Go Back

Simple Small-Batch Strawberry Rhubarb Jam

You’ll want to spread this simple small-batch Strawberry Rhubarb Jam on a slice of bread for every meal, just like Frances in the book Bread and Jam For Frances. Hmm, well, maybe not every meal…
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Course Breakfast
Cuisine American
Servings 1 pint jar

Good To Know

  • To save on prep time, you can use frozen sliced strawberries and/or frozen sliced rhubarb in this recipe instead of fresh. There’s no need to thaw the frozen fruit first, just extend the cooking time in step 2 to 8 to 10 minutes.
  • If you can’t find rhubarb (or you just love plain strawberry jam!), you can use 3 ½ cups of sliced strawberries (from just over a pound of whole strawberries) in this recipe instead.
  • If you know how to safely can with the boiling water bath method, you can can this recipe. Use bottled lemon juice instead of fresh-squeezed for consistent acidity, and process the pint jar for 15 minutes (or two half-pint jars for 10 minutes).

Equipment You'll Need

  • 2 small plates
  • 1 large saucepan
  • 1 wooden spoon or rubber spatula
  • 1 pint-size (16-ounce) Mason jar with lid
  • 1 Kitchen towel
  • 1 canning funnel (optional)
  • 1 ladle

Measure Your Ingredients

  • 2 cups sliced strawberries (from about 12 ounces whole strawberries)
  • 1 ½ cups sliced rhubarb (from 3-4 medium stalks)
  • 1 cup granulated sugar (7 ounces)
  • 2 tablespoons lemon juice (see note)
  • Pinch table salt

Let's Cook!
 

  • 2 cups sliced strawberries, 1 ½ cups sliced rhubarb, 1 cup granulated sugar, 2 tablespoons lemon juice, Pinch table salt
    Place 2 small plates in the freezer to chill. Add the strawberries, rhubarb, sugar, lemon juice, and salt to a large saucepan. Use a wooden spoon or rubber spatula to stir everything together.
  • Place the saucepan on the stove over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the mixture is bubbling vigorously all over, 3 to 5 minutes.
  • Reduce the heat to medium-low and simmer, stirring often, until the berries soften and break down and the mixture thickens, about 15 minutes. (The jam will still look very liquidy at this point, but will thicken up as it cools down.)
  • Turn off the stove and slide the saucepan to a cool burner. Remove 1 plate from the freezer. Carefully spoon a small amount of jam onto the chilled plate (the jam will be very hot!). Return the plate to the freezer for 2 minutes.
  • Remove the plate from the freezer and drag your finger through the jam. If your finger leaves a distinct trail that doesn’t close up, the jam is done! If the jam is still runny and the trail closes up quickly, return the saucepan to medium-low heat and cook the jam for a few more minutes, then repeat the test with the second chilled plate.
  • Let the jam cool in the saucepan for 5 minutes. Run a pint-sized mason jar under hot water in the sink until warm, then pour out the hot water and shake to dry.
  • Set the jar on a folded kitchen towel on the counter. If you have a canning funnel, set it in the jar. Use a ladle to transfer the jam into the jar (both will be hot!). Let the jam cool completely on the counter, about 45 minutes.
  • Serve, or place the lid on the jar and transfer it to the refrigerator. The jam can be refrigerated for at least 1 month.
Keyword Simple Small-Batch Strawberry Rhubarb Jam