With just a few minor tweaks, I have taken a basic recipe and made this Strawberry Rhubarb Jam extremely delicious! I mean, you COULD make the recipe the basic way, but why would you want to do that?
This recipe came out absolutely stunning! Both the strawberry and rhubarb shine and are accentuated by the fragrant vanilla. I am absolutely in love with this new version of this jam and I can't wait to make it every year!
If you love strawberries and rhubarb together, wait till you try my Blueberry Rhubarb Crisp, it's an out-of-this-world, amazing summer treat!
Ingredients
The ingredient list is SIMPLE, just the way I like it. You need the namesake ingredients, a little sugar, some vanilla beans, a lemon, and some salt for balance. The strawberries and rhubarb both have thickening pectin in them too, so additional is not needed for this jam. Also note, this is just a fridge jam, it will keep for a few weeks in the fridge but is not intended for long-term, shelf-stable storage.
I also include butter in this Strawberry Rhubarb Jam recipe. It helps to reduce the foam from the fruit while it cooks and also keeps the jam smooth and fresh longer in the fridge. The butter also solidifies the jam just a little when completely cool while giving it a really rich mouthfeel.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Start by preparing your ingredients. Dice both the strawberries and rhubarb and squeeze the lemon for it's juice.
Place the strawberries, rhubarb, and sugar in a large, wide pan and stir it all together. Pour over the lemon juice and place the vanilla beans in the pan too, that have been split open, no need to scrape.
Heat the mixture over medium heat until it comes to a boil. Cook for a 25-30 minutes then stir in the butter.
Cook the mixture until the foam completely subsites from the butter addition and it is very thick. You know it is done when you dip the back of a spoon in the mixture and it leaves a line, but clings to the spoon, when you run you finger though it.
Place the jam in sterilized jars, even though we aren't canning for shelf-stable use the jars should still be very clean. This ensures no bacteria will grow and it will last longer, even in the fridge. Let it cool completely on the counter then store in the fridge for up to 3 weeks.
Notes & Tips
This is not a preservation jam recipe. If you are experienced at canning, this recipe can be preserved. But I am not going into these details on this recipe. I make this recipe 2-3 times a summer and just enjoy it while storing it in the fridge. I find if I put it in the pantry I never revisit it. But that is what works for me.
I have read a lot of jam and jelly recipes that say to add butter at the beginning. This helps the jam from boiling over in the pot. I like to use THIS shallow pan that I don't seem to have that issue with, but you could just toss it in at the beginning if you like.
Of course, you could treat this like any freezer jam and store it there too.
Substitutions
While I don't have any suggestions for the fruit, you could make it wholly with one or the other strawberries or rhubarb. But they just go together like peanut butter and jelly, they balance each other while letting the other shine. That said, I do want to try a blueberry version.
I have not experimented with using a sugar substitute, but I find no reason why they should not work for a fridge jam. It may not thicken as much, but it will still work.
The lemon juice helps to bring brightness and balance to the finished jam, but you could leave it out if you like. The rhubarb is very tart anyway, if you like a sweeter jam, leave it out.
The vanilla beans are kind of my twist on the jam. They bring a beautiful fragrance to the jam and a light flavor that pairs beautifully with the strawberries and rhubarb. If you do not have them or don't want to include them, you could add a tablespoon of extract or paste in their place also.
Most jam recipes don't call for salt, but I think it is a welcome addition here. I even sometimes crack in some pink peppercorn for a subtle heat. Don't leave the salt out.
The butter is the one ingredient that is the most optional. Some people don't like to add it, and it isn't completely necessary, but it does help to reduce the foam and keep your jam ultra smooth. Leave it out if you need to for dietary needs.
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📖 Recipe
Strawberry Rhubarb Jam
With just a few minor tweaks, I have taken a basic recipe and made this Strawberry Rhubarb Jam extremely delicious!
Ingredients
- 5 cups Rhubarb, diced
- 2 ½ cups Strawberries, diced
- 2 ½ cups Granulated Sugar
- 2 tablespoons Lemon Juice, fresh
- 2 Vanilla Beans, split
- ½ teaspoon Kosher Salt, Morton’s
- 2 tablespoons Unsalted Butter
Instructions
- In a large, shallow pan, combine the rhubarb, strawberries, sugar, and lemon juice.
- Stir everything together until the sugar coats everything and heat on the stove over medium heat.
- When the mixture comes to a boil add the vanilla beans and reduce the heat to medium-low for 25-30 minutes, stirring often.
- Stir in the salt and add the butter and continue cooking and simmering the jam until all of the foam subsides.
- Remove the vanilla beans and pour the jam into sanitized jars.
- Let cool to room temp with the lid off, then store tightly covered in the refrigerator for up to 2 weeks.
Notes
Notes & Tips
This is not a preservation jam recipe. If you are experienced at canning, this recipe can be preserved. But I am not going into these details on this recipe. I make this recipe 2-3 times a summer and just enjoy it while storing it in the fridge. I find if I put it in the pantry I never revisit it. But that is what works for me.
I have read a lot of jam and jelly recipes that say to add butter at the beginning. This helps the jam from boiling over in the pot. I like to use THIS shallow pan that I don't seem to have that issue with, but you could just toss it in at the beginning if you like.
Of course, you could treat this like any freezer jam and store it there too.
Substitutions
While I don't have any suggestions for the fruit, you could make it wholly with one or the other strawberries or rhubarb. But they just go together like peanut butter and jelly, they balance each other while letting the other shine. That said, I do want to try a blueberry version.
I have not experimented with using a sugar substitute, but I find no reason why they should not work for a fridge jam. It may not thicken as much, but it will still work.
The lemon juice helps to bring brightness and balance to the finished jam, but you could leave it out if you like. The rhubarb is very tart anyway, if you like a sweeter jam, leave it out.
The vanilla beans are kind of my twist on the jam. They bring a beautiful fragrance to the jam and a light flavor that pairs beautifully with the strawberries and rhubarb. If you do not have them or don't want to include them, you could add a tablespoon of extract or paste in their place also.
Most jam recipes don't call for salt, but I think it is a welcome addition here. I even sometimes crack in some pink peppercorn for a subtle heat. Don't leave the salt out.
The butter is the one ingredient that is the most optional. Some people don't like to add it, and it isn't completely necessary, but it does help to reduce the foam and keep your jam ultra smooth. Leave it out if you need to for dietary needs.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black -
Tovolo Flex-Core Stainless Steel Handled Spatula, Removable Head, Heat Resistant, Charcoal Gray
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OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
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Weck Canning Jars 742 - Weck Mold Jars made of Transparent Glass - Eco-Friendly Canning Jar - Storage for Food, Yogurt with Air Tight Seal and Lid - ½ Liter Tall Jars Set - (2 Jars)
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 19mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 0g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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