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Small Batch Strawberry Rhubarb Jam

Sweet, tart and filled with big, rich flavor, this recipe for Small-Batch Strawberry Rhubarb Jam is quick and easy to make and delightful to enjoy. 

Strawberry Rhubarb Jam recipe_edited-1

Rhubarb is in season. Strawberries are in season. Rhubarb and strawberries go hand in hand at this time of year.

So why not enjoy them together?

Small-Batch Strawberry Rhubarb Jam will take you a little over an hour to make, but it’s worth it. This recipe, which isn’t suited for canning, is a great recipe for making jam for the first time because it’s so easy.

Small Batch Strawberry Rhubarb Jam is a sweet-tart (it’s not too sweet or too tart) jam recipe that makes one 8-oz. jelly jar’s worth. It’s perfect when you don’t want (or can’t store) lots and lots of jam.

To make it, you combine just four ingredients — rhubarb, strawberries, lemon zest and sugar — in a saucepan and cook them together until they form jam.

Then store it in a jelly jar in the fridge. Yum.

Try this Strawberry Rhubarb Jam on fresh biscuits, such as my whole wheat biscuits or baking powder biscuits. It’s also perfect on toast, English muffins or tucked into croissants.

Small-Batch Strawberry Rhubarb Jam

Small-Batch Strawberry Rhubarb Jam

Yield: about 1 cup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Sweet, tart and filled with big, rich flavor, this recipe for Small-Batch Strawberry Rhubarb Jam is quick and easy to make and delightful to enjoy.

Ingredients

  • 1 cup halved strawberries
  • 1 cup diced fresh rhubarb
  • ½ cup granulated sugar
  • 1 tsp lemon zest

Instructions

Combine all ingredients in a medium saucepan, stirring well to combine. Bring the mixture to a boil over medium-high heat, stirring frequently. The fruit will release juices as it cooks.

Reduce the burner's heat to medium-low, and simmer 40-45 minutes, stirring occasionally. The jam is done when it's thickened and a spoon leaves a wide wake when pushed through it.

Transfer to a jelly jar (8 oz.) and seal with a lid. Let cool before storing in the fridge. This should be enjoyed within 2 weeks.

For several years, I wrote a newspaper column called Maine Course for The Bangor Daily News. This recipe originally appeared there.

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Cynthia | What A Girl Eats

Wednesday 1st of June 2016

I like the idea of small batch. I don't feel comfortable with my canning skills, so I'd like just a jar or 2 to keep in thre fridge. Strawberry and rhubarb are such a classic combination too!

Shashi @ RunninSrilankan

Wednesday 1st of June 2016

Your jam looks so thick and luscious and so do your Baked Sweet Potatoes with Crispy Pancetta Veggie Topping!

Kate

Wednesday 1st of June 2016

The name is genius.