By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
91 cal · 65 min
Strawberry Rhubarb Jam
Recipe GLPR67a8fee916d8f5
A vibrant homemade jam combining fresh strawberries and tart rhubarb with bright lemon and vanilla notes. This traditional preserve captures the essence of summer with its beautiful pink color and balanced sweet-tart flavor. Perfect for spreading on toast, swirling into yogurt, or using as a pastry filling.
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Ingredients
2 pounds fresh strawberries, washed, hulled, and quartered
300 g granulated sugar
2 pounds fresh rhubarb, cut into 1-inch pieces
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Directions
In a large, heavy-bottomed pot, combine the quartered strawberries, rhubarb pieces, and granulated sugar. Stir well to combine all ingredients.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to help dissolve the sugar and prevent sticking.
Once boiling, add the fresh lemon juice and stir to incorporate. Continue cooking at a rolling boil, stirring frequently, for about 35-45 minutes.
Test for doneness by dropping a small amount of jam onto a cold plate. If it wrinkles and holds its shape when pushed with your finger, the jam has reached proper setting consistency. If not, continue cooking and test again every 2-3 minutes.
Remove from heat and stir in the vanilla extract. Let cool for 5 minutes.
Carefully pour the jam into sterilized jars, leaving ¼-inch headspace. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust time based on your altitude if needed). Alternatively, allow to cool to room temperature and refrigerate for immediate use.
Comments
All five ingredients are stocked year-round at any Charlotte grocery chain—strawberries and rhubarb are available fresh in spring and early summer, frozen the rest of the year, and sugar, lemon juice, and vanilla extract are staples everywhere. The stated 65 minutes is honest for active cooking, though expect another 15–20 minutes if you're hulling fresh strawberries by hand rather than buying pre-hulled. Cost runs about $1.50 to $2.00 per serving depending on whether you use fresh (spring) or frozen fruit, making it economical. The real limitation is that jam is a same-night project—once you open a jar, you're committed to using it over weeks, not days—and it requires constant attention during the boil to prevent scorching, making it impractical for a busy weeknight meal plan.
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