Strawberry Rhubarb Jam (for canning!)

By Amanda Paa – Updated June 6, 2023
5 from 20 votes
This strawberry rhubarb jam is bursting with sweet and tart flavors, fruit forward and delicious with a hint of vanilla! It spreads like a dream and tastes like summer. No commercial pectin is needed to make this jam set. It cooks on the stovetop until thickened with the help of sugar and lemon juice, then water bath canned to be preserved.
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strawberry rhubarb jam in a clear jar with spoon

As Apple Butter is my fall canning comfort, Strawberry Rhubarb Jam is my early Summer equivalent. This delicious fruit preserve is made from the season’s two favorite; one sweet and one tart. It’s my source of nostalgia in warmer weather, as I have fond memories of my grandmothers making dozens of rhubarb recipes each year in their Midwest kitchens.

Strawberry Rhubarb Jam is loved in our house for its perfect balance of sweet and tangy flavor, making it very versatile and bright.The sweetness of strawberries with the tartness of rhubarb result in a well-balanced and flavorful jam, simmered with vanilla bean for extra depth. It’s such a vibrant red color, too! Eating it with buttered biscuits is my favorite, as well as on yogurt or ice cream, toast, as a cheese board accompaniment, and a tasty topping to sourdough discard pancakes.

What Makes this Strawberry Rhubarb Jam Special?

When developing this jam recipe, I wanted the fruit to shine and be the perfect sweetness.

  • As we often macerate fruit with sugar for some time to bring out the juices for pie making, it does something incredible for jam, too: the foaming that occurs when this jam was being made dissipated quite quickly and no skimming was needed! This is because of osmosis. As the sugar works its way into the fruit, excess air and moisture leak from the fruit, which forms a bit of natural syrup around the fruit chunks. When we macerate the fruit ahead of time, it cuts down significantly on the foaming action of the jam as it cooks, since the foam is caused by the release of air from the cells of the fruit as it boils.
  • By macerating the fruit, the true flavors of the strawberry and rhubarb are elevated. Combined with vanilla bean, this is a gourmet tasting jam that you can make at home!
  • This jam sets beautifully without the use of commercial pectin in about 30 minutes on the stove. That’s right; just the fruit, sugar, and lemon juice can make this happen. But they are all equally important, so do not deviate from the amounts called for in the recipe. The science of this is below.
dutch oven where strawberry jam has been made, with ladle.
strawberry rhubarb jam on toast

How Do You Thicken Jam Without Using Pectin?

When using low-pectin fruits like strawberries and rhubarb, it’s common to use commercial powdered pectin to help the jam set faster and easier. However, I find that sometimes jams made with powdered pectin need so much sugar that they cover up the true flavor of the fruit, so I relied on lemon juice (the acid), heat, and sugar to thicken this strawberry rhubarb jam naturally.

Pectin is a type of starch, called a heteropolysaccharide, that occurs naturally in the cell walls of fruits and vegetables giving them structure. It is more present in slightly unripe fruits and degrades as the fruit ages.

When combined with sugar and acid over heat, pectin makes jams and jellies develop a semisolid texture when they cool. Acid helps to draw the pectin from the fruit as it simmers, and simmering evaporates some of the moisture and concentrates the pectin.

Although strawberries and rhubarb are naturally high in acid, they are low in pectin. However, they cook down to a lovely, thick consistency all on their own, without any added pectin using the easy tricks in this recipe.

fresh strawberries and rhubarb on white surface

Ingredients for Homemade Strawberry Rhubarb Jam:

  • rhubarb
  • strawberries
  • sugar
  • lemon juice
  • vanilla bean
  • salt

The Important Role of Sugar in Jam Making

Sugar isn’t used just to add sweetness to jam or jelly. It always seems like a lot of sugar to add, but the truth is that the ratio of sugar is crucial to the pectin set, shelf-stability, color, and flavor of the finished jam. It is a very important ingredient to ensure the preservation of the jam, preventing it from oxidation and creating a web of chemical bonds that prevent air and water from entering. Fascinating!

cut up strawberries and rhubarb in a bowl with sugar syrup.
Fruit after it has macerated overnight in the refrigerator. Creates its own syrup.

How to Can Strawberry Rhubarb Jam:

  • Mix the strawberries, rhubarb, and sugar in a large bowl and refrigerate overnight.
  • The next day, start by sterilizing your jars with warm soapy water and let them dry.
  • Have your jar lifter, towel, funnel, and spatula within your reach.
  • Put your clean jar in your water bath canner, and heat them to a simmer. You’ll want the warm jam going into warm jars.
  • Then you’ll make the jam as instructed in the recipe, and when ready, fill each warm jar with hot jam, keeping 1/4 inch headspace.
  • Screw the lids on until finger tight, and put jars back in the water bath canner. Once you’ve filled all jars, bring the water in the canner to a boil.
  • Process for 10 minutes, then turn heat off and leave jars in canner for 5 minutes before removing. Let fully cool on counter and let them seal.
strawberry rhubarb jam cooking in a pot
jam when it is finished cooking and has thickened.

How do I know if my canning jars sealed?

When you inspect lids for seals after the 24 hours, there should be no flex when the center is pressed. Remove the bands and attempt to lift lids off gently with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product.

Delicious Uses for Rhubarb Jam:

strawberry rhubarb jam in glass jars on wooden coaster

More Canning Recipes:

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strawberry rhubarb jam in a glass jar with label, sitting on a wooden coaster

Best Strawberry Rhubarb Jam (for canning!)

This strawberry rhubarb jam is bursting with sweet and tart flavors, fruit forward and delicious with a hint of vanilla! No commercial pectin is needed to make this jam set. It cooks on the stovetop until thickened with the help of sugar and lemon juice, then water bath canned to be preserved.
5 from 20 votes
Prep Time :15 minutes
Cook Time :30 minutes
Resting Time :12 hours
Yield: 5 half pints
Author: Amanda Paa

Ingredients

  • 2 pounds rhubarb, cut into 1/2 inch pieces
  • 1 pound strawberries (not over ripe), stems removed and cut into 1/4 inch pieces
  • 2 1/2 cups granulated sugar*
  • 3 tablespoons bottled lemon juice (Bottled is used because the acidity is 5%, fresh lemons vary. This is important for the preservation.
  • 1/4 teaspoon fine salt
  • 1 vanilla bean pod, seeds scraped out

Instructions 

  • Combine rhubarb, strawberries, and sugar in a large glass bowl. Stir thoroughly to combine. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24. This allows the fruit to macerate and release all of its juices.
  • When ready to can, take your fruit out of the refrigerator. Add seeds of the vanilla bean.
    Prepare your jars by washing them with soapy water. Add them to your water bath canner with the wire rack, and bring to a simmer while you make the jam. This is because you want your jars to be hot when you fill them with jam. Place a small plate in the freezer (this helps to test the set.)
  • To make jam, add rhubarb mixture that sat overnight to a large heavy bottomed pot. I like to use my 5.5 quart dutch oven. Add the lemon juice and salt. Bring to a boil over medium high heat, stirring occasionally.
  • Once the mixture starts boiling, it will begin to foam. Stir every few minutes, watching the heat. The juices will be simmering rapidly as the jam continues to cook down and thicken, evaporating some of the liquid. Over the next 10 minutes, watch the heat as the jam starts to become more cohesive and the fruit breaks down.
  • Towards the 22 to 25 minute mark, the jam will begin thickening even more. (Note, this will also depend on your fruit. If it was a wet harvest, your fruit wil have more moisture and take longer to cook down.) Stir often, scraping the sides to ensure it doesn't burn, and watch your heat. I like to start using a thermometer at this point, aiming getting to 212ish degrees F for this jam to turn out with the lovely thick consistency you see in the photos, but you don't have to use a thermometer. Rather, the jam will slide off the spoon in a sheet, rather than individual droplets when it's about ready. Once you think that your jam has reached its setting point, spoon a bit of the jam on the cold plate from the freezer and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it’s set! You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it doesn't flood back together, just creeps back into the open space, you’ve reached your setting point. If it does not do these things, continue cooking.
  • When jam is thickened, take each warm jar out of the water and set on a kitchen towel. Fill with hot jam, leaving 1/4 inch headspace. Screw the lids on until finger tight, and put jars back in the water bath canner.
  • Once you’ve filled all jars, return them to the canner and bring the water to a boil with lid on. Process for 10 minutes, then turn heat off and leave jars in canner for 5 minutes before removing.
  • Let fully cool on a kitchen towel on the counter, and let them seal. Store in a cool, dark place for 1 year.

Notes

  • DO NOT reduce the amount of sugar in this recipe or it will not set. The jam is not too sweet, trust me. The tart rhubarb is the perfect balance.
  • It’s OK to halve to halve this recipe, but do not double, as the mixture would need to cook for too long a time, and possibly affect the set of the jam.

Did you make this?

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June 6, 2023

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




5 from 20 votes

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69 comments

  1. Sherri

    Can I use splenda instead of sugar

    • Amanda Paa

      Hi Sherri, this recipe was not tested with splenda so I am unsure what the results would be.

  2. Elaine Whlte

    5 stars
    It reminded me of my Grandma’s strawberry rhubarb jam that she made ever year from her garden. I loved it thank you so much.

    • Amanda Paa

      oh, wonderful! thank you for making the recipe.

  3. Marla

    Hi. I’m wondering if it would be safe to freeze this jam rather than can it?
    Would it perhaps ruin the consistency?

    • Amanda Paa

      Yes, you can freeze for 6 months! The texture will not be much different at all. It works great.

  4. Carra

    5 stars
    Can I use frozen strawberries?

    • Amanda Paa

      They will have a little more moisture so might need more time cooking down, but should work well!

  5. Martha J Englert

    5 stars
    I just made this. Being a diabetic, this jam doesn’t spike my surgar. It is awesome. I haven’t done any canning for several years. I am so glad I started again with your recipe. Amanda, thank you.

    • Amanda Paa

      oh, that is so great! wow! thank you for making the recipe and your notes.

  6. Stef

    5 stars
    Thank you so much! This jam is perfect! I didn’t have vanilla bean so I omitted it from the recipe and it was still amazing.
    I’ll be making my 3rd batch this summer, soon! I do have a question though, have you ever made it with a different fruit other then strawberries? A friend mentioned blueberries go well with rhubarb. I was wondering if I could substitute the strawberries for blueberries? Thanks in advance! :)

    • Amanda Paa

      oh that’s so awesome you’re on to your 3rd batch! blueberries certainly does sound delicious. Blueberries have a lower p.h than strawberries, so I’m not sure of the canning safety. You could certainly make it this way and try freezing?

  7. Cheryl Burke

    5 stars
    Can you use monk fruit instead of regular granulated sugar? I am a diabetic.

    • Amanda Paa

      Hi Cheryl! Unfortunately this jam will not turn out with monk fruit. Since there is no pectin added to this recipe, you are relying on the fact that as you cook, the sugar you added to the fruit is going to thicken as heat is applied, eventually thickening to the point where it bonds with the conventional pectin (either natural or added). If you remove the sugar from the equation, the jam is never going to set.

  8. Kristi

    I can’t wait to try this recipe, but I’m wondering about the vanilla. How would the flavor be affected if I just omitted it?

    • Amanda Paa

      hi! it will still be delicious, you just won’t have the added layer of delicate vanilla notes. it adds depth of flavor.

    • Jeff kirschner

      5 stars
      I just made this. Used 920 grams of rhubarb, 908 grams of strawberries. 3/4 cup more sugar (adjusted for the 1lb increase in strawberry fruit). let fruit and sugar sit in covered bowl overnight for 20 hours, prepped my jars and jar bath water, carefully brought fruit to medium boil in 10 quart copper bottom clad pot, I found the and heat levels and stirring speed was KEY and critical. My Jar (bath) water I brought to and maintained at 207 degrees. I was able to bring and maintain my fruit sauce to 210 degrees just by the speed at which I stirred (slower stirring brings temp up/ faster bringing it down. I cooked for 31 minutes total and filled 2 quart jars to exactly 1/2 inch from top. Wonderful sweet/tart balance and Wonderful consistency. I used No Vanilla even though I have plenty of homemade. Next batch Tomorrow to use the rest of the rhubarb and strawberries in my fridge. Wonderful Recipe, results amazing. Fyi, my FIRST time canning even though I am the baker and cook of the family. Thank you Amanda, I was a bit intimidated initially but Your recipe is spot on and I love the fact that I am not using loads of sugar.

      • Amanda Paa

        glad you enjoyed it, and yay for the 1st time canning! it’s a wonderful hobby. thanks for leaving your notes!

  9. Kaitlyn

    5 stars
    Just made this recipe today! Jam is perfect— not too sweet and not too tart, it’s just right! Delicious on homemade sourdough. I’ll definitely be using this as my go to recipe in the future!

    • Amanda Paa

      So glad you enjoyed it! Yes, love it so much on toasted sourdough, especially with Kerrygold butter. Thanks for making the recipe!

  10. Amanda Loughran

    Can I use vanilla bean powder instead of a bean? Thanks!

    • Amanda Paa

      Definitely! It will muddy the color a tiny bit but very much worth the depth of flavor it adds.

  11. Jessica

    5 stars
    Thank you so much for this recipe. I just made it and the jam is wonderful. Not as sweet as store-bought. Just perfect! I followed the recipe to a T, by the way. I figure you know what you’re doing!

    • Amanda Paa

      Yay, so glad you enjoyed it! I’m making another batch this week. It’s a house favorite!

  12. Colleen

    May I ask, what is the purpose for the vanilla seed? Flavor, chemical? Thank you for your answer
    I plan to make this, but do not have the vanilla seed

    • Amanda Paa

      Hello! Vanilla bean adds a delicious depth of warm flavor, and does not boil off, like vanilla extract would. You can make without and it will not change the safety of the recipe. However, it is extra delicious and special with this ingredient.

  13. Sandy

    5 stars
    Made this jam today. Excellent! I don’t care for sweet jams/jellies. This is not too sweet. Easy to make. Delicious. Thank you for this recipe Amanda.

  14. Michelle

    5 stars
    I’ve tried a few different recipes so far. I’m happy to say this is the one I’ll be using from now on. THANKYOU! This was exactly what I wanted.

    • Amanda Paa

      So glad to hear that!! I’m eating this jam on sourdough toast as I type. 🩷

  15. Shannon

    5 stars
    Fantastic recipe! Just delicious! Easy to make. I had a strawberry rhubarb recipe that I got from my mom which called for a jello packet for the strawberry portion. That was not what I wanted! I wanted REAL strawberries being they are starting to ripen in our garden. This was perfect! We will be making this every year! Thank you!

    • Amanda Paa

      Yay, so glad you enjoyed it! I love that it is all real ingredients, too.

  16. Tracy

    5 stars
    This jam is amazing!

  17. Anna

    Can’t wait to make this recipe this weekend! Wondering if you can use vanilla extract or paste instead of vanilla bean pod? And what would be the conversion? Thank you!

    • Amanda Paa

      Hi Anna! You could use vanilla bean paste but not extract; that would cook off in the cooking process. The conversion would be 1 teaspoon vanilla bean paste.

  18. Sam

    When do you add the vanilla bean? Thank you.

    • Amanda Paa

      Hi! You’ll see that in step 2.

  19. Jill

    Approximately how many cups of cut rhubarb is 2 pounds?

    • Amanda Paa

      Hi! Good jam requires getting the fruit-to-sugar ratio right for proper flavor and setting, so the measuring by weight ensures that the amount of rhubarb and strawberries that you are using is exactly the same as what I used to develop the recipe. Cup measurements varies by how you cut your fruit, how you measure, etc. – a lot of variables – so it would be inaccurate.

  20. Julie

    I don’t have a scale. Are there approximate conversions to cups for how much rhubarb and strawberries to use?

  21. Diane Barrett

    Is it possible to substitute vanilla extract for vanilla bean / paste?

    • Amanda Paa

      hi! the extract will get boiled out, so you won’t taste of any of it. you’ll just taste all fruit, which is excellent, too.

  22. Marilyn Stephens

    5 stars
    I’ve read three different recipes for strawberry rhubarb jam. The strawberry to rhubarb differs in each recipe. I have a feeling I should use your recipe. But yours is 2 rhubarbs to 1 strawberry. The second recipe called for equal amounts, and the third used double the strawberries to the rhubarb. Can you tell me the differences or reasons for the different recommendations? Thanks!

    • Amanda Paa

      Hi Marilyn! I like this ratio because you taste the wonderful flavor of the rhubarb, rather than it being overshadowed by mostly strawberries.

  23. Mechille Green

    5 stars
    Amazing, thank you!

  24. Debra Rightmire

    5 stars
    I made this today. So damn good. Thank you so much.i followed your directions , but did cook about 10 minutes longer. Can not rave on it enough.

    • Amanda Paa

      Yay! Thank you for making the recipe! (and yes, cook time will depend on how much moisture is in your fruit, which can vary by area of the country depending on weather during growing season.)

  25. Ashley

    5 stars
    My first time making jam and it turned out delicious! I did a half batch and ended up with less than a pint. I’m pretty sure I over cooked it and it’s extra thick. At least it’s not burnt. Thanks for the recipe!

  26. Steve Smith

    5 stars
    My mother used to make Strawberry Rhubarb jam when I was a kid. I have looked for it for years. I found some that was locally made that was pretty good but they went out of business. I found your recipe and decided to try it (I have never made jam before). It was delicious. It tasted just like my mom’s recipe, and was so much better that the store bought that I was buying. Thanks for sharing!

    • Amanda Paa

      I love that story, thank you for sharing it! And so glad you enjoyed the jam!

  27. Leslie

    Can I use a steam canner for this recipe?

    • Amanda Paa

      I am not familiar with steam canners, sorry!

  28. Heather

    Hello, I’m a first time jam maker. Curious as to why you said to put fruit in a “glass” bowl? Does it make a difference compared to a plastic bowl?

    • Amanda Paa

      Plastic is fine, I just prefer glass!

      • Russ

        I saw on a cooking show once that plastic bowls brings flavors and off colors that is hard to wash away. The chef said always use stainless steel bowls or glass as they will wah off all off flavors and stains when washed. Oils cling to plastic.
        I got berries and rhubarb to do this recipe this am. thanks

  29. Christine

    Are you able to eat right away or wait the full year

    • Amanda Paa

      you can eat it right away!

  30. KarenCB

    I have frozen strawberries. What adjustments would I make to use your recipe?

    • Amanda Paa

      hi karen! i have not tested this recipe with frozen strawberries. sorry!

  31. Laura Fransen

    I can’t find vanilla beans. Can I substitute vanilla bean paste?

    • Michelle

      5 stars
      Made my first batch last night. Wish I had found this sooner! Will definitely be using this recipe with my ever growing rhubarb! Thanks!

      • Amanda Paa

        Yay, glad you enjoyed it!

  32. Laura Fransen

    Can vanilla bean paste be substituted?

    • Amanda Paa

      yes, for sure!

  33. Margie

    5 stars
    Made two batches and this jam came out perfectly each time. Will definitely be a summer staple! Bright slightly tart and not too sugary!

    • Amanda Paa

      I’m so glad you enjoyed it, Margie! Thanks for making the recipe.

  34. Ira Rosenberg

    5 stars
    Made your strawberry rhubarb jam today and it’s wonderful! Tomorrow morning I’ll try it with my homemade sourdough.

    Thanks for sharing your recipe.

    • Amanda Paa

      That makes my day, so glad you enjoyed it!

  35. Christy DeGrand

    When do you add the lemon juice and salt?

    • Amanda Paa

      Hello! You’ll see that in step 3 in the directions.