Sun-Kissed Strawberry Rhubarb Spread

With just a few simple yet significant adjustments, I’ve transformed a basic recipe into an absolutely extraordinary Strawberry Rhubarb Jam that bursts with flavor! While a conventional approach might yield a decent spread, these thoughtful tweaks elevate it to a truly exceptional level, making it undeniably delicious. Why settle for ordinary when extraordinary is within reach?

Freshly made Strawberry Rhubarb Jam being spread generously on a warm, homemade biscuit.

This enhanced recipe for homemade strawberry rhubarb jam achieves a stunning balance. Both the sweet, juicy strawberries and the tart, vibrant rhubarb shine brightly, their natural flavors exquisitely accentuated by the warm, fragrant notes of vanilla. The resulting jam is a harmonious blend of sweetness and tang, with a depth that makes it utterly irresistible. I’m completely enamored with this updated version and eagerly anticipate making it a cherished annual tradition in my kitchen.

If you adore the classic combination of strawberries and rhubarb, you’ll be thrilled to discover its versatility in other delightful treats. For another incredible seasonal indulgence, don’t miss my Blueberry Rhubarb Crisp—it’s an out-of-this-world summer dessert that perfectly captures the essence of fresh, fruity goodness.

[feast_advanced_jump_to]

Contents

Essential Ingredients for Your Strawberry Rhubarb Jam

Crafting this phenomenal homemade Strawberry Rhubarb Jam requires a straightforward and approachable list of ingredients, precisely how I prefer it. The core components, as the name suggests, are fresh strawberries and tender rhubarb. Beyond these stars, you’ll need granulated sugar for sweetness and preservation, aromatic vanilla beans to infuse a delicate fragrance, a touch of lemon juice for brightness and a helpful boost to the jam’s set, and a hint of salt to perfectly balance and enhance all the flavors. Both strawberries and rhubarb are naturally rich in pectin, eliminating the need for any additional commercial pectin in this recipe, allowing their inherent texture to shine through.

It’s important to note that this specific recipe is designed as a “fridge jam.” This means it’s intended for enjoyment within a few weeks when stored in the refrigerator and is not formulated for long-term, shelf-stable canning. The beauty of a fridge jam lies in its simplicity; it bypasses the more complex steps of traditional canning methods, making it an ideal choice for home cooks who desire fresh, vibrant jam without extensive preservation efforts.

A beautiful display of fresh ingredients laid out on a kitchen counter, including bright red strawberries, vibrant green rhubarb stalks, sugar, vanilla beans, a lemon, and a small dish of salt, all ready to be transformed into Strawberry Rhubarb Jam.

One of my special additions to this Strawberry Rhubarb Jam recipe is unsalted butter. While perhaps unconventional in some jam recipes, butter plays a crucial role here. Primarily, it significantly helps to reduce the natural foam that develops from the fruit during the cooking process, ensuring a clearer, more appealing jam. Furthermore, the butter contributes to an incredibly smooth texture and helps the jam maintain its fresh quality for longer in the refrigerator. As the jam cools completely, the butter subtly solidifies, adding a wonderfully rich and luxurious mouthfeel that truly sets this jam apart.

For precise ingredient measurements and detailed, step-by-step instructions, simply use the JUMP TO RECIPE button located at the top of this post, or conveniently scroll to the very bottom to find the complete recipe card.

Crafting Your Delicious Strawberry Rhubarb Jam: A Step-by-Step Guide

Embarking on the journey to create this irresistible homemade jam begins with meticulous preparation of your core ingredients. Start by thoroughly washing both your fresh strawberries and rhubarb. Carefully hull and dice the strawberries into consistent, bite-sized pieces. For the rhubarb, trim off the ends and chop the stalks into similar small, uniform pieces. This consistency in size is key for even cooking and ensures that both fruits break down beautifully during the simmering process. Finally, squeeze your lemon to extract its fresh juice; this small addition will play a significant role in both flavor and texture.

All ingredients meticulously prepped: diced rhubarb and strawberries arranged in bowls, fresh lemon juice in a small glass, and granulated sugar precisely measured, signaling readiness for the next stage of jam making.

Next, gather your prepped ingredients and a suitable cooking vessel. A large, wide, heavy-bottomed pan is ideal for jam making, as its broad surface area allows for quicker evaporation of moisture, leading to a faster and more efficient thickening of the jam. Into this pan, place your diced strawberries, chopped rhubarb, and measured granulated sugar. Stir all these components together thoroughly until the sugar evenly coats every piece of fruit. Pour over the freshly squeezed lemon juice. Now, for the vanilla—take your vanilla beans, split them lengthwise with a sharp knife, exposing the fragrant seeds within, and add the entire pods to the pan. There’s no need to scrape out the seeds at this stage; the pods will release their exquisite aroma and flavor as the jam cooks.

A close-up shot of vibrant red strawberries, green rhubarb pieces, and white granulated sugar already combined in a large, wide cooking pan, awaiting the next steps in the jam-making process.

The mixture of rhubarb, strawberries, and sugar expertly stirred together in the cooking pan, with split vanilla beans nestled amongst the fruit, ready to infuse their delicate fragrance as the jam begins to cook.

Place your pan over medium heat on the stovetop. Begin heating the fruit and sugar mixture, stirring occasionally to ensure the sugar dissolves completely and the fruit begins to release its juices without scorching. Continue to cook until the mixture reaches a vigorous boil. Once boiling, reduce the heat to medium-low, allowing the jam to simmer gently. Continue cooking for approximately 25-30 minutes, stirring frequently to prevent sticking and to ensure even cooking. During this time, the fruit will soften and begin to break down, and the liquid will start to reduce. After this initial simmering period, stir in the unsalted butter. The butter will melt into the jam, working its magic to tame any excessive foam that might have accumulated on the surface and contributing to that silky-smooth texture.

A vibrant close-up of the strawberry and rhubarb mixture actively boiling in the pan, indicating the start of the cooking process for the jam.

The jam mixture, now visibly thickened after cooking, with the butter just added and beginning to melt into the fruit, promising a smooth and rich consistency.

Continue cooking the jam after adding the butter until any remaining foam completely subsides and the mixture becomes notably thick. This is the crucial stage where the jam sets to its perfect consistency. To test for doneness, perform the “spoon test”: dip the back of a clean spoon into the jam, then carefully lift it out. Allow it to cool for a few seconds, then run your finger horizontally through the jam clinging to the spoon. If a distinct line remains, and the jam doesn’t immediately run back together, your jam is perfectly cooked and ready. It should cling beautifully to the spoon, indicating adequate thickening from the natural pectin and reduction.

The Strawberry Rhubarb Jam, now fully cooked and thickened, shimmering in the pan with no foam visible on its surface, a testament to the butter's effectiveness.

A perfect example of cooked jam on the back of a spoon, showing a clear, enduring line when a finger is drawn through it, signifying ideal thickness and setting point.

Once your jam has reached its ideal consistency, carefully remove the vanilla bean pods from the pan. Then, ladle the hot jam into sterilized jars. Even though this is a fridge jam and not intended for pressure canning or water bath processing for shelf-stability, using thoroughly cleaned and sterilized jars is still highly recommended. This crucial step ensures maximum hygiene, significantly reducing the risk of bacterial growth and extending the jam’s freshness and enjoyment period while stored in the refrigerator. Fill the jars, leaving a small headspace. Allow the jars of jam to cool completely on your kitchen counter to room temperature without their lids initially, which helps prevent condensation. Once cooled, seal them tightly with their lids and transfer them to the refrigerator. Your exquisite homemade Strawberry Rhubarb Jam will keep beautifully in the fridge for up to three weeks, ready to brighten your breakfasts and desserts.

Freshly cooked Strawberry Rhubarb Jam neatly poured into several sterilized glass jars, showcasing its rich color and smooth texture, ready for cooling and refrigeration.

Expert Notes & Tips for Perfect Jam Making

It’s important to reiterate that this specific Strawberry Rhubarb Jam recipe is designed as a delicious fridge jam, not a traditional preservation method requiring advanced canning techniques. While experienced canners might adapt it for longer shelf-stable storage, I won’t be delving into those intricate details here. The beauty of this recipe lies in its simplicity and accessibility for fresh, seasonal enjoyment. I often make this delightful jam two to three times each summer, savoring small batches while storing them conveniently in the refrigerator. I’ve found that if I put it away in the pantry, it often gets forgotten, but a jar in the fridge is always a welcome sight! This approach works perfectly for my household, ensuring we always have fresh jam on hand without the commitment of extensive canning.

I’ve encountered many jam and jelly recipes that advise adding butter at the very beginning of the cooking process. The primary reasoning behind this initial addition is to help prevent the jam from boiling over in the pot, a common concern for some cooks. However, I personally prefer to use THIS fantastic shallow pan, which I find mitigates that issue effectively. If you’re concerned about boil-overs or simply prefer the method, feel free to toss the butter in with the fruit and sugar at the start. My preference for adding it later is to maximize its foam-reducing and smoothing benefits right when the jam is thickening.

Should you desire an alternative storage method beyond refrigeration, this recipe can certainly be treated like any freezer jam. Once cooled, simply transfer the jam into freezer-safe containers, leaving adequate headspace for expansion, and store it in your freezer for several months. This offers a wonderful way to extend its enjoyment even further, preserving those delightful summer flavors for colder months.

For the best flavor, always opt for ripe, in-season strawberries and firm, crisp rhubarb stalks. The quality of your produce will directly impact the vibrancy and depth of your finished jam. If your jam seems too thin after the recommended cooking time and doesn’t pass the spoon test, don’t fret! Simply continue simmering it gently, stirring often, until it reaches the desired consistency. Conversely, if your jam ends up a bit too thick once cooled, you can gently reheat it with a splash of water or lemon juice to achieve your preferred spreadable texture.

Versatile Substitutions for Your Strawberry Rhubarb Jam

While the combination of strawberry and rhubarb is truly magical in this jam, offering a perfect balance of sweetness and tartness, you do have some flexibility. I don’t typically recommend making it entirely with just one fruit, as they truly go together like peanut butter and jelly, each balancing and elevating the other. However, if you have an abundance of one or the other, you certainly *could* make a single-fruit jam, though the flavor profile would shift significantly. That said, I’m eager to experiment with a blueberry version in the future, as blueberries and rhubarb also share a wonderful synergy.

For those looking to reduce sugar, I haven’t extensively experimented with sugar substitutes for this specific fridge jam recipe. However, I see no inherent reason why many common sugar alternatives shouldn’t work. Keep in mind that sugar plays a role not just in sweetness but also in the jam’s texture and preservation. A sugar-substituted version might not thicken to quite the same extent as a traditional one, and its shelf life in the fridge might be slightly shorter, but it should still yield a delicious fruit spread.

The fresh lemon juice is a small but mighty ingredient in this jam. It not only brightens the overall flavor profile and provides a crucial acidic balance to the sweetness of the strawberries and the tartness of the rhubarb, but it also aids in the activation of the natural pectin, helping the jam to set. While you *could* technically omit it if absolutely necessary, you might find the jam tastes slightly less vibrant and could have a softer set. If you prefer a sweeter jam and feel the rhubarb already provides enough tartness, you can reduce the amount of lemon juice, but I strongly advise against omitting it entirely.

The vanilla beans are my personal touch, adding a sophisticated twist to this classic jam. They infuse a beautiful, subtle fragrance and a complex, warm flavor that harmonizes wonderfully with both the strawberries and rhubarb. If you don’t have vanilla beans on hand or prefer not to use them, you can absolutely substitute them. A tablespoon of good quality vanilla extract or vanilla bean paste can be added in their place. If using extract or paste, I recommend stirring it in towards the very end of the cooking process, after the jam has thickened, to preserve its delicate aroma and prevent it from cooking off.

Many traditional jam recipes surprisingly omit salt, but I firmly believe it’s a welcome and essential addition here. A small amount of kosher salt doesn’t make the jam taste salty; instead, it acts as a powerful flavor enhancer, deepening and rounding out all the fruity notes and balancing the sweetness. Don’t be tempted to leave the salt out – it truly makes a difference. For an adventurous touch, I sometimes even crack in a few pink peppercorns for a subtle, intriguing warmth and a very slight hint of heat.

Finally, the butter is perhaps the most optional ingredient in this entire recipe. Some people prefer not to add butter to their jams, and it is not strictly necessary for the jam to set or taste good. However, as previously mentioned, it serves two fantastic purposes: it helps significantly reduce the foam that builds up during cooking, resulting in a clearer, more attractive jam, and it contributes to an ultra-smooth, luxurious texture and a richer mouthfeel. If you have dietary restrictions or simply prefer a butter-free jam, feel free to omit it without compromising the core flavor of this delightful spread.

A close-up of delicious Strawberry Rhubarb Jam spread generously on a freshly baked, flaky biscuit, with a small spoon resting beside it, inviting you to take a bite.

Discover More Delightful Strawberry Recipes

If you’ve fallen in love with the vibrant taste of strawberries in this jam, be sure to explore these other fantastic recipes that celebrate this beloved fruit:

Strawberry Scones

Strawberry Angel Food Cake

Strawberry Crunch Cake

Strawberry Ice Cream

Strawberry Rhubarb Crisp

Strawberry Lemonade

Strawberry Cookies

Strawberry Lemonade Shortbread Cookies

Did you try this amazing Strawberry Rhubarb Jam recipe? I’d love to hear about your experience! Please let me know by leaving a review or comment below. And for more delicious recipes and kitchen inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: about 4 cups

Homemade Strawberry Rhubarb Jam: An Easy & Flavorful Fridge Jam Recipe

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

This Strawberry Rhubarb Jam recipe is anything but basic. With a few simple tweaks, including fragrant vanilla beans, lemon, and a touch of butter, it transforms into an incredibly delicious, sweet-tart spread. Perfect as an easy fridge jam, it’s ideal for enjoying fresh seasonal flavors without the complexities of traditional canning.

Ingredients

5 cups Rhubarb, diced
2 ½ cups Strawberries, diced
2 ½ cups Granulated Sugar
2 tablespoons Lemon Juice, fresh
2 Vanilla Beans, split
½ teaspoon Kosher Salt, Morton’s
2 tablespoons Unsalted Butter

Instructions

In a large, shallow pan, combine the diced rhubarb, diced strawberries, granulated sugar, and fresh lemon juice. Stir everything together until the sugar coats the fruit evenly.

Place the pan over medium heat. Heat the mixture, stirring often, until the sugar completely dissolves and the fruit begins to release its juices and comes to a full boil.

Once boiling, add the split vanilla beans (no need to scrape) and reduce the heat to medium-low. Simmer gently for 25-30 minutes, stirring frequently to prevent sticking and encourage even cooking.

Stir in the kosher salt. Add the unsalted butter and continue cooking and simmering the jam until all of the foam from the fruit subsides and the jam becomes very thick, passing the ‘spoon test’.

Carefully remove the vanilla beans from the thickened jam. Ladle the hot jam into pre-sterilized jars, leaving a small headspace at the top.

Allow the jars of jam to cool completely to room temperature on the counter, leaving the lids off initially to prevent condensation. Once cool, cover them tightly with lids and store in the refrigerator for up to 3 weeks.

Notes

Notes & Tips

This is not a preservation jam recipe. If you are experienced at canning, this recipe can be preserved. But I am not going into these details on this recipe. I make this recipe 2-3 times a summer and just enjoy it while storing it in the fridge. I find if I put it in the pantry I never revisit it. But that is what works for me.

I have read a lot of jam and jelly recipes that say to add butter at the beginning. This helps the jam from boiling over in the pot. I like to use THIS shallow pan that I don’t seem to have that issue with, but you could just toss it in at the beginning if you like.

Of course, you could treat this like any freezer jam and store it there too.

Substitutions

While I don’t have any suggestions for the fruit, you could make it wholly with one or the other strawberries or rhubarb. But they just go together like peanut butter and jelly, they balance each other while letting the other shine. That said, I do want to try a blueberry version.

I have not experimented with using a sugar substitute, but I find no reason why they should not work for a fridge jam. It may not thicken as much, but it will still work.

The lemon juice helps to bring brightness and balance to the finished jam, but you could leave it out if you like. The rhubarb is very tart anyway, if you like a sweeter jam, leave it out.

The vanilla beans are kind of my twist on the jam. They bring a beautiful fragrance to the jam and a light flavor that pairs beautifully with the strawberries and rhubarb. If you do not have them or don’t want to include them, you could add a tablespoon of extract or paste in their place also.

Most jam recipes don’t call for salt, but I think it is a welcome addition here. I even sometimes crack in some pink peppercorn for a subtle heat. Don’t leave the salt out.

The butter is the one ingredient that is the most optional. Some people don’t like to add it, and it isn’t completely necessary, but it does help to reduce the foam and keep your jam ultra smooth. Leave it out if you need to for dietary needs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram