By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
277 cal · 120 min
Strawberry Rhubarb Jam
Recipe GLPR41e6209e44a005
A classic homemade jam combining fresh strawberries and tart rhubarb with a hint of vanilla. This bright, fruity spread is perfect for toast, pastries, or yogurt. The natural pectin in both fruits helps the jam set beautifully without added thickeners.
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Ingredients
1¾ pounds Fresh strawberries, hulled and halved
2 pounds Fresh rhubarb, trimmed and cut into 1-inch pieces
1½ cups Granulated sugar
3 tablespoons Fresh lemon juice
1 teaspoon Vanilla extract
Directions
Combine the halved strawberries, rhubarb pieces, and granulated sugar in a large, heavy-bottomed pot. Stir well to mix and allow the mixture to sit at room temperature for 1 hour, stirring occasionally. This helps release the fruits' natural juices.
Place the pot over medium-high heat. Add the lemon juice and stir to combine. Bring the mixture to a rolling boil, stirring frequently to prevent sticking and ensure sugar dissolves evenly.
Once boiling, reduce heat to medium and continue cooking, stirring often, until the jam reaches setting point. This typically takes 45–60 minutes. Test for doneness by placing a small spoonful on a cold plate; it should wrinkle slightly when pushed with your finger when ready.
Remove from heat and stir in the vanilla extract. Let the jam cool for 5–10 minutes to allow foam to settle.
Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims clean with a damp cloth.
Process the jars in a boiling water bath for 10 minutes to seal. Remove from water and cool completely on a kitchen towel. Label and store in a cool, dark place.
Comments
Strawberries and rhubarb are both available spring through early summer at Charlotte-area chains like Harris Teeter and Food Lion, making this a seasonal winner when both peak; sugar, lemon juice, and vanilla extract are pantry staples everywhere. The stated two hours is honest for a small-batch jam, though most of that is unattended simmering—active prep runs closer to fifteen minutes. At roughly a dollar per serving for the fruit alone, this is a moderate cost that makes sense only if you're using it across multiple meals; a single jar of good jam costs similar money but lasts longer. The real caveat is shelf life and storage: homemade jam without pectin needs proper canning technique to stay safe beyond a few weeks in the fridge, and that step is easy to skip and regret.
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