Strawberry Rhubarb Jam

With complementary bursts of fresh lemon and ginger, this jam will have you reaching into your pantry all year to pop open a can and enjoy the amazing flavors and memories of spring.











  • 3 cups of strawberries (tops off and quartered)
  • 3 cups of rhubarb (washed and cut into a medium dice)
  • 2 cups of sugar
  • The juice and zest of 2 lemons
  • 1 tablespoon of fresh ginger (peeled and chopped)
  • 2 pinches of salt


  1. Start by briefly washing the strawberries and rhubarb. After washing, cut the tops off the strawberries and cut them into quarters. Place them into a heavy-bottomed pot.
  2. Cut the rhubarb stalks into a rough medium dice so that the chunks are no larger than your thumbnail. Add them to the strawberries.
  3. Peel and chop your ginger into small pieces as though you were chopping garlic. Add to the strawberries and rhubarb.
  4. Add the sugar, the lemon juice and zest, and the salt and stir to combine.
  5. Put the pot on the stove and heat over medium-high heat, occasionally stirring for 2-3 minutes, or until the mixture becomes a gentle simmer.
  6. Reduce the heat to low and continue to simmer, stirring often, for about 40 minutes. (The mixture will look a bit syrupy, and there will be less liquid than when starting).
  7. After 40 minutes, turn off the heat and cool the jam thoroughly before serving.

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