6 Easy Homemade Strawberry Rhubarb Jam Recipes

Recipe Collection6 Recipes

Curated by Ethan NguyenUpdated May 17, 2026

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Rhubarb is a spring staple that balances the sweetness of berries with its signature tartness. Making jam at home allows you to control the sugar levels and capture that seasonal peak flavor for year-round use.

Whether you're a canning pro or looking for a fast refrigerator batch, these recipes offer various textures and set methods to suit your kitchen setup. From traditional pectin-bound preserves to simple fruit-forward mixtures, you'll find a spread that works for everything from morning toast to dessert toppings.

Traditional Strawberry Rhubarb Jam for Canning

These methods are tailored for long-term storage, ensuring a stable set and deep fruit flavor. They utilize pectin or traditional long-boil techniques to create shelf-stable jars that keep their quality throughout the winter months.

Traditional Strawberry Rhubarb Jam
Specifically designed for canning, this version provides a clear method for preserving summer berries. The pectin ensures a consistent texture across every jar you process for storage.
stable canning set
70 Mins
4.40 (5 Ratings)
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Grandma Rhubarb Jam Recipe: Tangy and Velvety
A nostalgic grandma rhubarb jam recipe using pectin for a reliable set. It is a stable choice for those wanting to fill a pantry with traditional old-fashioned fruit flavors.
pectin set method
01 Hrs 15 Mins
4.50 (6 Ratings)
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Tangy and Tart Rhubarb Jam Variations

By focusing on rhubarb's natural zip, these recipes avoid being overly sugary. They work beautifully as a contrast to rich morning pastries or even as a glaze for roasted meats, using citrus or natural reduction to thicken.

Fresh Fruit Rhubarb Jam: Tangy and Velvety
This large-yield recipe skips the pectin, relying on the natural thickening of the fruit stalks. It produces enough to fill eight jars with a rustic, spreadable texture.
no-pectin large yield
45 Mins
5.00 (1 Ratings)
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Lemon Rhubarb Jam: Tart and Glossy
Lemon juice adds a bright pop to this tart rhubarb jam, cutting through the natural sweetness. It is a refreshing variation that pairs excellently with scones or muffins.
zesty citrus flavor
50 Mins
4.33 (3 Ratings)
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Quick and Small Batch Jam Recipes

These options are designed for those who want the taste of homemade preserves without a major time commitment. They yield smaller quantities and require less time on the stove, making them ideal for fresh use or small refrigerator batches.

Strawberry Rhubarb Jam: Tart and Velvety
This fast-cooking homemade strawberry rhubarb jam is perfect for immediate use. It maintains a bright color and fresh fruit taste with minimal heat exposure in the kitchen.
fast 35-minute cook
35 Mins
5.00 (2 Ratings)
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Homemade Jam: Small Batch and Glossy
A simple small batch strawberry jam that comes together in under half an hour. It is a low-stress way to enjoy homemade preserves without a major time commitment.
strawberry small batch
25 Mins
4.00 (2 Ratings)
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Quick Comparison

#	Recipes	Best For	Time	Difficulty	Set Method
1	Strawberry Rhubarb Jam with Pectin	traditional canning	70 min	Easy	With Pectin
2	Grandma Rhubarb Jam Recipe with Pectin	long-term canning	75 min	Easy	With Pectin
3	Rhubarb Jam for 8 Half-Pint Jars	no-pectin fans	45 min	Easy	No Pectin
4	Lemon Rhubarb Jam in 50 Minutes	citrus lovers	50 min	Easy	Citrus Infused
5	Strawberry Rhubarb Jam in 35 Minutes	quick fruit blends	35 min	Easy	No Pectin
6	Homemade Jam in 25 Minutes	refrigerator use	25 min	Easy	Small Batch

Frequently Asked Questions

How do I know when my rhubarb jam is properly set?

You can use a candy thermometer to reach 220°F (104°C) or perform the spoon test to check if the mixture sheets off rather than dripping.

Can I use frozen fruit for these jam recipes?

Yes, frozen rhubarb and strawberries work well, though you may need to simmer the mixture slightly longer to account for extra moisture.

Why is my strawberry rhubarb jam too thin?

Jam often stays thin if it hasn't boiled long enough to reach the setting point or if there wasn't enough acid to activate the pectin.

What is the difference between jam made with and without pectin?

Pectin recipes set faster and firmer, while no-pectin versions rely on long simmering to thicken, resulting in a softer, more concentrated fruit flavor.