5 Ingredients or Fewer

Small Batch Strawberry Rhubarb Jam

May  8, 2013
3 Ratings
  • Makes 3 half pints
Author Notes

This preserve starts with a pound of ripe strawberries and a pound of slender rhubarb stalks. Macerated with sugar and boiled until thick and spreadable, it's a terrific way to preserve the flavors of early spring. —Marisa McClellan

What You'll Need
  • 1 pound strawberries
  • 1 pound rhubarb stalks
  • 1 1/2 cups granulated sugar
  1. Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size.
  2. Place the chopped fruit in a glass or ceramic bowl and cover with sugar. Stir to combine and cover. Let the fruit sit for at least an hour, until the juices are flowing.
  3. When you're ready to cook the jam, prepare a small boiling water bath canner and three half pint jars and bring it to a boil. Place three new canning jar lids in a small pot and bring them to a bare simmer.
  4. Pour the fruit and all the liquid into your jam pot and place it over high heat. For these small batches, I like to use a 12-inch, stainless steel skillet, but any low, wide, non-reactive pan will do.
  5. Bring the fruit to a rapid boil and stir regularly. Over high heat, this jam should take 8 to 12 minutes to cook. It is done when it is quite thick. You can tell that it's ready when you draw your spoon or spatula through the jam, and it doesn't immediately rush in to fill that space. It will also make a vigorous sizzling noise when stirred when it is finished.
  6. Remove the jam from the heat and funnel it into the prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not the moment the jars go into the water bath).
  7. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When they are cool enough to handle, remove the rings and test the seals by grasping the edges of the lid and lifting the jar an inch or so from the countertop. If the lid holds fast, the jars are sealed. Any unsealed jars should be refrigerated and eaten promptly.

See what other Food52ers are saying.

  • Mary Jane Wikswo
    Mary Jane Wikswo
  • Isabelle Rousseau
    Isabelle Rousseau
  • Jessica Jackson
    Jessica Jackson
  • Marisa McClellan
    Marisa McClellan
I'm a food writer and canning teacher. I write the blog Food in Jars. My first cookbook, also called Food in Jars, is now available. My second cookbook will be out in spring 2014.

20 Reviews

Emily D. May 29, 2021
This is very easy and speedy. I only got two 1/2 pint jars and a tiny bit from it. I added some lemon juice and a bit of cinnamon.
Mary J. May 11, 2021
Followed recipe precisely, and ended up with excellent strawberry rhubarb sauce, fit for ice cream.
nickelhn June 30, 2020
This is a five star winner recipe. Simple ingredients, very clear and straightforward instructions, and best of all, incredible result.
I just made this, the jars are barely cool, but I saved a few spoonfuls to taste before processing the jars. The flavors are fresh and distinctive, the color is brilliant. I am so dang happy about this!!
Note: I am new to making jam and this is the first recipe where I have processed the jars, usually I just store them in the fridge... But these instructions made it seem so simple, and it was.
Thank you for such a great recipe!!
Isabelle R. June 27, 2020
Hello. Is it safe to can this jam? It does not include lemon juice.
Bradley B. July 17, 2016
Great recipe! Am I able to add any herbs to this, like rosemary, camomile or even lavender. I've also read recipes that add a tablespoon of butter, what do you think about that?
Anna P. August 30, 2015
This recipe is excellent! Followed the recipe exactly but forgot about the macerating fruit in the fridge for two nights. Result was fantastic! Small batch, less sugar + macerating and wide rimmed skillet = excellent lower sugar jam. I've tried a similar recipe for stone fruit and it works too. Thank you for this recipe.
littlebluestars June 22, 2013
this is fantastic jam. i added the juice of half a lemon and a half teaspoon of cinnamon, slightly more fruit by about a cup/each or so (because i had them) and added an extra 1/2c of sugar and it was the perfect PERFECT set! it's delicious, and i'm repeating the recipe tomorrow because the jars i made today are already claimed by friends... thanks for this!
marrison May 31, 2013
My favorite jam... But where does one get those ADORABLE jars??
delferka May 31, 2013
I looked everywhere, even online. Believe it or not, I found them at Target!!!
youclevergirl June 17, 2013
If all else fails, you can buy them directly from Ball (http://www.freshpreservingstore.com/). But I've also seen them at Target and even my local supermarket. They are favorite choice for gift giving.
Jessica J. May 28, 2013
This jam was amazing, thanks for the recipe! Strawberry-rhubarb always reminds me of my mom and my childhood summers in Oregon.
Amandadp May 27, 2013
Mine doesn't seem to have gotten thicker after processing. I did have to cook mine about 18 minutes instead of the 8-12 in the recipe. I kept cooking until the spoon test worked.
Marisa M. June 5, 2013
Sounds like your fruit contained a great deal of water. It was smart of you to keep cooking, because cooking times always vary depending on the humidity of the day, the width of your pan, and the water content in the fruit.
delferka May 26, 2013
Does it get thicker after it's processed?
Marisa M. June 5, 2013
It should thicken up a bit over the next week or so. By nature though, it's a soft set jam. You're not going to get the firmness you have with a commercial pectin.
Lydia M. June 16, 2013
Can you add a pectin to firm it up?
Amandadp May 26, 2013
Great recipe! Just made a batch and it's delicious.
Marisa M. June 5, 2013
So glad you like it!
Miriamm May 9, 2013
Sounds yummy. How long does preserve last once sealed?
Marisa M. May 11, 2013
Jams like this will keep for up to a year once processed and sealed.