Strawberry Rhubarb Jam

June 17, 2011(updated on April 24, 2022)

This small batch of strawberry rhubarb jam is the perfect embodiment of spring. Sweet, tart, and quick to make, you’re certain to be glad you spent the time.


It’s conventional wisdom will tell you that strawberries and rhubarb go well together. Just about everyone I know has a fond memory of a pie or cobbler made with a smattering of sugar and those two ingredients. It should come as no surprise to you that these natural partners make an exceptionally good jam.

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I’ve made this recipe a couple of times recently, though as I looked for photos to use in this post, I realized that I didn’t manage to capture the process. This happens sometimes. When I’m awash in fruit and canning more for myself than for the blog (I know it might shock you, but this does happen), I will head into the kitchen and let myself slip into the meditation that cooking something familiar can offer. The camera doesn’t get much play when that happens.

my copper preserving pan

Outside of the stack of sealed jars now cooling their heels in my coat closet, the only evidence that I even made this jam is the corner of that yellow bowl off on the right edge of this picture. It’s full of macerated berries and chopped rhubarb. The new copper preserving pan I got obviously stole the show that day. (I’ve made a few batches in the copper pan so far and I’m really enjoying it. I plan on writing up my thoughts in a more organized fashion sometime soon, so keep your eyes peeled for that.)

Now, on to that recipe!

5 from 5 votes

Small Batch Strawberry Rhubarb Jam

Servings: 4 half pints


  • 2 cups of chopped rhubarb, approximately 1 1/2 pounds of stalks
  • 4 cups of chopped strawberries, approximately one quart
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin
  • 1 lemon zested and juiced


  • Prepare a boiling water bath and four half pint jars. Wash lids and rings in warm, soapy water.
  • Place the chopped rhubarb and strawberries in a large, nonreactive pot.
  • Whisk the sugar and pectin powder together. Add it to the fruit and stir to combine. Let it sit for 15 to 20 minutes, until the sugar begins to dissolve.
  • Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium high.
  • Add the lemon juice and zest to the pot and let it cook at a low boil for approximately 20 minutes. As the jam cooks, use the back of a wooden spoon or a potato masher to help break down any large pieces of fruit.
  • Once the jam has reduced by about 1/3, looks thick, and very shiny, it is done. Double check for set using your favorite method. When you've determined it is done, remove the pot from the heat.
  • Funnel the jam into your prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When the time is up, turn off the heat and remove the lid from the pot. Let the jars stand in the cooling water for five minutes. Then remove the jars from the hot water, placing them on a folded kitchen towel or wooden board to protect them from heat shock.
  • Let the jars cool undisturbed until they are no longer warm to the touch. Remove the rings and check that the seals are good. Sealed jars are shelf stable for up to 18 months. Any unsealed jars should be refrigerated and used promptly.

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5 from 5 votes (3 ratings without comment)

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561 thoughts on "Strawberry Rhubarb Jam"

  • My favorite knife is a really old wood-handled paring knife that belonged to my grandmother. It was her favorite too and she took good care of it and kept if nice and sharp. Every time I use it I remember her peeling an apple for me into one long curly peel. That was an amazing and magical feat for me when I was little lol.

  • I have an old steel paring knife with wooden handle inherited from my Auntie Coe. It was sharpened so many times that the blade is concave. You have to dry it right away when you wash it so it won’t rust. I love it!

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  • I love my little Kuhn Rikon paring knife.
    I haven’t yet made the jump to quality chef’s knives yet. One day….

  • I have a santoku (Furi 8″?) and love it. These knifes have a slightly different shape and they look like they might fit in my hands better. The other bonus is that the handles are odd and make me think of the Bryan Adams song ‘Cuts Like a Knife’. Is that a good thing? You be the judge…

  • My favorite knife or I should say knives are a set I inherited when my Grandmother passed.There’s a paring knife & a 15 inch matching with no maker stamps or names. They’re all metal including the handles & while not perhaps the most attractive, they rarely need sharpened & at an estimated 50 years old, served my Grandmother & now myself well beyond their purchase price.

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  • Perfect timing on this recipe as Inscored lots of rhubarb at my farmer’s market this weekend! My go-to knife is a Wustoff 8″ chef’s knife, though as a few mentioned above, doesn’t carry a lot of weight behind it. Can’t wait to see how the rhubarb turns out!

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  • Love my small paring knife that got left behind after a roommate moved out. Always sharp enough and good for veggies.

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  • My favorite kitchen knife is my set of steak knifes I received from a relative that were won at a casino in vegas. I don’t know what brand they are but they are sharp, quirky and always remind me of the relative that won in Vegas and shared his winnings with me ๐Ÿ™‚

  • Hmm … toughie. My trusty old Chicago Cutlery 6″ boning knife is go-to no. 1. My Wusthof 6″ chef’s knife is go-to no. 2. And my Cutco kitchen shears cover all sorts of tasks that would probably cause me to wound myself if I used a knife!

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    The Cutco knives really like the photo and would be added to my set of white steak knives

  • my favourite knife is my HENCKEL, gifted to my by my good pal & cooking cohort. after a recent spring time sharpening from the mobile sharpener who came to the neighbourhood to sharpen my neighbour’s old school push lawn mower, i do seem to be trimming bits of my left index finer nail off. time to get my knife skills back in shape!

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  • My favorite knife is one from my mom. An old butcher knife that’s oxidized with age, but still holds a keen edge.

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  • My best knife happens to be a Cutco knife that I bought from my daughter’s best friend. She needed to demo for me with no pressure to by. She was just out of high school and was very nervous. I didn’t plan on buying a knife but I ended up getting 3 different ones. That was over 15 years ago and I’m still using the knives.

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    Thanks for the contest, too!

  • my favorite knife (so far) is a red wood handled paring knife by L’Econome that I picked up for $6 from the clearance section at Sur La Table. I’ll be honest – I haven’t even had a chance to use it yet, but I just love the way it looks.

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  • My favorite knife of all is my Wusthof paring knife ….I’ve had it for about 7 years and still use it daily. I love Cutco, too!

  • 5 stars
    My favorite kitchen knife is my Rada Tomato Slicer. I also treasure my Daddy’s Old Hickory Butcher’s Knife. I love your jams, jellies and Marmalade.

  • 5 stars
    Strawberry rhubarb jam is my favorite! I find the idea of small batch intriguing. I’m just wondering why you cook the jam for so long and check for jelling if you’re using pectin? I can’t wait to try this.