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Strawberry Rhubarb Jam Recipe

The flavors of late spring in Lancaster, PA have so much to offer. Nutrient-rich, leafy greens, the beginnings of sun-ripened, juicy berries, and so much more.

If you've found yourself with an abundance of sweet strawberries and tart rhubarb, don't let excess food go to waste! Our Strawberry Rhubarb jam recipe is surprisingly simple and equally delicious.

Canning and preserving is a tried and true way to keep fresh flavors of spring and summer harvests on the table through the cold, dark months of winter. A little bit of time spent now is so worth the scrumptious reward in the future. If you've ever wondered how to make jam at home, read on.

Strawberry Rhubarb Jam Recipe. Jam in clear glass mason jars with gold metal lids. Locally made jam with organic sugar and fresh produce.

You'll Need:

  • 3 cups strawberries, quartered and tops removed
  • 2 cups rhubarb, chopped
  • 1 cup organic sugar
  • Juice and pulp from 1/4 of a large lemon
  • 1 vanilla bean

How to Make the Jam:

1. Place a small plate in the freezer for at least 15 minutes while you prepare the jam.

2. Prepare strawberries, rhubarb, and lemon slice.

3. Add strawberries, rhubarb, sugar, and lemon juice to a heavy bottomed pot over medium heat. Scrape in the seeds from half of the vanilla bean.

 4. Allow jam to come to a simmer. Keep at a simmer, adjusting heat as needed until the jam has thickened.

5. Retrieve your freezer plate. Remove jam from heat while you test its consistency. Using a spoon, spread some jam across the cold plate. Push your spoon through the jam, looking for it to wrinkle and not fill back in. If you're happy with its consistency, move onto the next step. If it's not quite done, return to the heat and simmer for 3-5 more minutes.

6. Ladle jam into clean jars. Seal with canning lids to to preserve, or cover with a regular lid and refrigerate.

Have you tried our recipe? Leave a comment below letting us know how it went! Not big into DIY cooking and canning? Shop our line of small batch jams here.

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