• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Planted Purpose

Tasty vegan recipes for purposeful living

  • Home
  • About
  • Recipes
  • Shop
    • Kitchen Faves
    • Naked Sprinkles
  • Work with Me
  • Contact
Home » Sauces » Small Batch Rhubarb Strawberry Jam

Small Batch Rhubarb Strawberry Jam

May 2, 2019 1 Comment

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.  

head on shot of rhubarb strawberry jam on white plate with spoonful of jam

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.

jar of jam on small white plate with spoon and napkin

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.

four stalks of rhubarb

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.

before shot of rhubarb, strawberries, and sugar next to after shot of cooked jam

How to Make Small Batch Rhubarb Strawberry Jam

  1. Chill a small plate or saucer in the freezer (you’ll use this to test the jam later).
  2. Add all ingredients to a large pot and stir to combine.
  3. Heat the mixture over medium-high, and stir occasionally to prevent the sugar from burning.
  4. Bring to a boil and continue to stir frequently. Allow the fruit to cook for about 20 minutes.
  5. 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!

spoonful of rhubarb strawberry jam above jar with strawberries, lemon, and rhubarb around the jar

jar of jam on top of white plate with spoon of jam with rhubarb and strawberries

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!

head on shot of rhubarb strawberry jam on white plate with spoonful of jam
Print

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. 

Cuisine Gluten-Free, Vegan
Cook Time 20 minutes
Servings 12 ounces
Author Lauren

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Recipe Notes

*You can substitute another sweetener of choice here, such as maple syrup.

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.  #homemadejam #rhubarb #strawberry #fruitspread #fruitrecipes #plantedpurpose
Share
Tweet
Pin113
113 Shares

Filed Under: Sauces Tagged With: jam, rhubarb, strawberry

Previous Post: « Vegan Egg Salad
Next Post: Lemon Cake with Rhubarb Strawberry Jam Filling »

Reader Interactions

Trackbacks

  1. Lemon Cake with Rhubarb Strawberry Jam Filling - Planted Purpose says:
    May 11, 2019 at 10:46 pm

    […] you enjoyed my recipe for rhubarb strawberry jam, I think you’ll really dig it as a filling in this lemon […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome

Hi there! I'm Lauren. Welcome to Planted Purpose, where I share vegan recipes that show how DELICIOUS and easy it can be to live a compassionate lifestyle.

Read more

  • Email
  • Facebook
  • Instagram
  • Pinterest

Top Recipes

Get My Latest Recipes Sent to Your Inbox!

Looking for something?

Instagram Feed

Instagram post 2047492255828644873_8008715078 Playing with some darker photography and love the way the light is hitting this succulent 🌚 #succulents #plants #green #teamcanon #canon6dmarkii #darkphotography #darkphotos #plantlife #canon50mm
Instagram post 2045471900762787900_8008715078 Just a simple capture of one of the best spring vegetables there is 🥰  #rhubarb #spring #vegetables #vegan #whatveganseat #instafood #foodphotography #teamcanon #atlantafoodphotographer #canon6dmarkii #foodlovers #f52grams
Instagram post 2043737470234912348_8008715078 Looking for your next dessert to bake? Give my Lemon Cake with Rhubarb Strawberry Jam Filling a go! 🍰 I’m in love with this cake and think you will be too! ♥️ The cake itself is a buttery, moist lemon cake paired with a classic vanilla frosting to complement its subtle tart flavor. What makes it so special? The best part is that it’s filled with a rhubarb strawberry jam that’s absolutely delicious. Recipe in bio!
.
.
.
#nakedcake #vegan #dairyfree #plantbased #vegandessert #veganfoodspot #vegansofig #vegancake #lemoncake #rhubarb #strawberry #jamfilled #letscookvegan #veganbaking  #veganrecipes #foodphotography #canon6dmarkii #f52grams #thrivemags #feedfeedvegan #bestofvegan @thefeedfeed.vegan #atlantafoodphotographer
Instagram post 2042218907229643055_8008715078 Happy Mother’s Day! 🌷I couldn’t think of a better way to celebrate than this deliciously moist Lemon Cake with Rhubarb Strawberry Jam Filling 😍😍😍🍓 NEW ON THE BLOG! Link in bio for the recipe!
.
.
.
#nakedcake #plantbased #vegandessert #vegancake #lemoncake #rhubarb #strawberry #jamfilled #springrecipes #canon6dmarkii #foodphotography #eatpretty #findingvegan #thrivemags #f52grams #bestofvegan #veganrecipes #feedfeedvegan #atlantafoodphotographer
Instagram post 2035155225647603510_8008715078 I’m not sure about you, but rhubarb is one of my spring favorites! 👌🏼 And nothing says spring like this Small Batch Rhubarb Strawberry Jam 🍓 It’s perfect for spreading on toast, pancakes, waffles, or anything else your heart desires! Recipe in profile! Be on the lookout 👀 I’ll be whipping up something decadent with this jam over the next week!
.
.
.
#rhubarb #strawberry #jam #feedfeedvegan #thrivemags #bestofvegan #easyrecipes #vegan #plantbased #rhubarbjam #veganrecipes #veganfoodspot #fruit #fruitspread #springrecipes #atlantafoodphotographer
Instagram post 2013255019490493465_8008715078 With spring well underway, there’s no better time to make this Vegan Egg Salad 🐣 Egg salad sandwiches have always been a fav of mine. With this recipe, you can recreate the vegan version in less than 10 minutes 👌🏼 Black salt gives tofu an “eggy” taste - if you haven’t experimented with black salt before, this is the perfect recipe to do so! Link in bio!
.
.
.
#veganrecipes #veganegg #veganeggsalad #vegansandwich #sandwiches #blacksalt #kalanamak #tofu #tofurecipes #veganlunch #feedfeedvegan #bestofvegan #thrivemags #f52grams #whatveganseat #veganglutenfree #letscookvegan #plantbased #atlantafoodphotographer
Follow on Instagram!
This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Footer

  • Home
  • Contact
  • Terms of Use
  • Privacy Policy

Copyright © 2021 · Planted Purpose