Strawberry Rhubarb Jam is one of our favorite homemade preserves. It tastes like spring and is always the first batch we make when berries come into season. Strawberry Rhubarb Jam pairs the natural sweetness of ripe strawberries with the bright tartness of rhubarb for a balanced, flavorful spread. It’s perfect on toast, as a topping for desserts, or packaged as a thoughtful homemade gift. Using low-sugar pectin lets the fruit flavors shine through without making the jam overly sweet, and it’s an easy way to preserve summer fruits for enjoyment throughout the year.
Homemade Strawberry Rhubarb Jam
There’s nothing better in spring than the first local strawberries. While strawberries are available year-round, those early, locally ripe berries have a flavor that’s hard to beat. This jam captures those bright spring and early summer notes by combining juicy strawberries with tangy rhubarb.
The recipe uses powdered low-sugar pectin so you can keep sweetness in check and let the fruit’s natural character come forward. Homemade jam is rewarding to make and lets you control the quality of the ingredients. Once canned, these jars of jam are a convenient way to enjoy peak-season fruit long after the season ends.
Canning is one of our favorite ways to preserve the harvest. If you’ve never tried canning before, fruit jams and jellies are an excellent place to start—most recipes are processed in a water bath and require only basic equipment: a large pot, long tongs, jars, lids, and patience.
Rhubarb pairs beautifully with strawberries; if you have access to rhubarb this season, consider making this simple and satisfying jam.
We especially enjoy making jam at home—once you taste a fresh jar, store-bought versions rarely compare. This strawberry rhubarb batch is seasonal, bright, and full of real fruit flavor.
Why you’ll love it
- Balanced flavor: Sweet strawberries and tart rhubarb create a harmonious taste.
- Versatile: Spread it on toast, use it in desserts, or give jars as gifts.
- Beginner-friendly: Simple steps and accessible equipment make this an easy canning project.
- Lower sugar option: Uses low-sugar pectin to avoid excessive sweetness.
- Seasonal preservation: A wonderful way to lock in summer fruit for year-round enjoyment.
Try our Strawberry Rhubarb Bars!
Recipe shopping list
Here’s what you’ll need. For exact quantities, refer to the printable recipe card below.
- Crushed strawberries
- Rhubarb, peeled and cubed
- Sugar
- Powdered low-sugar pectin
Have a Strawberry Lemon Drop!
How to make this recipe (overview)
This overview shows the main steps. Use the full recipe and measurements in the recipe card below when you cook.
- Sterilize jars: Boil jars, lids, and rings in a large pot of water until sterilized. Remove with long tongs and set aside to dry.
- Prepare the fruit: Combine crushed strawberries and cubed rhubarb in a large pot with the low-sugar pectin; stir until dissolved.
- Cook the jam: Bring the mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute, add sugar, and return to a rolling boil for another 1 minute.
- Reduce foam (optional): If foam forms, add small amounts of butter (about 1 teaspoon at a time, up to 1 tablespoon) to reduce foaming.
- Process jars: Carefully ladle jam into sterilized pint jars, leaving 1/4 inch headspace. Seal and process in a boiling water bath for 7–10 minutes, ensuring jars are covered by at least 3 inches of water.
- Cool and store: Let jars cool undisturbed overnight. Check lids for a seal, loosen the rings on sealed jars, and refrigerate any jars that failed to seal.
Strawberry Lemonade Pound Cake
Recipe FAQ
Store sealed jars in a cool, dark place for up to one year. After opening, keep the jar refrigerated and use within a few weeks for the best quality.
Jam is delicious at room temperature straight from the jar. If you prefer it warm, transfer a portion to a microwave-safe dish and heat gently for a few seconds, stirring and checking frequently.
Yes. You can make the jam ahead of time — just be sure jars are properly sealed during processing to preserve freshness.
Try other berries like raspberries or blueberries in place of or alongside the strawberries. You can adjust the sugar to taste or use a sugar substitute that is suitable for canning; follow manufacturer guidelines for safe canning with alternative sweeteners.
Strawberry Lemon Daiquiri
Serve this with
- Homemade Milk Rolls
- Simple Dinner Rolls
- Buttermilk Oatmeal Bread
More recipes with strawberries
Strawberry Jalapeno Salsa-
Strawberry Lemon Drop
-
Biscuits For Strawberry Shortcake
More recipes using jam
- Blackberry Jam Daiquiri
- Raspberry Jam
- Easy Thumbprint Cookies
- Fisher Fair Scone Waffles
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Strawberry Rhubarb Jam
Make 4 pints of bright, fresh strawberry rhubarb jam—perfect for toast, desserts, and gifting.
Ingredients
- 5 cups crushed strawberries
- 2 cups rhubarb, peeled and cut into 1/2-inch cubes
- 4 cups sugar
- 1 package powdered low-sugar pectin
Instructions
- Sterilize jars, lids, and rings by boiling them in a large pot of water. Remove with long tongs and set aside to dry while you prepare the jam.
- Combine the crushed strawberries and cubed rhubarb in a large pot. Stir in the low-sugar pectin until dissolved.
- Place the pot over high heat. Stir constantly to prevent scorching and bring the mixture to a full rolling boil. Boil for 1 minute.
- Add the sugar while continuing to stir. Return to a full rolling boil and boil hard for 1 minute. Remove from heat.
- If foam develops, you can reduce it by stirring in small amounts of butter (about 1 teaspoon at a time), up to 1 tablespoon total.
- Carefully ladle the hot jam into sterilized pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw on rings until fingertip tight.
- Process jars in a boiling water bath for 7–10 minutes, making sure jars are covered by at least 3 inches of water. Remove jars and let cool undisturbed overnight.
- Check lids for a proper seal. Loosen jar rings on sealed jars and refrigerate any jars that did not seal; use those first.
Nutrition information (estimate)
Yield: 36 servings • Serving size: 1
- Calories: 100
- Total fat: 0 g
- Sodium: 4 mg
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 24 g
- Protein: 0 g
Nutrition data is an estimate. Consult a trusted source if you need precise information for medical reasons.
The photos in this post are stock photography used under license. Occasionally older recipes need updated images before the recipe can be remade and photographed again; new photos will appear here in a future update. Thanks for your patience, and enjoy this representation of the recipe.
Original photos from 2014
