Sweet, tangy, and full of bright, fresh flavor, this Small-Batch Strawberry Rhubarb Jam captures the best of spring and summer in a single jar. Made in a modest quantity, it’s quick and easy to prepare—no large-scale canning required—just a simple, rewarding way to enjoy homemade jam with minimal effort.
Strawberries and rhubarb are a classic pairing for a reason. Strawberries bring natural sweetness while rhubarb adds a lively, tangy counterpoint. Together they create a delicious balance of sweet and tart, and the resulting jam has a gorgeous pink-red color that looks as good as it tastes.
This recipe is ideal for beginners: there’s no need for pectin, special equipment, or complicated canning techniques. It yields just enough jam to enjoy throughout the week or to package as a thoughtful homemade gift.
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Ingredient notes
Notes about the key ingredients and small substitutions to consider.
- Strawberries: Use fresh, ripe berries for the best flavor and color. Taste them first—if they’re not very sweet, add sugar toward the higher end of the recommended range.
- Rhubarb: Choose crisp, brightly colored stalks when possible. Trim the leaves (they are toxic) and dice the stalks into uniform pieces so they cook evenly.
- Lemon juice: A splash brightens the fruit and helps the jam set. You can substitute orange juice for a slightly different citrus note.
- Sugar: Granulated white sugar sweetens and helps preserve the jam. Adjust the amount to your taste and to the sweetness of your fruit.
- Vanilla: Vanilla bean paste adds depth and little flecks of bean; pure vanilla extract works well too.
- Cinnamon: A small pinch of ground cinnamon warms the flavor without overpowering the fruit.
See the recipe card below for exact quantities.
Instructions
Making jam from scratch is straightforward. This small-batch strawberry rhubarb jam requires only a saucepan and a spatula—no special tools or canning equipment.
Step 1. Hull and slice the strawberries; remove rhubarb leaves and dice the stalks into ½-inch pieces. Step 2. Combine the rhubarb, strawberries, sugar (start with the lower amount if berries are sweet), lemon juice, cinnamon, and vanilla in a medium saucepan over medium heat. Step 3. Cover and cook 4–5 minutes until the sugar dissolves and the fruit begins to soften. Step 4. Remove the lid and continue to cook, stirring occasionally, until the mixture thickens and most of the liquid has evaporated (about 20–25 minutes). Reduce heat if it bubbles too vigorously. Step 5. Test for doneness (see below), then remove from heat and let cool. Step 6. Once cool, transfer to clean glass jars and refrigerate or freeze as desired.
Full step-by-step instructions and the ingredient list are in the recipe card below.
How to know when the jam is ready
At roughly 18–20 minutes into cooking, run a spatula down the center of the pot. If the jam pulls away and the gap fills slowly, it’s ready. The jam will continue to thicken as it cools, so aim for slightly less than a firm set while still hot.
Plate test: chill 2–3 small plates in the freezer before you start. Spoon a small amount of hot jam onto a chilled plate and return it to the freezer for a minute. If the surface wrinkles when nudged or the jam runs slowly when the plate is tilted, it’s done.
Variations
Customize this jam to suit your taste. Try raspberries in place of strawberries, or omit the rhubarb for a simple strawberry preserve. For different flavor profiles, add a pinch of cardamom, a drop of rose water, or swap lemon for orange juice.
Spread the love
This jam is versatile—beyond toast, here are tasty ways to enjoy it:
- Biscuits and scones – Spread on warm biscuits or sweet scones.
- Pancakes or waffles – Spoon over pancakes or waffles with whipped cream.
- Yogurt or oatmeal – Stir into Greek yogurt, oatmeal, or layer in parfaits.
- Cheese pairing – Pair with brie, goat cheese, or sharp cheddar on a cheese board.
- Ice cream – Spoon over ice cream or swirl into milkshakes.
- Sandwiches – Use in PB&J or as a sweet-savory addition to grilled cheese.
- Thumbprint cookies – Use as a filling for buttery cookies.
- Cake or quick bread topping – Spread on quick breads or use as a topping for cakes.
- Pie filling – Use as a base for mini pies or tartlets.
Storage
Store this small-batch jam in glass jars in the refrigerator for 3–4 weeks, or freeze for up to 6 months. Glass keeps the flavor clean and avoids any plastic odors.
Frequently asked questions
Rhubarb is tart and tangy with a sharp acidity that’s often compared to green apples or lemon. It’s typically sweetened when cooked, which allows its flavor to mellow and pair beautifully with sweeter fruits like strawberries.
Choose firm, crisp stalks with bright red or pink coloring when available (some varieties are green). Avoid limp or bruised stalks. Rhubarb leaves are removed before sale because they are toxic.
Peeling is usually unnecessary; the skin softens during cooking. If stalks are very thick and fibrous, you can peel or trim the outer strings with a peeler or knife.
Related recipes
If you love fruit-forward recipes, try these other ideas.
-
Fresh Watermelon Water
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Roasted Balsamic Fig Toast
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Labneh Toast with Roasted Strawberries
-
Blackberry Boursin Grilled Cheese
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📖Recipe
Small Batch Strawberry Rhubarb Jam
Equipment
- 1 medium saucepan
Ingredients
- 1½ cups rhubarb, diced into ½ inch pieces
- 2 cups strawberries, stemmed and sliced into ½ inch pieces
- 1 teaspoon fresh lemon juice
- ¼–½ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla bean paste or vanilla extract
Instructions
- Place the rhubarb, strawberries, ¼ cup sugar (or more if your strawberries are not very sweet), lemon juice, cinnamon, and vanilla in a medium saucepan set over medium heat. Cover and cook about 5 minutes, stirring once or twice to combine.
- Remove the lid and continue cooking over medium heat, stirring occasionally, until most of the liquid is gone and the jam thickens, about 20–25 minutes. The jam will continue to thicken as it cools. If it bubbles too hard or begins to stick, reduce the heat to medium-low.
- Cool the jam completely before transferring to jars and refrigerating.
Notes
- See the recipe post images for visual cues on the pot test and plate test. Aim for the jam to fall back slowly when you run a spatula through it—the mixture will firm up further as it cools.
- This small-batch jam yields approximately 1 cup. Store in glass jars in the refrigerator for 3–4 weeks or freeze for up to 6 months.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and measurements.