and certo or the jam won’t set. Help!!! I’d love to use less sugar but do want to be sure this sets.
Hi Tina. Are you looking for more of a jelly? This will set to a jam consistency. If you want it to be a thick jelly, you’ll need add extra pectin. Enjoy!
sorry to be a pain but i too would be using a full pack of liquid pectin. You responded to an earlier query to double the fruit. I am wondering about doubling the sugar?
Would you change anything if you were using raspberries instead of Strawberries?
Hi Jill! This would be so good with raspberries. No need to change anything, just make sure to use the same amount of berries. Enjoy!