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Strawberry Rhubarb Jam in a mason jar.

Easy Strawberry Rhubarb Jam

Julie Davis
Tangy and sweet, this Strawberry Rhubarb Jam is easy to make and SO TASTY! The bright, citrusy flavor of rhubarb is complimented by the fresh strawberries, orange juice, and a touch of almond extract. Add this jam to toast, a breakfast muffin, pancakes, dessert, or anything you want!
5 from 24 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Brunch
Cuisine American
Servings 64 Servings
Calories 32 kcal

Equipment

Ingredients
  

  • 2 cups sliced strawberries
  • 1 12-ounce bag frozen rhubarb about 2 cups chopped
  • 3 cups granulated sugar
  • 1/4 cup orange juice freshly squeezed
  • 2 teaspoons almond extract or vanilla extract
  • 1/2 teaspoon salt

Instructions
 

  • Combine all of the ingredients in a large sauce pan and bring it to a boil over medium heat.
  • Reduce the heat to medium low and continue cooking for 40-45 minutes uncovered, stirring occasionally.
  • The fruit will cook down and continue to thicken over time.
  • Using a thermometer, test the temperature of the jam. When it reaches 220 degrees F it’s done!
  • Pour the jam into a large glass jar or container and let it cool completely before placing it in the fridge.

Notes

Ideas for Using Strawberry Rhubarb Jam

Strawberry Rhubarb Jam is so delicious on toast, biscuits, or stirred in your oatmeal but here are some ideas for using it in other creative ways!
    • Vinaigrette - Make a delicious Strawberry Rhubarb dressing. Use 1/4 cup red wine vinegar, 3/4 cup olive oil, 2 Tablespoons jam, 1 teaspoon Dijon mustard, and a sprinkle of salt and pepper. Mix well and use on your favorite salad!
    • Cocktails - Make a tasty spring cocktail by shaking vodka or white rum, jam, and a splash of orange juice in a cocktail shaker with some ice! Serve and enjoy.

Storing

Store this Homemade Strawberry Rhubarb Jam recipe in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 4 months. I like to keep it in smaller mason jars (since it does make a large batch) and keep some in the fridge, some in the freezer!
*This recipe yields about 4-5 cups of jam.

Nutrition

Serving: 1TablespoonCalories: 32kcal
Keyword Strawberry Rhubarb Jam
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