July 26, 2023

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

To me, strawberries and rhubarb are some of the best parts of spring! So why not make it so you will be able to enjoy them throughout the entire year? 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.

What is Rhubarb?

Rhubarb is a spring fruit that happens to grow very well in Northern Virginia, with a growing season that typically lasts from the end of March till mid-June, depending on the weather. Rhubarb looks similar to red celery with large greens that look similar to swiss chard growing out of the ends. The red stalks are the part you want to use when cooking, and definitely avoid the greens and roots because they are poisonous to humans and most animals because of their high amounts of oxalic acid. Rhubarb has a naturally tart flavor, most similarly compared to a granny smith apple.

For the recipe, we pair the strawberries with rhubarb because rhubarb has a sour flavor that serves as a natural balance to the strawberries. The addition of the ginger and fresh lemon sets the pairing of the strawberry and rhubarb off! I promise, you could sit on your couch with an entire jar of this stuff and a spoon, and you will never get bored of it. The flavor is just that dynamic. I make no promises in regards to avoiding a sugar comma, though.

Ingredients for Strawberry Rhubarb Jam

This is an amazing, all-year round jam that tastes so fresh and is extremely easy to make. Here are the ingredients you need:

  • Strawberries: Obviously, using local, in-season strawberries is the best option, but if you are using store-bought or even frozen strawberries, you may need to add another ¼ cup of sugar to compensate for the lack of natural sweetness.
  • Rhubarb: Rhubarb can be found in grocery stores fairly often throughout spring, but if you have a tough time locating some there, your local farmer’s market will be your best bet. Just remember, rhubarb doesn’t grow everywhere, so it may be a bit of a regional ingredient.
  • Ginger: While you can certainly leave ginger out, I wouldn’t recommend it. Ginger is that dynamic ingredient that prevents the jam from becoming one-dimensional. Every few bites, you will chomp down on a small bit of ginger and get a burst of its fresh spice to wake up your palate.
  • Lemon: The lemon helps to cut through the sweetness and brightens the overall flavor of the jam. Limes work as a perfect replacement if you’d prefer to go that route.
  • Sugar: While sugar can be frowned upon for health reasons, for this recipe, it is a must. The sugar is what creates the “jam” consistency and is also what helps to “preserve” the fruit. Whiteout the right sugar content, the fruit would become more of a sauce than a jam.

How to Make Strawberry Rhubarb Jam

This recipe is a staple that has been passed on for ages. What makes this recipe so great is just how easy it is. Honestly, here are the steps:

  1. Cut up the fruit
  2. Add the sugar and complementary ingredients
  3. Cook for 40-50 minutes
  4. Cool

The other aspect that makes this recipe great is that you can make a large batch of it during the spring, using local produce during its natural season, and can have it throughout the whole year! Once you have the jam, you can use it as a spread or condiment, or even use it in other desserts such as a creme brulee, a pie filling, or even a sorbet base. I even use it as a component of some of my favorite cocktails quite often.

Tips for Making the Best Strawberry Rhubarb Jam

  1. Knowing when the jam is done: If you are not sure if your jam is done, try putting a small portion of it (about one spoonful) in the freezer for about 2-3 minutes to cool rapidly. If the jam is still runny when you move it, keep cooking for another 5-10 minutes.
  2. Don't use high temperate and stir often: Be careful not to cook the jam at too high of a temperature, and remember to stir often. Because of the high sugar content, the jam will have a higher tendency toward burning, so make sure you keep an eye on it because it can stick to the bottom of the pot and burn quickly when not checked frequently.
  3. Visit your local farmers market: Try visiting your local farm or farmer’s market and see if they have “second run” fruit or fruit that had blemishes/was not beautiful enough to display at stands. This is a great way to use that fruit, and farmers give them away at a discounted price in bulk fairly often.

Cheers and eat well!

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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August 16, 2021
Rocio Rauda
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