12 Delicious Strawberry Rhubarb Jam Recipes

You’re in for a treat with our roundup of 12 Delicious Strawberry Rhubarb Jam Recipes! Perfect for home cooks looking to capture the sweet and tangy flavors of the season, these recipes range from classic to creative. Whether you’re a jam-making novice or a preserving pro, there’s something here to inspire your next batch. Let’s dive into the world of homemade jams that’ll make your toast, yogurt, and desserts sing!

Classic Strawberry Rhubarb Jam

Ah, the timeless dance between sweet strawberries and tart rhubarb—nature’s own version of a rom-com, if you will. This Classic Strawberry Rhubarb Jam is your ticket to preserving summer’s fleeting romance in a jar, with a little extra sass and a lot of flavor.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, and lemon juice. Let the mixture sit for 30 minutes to macerate, drawing out the juices.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is your best friend here to avoid crushing the fruit too much.
3. Once simmering, reduce the heat to low and continue to cook for 20 minutes, stirring frequently, until the mixture thickens slightly. Tip: To test for doneness, place a small amount on a chilled plate; if it gels slightly, it’s ready.
4. Remove from heat and stir in the vanilla extract and ground cinnamon. Tip: For a smoother jam, use an immersion blender to pulse a few times, but leave some chunks for texture.
5. Pour the hot jam into sterilized jars, leaving 1/4-inch headspace, and seal tightly. Let cool to room temperature before refrigerating.

Lusciously thick with a vibrant balance of sweet and tart, this jam is a rebel with a cause—spread it on toast, swirl it into yogurt, or dare we say, spoon it straight from the jar when no one’s looking.

Strawberry Rhubarb Jam with Vanilla

Just when you thought jam couldn’t get any more delightful, along comes this Strawberry Rhubarb Jam with Vanilla to prove you wrong. It’s like summer in a jar, with a cheeky twist of vanilla that’ll have you spooning it straight from the jar—no judgment here.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1/4 cup water
• 1 vanilla bean, split and seeds scraped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a heavy-bottomed saucepan, combine strawberries, rhubarb, sugar, and water over medium heat. Stir gently to dissolve the sugar.
2. Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Stir occasionally to prevent sticking.
3. Reduce the heat to medium-low and simmer for 20 minutes, or until the fruit has broken down and the mixture has thickened slightly. Tip: For a smoother jam, use a potato masher to break down the fruit further during cooking.
4. Add the vanilla bean seeds and lemon juice, stirring well to incorporate. Continue to simmer for another 10 minutes, or until the jam reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, place a small amount of jam on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
5. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Tip: To ensure your jars are properly sterilized, boil them in water for 10 minutes before use.

Oh, the joy of cracking open a jar of this jam—its vibrant flavor and velvety texture are unmatched. Slather it on toast, swirl it into yogurt, or, for the bold, pair it with sharp cheese for an unexpected delight.

Spiced Strawberry Rhubarb Jam

Today is ‘2025-07-13 04:28:17.245521’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Spiced Strawberry Rhubarb Jam’ using the structure below.

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Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 2 cups rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves

Instructions

1. In a large, heavy-bottomed saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the cinnamon, cardamom, and cloves. Stir to incorporate the spices evenly.
4. Continue to cook the mixture on low heat for 45 minutes, stirring every 10 minutes, until the jam thickens and reaches 220°F on a candy thermometer.
5. Remove the saucepan from the heat and let the jam cool for 5 minutes. Skim off any foam that has formed on the surface.
6. Transfer the jam to sterilized jars, leaving 1/4-inch headspace. Seal the jars and process in a boiling water bath for 10 minutes to preserve.

Heavenly in texture with a perfect balance of sweet and tart, this Spiced Strawberry Rhubarb Jam is a versatile condiment. Spread it on toast, swirl it into yogurt, or use it as a glaze for grilled meats to add a burst of flavor.

Strawberry Rhubarb Jam with Orange Zest

Ready to dive into a jam that’s bursting with the kind of flavor that makes your toast do a happy dance? Our Strawberry Rhubarb Jam with Orange Zest is here to turn your breakfast into a standing ovation, with a tangy-sweet symphony that’s as vibrant as a summer sunset.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1 tbsp orange zest, freshly grated
• 1 tbsp fresh lemon juice
• 1/2 tsp pure vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine strawberries, rhubarb, and sugar. Let sit for 30 minutes to macerate, drawing out the juices.
2. Place the saucepan over medium heat. Stir in orange zest and lemon juice, bringing the mixture to a gentle boil.
3. Reduce heat to low, simmering uncovered for 20 minutes, stirring occasionally to prevent sticking. Tip: A silicone spatula is perfect for scraping the bottom of the pan.
4. After 20 minutes, test the jam’s consistency by placing a small amount on a chilled plate. If it gels when pushed with your finger, it’s ready. If not, simmer for an additional 5 minutes.
5. Remove from heat and stir in vanilla extract. Let cool for 5 minutes before transferring to sterilized jars.
6. Seal jars and process in a boiling water bath for 10 minutes to preserve. Tip: Ensure jars are fully submerged and bubbles are escaping to guarantee a proper seal.

Kickly sweet with a punch of tartness, this jam is a textural dream—thick enough to cling to your spoon but with chunks of fruit that remind you it’s homemade. Slather it on scones, swirl into yogurt, or, dare we say, spoon it straight from the jar when no one’s looking.

Low Sugar Strawberry Rhubarb Jam

Kickstart your morning with a jam that’s as vibrant as your personality—our Low Sugar Strawberry Rhubarb Jam is here to sweeten your toast without the guilt. Packed with the tangy punch of rhubarb and the sweet embrace of strawberries, this jam is a match made in breakfast heaven.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine the strawberries, rhubarb, sugar, and water over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add the lemon juice, vanilla extract, and ground cinnamon. Stir well to incorporate.
4. Increase the heat to medium and cook for an additional 10 minutes, or until the jam thickens to your desired consistency. For a smoother jam, use an immersion blender to puree slightly.
5. Remove from heat and let cool for 5 minutes before transferring to a clean jar. Seal tightly and refrigerate.

Now, the moment of truth—this jam boasts a luscious, spreadable texture with a perfect balance of sweet and tart. Not just for toast, try swirling it into yogurt or dolloping onto pancakes for a fruity twist. Naturally, it’s a game-changer.

Strawberry Rhubarb Jam with Mint

Miraculously, strawberries and rhubarb decided to throw a party in your mouth, and mint crashed it with a refreshing twist. This jam isn’t just a condiment; it’s a summer love story in a jar, ready to spread joy on your morning toast or sneak into a fancy cheese platter.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1 tbsp fresh mint leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine strawberries, rhubarb, and sugar. Let sit for 30 minutes to macerate, drawing out the juices.
2. Place the saucepan over medium heat. Bring to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce heat to low. Cook for 20 minutes, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer.
4. Remove from heat. Stir in mint, lemon juice, and vanilla extract until fully incorporated.
5. Transfer the jam to sterilized jars, leaving 1/4 inch headspace. Seal tightly and let cool to room temperature.

Unbelievably vibrant, this jam boasts a perfect balance of sweet, tart, and minty freshness. Try it swirled into yogurt or as a bold glaze for grilled chicken to elevate your culinary game.

Strawberry Rhubarb Jam with Balsamic Vinegar

Buckle up, buttercups, because we’re about to dive into the jam game with a twist that’ll make your taste buds do a happy dance. Strawberry Rhubarb Jam with Balsamic Vinegar is not your grandma’s jam—unless your grandma is a culinary rockstar, in which case, high-five her for us.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 2 cups rhubarb, finely chopped
• 1 cup granulated sugar
• 2 tbsp balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine strawberries, rhubarb, sugar, balsamic vinegar, and lemon juice over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. After 20 minutes, increase heat to medium-high and boil for 5 minutes to thicken, stirring constantly. Tip: Use a wooden spoon for stirring to avoid crushing the fruit too much.
4. Remove from heat and stir in vanilla extract. Let cool for 5 minutes. Tip: Skim off any foam that forms on the surface for a clearer jam.
5. Transfer the jam to sterilized jars, leaving 1/4 inch headspace. Seal tightly. Tip: For an extra seal, process jars in a boiling water bath for 10 minutes.

Just like that, you’ve got a jam that’s the perfect balance of sweet, tart, and slightly sophisticated. Spread it on toast, swirl it into yogurt, or, for the adventurous, pair it with a sharp cheese for a next-level snack.

Strawberry Rhubarb Jam with Cinnamon

Mmm, nothing says summer quite like the sweet-tart tang of strawberries and rhubarb dancing in a jar. This Strawberry Rhubarb Jam with Cinnamon is your ticket to breakfast glory, turning even the most mundane toast into a celebration.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine the strawberries, rhubarb, sugar, and lemon juice over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add the ground cinnamon and vanilla extract, stirring to incorporate. Continue cooking for another 10 minutes, or until the jam thickens to your desired consistency. Tip: To test the jam’s readiness, place a small amount on a chilled plate; if it gels, it’s done.
4. Remove the saucepan from the heat and let the jam cool for 5 minutes. Skim off any foam that has formed on the surface.
5. Transfer the jam to sterilized jars, leaving 1/4 inch of headspace. Seal tightly and let cool to room temperature before refrigerating. Tip: For longer storage, process the jars in a water bath for 10 minutes.

Perfectly spreadable with a vibrant hue, this jam boasts a balance of sweetness, tartness, and a whisper of cinnamon warmth. Try it swirled into yogurt or as a surprising glaze for grilled chicken—your taste buds will thank you.

Strawberry Rhubarb Jam with Cardamom

Yikes, it’s that time of year again when strawberries and rhubarb are practically begging to be turned into something spectacular. Enter this Strawberry Rhubarb Jam with Cardamom—a jar of pure joy that’ll make your toast do a happy dance.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp ground cardamom
• 1/2 tsp vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine strawberries, rhubarb, sugar, and lemon juice over medium heat. Stir gently to combine.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add ground cardamom and vanilla extract, stirring to incorporate. Continue cooking for another 10 minutes, or until the jam thickens to your desired consistency. Tip: To test if the jam is ready, place a small amount on a chilled plate; if it gels, it’s done.
4. Remove from heat and let cool slightly before transferring to sterilized jars. Tip: For an extra smooth jam, use an immersion blender to puree before jarring.
5. Seal jars and let cool completely before refrigerating. Tip: The jam will continue to thicken as it cools, so don’t worry if it seems a bit runny at first.

This jam is a vibrant symphony of sweet, tart, and spicy notes, with a texture that’s luxuriously thick yet spreadable. Try it swirled into yogurt or as a daring glaze for grilled chicken—trust us, it’s a game-changer.

Strawberry Rhubarb Jam with Rosemary

Now, let’s dive into a jam that’s as vibrant in flavor as it is in color—Strawberry Rhubarb Jam with Rosemary. This isn’t your grandma’s jam (unless your grandma is a gourmet chef with a penchant for herbal twists).

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 3/4 cup granulated sugar
• 1 tbsp fresh rosemary, finely minced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine strawberries, rhubarb, sugar, and rosemary over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add lemon juice and vanilla extract. Continue cooking for another 10 minutes, or until the jam thickens to a spreadable consistency. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
4. Remove from heat and let cool for 5 minutes. Skim off any foam that has formed on the surface. Tip: For a smoother jam, use an immersion blender to puree slightly before cooling.
5. Transfer the jam to sterilized jars, leaving 1/4 inch of headspace. Seal tightly and let cool to room temperature. Tip: For extended shelf life, process the jars in a water bath for 10 minutes.

Mmm, the jam boasts a perfect balance of sweet and tart, with the rosemary adding an unexpected but delightful earthy note. Spread it on toast, swirl it into yogurt, or—dare we say—pair it with goat cheese for a next-level appetizer.

Strawberry Rhubarb Jam with Lavender

Sweet, tangy, and with a floral hint that’ll make your taste buds dance, this Strawberry Rhubarb Jam with Lavender is the jar of joy your breakfast table has been missing. Imagine spreading a little bit of summer on your toast, and you’re halfway to understanding the magic we’re about to create.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, finely diced
• 1 cup granulated sugar
• 1 tbsp culinary lavender buds
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine strawberries, rhubarb, and sugar. Let sit for 30 minutes to macerate, drawing out the juices.
2. Place the saucepan over medium heat. Stir in lavender buds and lemon juice. Bring to a simmer, stirring occasionally to prevent sticking.
3. Reduce heat to low and continue to simmer for 20 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Tip: Skim off any foam that forms on the surface for a clearer jam.
4. Remove from heat and stir in vanilla extract. Let cool for 5 minutes.
5. While still warm, transfer the jam to sterilized jars, leaving 1/4 inch of headspace. Seal tightly. Tip: For an extra lavender punch, add a few fresh buds to each jar before sealing.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Tip: Always check the seal after cooling; the lid should not flex when pressed.

Just like that, you’ve got a jam that’s bursting with the bright flavors of strawberry and rhubarb, perfectly balanced with the subtle elegance of lavender. Slather it on scones, swirl into yogurt, or, for the adventurous, pair with a sharp cheese for an unexpected delight.

Strawberry Rhubarb Jam with Ginger

Mmm, imagine slathering a spoonful of this vibrant Strawberry Rhubarb Jam with Ginger onto your morning toast—it’s like a party in your mouth where everyone’s invited, and the dress code is strictly flavor town.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1 tbsp fresh ginger, finely grated
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine the strawberries, rhubarb, sugar, and grated ginger over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and boil the mixture, stirring frequently, until it reaches 220°F on a candy thermometer, approximately 20 minutes. Tip: Skim off any foam that forms on the surface for a clearer jam.
4. Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Tip: The lemon juice not only adds brightness but also helps set the jam.
5. Let the jam cool for 5 minutes before transferring it to sterilized jars. Tip: For an extra layer of flavor, let the jam sit overnight before serving to allow the flavors to meld beautifully.

Rich with the tangy sweetness of strawberries and rhubarb, punctuated by the warm zing of ginger, this jam is a versatile delight. Try it swirled into yogurt or as a bold glaze for grilled chicken to elevate your meal from mundane to memorable.

Conclusion

Lovingly curated, this roundup of 12 Delicious Strawberry Rhubarb Jam Recipes offers a treasure trove of flavors for every home cook. Whether you’re a jam-making novice or a seasoned pro, there’s a recipe here to spark your creativity. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the sweetness on Pinterest. Happy jam-making!