This Small Batch Rhubarb Strawberry Jam is tart with a hint of sweetness. It’s a lovely spring/summer jam that’s perfect for spreading on toast, pancakes, scones, cakes, or anything else your heart desires.
When I decided I wanted to make a jam with rhubarb, I thought for sure I’d nail the recipe the first time around. As it turns out, recipes that seem simple can also be the most challenging – especially if you’re like me and you’ve never made homemade jam. As they say, you have to fail in order to learn, right? 🙂
I learned that getting the right sugar to fruit ratio is critical. I made the mistake of using far too much sugar the first few times, so I ended up with an awful fruit syrup that hardened in the jars once it set. Embarrassingly enough, I had to toss a few jars away in the process of creating this recipe.
Fortunately, I’ve put a lot of work into creating this jam so you don’t have to go through all that! All you have to do is follow the recipe, and your beautiful fruit will transform into a nice, thick jam in no time. Plus, this jam only requires five ingredients (if you count water).
Rhubarb is one of the things I most look forward to about spring. It’s tart – too tart for some, but I love it. And it has a striking, pink color. It still blows my mind that rhubarb is technically a vegetable, although we mostly use it as a fruit.
I wanted the flavor of the rhubarb to stand out while adding a little bit of sweetness with strawberries. So the jam is about 3/4 rhubarb and 1/4 strawberries. This recipe provides about 1 1/2 cups of jam, which is the perfect amount if you just want to keep a small jar around for when the mood strikes.
Many jam recipes require pectin, which thickens jam, but it isn’t necessary to add any here. Since rhubarb and strawberries are naturally low in pectin, I added lemon juice. Lemon juice lowers the pH of jam and helps it set better.
How to Make Small Batch Rhubarb Strawberry Jam
- Chill a small plate or saucer in the freezer (you’ll use this to test the jam later).
- Add all ingredients to a large pot and stir to combine.
- Heat the mixture over medium-high, and stir occasionally to prevent the sugar from burning.
- Bring to a boil and continue to stir frequently. Allow the fruit to cook for about 20 minutes.
- Remove the saucer from the freezer and place a small dollop of hot jam onto the saucer. Let it sit for 30 seconds. Push against the jam with your finger – it should wrinkle. If it’s runny, cook the jam for a few minutes longer.
Not only is this jam perfect for toast, waffles, pancakes, and etc., but it’s most delicious in my recipe for Lemon Cake with Rhubarb Strawberry Jam Filling. I hope you all enjoy this jam as much as my family does!
As always, if you make this recipe, please let me know what you think by rating it or commenting below. And if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Small Batch Rhubarb Strawberry Jam
This Small Batch Rhubarb Strawberry Jam is tart with a hint of sweetness. It’s a lovely spring/summer jam that’s perfect for spreading on toast, scones, cakes, or anything else your heart desires.
- 3 cups fresh or frozen rhubarb
- 1 cup fresh or frozen strawberries
- 1 cup organic cane sugar*
- 1/4 cup water
- 2 tablespoons lemon juice
In a large pot or saucepan, combine the rhubarb, strawberries, sugar, water, and lemon juice. Bring to a boil over medium-high heat, and cook for 20 minutes, stirring frequently.
Remove from the heat and allow to cool for about 10 minutes. The jam will thicken as it sits. Transfer the jam to an airtight container for up to 2 weeks.
*You can substitute another sweetener of choice here, such as maple syrup.