Strawberry Rhubarb Jam
This sweet-tart strawberry rhubarb jam captures the best of spring in a spoonful—perfect for toast, yogurt, or gifting.
Strawberry Rhubarb Jam
Ingredients
3 cups fresh strawberries, hulled and chopped
3 cups fresh rhubarb, chopped (about ½-inch pieces)
2 ½ cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Instructions
In a large bowl, combine strawberries, rhubarb, sugar, and lemon juice. Let sit for about 30 minutes to macerate—this helps draw out juices.
Transfer the mixture to a large saucepan or Dutch oven. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer for 25–35 minutes, stirring often, until the jam thickens. You can mash some of the fruit with a spoon or leave it chunky—your call.
To test, place a small plate in the freezer for 5 minutes. Spoon a bit of jam onto the cold plate. After 30 seconds, drag your finger through it—if it wrinkles and holds shape, it’s ready. If not, keep simmering and test again after a few minutes.
Remove from heat. Stir in lemon zest and vanilla, if using. Ladle the hot jam into sterilized jars, leaving about ¼-inch headspace. Wipe rims clean and seal with lids.
Let jars cool to room temperature. Store in the fridge for up to 3 weeks, or process in a water bath canner for 10 minutes for shelf-stable storage (up to 1 year).
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊