Our strawberry rhubarb jam recipe uses only four ingredients and bursts with the sweet flavor of fresh strawberries and tangy rhubarb. Though you can make it on the stovetop, we use the Instant Pot to make this so it comes together in a snap! One taste and you will never go back to buying regular jam from the grocery store again. You and your family will want to spread this on everything! Video Recipe.
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Strawberry Rhubarb Jam Video
What is Strawberry Rhubarb Jam
Strawberry rhubarb jam combines the sweetness of strawberries with the tartness of rhubarb. The resulting jam goes amazingly well on toast, bagels, crackers, muffins, and other baked goods. You can also use it as condiment on sandwiches or as a topping for your favorite dessert.
Our homemade strawberry rhubarb jam recipe uses only four, natural ingredients. The jam comes together quickly and tastes much better than store bought jams.
Why you will love this Strawberry Rhubarb Jam recipe
This strawberry rhubarb jam recipe uses only 4 ingredients! Unlike store bought jam, it does not contain pectic, cornstarch, gelatin, added preservative, or artificial colors.
Our jam is also a perfect mix of sweet and tart. You will find you love the fresh flavor much more than store brand jams.
Also, when you make it at home, it is much more economical than purchasing store bought jams. So if you are looking to save a bit of money, then you will find this jam is a great blend of value and delicious flavor.
Ingredients
When you are ready to make this delicious strawberry rhubarb jam recipe at home, you’ll need to have the following ingredients:
- Strawberries - We love to make this when local strawberries are fresh and in season.
- Rhubarb - a great way to add a lil tart to your jam.
- Lemons - The lemons help add a fresh, tart flavor, but they also are naturally high in pectins, which helps the jam thicken and set.
- Sugar - This both helps add sweetness and helps the jam thicken and set.
To store the jam, we highly recommend getting these preserving jars. They help keep the jam fresh.
How to make Strawberry Rhubarb Jam in Instant Pot
First, thoroughly wash the strawberries and rhubarb. Once they are clean, dice them and add the strawberries, rhubarb, sugar, and lemon juice to the Instant Pot. Stir. Before cooking, allow them to marinate for at least 30 minutes to an hour or until the strawberries are juicy.
When the strawberries are ready, close the lid and seal the vent. Then pressure cook for 1 minute. When the timer beeps, allow the pressure to naturally release until the float valve drops. The natural release will take about 15 minutes. Finally, unlock the lid and carefully remove it.
Next, use a potato masher or immersion blender to mash or blend the jam. Once you reach the consistency you want, turn on saute mode and cook for about 15 to 20 minutes or until the jam has started to thicken.
If foam forms, skim it off and discard. You can now can or jar the jam or allow it to cool and then serve fresh. You will need to store the remaining jam in an airtight container in the fridge or freezer.
Stove top recipe for Strawberry Rhubarb Jam
If you don’t have an Instant Pot, don’t worry! You can still make this jam at home quickly and easily.
To start, place a plate or saucer in your freezer before starting the jam. This is used to test when it is ready.
Next, place the strawberries and sugar in a bowl and marinate for 1 hour or until they look juicy.
Once the strawberries are ready, place the mixture into a saucepan and squeeze or pour in the lemon juice.
Next, cook the mixture on low heat until the sugar completely dissolves.
Once the sugar has dissolved, turn up the heat to bring the mixture to a boil. The sugar must be completely dissolved before turning up the heat or the jam will not set right.
When it reaches a boil, allow it to cook for 5 to 10 minutes and then turn off the heat.
Once the jam starts to thicken, spoon a little bit onto one of the cold saucers. Leave for 30 seconds, then push it with your finger. If the jam wrinkles and doesn't flood to fill the gap, then it is ready. If it is not, turn the heat back on and boil for a few more minutes and repeat the test.
Store the jam in an airtight container and serve chilled over toast, bagels, or other baked goods.
Tips to make the best Strawberry Rhubarb Jam
Once you are ready to make this strawberry rhubarb jam recipe, follow these tips and tricks to make sure it comes out perfect every time:
- Do not skip the lemons! The lemons add natural pectin, which will help thicken the jam.
- If you use the stove top, make sure to cook it for 10 minutes. You don’t want to over or undercook the jam, and 10 minutes of boiling is about right.
- To test the jam, you can place a spoonful on a cold dish. To do this, place the dish in the freezer as you cook the jam. Once it comes out of the Instant Pot or stove top pot, place a small amount on top. If it starts to gel-up, the jam is ready. Otherwise, you need to boil it a bit longer.
What does Strawberry Rhubarb Jam taste like?
Strawberry rhubarb jam tastes like a tarter version of strawberry jam. If you like sweet and tart flavors, this is the perfect jam for you. The flavor of the strawberries shines through and the rhubarb just adds tartness.
What something a little less tart? Try our strawberry jam recipe instead!
Can I use frozen strawberries?
You can use frozen strawberries, but we highly recommend taking advantage of strawberry season to make the best tasting jam. Frozen strawberries lose some of their freshness, which can affect the flavor. During the spring and summer, you should be able to find plenty of tasty strawberries at your local grocery store, farm stand, or strawberry picking fields.
Why add rhubarb to strawberry jam?
Rhubarb adds a nice tart flavor to balance out the sweetness of the strawberries. The sweet and tart flavor makes the jam taste extra good on toast, bagels, and other baked goods.
Of course, if you like a sweeter jam, you can make our tasty strawberry jam instead. It has great flavor and is also an excellent way to use up extra strawberries you may have picked up during the season.
Why add lemon juice to this jam?
Lemons are naturally high in pectin. Pectin helps to thicken the jam once you have boiled it.
Lemon also adds a bit more freshness and tartness to the jam, which helps to brighten the flavor a bit.
How much jam does this recipe make?
Our recipe makes five 5.oz jars. As long as your Instant Pot is big enough, you can easily double or triple the recipe to take advantage of strawberry season. Jarring fresh strawberry jam is a great way to use extra strawberries you may pick or find at your local farm stands.
What sweeteners can I add to this Strawberry Rhubarb Jam recipe?
We recommend using sugar. Sugar helps to add sweetness and helps to thicken the jam some. If you prefer to not use sugar, you can try maple syrup, stevia, or fruit juice.
Storing suggestions
Once the jam is ready, you can store it in an airtight container or jar in the fridge for up to 4 weeks. You could also freeze the jam in freezer safe contains for up to 6 months.
For the longest lasting freshness, you could can or jar the jam. We have instructions below in how to can this jam.
Can I freeze this Strawberry Rhubarb Jam recipe?
Yes! You can place the cooling jam into a freezer safe jar or container. Once it has cooled, you can seal it and place it in the freezer for up to 6 months. When you are ready to use, you can thaw it overnight in the fridge.
How to can this jam
First, ladle the hot jam into your hot sterilized glass jars leaving about a ½ inch of head-space. Next, seal the containers or jars.
Once the jars are filled, carefully lower them into a pot of boiling water. The water should cover the jars completely, so you will need to add more water if their tops are sticking out.
Boil the jars for 10 minutes before carefully removing the jars and placing them on a folded towel. Finally, allow the jars to cool for 12 hours.
You can also follow the directions on your canning or jarring kit. They should provide a detailed list of instructions to follow for their product.
What is the shelf life of this jam?
When we make this jam, it saves for about 4 week in an airtight container in the fridge. You could also place the jam in the freezer for about 6 months.
For the longest shelf life, we recommend getting a canning kit and canning it before storing it. To can the jam, you should follow the directions on your kit. In most cases, you need to place the jam into a jar and seal the lid. You then place the jar in boiling water and allow it to fully seal the lid in place. When done correctly, the jarred jam can last a very long time.
What to serve with strawberry rhubarb jam
You can serve strawberry rhubarb jam with any of your favorite baked goods. Sometimes we use it as a spread on top of our homemade ciabatta bread when we make sandwiches.
You can also serve it mixed in with fresas con crema to add some extra flavor to the dessert.
And of course, you can serve the jam over homemade wheat toast, bagels, muffins, or any other of your favorite baked goods.
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Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Strawberry Rhubarb Jam Recipe
Strawberry Rhubarb Jam
Our strawberry rhubarb jam recipe uses only four ingredients and bursts with the sweet flavor of fresh strawberries and tangy rhubarb. Though you can make it on the stovetop, we use the Instant Pot to make this so it comes together in a snap! One taste and you will never go back to buying regular jam from the grocery store again. You and your family will want to spread this on everything! Video Recipe.
Ingredients
- Strawberries 1.5 lbs / 4 cups , diced
- Rhubarb 1 lbs, diced
- Lemons 2 juiced
- Sugar ½ cup
- Five 5 oz. Preserving jars
Instructions
How to make Strawberry Rhubarb Jam in Instant Pot
First, thoroughly wash the strawberries and rhubarb. Once they are clean, dice them and add the strawberries, rhubarb, sugar, and lemon juice to the Instant Pot. Stir. Before cooking, allow them to marinate for at least 30 minutes to an hour or until the strawberries are juicy.
When the strawberries are ready, close the lid and seal the vent. Then pressure cook for 1 minute. When the timer beeps, allow the pressure to naturally release until the float valve drops. The natural release will take about 15 minutes. Finally, unlock the lid and carefully remove it.
Next, use a potato masher or immersion blender to mash or blend the jam. Once you reach the consistency you want, turn on saute mode and cook for about 15 to 20 minutes or until the jam has started to thicken.
If foam forms, skim it off and discard. You can now can or jar the jam or allow it to cool and then serve fresh. You will need to store the remaining jam in an airtight container in the fridge or freezer.
Stove top recipe for Strawberry Rhubarb Jam
If you don’t have an Instant Pot, don’t worry! You can still make this jam at home quickly and easily.
To start, place a plate or saucer in your freezer before starting the jam. This is used to test when it is ready.
Next, place the strawberries and sugar in a bowl and marinate for 1 hour or until they look juicy.
Once the strawberries are ready, place the mixture into a saucepan and squeeze or pour in the lemon juice.
Next, cook the mixture on low heat until the sugar completely dissolves.
Once the sugar has dissolved, turn up the heat to bring the mixture to a boil. The sugar must be completely dissolved before turning up the heat or the jam will not set right.
When it reaches a boil, allow it to cook for 5 to 10 minutes and then turn off the heat.
Once the jam starts to thicken, spoon a little bit onto one of the cold saucers. Leave for 30 seconds, then push it with your finger. If the jam wrinkles and doesn't flood to fill the gap, then it is ready. If it is not, turn the heat back on and boil for a few more minutes and repeat the test.
Store the jam in an airtight container and serve chilled over toast, bagels, or other baked goods.
Notes
Tips to make the best Strawberry Rhubarb Jam
Once you are ready to make this strawberry rhubarb jam recipe, follow these tips and tricks to make sure it comes out perfect every time:
- Do not skip the lemons! The lemons add natural pectin, which will help thicken the jam.
- If you use the stove top, make sure to cook it for 10 minutes. You don’t want to over or undercook the jam, and 10 minutes of boiling is about right.
- To test the jam, you can place a spoonful on a cold dish. To do this, place the dish in the freezer as you cook the jam. Once it comes out of the Instant Pot or stove top pot, place a small amount on top. If it starts to gel-up, the jam is ready. Otherwise, you need to boil it a bit longer.
- Canning instructions are mentioned in the post.
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richard metzner says
Can I use maple syrup ? if so how much or honey ?
Evelyn Collier says
What is the measurement for the lemon juice? Different size lemons have different amounts of juice.
One large lemon typically yields around 3 tablespoons of juice.
One medium-sized lemon typically yields around 2 tablespoons of juice.
One small lemon typically yields around 1 tablespoon of juice.
Thank you
Rose Nolt says
Can I make this recipe using a crockpot?
Mark says
I have fresh strawberries that are frozen the same for my rhubarb. Can I use them for this recipe. TIA.
EagleHeart says
@Mark, YES you can.
The IP will turn on for the required time when the berries and rhubarb have thawed and the IP is at the right temperature.