Homemade Strawberry Rhubarb Jam Makes 12 Perfect Jars

Every spring, when the rhubarb shoots up in my garden and strawberries hit their peak at the farmers market, I drop everything and make a big batch of homemade strawberry rhubarb jam. This recipe is my absolute favorite thing to can all year, and I’ve been making it for years now.

It uses simple ingredients, comes together with a straightforward water bath canning method, and sealed jars last up to a year in your pantry. I’m going to walk you through every single step, from prepping your fruit to checking that satisfying seal on each jar. I’ve gifted dozens of these jars to neighbors, teachers, and family, and every single time someone asks me for the recipe. Now it’s yours.

Table of Contents

Table of Contents

Why You’ll Love This Homemade Strawberry Rhubarb Jam

Honestly, there’s so much to love here. Let me just give it to you straight:

• Simple ingredients you can actually find at any grocery store or farmers market.
• Beginner-friendly canning process that doesn’t require any fancy equipment.
• Makes 12 half-pint jars in one batch, so you’ll have plenty to stock your pantry.
• Makes the best homemade gift for neighbors, teachers, or really anyone you love.
• Lasts up to a year when properly sealed and stored in a cool, dark place.
• That sweet-tangy balance is just perfect. The rhubarb keeps it from being too sweet, and the strawberries keep it from being too tart.

Ingredients for Homemade Strawberry Rhubarb Jam

Here’s everything you need to pull this together. Measure everything out before you start cooking because once things get going on the stove, it moves fast.

• 4 1/4 cups diced rhubarb
• 4 1/4 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• 2 (1.75-ounce) packages powdered fruit pectin
• 1/2 teaspoon butter (optional)
• 10 cups white sugar
• 12 half-pint canning jars with lids and rings

The powdered pectin is what makes your jam actually set up instead of staying syrupy, so don’t skip it. Lemon juice brightens the whole flavor and helps the pectin do its job properly. And yes, 10 cups of sugar sounds like a lot, but it’s what preserves the jam and gives it that gorgeous glossy texture.

Ingredient Notes and Substitutions

• Fresh strawberries matter a lot here. Ripe, deeply red strawberries give you the best color and the strongest flavor. Pale or underripe ones will make your jam taste flat and look dull.
• Powdered pectin is not the same as liquid pectin. If you swap in liquid pectin, the timing and quantities change completely, so stick with powdered for this recipe.
• The butter is totally optional. I usually add it because it cuts down on the foam that builds up while the jam is boiling, which means less skimming for me.
• Don’t reduce the lemon juice. It balances the sweetness and helps the jam set. Skipping it or cutting it back can mess with the final texture.

How to Make Homemade Strawberry Rhubarb Jam Step by Step

Okay, let’s get into it. This process moves quickly once the fruit hits the heat, so read through all the steps before you start. Trust me, you don’t want to be hunting for your jar funnel while hot jam is bubbling away on the stove.

Step 1: Prepare Your Ingredients and Equipment

Measure everything out and have it sitting right next to the stove before you turn on a single burner. Get your jars and lids into a pot of boiling water and let them sterilize for at least 5 minutes. This step is not optional. Skipping it is how you end up with spoiled jam, and nobody wants that.

Step 2: Cook the Homemade Strawberry Rhubarb Jam

Add the rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir everything together and bring it to a boil. Now add your sugar one cup at a time, stirring constantly so it dissolves fully before you add the next cup. Once all the sugar is in, crank the heat up to medium-high and bring it to a rolling boil. A rolling boil means big, aggressive bubbles that don’t stop even when you stir. Hold it there for exactly 1 minute while stirring the whole time, then skim off any foam from the top.

Step 3: Fill the Jars

Work fast here because the jam needs to go into the jars while it’s still hot. Set a jelly funnel over each sterilized jar and ladle the jam in, leaving about 1/4 inch of space at the top. Slide a thin spatula around the inside edge of each jar to pop any hidden air bubbles. Wipe the rims clean with a damp paper towel so nothing gets in the way of a good seal, then place the lids on and screw the rings on firmly.

Step 4: Process the Jars Using Water Bath Canning

Place a canning rack in the bottom of a large stockpot and fill it halfway with water. Bring it to a boil, then carefully lower your filled jars in using a jar holder. Leave about 2 inches of space between each jar so the water can circulate properly. Add more boiling water until the jars are covered by at least 1 inch. Bring everything back to a rolling boil, put the lid on, and process for 5 minutes. That water coverage and spacing really do matter for even heat distribution.

Step 5: Rest and Check the Seal on Your Homemade Strawberry Rhubarb Jam

Carefully lift the jars out and set them a few inches apart on a towel to rest undisturbed for 12 to 24 hours. After that, press the center of each lid with your finger. A properly sealed lid will feel solid and won’t flex at all. If a lid pops up and down when you press it, that jar didn’t seal. Pop any unsealed jars straight into the fridge and use them within a few weeks.

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Tips for Perfect Homemade Strawberry Rhubarb Jam

A few small things make a big difference with this recipe. Here’s what I’ve learned after making batch after batch over the years:

• Use ripe, deeply red strawberries. Pale or underripe berries give you a dull color and flat flavor. The riper, the better.
• Never skip sterilizing your jars. It’s the one step that keeps your jam safe for long-term storage. Five minutes in boiling water is all it takes.
• Add your sugar gradually. One cup at a time, stirring until it fully dissolves before adding the next. Dumping it all in at once can cause scorching.
• Don’t panic about foam. Just skim it off the top once you’re done boiling. The optional butter helps keep it under control while cooking.
• Trust the rolling boil timing. One full minute at a hard, rolling boil is what sets the jam. Pull it too early and you’ll end up with a runny spread.

Homemade Strawberry Rhubarb Jam Variations

Once you’ve made this recipe once, it’s so easy to play around with it. Here are a few of my favorite ways to switch things up:

• Add vanilla extract. Stir in 1 teaspoon of pure vanilla extract right after you skim the foam. It adds a warm, almost floral depth that pairs beautifully with the rhubarb.
• Swap in raspberries. Replace 1 to 2 cups of the strawberries with fresh raspberries for a slightly deeper, more complex berry flavor.
• Go tangier with less sugar. You can pull back to 9 cups of sugar if you want a sharper, less sweet spread. Just know the texture may be slightly softer.
• Add a pinch of cinnamon. About 1/4 teaspoon stirred in with the fruit adds a subtle warmth that makes this jam feel extra cozy on a cold morning.

How to Store and Reheat Homemade Strawberry Rhubarb Jam

Storage is honestly the best part of making a big batch like this. Here’s exactly what to do depending on where your jars are in the process:

• Properly sealed jars can be stored in a cool, dark place like a pantry or basement for up to 1 year. No refrigeration needed until you open one.
• Any jar that didn’t seal goes straight into the fridge. Use it within a few weeks.
• Once you open a jar, keep it refrigerated and use it within 3 weeks.

This jam doesn’t need reheating at all. But if you want to serve it warm over pancakes or ice cream, just spoon some into a small saucepan over low heat or microwave it for about 20 seconds. Either way works perfectly.

Serving Suggestions for Homemade Strawberry Rhubarb Jam

This jam is so versatile. Here are some of my favorite ways to use it:

• Spread it on toast or warm biscuits. Classic for a reason.
• Use it as a filling for thumbprint cookies or crepes.
• Spoon it over yogurt or oatmeal for a quick, flavorful breakfast.
• Pair it with soft cheeses like brie or goat cheese on a charcuterie board.
• Gift it in jars tied with a ribbon. People absolutely love receiving homemade jam.

Honestly, my personal favorite is a thick smear on a warm, buttery biscuit straight out of the oven. Simple, but it never gets old.

Nutritional Information

Here’s a rough breakdown per 1 tablespoon serving. Keep in mind these are estimates and can vary depending on the exact ingredients and brands you use:

• Calories: 89 kcal
• Carbohydrates: 23g
• Sugar: 22g
• Protein: 0.1g
• Fat: 0g
• Fiber: 0.3g
• Sodium: 1mg
• Cholesterol: 0mg

Frequently Asked Questions About Homemade Strawberry Rhubarb Jam

Can you make strawberry rhubarb jam without pectin?
You can, but it takes a lot longer to cook down and the texture won’t be as consistent. Pectin is what gives you a reliable, firm set every time. I really recommend sticking with it for this recipe.

Can you use frozen fruit for this rhubarb jam recipe?
Yes, frozen fruit works in a pinch. Just thaw it completely and drain off any extra liquid first. Fresh fruit will always give you better color and flavor, but frozen gets the job done.

How do you know if homemade jam sealed correctly?
Press the center of each lid after the jars have rested for 12 to 24 hours. A sealed lid feels solid and doesn’t move at all. If it flexes or pops, that jar didn’t seal and needs to go straight into the fridge.

How long does homemade strawberry rhubarb jam last?
Properly sealed jars last up to 1 year in a cool, dark place. Once you open a jar, refrigerate it and use it within 3 weeks.

Can you reduce the sugar in this recipe?
You can pull it back slightly, but don’t go too far. Sugar isn’t just for sweetness here. It preserves the jam and helps it set. Cutting too much will leave you with a runny, shorter-lasting spread.

Share Your Homemade Strawberry Rhubarb Jam

I’d love to hear how your jam turned out! Drop a comment below and let me know. And if you have a minute, please rate the recipe too. It really helps other home cooks find it.

Did yours turn out beautifully glossy? Did you try one of the variations? Snap a photo and share it on social media. Tag Frosty Recipes so I can see it. You can also follow along for more great recipes on our Facebook page!

Happy canning! – Emily

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