Small Batch Strawberry Rhubarb Jam is a vibrant, sweet-tart spread that captures the essence of summer in every spoonful.

Homemade strawberry rhubarb jam is a true labor of love—crafted slowly on the stove, with the kitchen filling with the warm, nostalgic scent of bubbling fruit.

Slathered on warm, buttered toast, it melts into the nooks and crannies with a glossy sheen. It’s also perfect spooned over pancakes, layered into pastries, or dolloped on top of vanilla ice cream.

The strawberries provide a soft, luscious texture, while the rhubarb adds a slight chew and a hint of floral sharpness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Small Batch Strawberry Rhubarb Jam I  sliced up some strawberries. 

Then I cut some rhubarb into about 1″ pieces.

Next I put the sliced strawberries and cut up rhubarb into a saucepan and turned the heat to medium-high for about 10 minutes or until the rhubarb had softened.

At this time I also put a small plate in the freezer to get cold so I could use it to check for jelling later.

After 10 minutes I added in some granulated sugar and a bit of lemon juice.  

I stirred to combine.

Once the mixture started to boil I reduced the heat to medium or just enough heat to keep it boiling.

Once it was starting to thicken, about 10 minutes, I began to test for jelling by putting a dot on the plate from the freezer.  I also removed the jam from the heat. Then I returned the plate to the freezer for 2 minutes.  Next I ran my finger through the jam to see if it wrinkled.  If not I continued boiling the jam.

After 25 minutes my jam was thick enough to remove from the heat.  So I poured it into sterilized jam jars and topped with lids that had been soaking in hot water.

The jam jars sparkle like little treasures in the pantry or fridge, reminding you of sunny afternoons spent stirring and tasting.

Small Batch Strawberry Rhubarb Jam spreads smoothly on toast, melts beautifully into warm biscuits, and makes a delicious swirl in yogurt or oatmeal.

It’s comfort and sunshine in every bite—a taste of summer you can enjoy all year long.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Some More Sauces or Glazes You Might Want To Use To Enhance Your Recipes…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Small Batch Strawberry Rhubarb Jam:

• 3 cups sliced strawberries 
• 2 cups cut rhubarb
• 2 cups granulated sugar
• 2 tbsp lemon juice

How to Make Small Batch Strawberry Rhubarb Jam:

1. Slice the strawberries.
2. Cut the rhubarb into 1 ” pieces.
3. Add the sliced strawberries and cut up rhubarb to a saucepan over medium-high heat.
4. Place a small plate in the freezer to test for jelling.
5. Cook the strawberries and rhubarb for about 10 minutes or until the rhubarb softens.
6. Once rhubarb softened stir in the granulated sugar and lemon juice.
7. Bring to a boil and then reduce heat to medium or where it will just continue to boil.
8. After 10 minutes, or when you feel it is thickening put a teaspoonful on small plate and put back in freezer for 2 minutes.  While doing this remove the jam from the heat.
9. After 2 minutes take plate out of freezer and drag your finger through the jam.  If it wrinkles it is ready.
10. Mine took 25 minutes from when it started to boil to be thick enough for me.
11. Remove from heat and pour into heated jars and seal.  You can also allow it to cool and put in regular unheated jars if you are going to be storing it in the fridge.
12. Serve on toast or any way you usually use up your jam.
13. Enjoy!

FAQs:

How can I use strawberry rhubarb jam?

Strawberry rhubarb jam is a sweet-tart treat that’s surprisingly versatile! Here are some delicious ways to use it:

Breakfast & Brunch

1. Spread on Toast, English Muffins, or Croissants – Classic and cozy.

2. Swirled into Yogurt or Oatmeal – Adds a fruity zing to your morning bowl.

3. Pancake or Waffle Topping – Skip the syrup and go for jam.

4. Stuffed into French Toast – Make a “jam sandwich” with cream cheese between slices, then dip and fry.

Desserts & Baking

5. Jam-Filled Thumbprint Cookies – Perfect balance of sweet and tart.

6. Swirled into Cheesecake or Cheesecake Bars – Gorgeous and flavorful.

7. As a Cake Filling – Layer between sponge or vanilla cake with whipped cream.

8. Topping for Ice Cream or Pound Cake – Fancy with zero effort.

Snacks & Appetizers

9. With Cheese & Crackers – Especially good with goat cheese, brie, or sharp cheddar.

10. Inside Grilled Cheese – Try it with aged cheddar or havarti for a sweet-savory twist.

Savory Uses

11. Glaze for Pork or Chicken – Mix with a little mustard or balsamic and brush it on.

12. In a Pan Sauce – Stir into a sauce with butter, garlic, and herbs for pork or duck.

 

How do I store strawberry rhubarb jam?

In the Fridge:

• Use a clean, airtight jar or container.

• Store in the refrigerator.

• It will stay good for about 2 to 4 weeks.

• Always use a clean spoon to avoid introducing bacteria.

❄️ In the Freezer (for longer storage):

• Let the jam cool completely first.

• Transfer to freezer-safe jars or containers, leaving about ½ inch of space at the top (it expands as it freezes).

• Freeze for up to 6 to 12 months.

• Thaw in the fridge when ready to use. Once thawed, use within a few weeks.