Sweet, tangy, and full of bright, fresh flavor, this Small-Batch Strawberry Rhubarb Jam is an easy way to bottle the taste of spring and summer. Made in a modest quantity, it’s quick to prepare—no large-scale canning required—just a simple homemade jam you can enjoy all week or give as a thoughtful gift.
Strawberries and rhubarb are a classic pairing for good reason. Strawberries bring natural sweetness and bright color, while rhubarb adds a bold, tart contrast that balances the jam beautifully. The combination yields a vibrant, rosy jam that’s perfect on toast, cheese boards, or dolloped into yogurt.
This recipe is beginner-friendly: no canning equipment, pectin, or special tools are necessary. All you need is a medium saucepan, a spatula, and a little patience as the fruit cooks down into jam.
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Ingredient notes
A few quick notes about the ingredients used in this jam.
- Strawberries: Use ripe, bright-red strawberries for the best flavor. Taste a few before cooking so you can adjust the sugar to your preference—store-bought berries sometimes need more sweetening.
- Rhubarb: Choose firm, crisp stalks, ideally with some red coloring. Rhubarb’s tartness is key to the jam’s balance.
- Lemon juice: A small amount brightens the jam and helps with set. Orange juice can be substituted in a pinch.
- Sugar: Granulated sugar sweetens and helps the jam set as it cools. The amount can be adjusted based on berry sweetness.
- Vanilla: Vanilla bean paste adds richness and tiny flecks, but pure vanilla extract works well too.
- Cinnamon: A pinch of ground cinnamon lends warmth and depth without overpowering the fruit.
See the recipe card below for exact quantities and a printable version of the recipe.
Instructions
Homemade jam doesn’t have to be complicated. This refrigerator-style strawberry rhubarb jam cooks on the stove and finishes in the fridge—no jars need to be processed in a water bath. Follow these basic steps and refer to the recipe card for full details.
Step 1. Hull and slice the strawberries into roughly ½-inch pieces. Dice the rhubarb into similar-sized pieces. Step 2. Combine the rhubarb, strawberries, sugar (start with the lower amount and add more if needed), lemon juice, vanilla, and cinnamon in a medium saucepan over medium heat. Step 3. Cover and cook for about 5 minutes, stirring once or twice to dissolve the sugar and release juices. Step 4. Remove the lid and continue to cook, stirring occasionally, until most of the liquid evaporates and the mixture thickens—this usually takes about 20–25 minutes. Reduce heat if the jam bubbles too vigorously or starts to stick. Step 5. Test for doneness (see methods below), then cool completely before transferring to a jar and refrigerating.
Full step-by-step instructions are available in the recipe card below.
How to know when the jam is ready
There are two easy tests to determine if your jam is set:
- Spatula test: Run a spatula down the center of the jam in the pot. If the jam flakes back slowly and holds a slight ridge, it’s ready.
- Plate test: Freeze 2–3 small plates before you start. Drop a spoonful of hot jam onto a frozen plate and return it to the freezer for a minute. Push the jam with your finger—if it wrinkles and holds shape, or if it runs slowly when you tilt the plate, it’s done.
Variations
This basic jam is flexible—adapt it to your taste. Swap raspberries for strawberries for a slightly different tart-sweet profile, or omit the rhubarb if you prefer a straightforward strawberry jam. For a unique twist, add warm spices like cardamom or a few drops of rose water for a fragrant finish.
Spread the love
This jam pairs with far more than toast—try it in these ways:
- Biscuits and scones – Spread on warm buttered biscuits or sweet scones.
- Pancakes or waffles – Spoon over pancakes or waffles with whipped cream.
- Yogurt or oatmeal – Stir into Greek yogurt, oatmeal, or layer in a parfait.
- Cheese pairing – Serve with brie, goat cheese, or sharp cheddar on a cheese board.
- Ice cream – Warm a spoonful over vanilla ice cream or blend into milkshakes.
- Sandwiches – Use as a filling for PB&J or in a sweet-savory grilled cheese.
- Baking – Fill thumbprint cookies or spread on cakes and quick breads.
- Pie filling – Use as a quick filling for mini pies or tarts.
Storage
Store this small-batch jam in clean glass jars in the refrigerator for 3–4 weeks, or freeze for up to 6 months. Glass helps avoid flavor transfer and keeps the jam tasting fresh.
Frequently asked questions
Rhubarb is tart and tangy with a bright, slightly sour edge that softens and becomes more mellow when cooked. It pairs especially well with sweet fruits like strawberries because the sugar balances its acidity.
Choose firm, crisp stalks without bruises. Red or pink stalks are common, though some varieties are green. Avoid wilted or limp pieces. Note: rhubarb leaves are toxic and are usually removed before sale.
Usually you don’t need to peel rhubarb—its skin is thin and softens during cooking. If the stalks are very thick and stringy, you can remove the outer layer with a vegetable peeler or knife.
Related recipes
If you enjoy fruity recipes, try some of these other ideas.
-
Fresh Watermelon Water
-
Roasted Balsamic Fig Toast
-
Labneh Toast with Roasted Strawberries
-
Blackberry Boursin Grilled Cheese
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📖Recipe
Small Batch Strawberry Rhubarb Jam
Equipment
- 1 medium saucepan
Ingredients
- 1½ cups rhubarb, diced into ½ inch pieces
- 2 cups strawberries, stemmed and sliced into ½ inch pieces (measure after dicing)
- 1 teaspoon fresh lemon juice
- ¼–½ cup granulated sugar, to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla bean paste or vanilla extract
Instructions
- Place the rhubarb, strawberries, ¼ cup sugar (or more if your berries need it), lemon juice, cinnamon, and vanilla in a medium saucepan over medium heat. Cover and cook for about 5 minutes, stirring once or twice.
- Remove the lid and continue to cook over medium heat, stirring occasionally, until most of the liquid has evaporated and the jam thickens, about 20–25 minutes. The jam will continue to thicken as it cools. If it bubbles too vigorously or starts to stick, lower the heat to medium-low.
- Cool completely before transferring to a clean jar and refrigerating.
Notes
- Refer to the spatula or plate test to check doneness. The jam should fall back slowly when you run a spatula through it, and it will set more as it cools.
- This recipe yields approximately 1 cup of jam. Store in glass jars in the refrigerator for 3–4 weeks, or freeze for up to 6 months.
Nutrition*
Serving: 2 tablespoons | Calories: 42 kcal | Carbohydrates: 10.7 g | Protein: 0.5 g | Fat: 0.2 g | Sodium: 1 mg | Potassium: 129 mg | Fiber: 1.2 g | Sugar: 9 g | Calcium: 27 mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary.
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